Yield: 1 Servings
|½ pounds||Philadelphia Scrapple; sliced|
|1||Egg; slightly beaten|
|1 teaspoon||Chopped parsley|
|1 cup||Fine bread crumbs|
Personal comment: I grew up not far away from the Pennsylvania Dutch and just down the road a piece from Valley Forge Park and so I was thrilled when I found these recipes. I hope someone else out there will also be interested...
Fry the scrapple slices lightly in butter, then mix into a thick paste in a bowl, as well as possible, the scrapple, the drippings, the egg, onion, paprika, parsley and bread crumbs. Remove the ends and stems of the peppers and stuff them with the mixture. Lay them on their sides in a bake pan containing a little water and bake for 30 minutes, turning occasionally.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 19, 1998