Pennsylvania Dutch Scrapple
|Pork neck bones||2 Pound|
|Onion||1 Large, finely chopped|
|Cornmeal||2 1⁄2 Cup (40 tbs)|
Place neck bones, onion, salt and pepper in crock pot; add enough water to cover.
Cover and cook on low setting for 7 to 12 hours.
With slotted spoon, take neck bones from broth.
Remove meat from bones and return to broth in crock pot.
Stir in cornmeal.
Cover and cook on low setting for 6 to 10 hours (on high setting for 2 to 3 hours).
Taste for seasoning.
Pour cornmeal mixture into 2 lightly oiled loaf pans.
Cut into 1/2 inch slices and fry.
Serving size: Complete recipe
Calories 3309 Calories from Fat 1201
% Daily Value*
Total Fat 135 g207.8%
Saturated Fat 49.6 g247.8%
Trans Fat 0 g
Cholesterol 584.5 mg194.8%
Sodium 2792.2 mg116.3%
Total Carbohydrates 337 g112.3%
Dietary Fiber 34.5 g138.2%
Sugars 15.8 g
Protein 196 g392.4%
Vitamin A 15.4% Vitamin C 38.5%
Calcium 10.3% Iron 80.4%
*Based on a 2000 Calorie diet