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.