| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Pa. dutch | 1 | Recipe | |
INGREDIENTS
| sl | Potatoes | |
| Dutch Sauce | ||
| Horseradish Sauce | ||
| 1/2 | lb | Philadelphia Scrapple |
| pn | Allspice | |
| 1 | c | Soup Stock OR |
| Leftover Gravy |
INSTRUCTIONS
LISA CRAWLEY/TSPN Butter a baking dish and line it w/ sliced potatoes. Cover them w/ Dutch Sauce or Horseradish Sauce. Mix the scrapple w/ allspice and soup stock or gravy. Heat this and then spread it over the potatoes. Bake slowly for 45 minutes until scrapple is brown and potatoes are cooked. SOURCE: Pa. Dutch Cook Book. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Sep 26, 1998
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