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Meat

Eggs

~~~Pity the poor egg: It only gets laid once.~~~
Merkan Egg Terminology

Pancakes 'n Waffles

Potatoes 'n Grits
Toast, Buscuits and Muffins
Classic Toast
Ingredients:
Bread (white or wheat) butter or margarine jam or jelly
Place 1 slice bread in toaster.
Push lever down.
When toast begins to rise, carefully remove from toaster.
Lightly whip butter.
Spread favorite toppings with broad, even knife strokes.
Makes 1 serving.
Toppings
  • Butter
  • maple syrup
  • powdered sugar
  • strawberries
  • pecans
  • whipped cream
  • marmalades
  • jams
  • preserves

Beverages
  • Orange juice
  • grapefruit juice
  • coffee
  • tea
  • coke
  • hot chocolate
  • milk

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HomeFries

Serves four

6 potatoes
4 cloves of garlic
1 onion
Bacon grease (from the bacon)
Oregano
Basil
Paprika
Chives
Red pepper flakes
Black pepper
Salt

Cook the potatoes for 45 minutes at 400°.

Cut the potatoes into mouth-sized chunks, leaving the skins on.

Put these into a heavy skillet, preferably cast iron, that has the leftover bacon grease poured into it.

Chop the garlic and onion; rough cut will suffice. Add these to the pan.

Put over a high flame, add the spices (a sprinkling of each), and cook for approximately 10 minutes, shaking the pan to ensure that the potatoes brown up and warm through.

Preparation time: 1 hour, 15 minutes (45 minutes cooking, half hour prep) Cooking time: 10 minutes

SCRAPPLE

Berks County Recipes (Scrapple)
Modern Day Scrapple (thanks to Global Gourmet)
      2 pounds ground lean pork
      1 pound beef liver
      1 cup buckwheat flour
      3 cups yellow corn meal
      4 tablespoons salt
      4 teaspoons freshly ground black pepper
      2 teaspoons sage 2 teaspoons ground mace
      2 teaspoons ground coriander
      2 teaspoons ground thyme
      2 teaspoons whole sweet marjoram
      3 quarts of water
  • In a large pot bring the water to a boil.
  • Add beef liver and boil 10 minutes.
  • Remove the liver and either run through a chopper or cut it in as small pieces as you can.
  • Return chopped liver to the pot.
  • Add the ground pork, a little at a time, and stir.
  • Simmer for 20 minutes.
  • In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, stirring constantly.
  • Simmer gently for one hour, stirring frequently. Use lowest possible heat, as mixture scorches easily.
  • Pour into two greased loaf pans. Bounce the pans a couple of times so that the Scrapple settles, and let cool.
  • Let the Scrapple set in the refrigerator overnight.

    • When you arise in the morning, remove the scrapple from the refrigerator and cut into to 3/8 inch slices.

    To freeze, lay a sheet of waxed paper between slices, place in freezer bags.

    To serve: Thaw slices and dust with flour. Fry in either bacon grease or lard until golden brown.

    Do not use a cooking spray. It will not taste right and ruin the scrapple.