Thursday, August 2, 2012

Tantalizing Thursday-Pennsylvania Part II

Welcome to Tantalizing Thursday on Chief 187™Chatter.

NASCAR Sprint Cup racing returns to Pocono Raceway for the Pennsylvania 400 this weekend. Back in June we explored foods from the state for the Pocono 400, but there are always more dishes to deliver!

It has been noted that breakfast – one chock full of protein – is the most important meal of the day. Pennsylvanians have known this for generations. The following recipe is a mainstay at breakfast tables throughout the state.

Scrapple (Mush)
Recipe found on
Provided by: Kudu
"Scrapple or mush has been a hearty breakfast staple in our family for generations. Heavily flavored with herbs, spices, onions and meat, it is a meal unto itself."


1 smoked ham hock
4 quarts water
2 teaspoons chicken soup base
3 cups cornmeal
1 1/2 teaspoons dried thyme leaves
2 teaspoons rubbed sage
1 teaspoon ground savory
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1 pinch cayenne pepper
salt and pepper to taste
2 tablespoons butter
1 onion, diced
2 cups shredded sharp Cheddar cheese (optional)


Bring the ham hocks and water to a boil in a large pot over high heat. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. When done, remove the ham hocks to a plate to cool to room temperature, then shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts.
Return the 2 1/2 quarts of broth to a boil in a large pot over high heat, and stir in the chicken soup base until dissolved. Place the cornmeal in a bowl, and stir in the thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal into the boiling broth, and reduce heat to medium-low. Simmer 15 minutes, stirring frequently.
While the cornmeal is cooking, melt the butter in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. After the cornmeal has cooked for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Cook and stir an additional 15 minutes; the mixture will be thick enough that a spoon will stand up in it. Season to taste, scrapple must be well-seasoned or it will taste very bland when fried. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. Cover the pans with plastic wrap, and refrigerate overnight.
To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes.

For other palates a warm cereal is more to their liking. For that oatmeal is a satisfactory and healthy alternative to the Scrapple above. Or, at the very least, an alternate throughout the week!

Baked Oatmeal II
Recipe found on
Provided By: BLANCHL
"Found this recipe in Pennsylvania Amish country. Everyone who tries it, loves it!"


3 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 eggs
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup dried cranberries


Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.
Bake in preheated oven for 40 minutes.

If that Scrapple is too involved or doesn’t appeal, the oatmeal is too healthy and turns you off, then this recipe may just be the cure for what ails you when you are hungry in the morning!

Easy, gooey, and goes great with a steaming hot cup of joe! Enjoy!

Marcia's Famous Sticky Buns
Recipe found on
Provided By: Colleen
"I don't know if this is what you're looking for, but if you want something easy for the morning, this is it. You have to start it the night before, but then all the work is done and it will seem like you went all out."


1 cup chopped walnuts
1 (12 ounce) package frozen dinner roll dough
1 (5 ounce) package instant vanilla pudding mix
1 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup margarine, melted


Sprinkle nuts in the bottom of a greased Bundt pan. Lay frozen roll dough on top of the nuts. Sprinkle dry pudding mix over the dough, then the brown sugar, then the cinnamon. Pour the melted margarine over all. Lay a damp paper towel over the pan and place it in a cold oven over night.
In the morning, remove paper towel and place pan in cold oven. Heat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and let sit for 5 minutes, then flip out onto plate.

Three entirely different breakfasts to choose for this race weekend or any weekend throughout the year is offered above.

For the first time I’ll be at Pocono Raceway with a media pass and hoping to find any one of these breakfasts to rev my engines for the long and exciting days that await while I’m there.

Please join me tomorrow for the week ending and perpetually popular Friday Music Blog on Chief 187™Chatter.

1 comment:

  1. Right on! Enjoy having media access. It is a lot of work, but a lot of fun too!!