Add Yahoo as a preferred source to see more of our stories on Google. No, it doesn’t grow in the wild forests of Pennsylvania. Getty Images/Allrecipes In fifth grade, my health teacher taught a lesson ...

Last month I was chatting with Chef Joe Trama at The Center for Visual and Performing Arts in Munster, where he has been the executive chef for three decades. Over morning coffee, we often swap ...

It was a clear and bright day in early February when Bill Steward felt all conditions were right for making scrapple. Slowly his helpers made up of family and friends gathered. In all there were ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Scrapple is primarily a Pennsylvania Dutch dish, made from pork scraps, cooked with seasonings and broth, thickened with flour and cornmeal, cooked and poured into loaf pans, and today it gets its day ...

My mom likes to remind my siblings and me that she grew up poor. Food and mealtimes offer occasion for her to recount her penniless Iowa upbringing. When we celebrated the holidays with her in ...

It is Pennsylvania Dutch country’s mystery meat. Crispy on the outside and creamy on the inside, scrapple is a meaty, thrifty and filling comfort food. Love it or hate it, scrapple is a Lancaster ...

Warm a medium sized stock pot over moderate heat. Fill the bottom of the pot with oil to coat and add the ground pork meat. Brown the meat for about three to four minutes. Once the meat is browned, ...

In the old Pennsylvania Dutch days, cold winter weather was the time for butchering. At the end of a butchering day or sometimes the next day, the pork leavings were processed into scrapple. Of ...

1. To make apple butter, melt butter with apples on low. 2. Cook on very low heat until soft. 3. Add vanilla and sugar, and blend until smooth. 4. Refrigerate. This should make one quart and should be ...