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"
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|Serving Size: 1 Recipe (779g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 107 (37%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 14.2mg||4 %|
|Sodium 336.2mg||12 %|
|Potassium 579.1mg||15 %|
|Total Carbohydrate 38.1g||11 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 34.1g|
|Protein 18.9g||27 %|
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Calories per serving: 289
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