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Chicken ‘n’ rice scrapple (1971)

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Chicken ‘n’ rice scrapple

(for low-salt diets)

3 cups unsalted chicken or turkey broth
1/4 cup minced celery
1 tablespoon minced onion
1 tablespoon chopped parsley
1 cup Cream of Rice
1 cup finely chopped, unsalted cooked chicken or turkey

Combine broth, celery, onion and parsley; bring to a boil. Sprinkle in Cream of Rice and cook, stirring constantly, for 30 seconds. Remove from heat, cover, let stand 5 minutes. Stir in chicken. Pour into a lightly-oiled loaf pan, about 8 x 4 x 2 inches. Chill at least 8 hours. Unmold, cut into 12 slices. Dust with flour, brown in skillet with a little vegetable oil. Serve with cheese sauce. 4 to 6 servings.

>> Also see: Scrapple – the Pennsylvania treat (1922)

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