Joe Offer wrote:
My French-Canadian grandmother used to make something called Pfannhaus, or something like that. She was married to a German, and probably got it from his family. She died in 1958, and the recipe died with her. As I recall, it was much smoother and milder than scrapple. She'd bake it like a meat loaf, and then my mom would cut off cold slices and fry them and serve them with syrup. As I recall, it was like heaven to eat it - but I haven't had it since I was ten. Anybody know anything about it?
I've got a great Pennsylvania Dutch cookbook that parenthetically includes the Pennsylvania Dutch names for each of the recipes. There is a recipe for Scrapple (Panhaas), so I'm gonna guess that it was scrapple. Are you sure she baked it? This recipe calls for it to be cooked stovetop into a mashed potato-like consistency, then poured into loaf pans, allowed to cool, then covered and refrigerated overnight. Next day, turn out the loaves and cut into thick slices and fry in a hot, greased skillet. If your grandmother's homemade scrapple was smoother and milder than commercial scrapple, that would be because she ground the meat finer and spiced it milder...probably her secret, or her in-law's secret recipe. You might try to locate your grandmother's cookbooks...a family member may have them. My brother has my grandmother's cookbook that I know has a scrapple recipe in it.
By the way, Pennsylvania Dutch aren't Dutch at all...they're Deutsche (German).