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Philadelphia Scrapple
3 pounds pork neck bones or pig's knuckles 3 quarts water 2 teaspoons salt 1 bay leaf 2 fresh sage leaves 1 teaspoon pepper 2-¾ cups yellow cornmeal Maple syrup, fried eggs, and broiled_T.jpg "Pork Jambalaya")
Pork Jambalaya
2 ½ pounds boneless pork shoulder butt ¼ cup peanut or olive oil 1 ½ cups minced onions 1 cup minced celery 1 ½ cups minced green or red bell peppers 1 ½ cups tasso or other smoked ham, cut_T.jpg "Roast Pork With Apple-Walnut Stuffing")
Roast Pork With Apple-Walnut Stuffing
75 g/3 oz butter, divided 2 large Pippin or other tart apples, peeled, cored and cut into 1 cm/½-in chunks A small onion, chopped 2 stalks celery, chopped 1 clove garlic, finely chopped 175 g/6
