Scrapple finds devoted followers, new varieties

02/20/2008 | Chicago Tribune (tiered subscription model)

When a Chicago Tribune food writer mentioned scrapple in a recent cooking column, she never dreamed she'd get strong responses. The writer heard back from dozens of cooks -- professionals and amateurs -- about the best ways to prepare the classic. One even offered a vegetarian version made with black beans, cheddar cheese and corn.

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