From The Art of Cooking in Marlinton

Zucchini Italianne
1 pound hot sausage
4 medium zucchini, sliced thin
2 chopped tomatoes
1 garlic bud, minced
1 onion, chopped
2 Tbsp. butter
2 Tbsp. flour
1 can cream of mushroom soup
1/2 cup white wine
1 Tbsp. Italian seasoning
1/2 cup Parmesan cheese
Bread crumbs
Brown sausage in skillet, and remove; saute onion, garlic and zucchini.
Add tomato and Italian seasoning.
Simmer 3 minutes.
Add sausage; simmer until zucchini is crisp tender.
Melt butter, add flour and make a sauce with cream of mushroom soup and wine.
Mix together and pour in greased baking dish.
Sprinkle with parmesan cheese.
Cover with bread crumbs and sprinkle with more cheese.
Bake at 350º for 30 minutes.
May be made ahead and frozen.
Geraldine H. Jett

Sausage Scrapple
1 1/2 cup pork sausage
2 3/4 cups water
1/4 tsp. pepper
2 Tbsp. shortening
1 cup corn meal
1 tsp. salt
1 tsp. poultry seasoning (optional)
Brown sausage in skillet, turning as necessary.
Drain off excess fat.
Add water; bring to a boil.
Stir in cornmeal slowly, stirring constantly. Cook until mixture thickens.
Add seasonings, cover and cook very slowly for 15 minutes.
Turn into a loaf pan that has been rinsed in cold water.
Cool.
Chill until firm.
Slice about 1/2 inch thick and brown in hot fat.
Mrs. C. J. Brumagin