3023 lines
86 KiB
Plaintext
3023 lines
86 KiB
Plaintext
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Baked Stuffed Potatoes
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Categories: Penndutch, Vegetables
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Yield: 1 servings
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3 lg Potato
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1 tb Butter
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1 tb Cream
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*or:
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1 tb Milk
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1/2 ts Salt
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1/8 ts Pepper
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1 Egg white, stiffly beaten
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Bake large potatoes at 450-F about 40 minutes or until
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soft. Remove from oven and cut in half lengthwise and
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scoop out inside. Mash, adding the butter, salt,
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pepper and cream. Mix well. Fold in the stiffly beaten
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egg white and blend. Refill potato shells, return to
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the oven to brown about 10 minutes at 450-F.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Baked Stuffed Tomatoes
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Categories: Penndutch, Vegetables
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Yield: 1 servings
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6 lg Tomato
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1 c Bread crumbs
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1/2 ts Salt
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1 tb Onion, minced
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1 Egg, well beaten
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2 tb Butter, melted
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1 ts Parsley, minced
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Pepper
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Remove the stem ends from tomatoes and cut out the
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centers. Fill with filling made of the rest of the
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ingredients. Place in a baking dish and bake at 350-F
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for 30 minutes.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Bean Soup
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Categories: Penndutch, Soup/stews
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Yield: 1 servings
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1 1/2 lb Beans, soup
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2 c Celery, diced
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1/2 c Onion, chopped
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1 c Tomato, strained
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2 ts Parsley, minced
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1/2 c Potato, diced
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Salt & pepper
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Soak beans overnight in water to cover. In morning,
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drain off the water, add fresh water and cook until
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almost soft. Wash ham and cover with cold water and
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boil until tender. Skim fat from the broth and add the
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beans and other ingredients and cook until potatoes
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are soft. Serve at once.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Brown Flour Soup (Braune Mehlsuppe)
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Categories: Penndutch, Soup/stews
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Yield: 1 servings
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1/4 c Butter
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10 tb Flour
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5 c Soup stock
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Salt & pepper
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Cheese, grated
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Melt the butter and stir in flour, add the stock
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slowly to prevent lumping. When well-blended, add
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seasonings to taste. Cover pot and cook slowly for 2
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hours. When serving, sprinkle each bowlful with grated
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cheese.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Candied Sweet Potatoes
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Categories: Penndutch, Vegetables
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Yield: 1 servings
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6 Sweet potato
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1 1/2 c Brown sugar
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1 1/2 c Water, cold
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1/4 ts Salt
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Peel the potatoes and cut in slices 1/2 inch thick.
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Lay in an iron skillet and add the remaining
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ingredients. Cover and bake at 350-F for 40 minutes.
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Uncover and continue baking for 30 minutes.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Chicken Noodle Soup
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Categories: Penndutch, Soup/stews
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Yield: 1 servings
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4 lb Chicken
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3 qt Water, cold
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1 Onion, sliced
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1 Carrot, sliced
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1 Bay leaf
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1 ts Parsley
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Salt & pepper
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Wash and clean chicken carefully; cut in pieces. Cover
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with the cold water. Add the vegetables and seasoning
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and let simmer for 3 hours or until chicken is tender.
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Skim off fat. Remove the chicken and add 2 cups of
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noodles and cook 15 minutes.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Corn Chowder
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Categories: Penndutch, Soup/stews
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Yield: 1 servings
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3 sl Salt pork
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1 lg Onion, sliced
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4 lg Potato, sliced
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2 c Water
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6 lg Soda cracker
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*soaked in:
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1 c Milk
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2 c Corn
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1 ts Salt
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1/4 ts Paprika
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Cut the salt pork in cubes and brown. Add onion and
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cook until browned; add the potatoes and water and
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cook until potatoes are soft. When potatoes are
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cooked, stir in the crackers which have been soaked in
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the milk, corn, salt and paprika. Heat thoroughly and
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serve.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Corn Soup
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Categories: Penndutch, Soup/stews
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Yield: 1 servings
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12 ea Corn
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4 Egg, hard boiled
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1/2 c Butter
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1 tb Flour
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1 ts Parsley, minced
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Grate the corn off six ears. Cover this with cold
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water and bring to a boil cooking about 3/4 hour. Cut
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the corn from the other six ears and combine with the
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grated corn. Mash the egg yolks and mix with the flour
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and butter. Slowly add the water in which the cobs
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have cooked and mix well. Add corn and the parsley
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and, if mixture is too thick, add enough milk to make
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of right consistency. Bring to a boil and cook for 5
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minutes.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Cottage Cheese (Helen's smierkase)
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Categories: Penndutch, Eggs/cheese
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Yield: 1 servings
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1 qt Milk, sour
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Water
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Cream
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*or:
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Sour cream
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Pour one quart of sour milk heated to lukewarm into a
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cheesecloth bag. Pour one quart of warm water over
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this, and after this has drained through, repeat
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twice. Tie bag and let drip until the "whey is all."
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Serve with either sweet or sour cream and seasoning to
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taste.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Cream Dressing for Cucumbers
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Categories: Penndutch, Dressings, Salads
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Yield: 1 servings
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1 lg Cucumber
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1/2 c Sour cream
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1 tb Vinegar
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Paprika
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Salt
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Pare cucumber and slice very thin, place in bowl, add
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salt and place in the refrigerator. After 2 hours,
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rinse thoroughly 2 or 3 times in ice cold water,
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pressing the cucumber slices between the hands each
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time to remove all salt. After the last rinsing, add
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the following dressing: Combine the sour cream with
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the vinegar and paprika; mix well. If desired, chopped
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chives or sliced onions may be added.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Creamed Spinach
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Categories: Penndutch, Vegetables
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Yield: 1 servings
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1/4 Spinach
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1/2 ts Salt
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ds Pepper
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1/8 ts Nutmeg
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1 tb Butter
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2 ts Flour
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3/4 c Milk
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Pick over and wash spinach thoroughly. Add salt and
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cook until tender. Do not add water. Chop the spinach
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very fine. Melt the butter in a saucepan, add the
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flour and blend. Slowly add the milk and stir
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constantly until mixture thickens. Combine with the
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chopped spinach, add the pepper and nutmeg and serve.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Cup Cheese
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Categories: Penndutch, Eggs/cheese
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Yield: 1 servings
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Thick milk **
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pn Salt
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1 ts Baking soda
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1 c Cream
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1/2 lb Butter
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Egg
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** Thick milk is soured milk.
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Scald thick milk by baking it at 350-F for a few
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minutes; allow to remain long enough to bake the
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curds. Drain off the water, put curds in an earthen
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vessel and keep at a moderately warm temperature
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(about 75-F). Each day for a week, add new baked
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curds. At the end of a week, pour the curds into a
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heated pan and let simmer very slowly; bring to a slow
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boil without any stirring. Add a pinch of salt, 1 tsp
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of baking soda dissolved in 1 cup of fresh sweet cream
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and 1/2 pound of butter. Stir the mixture; continue
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boiling for 15 minutes. Add 2 or 3 beaten eggs and
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pour mixture into small cheese cups.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Cut (Schnitzel) Beans
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Categories: Penndutch, Vegetables
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Yield: 1 servings
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1 1/2 qt String beans
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2 tb Bacon, smoked, diced
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1 tb Butter
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3 lg Onion, sliced
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4 md Tomato, chopped
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1 ts Salt
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1 ds Red pepper
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1 c Water, hot
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Cut string beans in small pieces. Fry the bacon until
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crisp and brown, add the other ingredients and simmer
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for 1 hour. Add the hot water and continue cooking 2
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hours longer, adding more water if necessary.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Dandelion and Lettuce Salad
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Categories: Penndutch, Salads
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Yield: 1 servings
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1 Lettuce
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1 pt Dandelion
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4 sm Onion
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1/2 Bell pepper, green
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2 md Tomato
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2 Egg, hard boiled, sliced
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1/3 lb Swiss cheese
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Salt & pepper
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3 tb Olive oil
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4 tb Vinegar
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Cut lettuce, dandelion, onions, pepper and cheese into
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small pieces. Add salt and black pepper. Mix well. Add
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the olive oil and vinegar. Mix thoroughly, then add
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the tomatoes cut in quarters, and the eggs. Mix
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lightly so tomatoes and eggs will not be mashed or
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broken.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Dandelion Salad
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Categories: Penndutch, Salads
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Yield: 1 servings
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1/2 c Cream
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2 Egg
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1 tb Sugar
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1 ts Salt
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4 tb Vinegar
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1/4 c Butter
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Paprika
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Pepper
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4 sl Bacon, thick
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Dandelion
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Carefully wash and prepare the dandelion as you would
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lettuce. Roll in cloth and pat dry. Then put into a
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salad bowl and place in warm place. Cut bacon in small
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pieces, fry quickly and drop over the dandelions. Put
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the butter and cream into a skillet and melt over a
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slow fire. Beat eggs, add salt, pepper, sugar and
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vinegar and mix with slightly warm cream mixture. Pour
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into skillet and under increased heat, stir until
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dressing becomes thick like custard. Take off and pour
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piping hot over dandelion. Stir thoroughly. Never use
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dandelion after it has begun to flower, for then it is
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apt to be bitter.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Devilled Crabs
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Categories: Penndutch, Appetizers
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Yield: 1 servings
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12 lg Crabs
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1 c Cream
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2 tb Flour
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1/4 ts Mace
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1 tb Butter
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1 ts Parsley, minced
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1 ts Worcestershire sauce
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4 Egg, hard boiled, mashed
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Salt & pepper
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Bread crumbs
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Cover crabs with boiling salt water and boil for 30
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minutes. Drain off the water, break off all claws,
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separate the shells and remove the spongy fingers and
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the stomach, which is found under the head. Pick out
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all the meat and set aside. Clean the upper shells of
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the crabs thoroughly. Melt the butter and add the
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flour and blend. Stir in cream and cook until mixture
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thickens, stirring constantly. Add the parsley, mashed
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egg yolks, seasonings and crab meat. Fill the shells
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with this mixture and cover with bread crumbs. Bake at
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350-F for 10 minutes or put in a frying basket and
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plunge into hot oil until golden brown.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Dutch Cheese Spread
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Categories: Penndutch, Eggs/cheese
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Yield: 1 servings
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1 c Cheese
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Milk
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Cream
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Salt & pepper
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A dish famous in Berks County is made from the cheese
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as prepared in Cheese Custard recipe. Take a cup of
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the cheese or curd after it has been mashed through a
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fine sieve and put it in a bowl. Pour in slowly, sweet
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milk or cream- half and half is a good mixture- using
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the back of a spoon to make it smooth. Work in
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sufficient milk and cream to bring it to the
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consistency of apple butter. Add salt and pepper and
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spread on buttered bread. Serve with apple butter.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Dutch Pot Pie
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Categories: Penndutch, Casseroles
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Yield: 1 servings
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3 Egg
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1 tb Butter, melted
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1/2 c Milk
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1/2 c Cream
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1 ts Soda
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3 c Flour
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1/2 ts Salt
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Potato
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Parsley, minced
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Butter
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Beat eggs, add milk, cream, soda, salt and melted
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butter. Mix well. Gradually add flour until dough is
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stiff enough to roll. (May require up to 4 cups). Roll
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on floured board and line a cooking kettle with the
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dough. Place a large piece of butter in bottom of
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kettle and add peeled and quartered potatoes
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alternately with small pieces of the dough. The top
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layer should be potatoes. Sprinkle with salt, pepper
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and minced parsley. Dot with butter. Add 1 1/2 to 2
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cups water. Bake at 350-F about 3 hours.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Dutch Slaw
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Categories: Penndutch, Vegetables
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Yield: 1 servings
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Cabbage
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1 Egg
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1/4 c Vinegar
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1 tb Sugar
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1 ts Salt
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ds Pepper
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Shred cabbage rather fine. Put in sauce pan and
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sprinkle with salt. Cover pan and place over a low
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flame and steam until very tender. Beat the egg, add
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the sugar, salt, pepper and vinegar and pour over the
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steamed cabbage. Heat for 5 minutes. Serve at once.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
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Title: Dutch Stewed Potatoes
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Categories: Penndutch, Vegetables
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Yield: 1 servings
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2 c Potato, raw, diced
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1 tb Butter
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1/2 ts Salt
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ds Pepper
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1 ts Parsley, minced
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1 Onion, sliced
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2 ts Flour
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Melt the butter and cook onion in it about 5 minutes.
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Add the salt, pepper, parsley and potatoes and cover
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with boiling water and cook until tender. Thicken the
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potatoes with the flour which has been mixed with a
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little cold water.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
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Title: Egg Croquettes
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Categories: Penndutch, Eggs/cheese
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Yield: 1 servings
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4 Egg, hard boiled, chopped
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1 tb Butter
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1 tb Flour
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3/4 c Milk
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1/2 ts Salt
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ds Paprika
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Cracker crumbs
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1 Egg, beaten
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Oil
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Melt the butter in a double boiler, add flour and stir
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until blended. Add milk and seasonings and cook until
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mixture is thick. Remove from fire and add the hard
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cooked eggs. Set aside to cool. When cold, shape into
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croquettes; roll in cracker crumbs and egg, and fry in
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deep hot oil.
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Source: Pennsylvania Dutch Cook Book - Fine Old
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Recipes, Culinary Arts Press, 1936.
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-----
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|
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
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Title: Flash un Kas
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Categories: Penndutch, Appetizers
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Yield: 1 servings
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2 c Flour
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1/2 lb Butter
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1/2 lb Cream cheese
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*fillings:
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2 oz Goose liver paste
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1 ts Worcestershire sauce
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1 ts Steak sauce
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*or:
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|
2 oz Ham, ground
|
|
1 ts Steak sauce
|
|
1 ts Catsup
|
|
*or:
|
|
Anchovy paste
|
|
*or:
|
|
Caviar
|
|
|
|
Work into the flour the butter and cream cheese. Chill
|
|
thoroughly... over night is not too long. Take pieces
|
|
of dough and roll very thin, as quickly as possible.
|
|
Cut with a round cookie cutter, size of a water glass
|
|
or larger if desired. Mix together ingredients for one
|
|
of the fillings. Spread on dough, fold over and bake
|
|
at 400-F until brown. These may be shaped earlier and
|
|
baked just before serving. Serve as an appetizer with
|
|
beer, except the anchovy or caviar which should be
|
|
served with cocktails. Make the anchovy and caviar
|
|
appetizers somewhat smaller than the ones that are to
|
|
be served with beer.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: German Noodle Ring with Cheese Sauce
|
|
Categories: Penndutch, Pasta, Eggs/cheese
|
|
Yield: 1 servings
|
|
|
|
1 c *noodles
|
|
3 c Water, boiling
|
|
Salt
|
|
3 tb Butter
|
|
3 tb Flour
|
|
1/2 ts Salt
|
|
1/2 ts Paprika
|
|
1 1/2 c Milk
|
|
2 Egg, well beaten
|
|
1/4 lb Cheese, american swiss
|
|
|
|
Boil the noodles in salted water and cook about 10
|
|
minutes until tender. Drain and put into a
|
|
well-greased ring mold. Melt the butter, add the flour
|
|
and blend. Stir in the milk and continue cooking,
|
|
stirring constantly until mixture thickens. Add the
|
|
seasoning and cheese cut in small pieces. Cook until
|
|
cheese melts. Reserve 1/2 of the sauce to use later.
|
|
To the remaining sauce, add the well beaten eggs and
|
|
mix well. Pour over the noodles. Set mold in pan
|
|
containing hot water and bake at 350-F about 45
|
|
minutes. Unmold on large platter, pour over the
|
|
remaining hot cheese sauce and fill center with any
|
|
desired vegetable, such as peas and carrots, spinach
|
|
or asparagus tips.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: German Soup Balls
|
|
Categories: Penndutch, Soup/stews
|
|
Yield: 1 servings
|
|
|
|
3 lb Soup meat
|
|
2 qt Water
|
|
4 Egg
|
|
1 c Flour
|
|
2 tb Butter
|
|
1/2 ts Salt
|
|
1/2 c Milk
|
|
|
|
Add the water to the soup meat, season to taste and
|
|
cook slowly for several hours. A half hour before
|
|
serving time, make soup balls as follows: combine the
|
|
salt and flour and work in the butter. Beat the eggs
|
|
and add to flour. Stir in the milk, using only enough
|
|
to make batter thin enough to drop by spoon. Drop by
|
|
spoonfuls into the boiling hot broth and cook for 10
|
|
minutes. Serve in hot soup at once.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: German Vegetable Soup
|
|
Categories: Penndutch, Soup/stews
|
|
Yield: 1 servings
|
|
|
|
1 lg Soup bone
|
|
1 pt Tomato
|
|
1 pt Lima beans
|
|
1 pt Corn, grated
|
|
2 c Cabbage, chopped
|
|
1 lg Turnip, diced
|
|
1 Carrot, diced
|
|
1 Onion, sliced
|
|
1 ts Flour
|
|
1/2 c Milk
|
|
Salt & pepper
|
|
Water, cold
|
|
|
|
Wash soup bone thoroughly and cover with cold water
|
|
and allow it to boil for several hours. Skim off the
|
|
fat and add the vegetables. Season to taste. Mix the
|
|
flour with the milk and stir into soup. Cook for 1
|
|
hour and serve hot.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Hashed Brown Potatoes
|
|
Categories: Penndutch, Vegetables
|
|
Yield: 1 servings
|
|
|
|
1 lb Salt pork, diced
|
|
2 c Potato, boiled, cold
|
|
1/8 ts Pepper
|
|
Salt
|
|
|
|
Fry salt pork until there is about 1/3 cup of fat.
|
|
Remove the pork scraps and mix the fat with the
|
|
potatoes, salt and pepper. Fry for 3 minutes stirring
|
|
constantly. Brown. Fold like an omelet and serve at
|
|
once.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Hollandaise Sauce
|
|
Categories: Penndutch, Sauces
|
|
Yield: 1 servings
|
|
|
|
1/2 c Butter
|
|
1 tb Lemon juice
|
|
2 Egg yolk
|
|
1/4 ts Salt
|
|
ds Pepper
|
|
1/3 c Water, boiling
|
|
|
|
Divide butter in 3 parts. Put one piece of butter,
|
|
with lemon juice and egg yolks in the top of a double
|
|
boiler. Cook over boilig water, stirring constantly
|
|
with a wire whisk. As the butter melts, add a second
|
|
piece. As mixture starts to thicken, add the third
|
|
piece of butter. Add the water and cook for 1 minute.
|
|
Remove from fire and add seasonings. Should the
|
|
mixture curdle, add 2 Tbsp boiling water, drop by drop.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Home Baked Beans
|
|
Categories: Penndutch, Vegetables
|
|
Yield: 1 servings
|
|
|
|
1 pt Navy beans
|
|
1/4 lb Salt pork
|
|
1 ts Mustard, dry
|
|
1 1/2 ts Salt
|
|
1 tb Molasses
|
|
1/2 c Water, boiling
|
|
1 1/2 tb Sugar
|
|
|
|
Cover beans with cold water and soak over night.
|
|
Change the water and cook at slightly below boiling
|
|
point until skins burst. To test beans, take a few and
|
|
expose them to cold air; if shells burst, they are
|
|
sufficiently cooked. Drain off the water and add the
|
|
salt pork which has been cut into strips. Put in bean
|
|
pot, having some of the salt pork slices on top. Mix
|
|
the mustard, sugar, salt, and molasses together and
|
|
add to the beans. Add the boiling water. Cover pot and
|
|
bake at 250-F about 6 hours, removing the cover during
|
|
the last hour.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Hot Salad Dressing
|
|
Categories: Penndutch, Dressings, Salads
|
|
Yield: 1 servings
|
|
|
|
1 tb Fat
|
|
*or:
|
|
1 tb Butter
|
|
1 ts Flour
|
|
2 ts Sugar
|
|
1/2 ts Mustard, dry
|
|
1/8 ts Pepper
|
|
1/2 ts Salt
|
|
1/2 c Vinegar
|
|
1 Egg yolk
|
|
|
|
Goose, chicken, or bacon fat may be used. Melt the
|
|
fat or butter and blend in the flour. Add the vinegar
|
|
and stir until mixture thickens. Mix together the
|
|
sugar, mustard, salt and pepper and add to the liquid.
|
|
Cook for 4 minutes. Pour over the beaten egg yolk and
|
|
mix well. Return to fire and cook 1 minute longer.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Knabrus
|
|
Categories: Penndutch, Vegetables
|
|
Yield: 1 servings
|
|
|
|
Onion
|
|
Cabbage, finely cut
|
|
Salt & pepper
|
|
2 tb Butter
|
|
|
|
Butter a large cooking kettle well and fill with
|
|
alternate layers of cabbage and sliced onions. Cover
|
|
kettle and place over low flame and steam until
|
|
vegetables are tender. Season with salt and pepper and
|
|
butter.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Lancaster County Lima Beans
|
|
Categories: Penndutch, Vegetables
|
|
Yield: 1 servings
|
|
|
|
1 lb Lima beans
|
|
4 Potato, diced
|
|
2 c Milk
|
|
2 tb Butter
|
|
Salt & pepper
|
|
|
|
Boil the beans until nearly soft, then add the 4 (or
|
|
5) potatoes and continue cooking until both are soft.
|
|
Drain off the water and add the milk and butter.
|
|
Season to taste with salt and pepper and serve. This
|
|
makes a very good dish and the cost is low.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Little Pigs in Blankets
|
|
Categories: Penndutch, Appetizers
|
|
Yield: 1 servings
|
|
|
|
lg Oyster
|
|
sl Bacon
|
|
|
|
Wrap thin slices of bacon around large oysters and
|
|
fasten ends together with a toothpick. Place under hot
|
|
flame and broil, turning frequently, until crisp and
|
|
brown. Serve immediately.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Mayonnaise Dressing
|
|
Categories: Penndutch, Dressings, Salads
|
|
Yield: 1 servings
|
|
|
|
2 Egg yolk, hard boiled
|
|
1 Egg yolk
|
|
1/2 ts Mustard
|
|
1/2 ts Salt
|
|
2 ts Vinegar
|
|
1/2 Lemon, juice of
|
|
1/2 c Olive oil
|
|
Paprika
|
|
|
|
Mash and work smooth the hard cooked egg yolks; stir
|
|
in with tablespoon the raw egg yolk and mustard; work
|
|
smooth. Add the oil by the tablespoonful and when half
|
|
of the oil has been used, add vinegar and lemon juice,
|
|
working them in very slowly. Add salt and paprika and
|
|
slowly work in the remaining oil. If a greater
|
|
quantity of mayonnaise is desired, continue to add
|
|
oil, lemon juice and vinegar until the original
|
|
quantity is almost doubled. Use only a tablespoon in
|
|
working this dressing.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Noodles for Soup
|
|
Categories: Penndutch, Soup/stews, Pasta
|
|
Yield: 1 servings
|
|
|
|
2 Egg
|
|
1/2 ts Salt
|
|
Flour
|
|
|
|
Beat the eggs, add the salt and as much flour as can
|
|
be worked into the eggs (about 1 cup). Knead well,
|
|
cover and let stand 30 minutes. Roll out thin and
|
|
spread on cloth to dry slightly. Cut in narrow strips.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Old-Fashioned Potato Soup
|
|
Categories: Penndutch, Soup/stews
|
|
Yield: 1 servings
|
|
|
|
8 Potato, cubed
|
|
1 qt Milk
|
|
1 tb Butter
|
|
Salt & pepper
|
|
1 Egg, well beaten
|
|
1/2 c Flour
|
|
1/4 c Milk
|
|
|
|
Boil the potatoes until soft. Drain off all the water.
|
|
Add the milk and heat thoroughly; season to taste.
|
|
Work the butter into the flour and then add the egg
|
|
and 1/4 cup milk, using only enough milk to make
|
|
mixture thin enough to drop into the hot milk. Add to
|
|
hot milk mixture. Cover the saucepan and cook about 10
|
|
minutes. Serve at once.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Old-Fashioned String Beans and Bacon
|
|
Categories: Penndutch, Vegetables
|
|
Yield: 1 servings
|
|
|
|
1 c String beans
|
|
*plus:
|
|
Liquid
|
|
2 md Potato, diced
|
|
1/4 lb Bacon, diced
|
|
1/4 ts Salt
|
|
1 sm Onion
|
|
1 c Water
|
|
|
|
Can use fresh string beans, substituting equivalent
|
|
amount for the canned. Cut potatoes into 1/2 inch
|
|
dice. Brown the bacon and combine with the other
|
|
ingredients and cook about 30 minutes until potatoes
|
|
are soft.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Oyster Corn Fritters (Welshkorn Eishtar-Puffe
|
|
Categories: Penndutch, Vegetables
|
|
Yield: 1 servings
|
|
|
|
2 c Corn pulp
|
|
2 tb Flour
|
|
2 Egg, separated
|
|
1/2 ts Salt
|
|
1/4 ts Pepper
|
|
|
|
Canned or fresh corn may be used. To the corn pulp add
|
|
the beaten egg yolks, flour and seasoning. Add the
|
|
stiffly beaten egg whites and blend. Drop by spoonfuls
|
|
the size of an oyster on a hot buttered frying pan and
|
|
brown.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Pennsylvania Pepper Cabbage (Cole Slaw)
|
|
Categories: Penndutch, Salads
|
|
Yield: 1 servings
|
|
|
|
2 c Cabbage, shredded
|
|
1 Bell pepper, green, finely c
|
|
-hopped
|
|
*or:
|
|
1 Bell pepper, red, finely cho
|
|
-pped
|
|
1/2 c *hot salad dressing
|
|
1 ts Salt
|
|
|
|
Mix the shredded cabbage, pepper and salt and let
|
|
stand about 1 hour. Drain off all liquid. Pour the Hot
|
|
Dressing over the cabbage and mix well. Serve at once.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Philadelphia Pepper Pot
|
|
Categories: Penndutch, Soup/stews
|
|
Yield: 1 servings
|
|
|
|
2 lb Honeycomb tripe
|
|
2 lb Tripe, plain
|
|
1 Veal knuckle
|
|
1 Pot herbs
|
|
4 md Potato
|
|
1 lg Onion
|
|
1 Bay leaf
|
|
Salt
|
|
Cayenne
|
|
1 c Beef suet
|
|
2 c Flour
|
|
Water
|
|
Salt
|
|
Parsley, chopped
|
|
|
|
Cook the tripe the day before using. Wash thoroughly,
|
|
place in kettle and cover with water. Boil 8 hours.
|
|
Remove the tripe. When cooled, cut into pieces about
|
|
1/2 inch square. The next day wash the veal knuckle,
|
|
cover with 3 quarts of cold water and simmer about 3
|
|
hours, removing scum as it rises. Remove meat from
|
|
bones and cut into small pieces. Strain the broth and
|
|
return to kettle. Add the bay leaf and onion and
|
|
simmer about 1 hour. Then add the potatoes, which have
|
|
been cut in squares, and the pot herbs. Add the meat
|
|
and tripe and season with salt and cayenne pepper (if
|
|
desired). Make dumplings by combining the finely
|
|
chopped suet, flour, salt and enough water to permit
|
|
rolling the dough into dumplings, about the size of
|
|
marbles. Flour well to prevent sticking and drop into
|
|
the hot soup. Cook 10 minutes, add some chopped
|
|
parsley and serve at once.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Potato Balls (Kartoffel Balle)
|
|
Categories: Penndutch, Vegetables
|
|
Yield: 1 servings
|
|
|
|
Irish potatoes
|
|
Water
|
|
Butter
|
|
Parsley, fresh, minced
|
|
Salt
|
|
|
|
Peel Irish potatoes and cut in small balls. Place in
|
|
cold water for 15 minutes. Drain off the water and
|
|
cover with fresh water and cook about 12 minutes until
|
|
tender. Drain, add butter, minced parsley and salt to
|
|
taste. Serve at once.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Potato Croquettes (Kartoffel Kloesse)
|
|
Categories: Penndutch, Vegetables
|
|
Yield: 1 servings
|
|
|
|
9 md Potato
|
|
3 Egg, well beaten
|
|
1 c Flour
|
|
2/3 c Bread crumbs
|
|
1/2 ts Nutmeg
|
|
1 ts Salt
|
|
1/2 lb Butter
|
|
1/2 c Bread crumbs
|
|
1 ts Onion, chopped
|
|
|
|
Boil the potatoes in their jackets until soft, remove
|
|
the skins and put potatoes through a ricer. Spread on
|
|
a towel for a few minutes to remove moisture, then put
|
|
them in a bowl and add the salt. Add the eggs, flour,
|
|
2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form
|
|
mixture into dry balls (if mixture is too moist, add
|
|
more bread crumbs). Drop the balls into boiling salted
|
|
water. When balls come to the surface, allow them to
|
|
boil for 3 minutes. Remove one from liquid and cut
|
|
open; if center is dry, they are sufficiently cooked.
|
|
Remove balls from liquid and pour over them a dressing
|
|
made as follows: Brown the butter in a skillet, add
|
|
the 1/2 cup bread crumbs and onion and cook for
|
|
several minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Potato Salad
|
|
Categories: Penndutch, Salads
|
|
Yield: 1 servings
|
|
|
|
8 Potato
|
|
1 Celery, diced
|
|
2 Egg, hard boiled, sliced
|
|
1 Onion, minced
|
|
1 tb Parsley, minced
|
|
2 Egg, well beaten
|
|
1 c Sugar
|
|
1/2 c Vinegar
|
|
*diluted with:
|
|
1/2 c Water, cold
|
|
1/4 ts Mustard, dry
|
|
1/2 ts Salt
|
|
1/4 ts Pepper
|
|
4 sl Bacon, diced
|
|
|
|
Boil potatoes in their jackets. When soft, peel and
|
|
dice. Add the celery, sliced hard cooked eggs and
|
|
onion. Fry bacon in skillet until crisp and brown.
|
|
Beat the eggs, add the sugar, spices and vinegar and
|
|
water. Mix well. Pour egg mixture into the hot bacon
|
|
and fat and stir until mixture thickens (about 10
|
|
minutes). Pour over the potato mixture and mix
|
|
lightly. Let stand in cold place several hours before
|
|
serving.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Raspberry Vinegar
|
|
Categories: Penndutch, Salads, Dressings
|
|
Yield: 1 servings
|
|
|
|
4 lb Raspberries
|
|
2 c Vinegar
|
|
Sugar
|
|
|
|
Mash the berries and add the vinegar and let stand for
|
|
4 days. To each cup of liquid add one cup of sugar.
|
|
Bring to a boil and cook for 20 minutes. Strain and
|
|
bottle.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Rinktum Ditty
|
|
Categories: Penndutch, Eggs/cheese
|
|
Yield: 1 servings
|
|
|
|
1 tb Butter
|
|
1 sm Onion, minced
|
|
1 lb Cheese
|
|
1 c Milk
|
|
1 tb Flour
|
|
1 c Catsup
|
|
1 ts Mustard, dry
|
|
1 tb Worcestershire sauce
|
|
1/2 ts Salt
|
|
1/4 ts Paprika
|
|
1 Egg, well beaten
|
|
|
|
Cut cheese in small pieces. Melt the butter in top of
|
|
a double boiler, add the onion and cook until onion is
|
|
soft. Stir in the flour and blend; then gradually add
|
|
the milk and mix well. Add the cheese and cook until
|
|
the cheese has melted. Mix together the catsup,
|
|
mustard, Worcestershire sauce, salt and paprika; add
|
|
to cheese sauce and cook for 5 minutes. Stir in the
|
|
egg and cook one minute longer. Serve at once on toast
|
|
or crackers.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Rivel Soup
|
|
Categories: Penndutch, Soup/stews
|
|
Yield: 1 servings
|
|
|
|
2 c Flour
|
|
1/2 ts Salt
|
|
1 Egg, well beaten
|
|
Broth, chicken
|
|
*or:
|
|
Broth, beef
|
|
1 c Corn, crushed
|
|
|
|
Combine the flour, salt and beaten egg and mix
|
|
together with the fingers until mixture is crumbly.
|
|
Pour this mixture into the broth, add the corn and
|
|
cook about 10 minutes. The rivels will look like
|
|
boiled rice when cooked.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Salt Pork, Beans and Hominy
|
|
Categories: Penndutch, Casseroles
|
|
Yield: 1 servings
|
|
|
|
1/2 lb Soup beans
|
|
1/2 lb Hominy
|
|
1/2 lb Salt pork
|
|
pn Marjoram
|
|
|
|
Wash the beans and cover with water and let soak over
|
|
night. Cover hominy with water and also let stand over
|
|
night. In the morning, drain off the water from both
|
|
and combine the beans and the hominy and cover with
|
|
fresh cold water. Wash the salt pork and lay in strips
|
|
on the top. Season with salt & pepper and a pinch of
|
|
sweet marjoram. Let mixture cook slowly for about 5
|
|
hours, adding more water as necessary. Source:
|
|
Pennsylvania Dutch Cook Book - Fine Old Recipes,
|
|
Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Sauerkraut
|
|
Categories: Penndutch, Vegetables
|
|
Yield: 1 servings
|
|
|
|
1 qt Sauerkraut
|
|
2 tb Butter
|
|
1 Onion, chopped
|
|
1 Potato, grated
|
|
1 ts Caraway seeds
|
|
|
|
Melt the butter and add the onion and cook until
|
|
brown. Add the sauerkraut and cook for 8 minutes. Add
|
|
the caraway seed and potato, cover with boiling
|
|
waterand cook for 30 minutes in an uncovered vessel
|
|
over a slow fire. Cover the kettle and cook 30 minutes
|
|
longer. Brown sugar or an apple may be added to give
|
|
different flavor.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Scalloped Potatoes
|
|
Categories: Penndutch, Vegetables
|
|
Yield: 1 servings
|
|
|
|
6 Potato, thinly sliced
|
|
1 c Milk
|
|
Bread crumbs
|
|
Butter
|
|
Salt & pepper
|
|
|
|
Put a layer of sliced potatoes in a buttered baking
|
|
dish, sprinkle with salt, pepper and bread crumbs. Dot
|
|
with bits of butter. Repeat until dish is filled. Pour
|
|
on the milk and bake at 350-F about 1-1/2 hours.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Scalloped Sweet Potatoes and Apples
|
|
Categories: Penndutch, Vegetables
|
|
Yield: 1 servings
|
|
|
|
6 md Potato, sweet
|
|
1/2 c Brown sugar
|
|
1 1/2 c Apple, sliced
|
|
4 tb Butter
|
|
1/2 ts Salt
|
|
1 ts Mace
|
|
|
|
Boil sweet potatoes until tender. Slice in 1/4 inch
|
|
pieces. Butter a baking dish and put a layer of sweet
|
|
potatoes in bottom, then a layer of apples. Sprinkle
|
|
with sugar, salt and mace, and dot with butter. Repeat
|
|
until dish is filled, having the top layer of apples.
|
|
Bake at 350-F about 50 minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Shartlesville Corn Pudding
|
|
Categories: Penndutch, Vegetables
|
|
Yield: 1 servings
|
|
|
|
6 ea Corn, grated
|
|
2 Egg, separated
|
|
4 tb Milk
|
|
1/4 ts Salt
|
|
1/8 ts Pepper
|
|
|
|
Add the beaten yolks of eggs to the corn and mix
|
|
thoroughly. Stir in the milk and seasonings. Add the
|
|
stiffly beaten whites. Pour into a buttered baking
|
|
dish, set dish in pan with hot water and bake at 350-F
|
|
about 30 minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Shupp Noodles
|
|
Categories: Penndutch, Pasta
|
|
Yield: 1 servings
|
|
|
|
*noodles
|
|
1/4 lb Butter
|
|
3 Egg
|
|
|
|
Make noodles, cutting much broader than for soup. Cook
|
|
in boiling salted water about 10 minutes. Drain. Melt
|
|
the butter and add the noodles and fry until light
|
|
brown. Beat the eggs, adding seasoning to taste, and
|
|
stir into the noodles. Cook until eggs are set. Serve
|
|
at once.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Snapper Soup
|
|
Categories: Penndutch, Soup/stews
|
|
Yield: 1 servings
|
|
|
|
3 1/2 lb Veal knuckle
|
|
1 c Chicken fat
|
|
*or:
|
|
1 c Butter
|
|
3 qt Broth, beef
|
|
*or:
|
|
4 qt Broth, beef
|
|
2 c Wine, dry sherry
|
|
1 c Flour
|
|
1 Turtle **
|
|
2 Carrot, diced
|
|
3 Onion, finely chopped
|
|
2 Celery, chopped
|
|
1/4 ts Thyme
|
|
1/2 ts Marjoram
|
|
1 Bay leaf
|
|
3 Cloves
|
|
3 sl Lemon
|
|
1 ds Tabasco
|
|
Salt & pepper
|
|
1 Egg, hard boiled, chopped
|
|
2 c Tomato, strained
|
|
|
|
** Meat from one snapper turtle, cut in small pieces.
|
|
|
|
Have knuckles broken into 2 inch pieces. Place
|
|
knuckles in a roasting pan and add the butter or
|
|
chicken fat, onions, celery, carrots, thyme, marjoram,
|
|
cloves, bay leaf, salt and pepper. Bake at 400-F until
|
|
brown. Remove from oven and add flour, mixing well and
|
|
cook 30 minutes longer. Pour browned mixture into a
|
|
large soup kettle, add the broth and tomatoes, and
|
|
cook slowly for 3-1/2 hours. Combine the snapper meat
|
|
with 1 cup sherry, some salt, the tabasco and lemon
|
|
slices, and simmer for 10 minutes. Strain the soup and
|
|
combine the two mixtures. Add the chopped egg and the
|
|
balance of the sherry and serve immediately.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Split Pea Soup
|
|
Categories: Penndutch, Soup/stews
|
|
Yield: 1 servings
|
|
|
|
1 c Split peas
|
|
1 Ham bone
|
|
3 qt Water
|
|
1 tb Onion, minced
|
|
3 tb Butter
|
|
3 tb Flour
|
|
1 ts Salt
|
|
1/8 ts Pepper
|
|
2 c Milk
|
|
|
|
Wash and soak peas in water to cover, overnight. In
|
|
the morning drain off the water and cover with 3
|
|
quarts of fresh water. Add the ham bone and onion and
|
|
cook until peas are soft. Rub through a sieve. Melt
|
|
the butter and stir in the flour until well blended
|
|
and smooth. Add the salt, pepper and milk and cook,
|
|
stirring constantly until the mixture thickens.
|
|
Combine with the strained liquid and cook until rather
|
|
thick. Serve hot.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Suet or Carrot Pudding
|
|
Categories: Penndutch, Vegetables
|
|
Yield: 1 servings
|
|
|
|
2 c Carrot, cooked, mashed
|
|
1 c Suet, chopped
|
|
1 c Molasses
|
|
1 Egg
|
|
1 ts Baking soda
|
|
*dissolved in:
|
|
1/4 c Water, hot
|
|
2 tb Brown sugar
|
|
1/4 ts Salt
|
|
1/2 Lemon, grated rind of
|
|
1 ts Allspice
|
|
1 ts Cinnamon
|
|
1 ts Nutmeg
|
|
1 ts Cloves
|
|
1/2 c Raisins
|
|
1/2 c Currants
|
|
1/2 c Citron, chopped
|
|
1/2 c Flour
|
|
|
|
Mix all the ingredients together, adding the dissolved
|
|
baking soda last. Put into a buttered mold and steam
|
|
for 3 hours. (May need to use extra flour to thicken
|
|
the batter).
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: To Make Beef Tea
|
|
Categories: Penndutch, Soup/stews
|
|
Yield: 1 servings
|
|
|
|
1 lb Beef **
|
|
1 c Water
|
|
1 ts Salt
|
|
|
|
** prime lean beef
|
|
|
|
Put beef through a food grinder using a coarse knife.
|
|
Place in top of double boiler and add the water.
|
|
Simmer over a very low flame about 3-1/2 hours. Add
|
|
salt. Strain and keep liquid in a cool place. If too
|
|
strong, it may be diluted with some boiling water to
|
|
strength desired. Source: Pennsylvania Dutch Cook
|
|
Book - Fine Old Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: White Salad Dressing
|
|
Categories: Penndutch, Dressings, Salads
|
|
Yield: 1 servings
|
|
|
|
3 Egg yolk, well beaten
|
|
1 c Cream
|
|
1 tb Flour
|
|
1/2 c Vinegar
|
|
1 tb Sugar
|
|
1 ts Mustard, dry
|
|
1 ts Salt
|
|
2 tb Olive oil
|
|
|
|
Mix the dry ingredients together and slowly add the
|
|
vinegar and oil. Stir in the cream and beaten egg
|
|
yolks and cook in top of double boiler until thick.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: White Sauce
|
|
Categories: Penndutch, Sauces
|
|
Yield: 1 servings
|
|
|
|
1 tb Butter
|
|
1 tb Flour
|
|
1 c Milk
|
|
1/4 ts Salt
|
|
1/8 ts Pepper
|
|
|
|
Melt butter and add the flour and stir until blended.
|
|
Slowly add the milk and cook until mixture thickens,
|
|
stirring constantly. Add seasonings and cook 2 minutes
|
|
longer.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Apple Fritters (Ob'l Puffers)
|
|
Categories: Penndutch, Brunch
|
|
Yield: 1 servings
|
|
|
|
1 c Flour
|
|
1 1/2 ts Baking powder
|
|
3 tb Powdered sugar
|
|
1/4 ts Salt
|
|
1/3 c Milk
|
|
1 Egg, well beaten
|
|
2 md Apple, sour, thinly sliced
|
|
|
|
Sift the dry ingredients into a bowl. Beat the egg and
|
|
add the milk and stir into the dry ingredients. Mix
|
|
well. Add the sliced apples. Drop batter by spoonfuls
|
|
into hot fat and fry.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Apricot Wine
|
|
Categories: Penndutch, Drink/alcoh
|
|
Yield: 1 servings
|
|
|
|
1 lb Apricot, dried
|
|
4 qt Water, warm
|
|
6 1/2 c Sugar
|
|
2 1/4 c Brown sugar
|
|
1 1/2 c Raisins
|
|
1 tb Ginger
|
|
2 Lemon, thinly sliced
|
|
2 Orange, thinly sliced
|
|
1/2 c Yeast
|
|
|
|
Wash the apricots in several waters and then dry them
|
|
and cut in halves. Place in a large crock and pour on
|
|
the warm water, reserving 1/2 cup of it in which to
|
|
dissolve the yeast cake. Stir in the sugars, fruit,
|
|
raisins and ginger. Then add the dissolved yeast and
|
|
mix well. Cover with top of the crock and let stand
|
|
for thirty days, stirring the mixture every other day.
|
|
After thirty days strain the mixture and bottle.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Brandied Peaches
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
1 Peach
|
|
1 qt Brandy
|
|
Sugar
|
|
|
|
Skin peaches by pouring boiling water over a few at a
|
|
time and allowing to stand a few minutes. Then dip in
|
|
cold water and skins will rub off. After peaches have
|
|
been skinned, measure them and use one half of their
|
|
weight in sugar. Have a large, clean, covered stone
|
|
crock and put in a layer of peaches and a layer of
|
|
sugar until all ingredients are used. Pour the brandy
|
|
over the layers. Cover the crock with a heavy piece of
|
|
white muslin before placing on the top of the crock.
|
|
Set aside in a cool place and allow peaches to stand 2
|
|
to 3 months before using.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Butter Semmels (A Moravian "companies" delica
|
|
Categories: Penndutch, Rolls
|
|
Yield: 1 servings
|
|
|
|
2 c Milk, scalded
|
|
6 c Flour
|
|
1/2 ts Salt
|
|
1 c Sugar
|
|
2 Egg, well beaten
|
|
1/2 c Butter
|
|
1/2 c Potato, mashed
|
|
1/2 c Yeast
|
|
*dissolved in:
|
|
1/4 c Water, warm
|
|
1/4 c Powdered sugar
|
|
2 tb Butter, melted
|
|
|
|
This batter must be made in the early evening and set
|
|
to rise in a warm place until morning. Mix together
|
|
the dissolved yeast cake, mashed potatoes and 1/2 cup
|
|
of the sugar. Let stand for four hours. To the scalded
|
|
milk, add the butter and stir until melted. When cool
|
|
add the eggs, 1/2 cup of sugar, and salt and combine
|
|
with the yeast mixture. Sift in the flour and knead
|
|
thoroughly. Cover and let rise in a warm place until
|
|
morning. Roll out to about 1/4 inch thick, brush the
|
|
dough with melted butter and cut in 2 inch squares.
|
|
Turn up the four corners toward the center. Place on a
|
|
greased baking sheet about 2 inches apart and let rise
|
|
until light. Bake at 450-F for 20 minutes. Remove from
|
|
oven, brush with melted butter, and sprinkle with
|
|
powdered sugar. Serve hot with plenty of coffee.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Cabbage-Filled Peppers
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
6 Bell pepper, red
|
|
1/2 Cabbage
|
|
1/2 ts Salt
|
|
2 c Vinegar
|
|
1 tb Mustard seed, yellow
|
|
|
|
Remove stems and cut off the tops of the peppers and
|
|
remove the seeds without breaking the shells. Cut
|
|
cabbage fine as in slaw and add to it the salt and
|
|
mustard seeds. Mix thoroughly and place in peppers,
|
|
pressing it in tightly. Place tops on pepper cases and
|
|
fasten them down with toothpicks. Place them upright
|
|
in stone jar and cover with cold vinegar. Place cover
|
|
over jar and put away in cool place until ready to
|
|
use. They may be kept for several months before using.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Chow Chow
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
1/4 Tomato, green
|
|
1/4 String beans
|
|
3 c Lima beans
|
|
3 c Corn
|
|
5 Bell pepper, green
|
|
1 qt Onion
|
|
1 Cauliflower, large
|
|
2 c Sugar
|
|
3 qt Cider vinegar
|
|
1/2 c Salt
|
|
2 tb Celery seed
|
|
2 tb Mustard seed
|
|
1/2 lb Mustard, dry
|
|
1 tb Turmeric
|
|
|
|
Cut the string beans in pieces; break the cauliflower
|
|
into flowerets, add the lima beans and corn and cook
|
|
all four ingredients about 25 minutes. Chop the
|
|
onions, peppers, and tomatoes. Heat the vinegar and
|
|
when hot, add the sugar, salt and spices which have
|
|
been mixed together. Drain the water from the cooked
|
|
vegetables and add to the hot vinegar. Then add the
|
|
chopped vegetables and cook about 25 minutes, stirring
|
|
constantly. Pour into sterilized jars and seal.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Cinnamon Buns (The Famous Dutch Sticky Buns)
|
|
Categories: Penndutch, Breads
|
|
Yield: 1 servings
|
|
|
|
1 c Milk, scalded
|
|
1/2 c Raisins, chopped
|
|
2 tb Currants
|
|
1/2 ts Cinnamon
|
|
Brown sugar
|
|
2 tb Citron, finely chopped
|
|
1/2 c Yeast
|
|
*dissolved in:
|
|
1/4 c Water, warm
|
|
3 c Flour
|
|
1/2 ts Salt
|
|
3 tb Butter
|
|
|
|
Dissolve yeast in warm water and add to milk which has
|
|
been allowed to become lukewarm. Add sugar (about 3
|
|
Tbsp), salt and flour, and knead thoroughly until it
|
|
becomes a soft dough. Place the dough in a buttered
|
|
bowl and butter the top of the dough. Cover bowl and
|
|
put in a warm place. Permit it to stand until the
|
|
dough becomes three times its original size. Roll
|
|
until it is one fourth of an inch in thickness, brush
|
|
with butter and spread with the raisins, currants,
|
|
citron, brown sugar and cinnamon. Roll as a jelly roll
|
|
and cut into slices 3/4 inch thick. Place slices in
|
|
buttered pans, spread well with brown sugar, and bake
|
|
at 400-F for 20 minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Coffee Cake (Kaffee Kuchen)
|
|
Categories: Penndutch, Breads
|
|
Yield: 1 servings
|
|
|
|
1/2 c Butter
|
|
1 Egg, separated
|
|
1 c Sugar
|
|
2 c Milk
|
|
6 1/2 c Flour
|
|
1 c Yeast
|
|
*dissolved in:
|
|
1/3 c Water, lukewarm
|
|
Butter, melted
|
|
Brown sugar
|
|
|
|
Scald the milk and set aside to cool. Cream the sugar,
|
|
butter and egg yolk. Add to this the lukewarm milk,
|
|
alternately with the flour and the dissolved yeast
|
|
cake. Beat lightly and add the stiffly beaten egg
|
|
white. Allow this mixture to rise over night. Flour a
|
|
bake-board and take out large spoonfuls of the dough
|
|
to which just enough flour has been added to permit it
|
|
to be rolled into flat cakes. Spread on well-greased
|
|
pie tins and when light (about 1-1/2 hours) brush
|
|
melted butter over the top and strew thickly with
|
|
brown sugar. If preferred, spread "rivels" on top by
|
|
combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp
|
|
butter. Crumble together and sprinkle on top of cakes.
|
|
Bake at 400-F about 20 minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Corn Bread
|
|
Categories: Penndutch, Breads
|
|
Yield: 1 servings
|
|
|
|
1 c Cornmeal, yellow
|
|
*or:
|
|
1 c Cornmeal, white
|
|
4 tb Sugar
|
|
1 ts Salt
|
|
1 Egg, well beaten
|
|
1 c Milk, skim
|
|
1 c Flour
|
|
4 ts Baking powder
|
|
2 tb Butter, melted
|
|
|
|
Add the sugar and salt to the cornmeal. Beat the egg
|
|
well and pour into the milk; stir this mixture into
|
|
the meal, beating thoroughly. Sift the flour and
|
|
baking powder into the meal, add the melted butter and
|
|
beat hard. Pour the mixture into a greased pan and
|
|
bake at 400-F until brown. To make a thin crisp Johnny
|
|
Cake, use an oblong pan and spread batter thinly. For
|
|
a soft loaf, spread batter thickly.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Cranberry Sauce
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
4 c Cranberries
|
|
2 c Sugar
|
|
1 c Water
|
|
|
|
Select good cranberries and wash well. Cook sugar and
|
|
water together about 10 minutes, add cranberries.
|
|
Cover pan and cook until cranberries stop popping,
|
|
about 10 minutes. Skim off top if necessary, pour into
|
|
dish and let cool before serving.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Cucumber Pickle
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
24 Cucumber
|
|
1 qt Onion
|
|
1 c Salt
|
|
1/2 pt Olive oil
|
|
3 tb Pepper
|
|
1/4 lb Mustard, dry
|
|
3 pt Cider vinegar
|
|
|
|
Remove the skins from the cucumbers and slice very
|
|
thin, add the peel and sliced onions and cover with
|
|
the salt. Let stand over night. Drain well and add the
|
|
olive oil, pepper and mustard, stirring slowly. Add
|
|
the vinegar and pour into air-tight jars and let stand
|
|
for 6 weeks.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Cucumber Rings
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
6 lg Pickles, sour
|
|
2 c Sugar
|
|
1/2 ts Cloves, whole
|
|
1 Cinnamon
|
|
|
|
Slice pickles in 1/4 inch slices and cover with the
|
|
sugar and spices. Keep in an earthen bowl for 24
|
|
hours, stirring frequently. Fill sterilized jars and
|
|
seal. Keep in a cool place.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Dutch Pancake
|
|
Categories: Penndutch, Brunch
|
|
Yield: 1 servings
|
|
|
|
3 Egg, well beaten
|
|
1/2 c Flour
|
|
1/2 ts Salt
|
|
1/2 c Milk
|
|
|
|
Beat the eggs thoroughly and add the flour and salt.
|
|
Continue to beat and add the milk while beating. Pour
|
|
into a well-buttered pan and bake for 25 minutes.
|
|
Serve with powdered sugar and lemon juice.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Dutch Schnecken
|
|
Categories: Penndutch, Breads
|
|
Yield: 1 servings
|
|
|
|
1 c Yeast
|
|
*dissolved in:
|
|
1 c Water, warm
|
|
5 tb Sugar
|
|
1/2 ts Salt
|
|
2 c Milk, warm
|
|
2 Egg, well beaten
|
|
1/2 c Butter, melted
|
|
Flour
|
|
*topping:
|
|
4 tb Sugar
|
|
4 tb Butter
|
|
1 1/2 ts Cinnamon
|
|
|
|
Dissolve the yeast cake and add one Tbsp of the sugar
|
|
and the salt and enough flour to stiffen to a sponge.
|
|
Let rise for one hour, then add the rest of the
|
|
ingredients, using enough sifted flour to make a soft
|
|
sponge. Let rise again, then roll out dough on a
|
|
floured board and cover with a mixture of 4 Tbsp
|
|
sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like
|
|
a jelly roll and cut in 2 inch pieces. Place on
|
|
well-greased pans and let rise for a third time, then
|
|
bake at 400-F for 20 minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Easter Egg Nog
|
|
Categories: Penndutch, Drink/alcoh
|
|
Yield: 1 servings
|
|
|
|
1 1/2 qt Whipping cream
|
|
6 Egg, separated
|
|
1 c Sugar
|
|
Brandy
|
|
|
|
Beat cream thick, and combine with sugar and egg yolks
|
|
which have been beaten together. Then add 1 1/4
|
|
tumblers brandy (to taste) and stiffly beaten egg
|
|
whites. It may require more sugar according to taste.
|
|
Keep cool until served. Sprinkle with nutmeg, if
|
|
desired.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Egg Bread (Hootsla)
|
|
Categories: Penndutch, Brunch
|
|
Yield: 1 servings
|
|
|
|
1/2 Bread, day old
|
|
1/2 c Butter
|
|
3 Egg, well beaten
|
|
1/2 c Milk
|
|
Salt & pepper
|
|
|
|
Cut bread into cubes and brown in butter which has
|
|
been melted. Beat the eggs well and add the milk and
|
|
salt and pepper to taste. Pour over bread and fry
|
|
until brown. Serve at once.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Eggless Corn Muffins
|
|
Categories: Penndutch, Muffins
|
|
Yield: 1 servings
|
|
|
|
1 c Cornmeal
|
|
1/2 c Flour
|
|
1/4 c Sugar
|
|
1 ts Salt
|
|
2 ts Baking powder
|
|
1 c Milk
|
|
2 tb Shortening, melted
|
|
|
|
Sift and mix together the dry ingredients. Add the
|
|
milk and shortening. Pour into greased muffin tins and
|
|
bake at 350-F for 30 minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Fastnacht Potato Cake
|
|
Categories: Penndutch, Breads
|
|
Yield: 1 servings
|
|
|
|
2 lg Potato
|
|
2 Egg
|
|
1 c Sugar
|
|
1 ts Salt
|
|
1/4 ts Nutmeg
|
|
1/2 c Lard
|
|
*or:
|
|
1/2 c Other shortening
|
|
1 c Yeast
|
|
*dissolved in:
|
|
1/2 c Water, warm
|
|
Flour
|
|
|
|
Boil the pared potatoes in enough water to cover them.
|
|
Drain off the potato water and save. Mash the potatoes
|
|
and beat lightly. Measure the potato water and add
|
|
more water, if necessary, to make 1 1/2 pints. Combine
|
|
with the rest of the ingredients, using enough flour
|
|
to make a rather stiff batter. Cover and let rise in a
|
|
warm place until morning. Knead in the morning, adding
|
|
as much flour as is necessary. Let rise again. Spread
|
|
on well-greased tins and when light (about 1-1/4
|
|
hours) brush melted butter over top. Strew with
|
|
"rivels" made by combining 1/2 cup sugar, 1/2 cup
|
|
flour, and 2 Tbsp butter.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: German Bread
|
|
Categories: Penndutch, Breads
|
|
Yield: 1 servings
|
|
|
|
1/2 c Butter
|
|
3/4 c Sugar
|
|
1 c Yeast
|
|
*dissolved in:
|
|
1/4 c Water, lukewarm
|
|
1 c Milk, scalded
|
|
2 Egg, well beaten
|
|
2 1/2 c Flour, bread
|
|
*to:
|
|
3 c Flour, bread
|
|
1 1/4 c Bread crumbs, soft
|
|
3 tb Brown sugar, light
|
|
1 ts Cinnamon
|
|
1/4 ts Salt
|
|
2 tb Butter, melted
|
|
|
|
Cream together the butter and sugar, add the scalded
|
|
milk and mix thoroughly. When lukewarm, stir in the
|
|
dissolved yeast, eggs and flour (using more flour if
|
|
necessary to make a stiff batter). Beat mixture
|
|
thoroughly, cover and let rise in a warm place about
|
|
1-1/2 hours or until double in bulk. When light, beat
|
|
again thoroughly. Grease deep pie pan and sprinkle
|
|
lightly with flour. With a spoon, fill the pie pans
|
|
with the dough. Sprinkle top of cakes with the
|
|
following mixture: combine the soft bread crumbs with
|
|
the melted butter, sugar, salt and cinnamon and mix
|
|
well. Let cakes rise about 20 minutes and bake at
|
|
400-F about 20 minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: German Strickle Sheets
|
|
Categories: Penndutch, Breads
|
|
Yield: 1 servings
|
|
|
|
2 c Sugar
|
|
4 Egg, well beaten
|
|
4 tb Butter
|
|
1 c Yeast
|
|
*dissolved in:
|
|
1/2 c Water, lukewarm
|
|
4 c Milk
|
|
1 ts Salt
|
|
Flour
|
|
|
|
Scald milk and add the eggs and butter. When cool, add
|
|
the dissolved yeast, salt, sugar and enough flour to
|
|
form a thin batter. Beat all together about 7 minutes,
|
|
cover well and set bowl containing mixture in warm
|
|
place for 7 or 8 hours. After time has elapsed, add
|
|
enough flour to make a soft dough, knead lightly and
|
|
set to rise again. When well-raised, roll dough to one
|
|
inch thickness and cut in biscuit shapes. Allow to
|
|
rise a second time. Before placing in oven, spread
|
|
with the following mixture: Mix 2 cups sugar with 4
|
|
Tbsp flour and add 1/2 cup butter and cream well; add
|
|
4 Tbsp boiling water and beat mixture into a sauce.
|
|
Bake at 400-F about 20 minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Ginger Cakes
|
|
Categories: Penndutch, Muffins
|
|
Yield: 1 servings
|
|
|
|
1 c Shortening
|
|
1 c Brown sugar
|
|
2 Egg, well beaten
|
|
1 c Molasses
|
|
4 c Flour
|
|
1 ts Soda
|
|
1 tb Water, boiling
|
|
1 ts Ginger
|
|
pn Salt
|
|
|
|
Use a mixture of butter and lard for the shortening.
|
|
|
|
Cream the shortening and sugar together. Add eggs and
|
|
beat thoroughly. Add the molasses and baking soda
|
|
which has been dissolved in the boiling water. Sift
|
|
the flour and ginger together and combine with other
|
|
ingredients. Mix well. Pour into well-greased muffin
|
|
pans and bake at 350-F about 20 minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Ginger Tomatoes
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
6 lb Tomato, green
|
|
2 lb Tomato
|
|
5 lb Sugar
|
|
3 Lemon, sliced
|
|
1 ts Cloves, whole
|
|
3 pn Ginger root
|
|
|
|
Scald and peel the green and red tomatoes and cut in
|
|
quarters. Add the sugar and spices and the sliced
|
|
lemons. Bring to a boil and then reduce heat and cook
|
|
slowly until mixture is thick. Pour into sterilized
|
|
jars and seal.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Hot Bisquits
|
|
Categories: Penndutch, Rolls
|
|
Yield: 1 servings
|
|
|
|
6 c Flour
|
|
4 ts Baking powder
|
|
1 ts Salt
|
|
2 c Sour cream
|
|
|
|
Sift flour, salt and baking powder. Gradually add the
|
|
cream, working as little as possible. Turn out on
|
|
floured board and press out with the hands. Do not
|
|
roll. Cut with biscuit cutter and bake at 400-F about
|
|
10 minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: India Relish
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
1/2 Tomato
|
|
6 Bell pepper, yellow
|
|
2 lg Onion
|
|
1/2 oz Mustard seed
|
|
5 tb Salt
|
|
1 qt Vinegar
|
|
1/2 oz Celery seed
|
|
1/2 oz Allspice, whole
|
|
1/2 oz Cloves, whole
|
|
1/2 oz Cinnamon, stick
|
|
3 Bay leaf
|
|
1 1/2 c Brown sugar
|
|
|
|
Put the tomatoes, peppers and onions through the food
|
|
chopper. Place all spices in a cheese cloth bag and
|
|
boil with the vinegar, salt and sugar for 15 minutes.
|
|
Add the chopped vegetables and cook for 20 minutes.
|
|
Pour into sterilized jars and seal.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Indian Muffins
|
|
Categories: Penndutch, Muffins
|
|
Yield: 1 servings
|
|
|
|
1 Egg, beaten
|
|
1 c Milk
|
|
1 ts Shortening, melted
|
|
2 tb Cornmeal, heaping
|
|
1 1/2 c Flour
|
|
2 ts Baking powder
|
|
|
|
Mix the egg, milk and shortening together. Combine
|
|
with the sifted dry ingredients and mix thoroughly.
|
|
Bake in greased muffin tins at 450-F about 20 minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Lebanon County Rhubarb Jam
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
2 1/2 lb Rhubarb
|
|
1 1/2 lb Sugar
|
|
1/2 c Water
|
|
2 Orange, rind & juice of
|
|
|
|
Wash and skin the rhubarb and cut into small pieces;
|
|
add sugar and 1/2 cup of cold water. Grate the rind of
|
|
the oranges and add to the rhubarb. Add the orange
|
|
juice and cook for 30 minutes, stirring occasionally.
|
|
Pour into sterilized jars and seal.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Moravian Christmas Loaf
|
|
Categories: Penndutch, Breads
|
|
Yield: 1 servings
|
|
|
|
3 c Milk
|
|
1 c Butter
|
|
1 c Sugar
|
|
1/2 c Yeast
|
|
*dissolved in:
|
|
1/4 c Water, warm
|
|
6 c Flour
|
|
1 ts Salt
|
|
1/2 lb Raisins, chopped
|
|
1/2 lb Currants
|
|
1/4 lb Citron, chopped
|
|
1/2 c Almond, blanched, sliced
|
|
|
|
Scald 2 cups of the milk and let cool. Add the
|
|
dissolved yeast cake, 3 cups of flour and the salt.
|
|
Mix well. Cover and set aside to rise in a warm place,
|
|
over night. In the morning, scald the other cup of
|
|
milk and add the butter and stir until melted. Combine
|
|
with the yeast mixture and add the sugar and the
|
|
balance of the flour, kneading the dough well, until
|
|
it is no longer sticky. Use more flour if necessary.
|
|
Combine the fruit and sprinkle with some flour and add
|
|
to the dough, mixing well. Cover and let rise again
|
|
until double in bulk. Shape in small loaves, place in
|
|
small pans, and sprinkle with the sliced almonds. Let
|
|
rise for 2 hours. Bake at 400-F for 40 minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Moselem Springs Apple Butter (Lotwaerick)
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
4 qt Apple
|
|
2 qt Water
|
|
1 1/2 qt Cider
|
|
1 1/2 lb Sugar
|
|
1 ts Cinnamon
|
|
1 ts Allspice
|
|
1 ts Cloves
|
|
|
|
Wash and slice the apples into small bits. Cover with
|
|
the water and boil until soft. Press through a sieve
|
|
to remove skins and seeds. Bring cider to a boil and
|
|
then add apple pulp and sugar and cook until it
|
|
thickens, constantly stirring to prevent scorching.
|
|
Add spices and cook until it is thick enough for
|
|
spreading. Pour into sterilized jars and seal.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Mustard Pickles
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
2 qt Tomato, green
|
|
2 qt Pickles, small sweet
|
|
2 qt Onion, small white
|
|
6 Bell pepper, green
|
|
2 Cauliflower
|
|
1 c Salt
|
|
3 qt Vinegar, white wine
|
|
1 c Flour
|
|
1 1/2 c Sugar
|
|
1/4 lb Mustard, dry
|
|
1 oz Celery seed
|
|
1/2 oz Turmeric
|
|
|
|
Separate the cauliflower into flowerets, peel the
|
|
onions and slice the peppers real fine, slice the
|
|
tomatoes and combine all four ingredients. Cover with
|
|
the salt and let stand over night. Drain, cover with
|
|
boiling water and cook until vegetables are soft.
|
|
Drain. Heat the vinegar and pour over the flour,
|
|
sugar, mustard, celery seed and turmeric which have
|
|
been mixed together. Mix thoroughly. Add the pickles
|
|
to the cooked vegetables and pour over the liquid,
|
|
cook about 10 minutes or until mixture thickens. Pour
|
|
into sterilized jars and seal.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Peach Fritters (Parshing Ponakucka)
|
|
Categories: Penndutch, Brunch
|
|
Yield: 1 servings
|
|
|
|
1/2 c Sugar
|
|
2 Egg, well beaten
|
|
1/3 c Butter
|
|
2 c Flour
|
|
3 ts Baking powder
|
|
1/2 ts Salt
|
|
1 c Milk
|
|
1/2 ts Lemon juice
|
|
1/2 ts Vanilla
|
|
1 1/2 c Peaches, chopped
|
|
Whipping cream
|
|
|
|
May use either fresh or canned peaches.
|
|
|
|
Cream the butter and sugar, and add the eggs and beat
|
|
thoroughly. Sift the dry ingredients together and add
|
|
alternately with the milk. Fold in the peaches, lemon
|
|
juice and vanilla. Drop by teaspoonfuls into hot fat
|
|
and fry until golden brown. Serve with whipped cream
|
|
or sprinkle with powdered sugar.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Pepper Relish
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
16 Bell pepper, red
|
|
16 Bell pepper, green
|
|
10 sm Onion
|
|
1 qt Vinegar
|
|
1 1/2 c Sugar
|
|
2 1/2 ts Salt
|
|
|
|
Chop the peppers and onions very fine and cover with
|
|
boiling water and let stand for 5 minutes. Drain off
|
|
the water and again cover with boiling water and let
|
|
stand for 10 minutes more. Place in a muslin bag and
|
|
allow to drain over night. Combine the vinegar, salt
|
|
and sugar and bring to a boil. Add pepper mixture and
|
|
cook for 20 minutes. Pour into sterilized jars and
|
|
seal.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Picalilli
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
4 Tomato, green
|
|
2/3 c Salt
|
|
1 c Horseradish, grated
|
|
2 tb Cinnamon
|
|
2 tb Cloves, ground
|
|
2 tb Allspice
|
|
2 tb Mustard, dry
|
|
4 tb Pepper
|
|
Vinegar
|
|
2 c Brown sugar
|
|
|
|
Sprinkle the salt over the chopped tomatoes and let
|
|
stand over night. In the morning, drain in colander.
|
|
Add the horseradish, spices and sugar and enough
|
|
vinegar to cover, bring to a boil and cook for 20
|
|
minutes. Pour into sterilized jars and seal.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Pickled Eggs and Red Beets
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
Beets
|
|
Egg, hard boiled
|
|
1/4 c Brown sugar
|
|
1/2 c Vinegar
|
|
1/2 c Water, cold
|
|
Cinnamon
|
|
3 Cloves
|
|
|
|
Boil young beets until tender. Skin and cover with
|
|
liquid made by combining the brown sugar, vinegar,
|
|
water, a small piece of cinnamon, and 3 or 4 whole
|
|
cloves. Let beets stand in this mixture for several
|
|
days. Remove and add whole hard boiled shelled eggs to
|
|
the liquid and let pickle for 2 days before using.
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Pickled Pears
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
14 lb Pear
|
|
1 qt Cider vinegar
|
|
6 lb Sugar
|
|
1 ts Cloves, whole
|
|
1 ts Cinnamon, stick
|
|
|
|
Any good preserving pear may be used. Slice and remove
|
|
core or pickle whole; the latter method is preferred
|
|
when Sickel pears are used. Peel pears. Put spices in
|
|
a small cheese cloth bag and add to the vinegar and
|
|
sugar and bring to a boil. Add pears and cook until
|
|
tender. The pears will look clear when tender. Remove
|
|
them with a spoon and place them in sterilized jars.
|
|
Boil the syrup until it becomes thick, the pour it
|
|
over pears and seal.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Pickled Pigs' Feet
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
4 Pigs' feet
|
|
3 c Vinegar
|
|
1 Onion
|
|
12 Peppercorns, black
|
|
6 Cloves
|
|
1 Bay leaf
|
|
1 tb Salt
|
|
|
|
Split the pigs' feet, scrub thoroughly and cover with
|
|
cold water. Add the vinegar and bring to a boil. Skim
|
|
off the top. Add seasonings and boil slowly for 2
|
|
hours. Cool in liquid and serve cold.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Pickled Red Cabbage
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
Cabbage, red
|
|
Salt
|
|
Vinegar
|
|
Sugar
|
|
Celery seed
|
|
Pepper
|
|
Mace
|
|
Allspice
|
|
Cinnamon
|
|
|
|
Shred red cabbage rather fine and sprinkle generously
|
|
with salt. Set aside in a cool place to stand for 30
|
|
hours. Drain all moisture from cabbage, and then place
|
|
it in the sun, allowing to remain for several hours.
|
|
Use sufficient vinegar to cover the cabbage, adding 1
|
|
cup of sugar to every gallon of vinegar, and a small
|
|
quantity of each of the spices. Boil this together for
|
|
7 minutes and pour over the cabbage. Put in stone
|
|
jars, cover and store in a cool place.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Plum Conserve
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
3 lb Plum
|
|
3 lb Sugar
|
|
1 lb Raisins
|
|
1/2 lb Walnuts, chopped
|
|
2 Orange
|
|
|
|
Wash oranges, remove seeds and grind. Pit the plums
|
|
and cut in quarters. Combine the oranges and plums and
|
|
add the sugar and raisins. Simmer about 1-1/2 hours.
|
|
Add the walnuts and cook about 45 minutes longer. Pour
|
|
into sterilized jars and seal.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Potato Sponge Bread
|
|
Categories: Penndutch, Breads
|
|
Yield: 1 servings
|
|
|
|
4 md Potato
|
|
2 tb Sugar
|
|
1 tb Salt
|
|
1 c Yeast
|
|
*dissolved in:
|
|
1/2 c Water, lukewarm
|
|
4 c Flour, bread
|
|
|
|
Pare and boil the potatoes and while hot, mash finely
|
|
and rub through a sieve or colander. Add the sugar,
|
|
salt and dissolved yeast cake. Stir flour into the
|
|
mixture, beating well. Add more flour to form soft
|
|
dough. Turn onto a floured board and knead. Return to
|
|
bowl, cover and let rise over night. In the morning,
|
|
form into loaves, let rise until light and bake at
|
|
350-F for 45 to 50 minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Potted Meat
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
Meat
|
|
Salt & pepper
|
|
Cayenne
|
|
Mustard
|
|
Butter, melted
|
|
|
|
Chop and pound to a paste any fragments of cooked ham,
|
|
tongue, poultry, game or fish. With ham use a quarter
|
|
part of fat. Remove all gristle and skin and pound
|
|
until free from any fibre and reduced to a paste.
|
|
Season highly with salt, pepper, cayenne, and made
|
|
mustard, and moisten with a little melted butter
|
|
(except ham, which has fat enough).
|
|
|
|
Pack closely in small stone or earthen jars. Put jars
|
|
in steamer and heat for one half hour. Then press the
|
|
meat down again and cover with hot melted butter. This
|
|
will keep some time and may be served in slices or
|
|
used for sandwiches. Ham and tongue may be mixed with
|
|
veal or chicken. Beef, game and fish are better alone.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Raisin Bread
|
|
Categories: Penndutch, Breads
|
|
Yield: 1 servings
|
|
|
|
1 md Potato
|
|
1 qt Water
|
|
1 c Yeast
|
|
1 c Water, lukewarm
|
|
2 ts Cinnamon
|
|
1/2 ts Cloves
|
|
1 c Sugar
|
|
1 lb Raisins
|
|
1 tb Butter
|
|
Flour
|
|
|
|
Pare and boil the potato in the quart of water, mash
|
|
and mix sufficient flour with the water to form a
|
|
smooth batter. Dissolve the yeast in 1 cup of lukewarm
|
|
water and combine with the batter. Cover and set in a
|
|
warm place and let rise for 4 hours. Add the rest of
|
|
the ingredients and knead, adding flour as needed. Be
|
|
careful not to get dough too stiff. Let stand for 2
|
|
hours, then form into loaves, place in bread pans and
|
|
let rise until light. Bake at 400-F for 30 to 40
|
|
minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Raw Potato Pancake
|
|
Categories: Penndutch, Brunch
|
|
Yield: 1 servings
|
|
|
|
3 md Potato, raw
|
|
2 Egg, separated
|
|
1 ts Salt
|
|
1 1/2 tb Flour
|
|
1/2 ts Baking powder
|
|
|
|
Grate the potatoes and add the beaten egg yolks. Stir
|
|
in the flour, baking powder and salt and mix well.
|
|
Fold in the stiffly beaten egg whites. Cook by
|
|
spoonfuls in heavy skillet in hot fat. Serve with
|
|
apple sauce.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Rye Cakes
|
|
Categories: Penndutch, Brunch
|
|
Yield: 1 servings
|
|
|
|
3 c Rye meal
|
|
1 ts Soda
|
|
1 ts Salt
|
|
1/3 c Molasses
|
|
1 1/2 c Milk, sour
|
|
2 Egg
|
|
|
|
Sift the dry ingredients into a bowl and gradually
|
|
stir in the milk. Add the beaten eggs and molasses and
|
|
mix well. Drop by spoonfuls into hot fat and fry until
|
|
brown. Drain on brown paper.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Sadye's Dill Pickles
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
10 qt Water
|
|
2 c Salt
|
|
1 qt Vinegar
|
|
4 tb Pepper
|
|
5 Dill
|
|
Cucumber
|
|
|
|
Make a solution of the first four ingredients and
|
|
bring to a boil. Fill crock with cucumbers, placing
|
|
dill between layers of cucumbers. Add the hot
|
|
solution. Onions or garlic may be added if desired.
|
|
cover crock and let stand several days before using.
|
|
If preferred, cucumbers may be preserved in jars
|
|
rather than in crock.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Sherry Egg Nog
|
|
Categories: Penndutch, Drink/alcoh
|
|
Yield: 1 servings
|
|
|
|
2 ts Sugar
|
|
1 Egg
|
|
Wine, sherry
|
|
1/2 Cracked ice
|
|
1/2 Milk
|
|
|
|
Measure 2 wine glasses of sherry, add other
|
|
ingredients, shake thoroughly and serve with dash of
|
|
nutmeg on top.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Small Coffee Cakes (Kleina Kaffee Kuchen)
|
|
Categories: Penndutch, Breads
|
|
Yield: 1 servings
|
|
|
|
1/2 c Butter and other shortening,
|
|
-mixed
|
|
2 Egg
|
|
2 Egg yolk
|
|
3 tb Sugar
|
|
1/2 c Cream
|
|
2 c Flour, sifted
|
|
1 c Yeast
|
|
*dissolved in:
|
|
c Milk, lukewarm
|
|
1/2 ts Salt
|
|
|
|
Cream the butter, sugar and salt and add the eggs and
|
|
egg yolks one at a time, beating well after each
|
|
addition. To the dissolved yeast, add 3 Tbsp of the
|
|
flour and mix well. Combine with the first mixture.
|
|
Add the remaining flour and cream alternately. Grease
|
|
and flour muffin tins and fill 2/3 full of the dough.
|
|
Set pans in a warm place until dough has risen to the
|
|
tops of the pans. Bake at 400-F about 25 minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Spiced Peaches
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
7 lb Peach
|
|
4 lb Brown sugar
|
|
1 qt Vinegar
|
|
1 ts Cloves, whole
|
|
1 tb Cinnamon, stick
|
|
1 ts Allspice, whole
|
|
|
|
Tie spices in a bag and add to the vinegar. Bring to a
|
|
boil and stir in the sugar. Scald and peel peaches
|
|
leaving them whole. Drop peaches, a few at a time,
|
|
into spiced liquid and cook until soft. Fill
|
|
sterilized jars and seal.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Spiced Pickles
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
200 sm Pickles
|
|
1 lb Sugar
|
|
2 oz Mustard, dry
|
|
1 c Salt
|
|
1 qt Cider vinegar
|
|
2 oz Cloves, whole
|
|
2 oz Cinnamon
|
|
|
|
Scald the pickles in boiling water. Drain. Mix
|
|
together the cinnamon and cloves. Place a layer of
|
|
pickles in a crock and sprinkle with the spice
|
|
mixture; repeat until crock is filled. Combine the
|
|
sugar, salt, mustard and vinegar and bring to a boil
|
|
and cook about 5 minutes. Pour brine over the pickles,
|
|
filling the crock. (More brine may be needed,
|
|
depending on size of pickles). Cover crock and let
|
|
stand in a cold place.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Strawberry Jam
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
2 c Sugar
|
|
2 c Strawberries
|
|
|
|
Use large firm berries. Wash and hull the
|
|
strawberries; then measure. Place a layer of berries
|
|
in a kettle, then a layer of sugar until all
|
|
ingredients are used. Let stand over night or until
|
|
the sugar dissolves. Place on fire, bring to a boil
|
|
and cook about 10 minutes. Pour into a bowl and let
|
|
stand until the next day; then fill sterilized jelly
|
|
glasses and seal.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Streusel Kuchen
|
|
Categories: Penndutch, Breads
|
|
Yield: 1 servings
|
|
|
|
1/2 c Potato, mashed
|
|
1/2 c Potato water
|
|
1/2 c Butter and other shortening,
|
|
-mixed
|
|
1/2 c Sugar
|
|
3 1/2 c Flour
|
|
1 c Yeast
|
|
*dissolved in:
|
|
1/2 c Water, lukewarm
|
|
2 Egg, well beaten
|
|
1/2 c Sugar
|
|
1 1/2 c Flour
|
|
*topping:
|
|
1 c Flour
|
|
1/2 c Sugar
|
|
1 Egg yolk, well beaten
|
|
|
|
Mix together the mashed potatoes, potato water,
|
|
shortening and sugar. Add to this about 3 1/2 cups
|
|
flour and the dissolved yeast. Set this dough aside to
|
|
rise in a warm place over night. The following morning
|
|
add the eggs, 1/2 cup sugar and 1 1/2 cups flour.
|
|
Allow this mixture to stand in a warm place until
|
|
light. Then roll out pieces 6 by 8 by 1 inch thick and
|
|
place in greased oblong pans. When cakes are ready to
|
|
be put into the oven, brush top of cake with melted
|
|
butter. Strew over the tops of the cakes the topping
|
|
mixture. This mixture should be rubbed through a
|
|
coarse sieve. Bake at 400-F about 20 minutes.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Tomato Mincemeat
|
|
Categories: Penndutch, Can/preserv
|
|
Yield: 1 servings
|
|
|
|
8 qt Tomato, green
|
|
2 Lemon
|
|
4 lb Brown sugar
|
|
2 lb Raisins
|
|
1 tb Salt
|
|
2 ts Cloves
|
|
1 ts Allspice
|
|
1 tb Cinnamon
|
|
1 ts Ginger
|
|
1/2 ts Mace
|
|
1 c Vinegar
|
|
|
|
Scald and peel the tomatoes. Put through a food
|
|
chopper with the lemons. Add sugar, raisins, vinegar
|
|
and spices and cook about 45 minutes. Pour into
|
|
sterilized jars and seal.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|
|
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
|
|
|
|
Title: Uncle Ezra's Egg Nog
|
|
Categories: Penndutch, Drink/alcoh
|
|
Yield: 1 servings
|
|
|
|
1 tb Sugar, large
|
|
1/2 Shaved ice
|
|
1 Egg
|
|
Whiskey
|
|
*or:
|
|
Rum
|
|
1/2 Milk
|
|
|
|
Measure one wineglass of whiskey or rum, add other
|
|
ingredients (use whole milk), shake thoroughly and
|
|
strain. Grate a little nutmeg on top and serve.
|
|
|
|
Source: Pennsylvania Dutch Cook Book - Fine Old
|
|
Recipes, Culinary Arts Press, 1936.
|
|
|
|
-----
|
|
|