home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Colossal Cookbook
/
ColossalCookbook.cdr
/
cc
/
dut_ccf
/
pdutch02.ccf
< prev
next >
Wrap
Text File
|
1990-10-01
|
85KB
|
1,644 lines
*************************************************
***** Apples and Buttons (Schnitz un Knepp) *****
*************************************************
Categories: PennDutch Ham
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 lb ham
1 qt apple, dried
2 Tbsp brown sugar
2 cup flour
milk
4 tsp baking powder
1/4 tsp pepper
1 egg, well beaten
3 Tbsp butter, melted
1 tsp salt
DIRECTIONS ------------------------------------------------------------
*** My notes: I think the recipes in this cookbook all assume using a
whole, uncooked ham. I would omit the step of boiling ham for 3 hours
if using a cooked ham.
Pick over and wash dried apples. Cover with water and let soak over
night or for a number of hours. In the morning, cover ham with cold
water and let boil for 3 hours. Add the apples and water in which they
have been soaked and continue to boil for another hour. Add brown
sugar. Make dumplings by sifting together the flour, salt, pepper and
baking powder. Stir in the beaten egg, milk (enough to make fairly
moist, stiff batter), and melted butter. Drop the batter by spoonfuls
into the hot liquid with the ham and apples. Cover kettle tight and
cook dumplings for 15 minutes. Serve piping hot on large platter.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*********************
***** Baked Ham *****
*********************
Categories: PennDutch Ham
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
10 lb ham
1 cup brown sugar
1/4 cup flour
1 tsp mustard, dry
1/4 cup maple syrup
3 Tbsp water
whole cloves
DIRECTIONS ------------------------------------------------------------
Note: This recipe assumes using an uncooked ham. Omit boiling the ham
altogether if using a pre-cooked ham.
Wash ham and cover with boiling water and let cook on top of stove for
4 hours. Let ham stand in liquid over night. Next day remove the
fatty rind, make gashes across the surface of ham and stick in whole
cloves. Make a paste of the sugar, flour and mustard by adding the
syrup and water. Use water in which ham was cooked if available.
Spread over ham and place in roasting pan. Bake uncovered at 400-F for
45 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*******************************************
***** Baked Spare Ribs and Sauerkraut *****
*******************************************
Categories: PennDutch Pork
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
spare ribs
sauerkraut
2 cup flour
1 egg, beaten
1 tsp baking powder
1 cup milk
DIRECTIONS ------------------------------------------------------------
Cut spare ribs into portions and place in the bottom of a roasting
pan. Add the sauerkraut, cover the pan and bake at 350-F for 1-1/2
hours. Make dumplings by combining the flour, baking powder, milk and
egg. Drop by spoonfuls on the sauerkraut. Cover pan tightly and finish
baking at 350-F for 30 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*****************************************
***** Berks County Potato Dumplings *****
*****************************************
Categories: PennDutch Misc/Food
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
6 raw potato
10 slice bread
1 onion, grated
2 egg, well beaten
1 tsp parsley, minced
salt & pepper
DIRECTIONS ------------------------------------------------------------
Grate the potatoes. Soak bread in cold water and squeeze out as much
of the water as possible. Mix together the bread, salt, pepper, grated
onion and parsley. Add the grated potatoes and eggs and mix well. Form
into balls, roll in flour gently, drop into boiling salted water, and
cook in a covered pot for 15 minutes. These dumplings are excellent
with sauerkraut, stewed chicken or meat.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************************
***** Boy's Legs (Boova Shenkel) *****
**************************************
Categories: PennDutch Beef
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 lb beef, stewing
12 med potato
3 Tbsp butter
2 Tbsp parsley, minced
1 small onion, minced
3 egg
2 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
4 Tbsp shortening
7 Tbsp water
1 cup bread, stale, cubed
3 Tbsp butter
*OR:
3 Tbsp bacon drippings
1/2 cup milk
salt & pepper
DIRECTIONS ------------------------------------------------------------
*** The recipe specified "butter and lard mixed" for "shortening".
Wash the meat, cover with water, add seasonings to taste and cook
slowly for several hours. Wash and peel the potatoes and cut into thin
slices. Cook until tender. Drain off all of the water, add the 3 Tbsp
of butter, salt and pepper to taste, parsley and onion. Mix well. Beat
the eggs, add to potatoes and beat mixture lightly. Let stand until
pastry is made. Sift together the flour, baking powder and 1/2 tsp
salt. Work in the 4 Tbsp of shortening and then add the water, using
only enough to hold dough together. Roll thin on a floured board and
cut into large circles, about 10 inches in diameter, spread with some
of the potato mixture, fold dough to form a semi-circle, pressing
edges together with prongs of fork. Drop into the hot meat and broth,
cover pot closely and boil about 25 minutes. While these are cooking
make a sauce of the 3 Tbsp of butter or bacon drippings, add the bread
cubes and brown. Stir in the milk. Arrange the "Boova Shenkel" on a
platter and pour over all the milk sauce. Serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
****************************************
***** Bread Stuffing (for poultry) *****
****************************************
Categories: PennDutch Stuffings
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 qt bread
water
1 tsp salt
1/8 tsp pepper
1/4 tsp poultry seasoning
1 tsp parsley, chopped
1/2 tsp onion, minced
2 Tbsp butter, melted
1 egg, slightly beaten
giblets
DIRECTIONS ------------------------------------------------------------
Soak the bread in cold water and squeeze dry. Add seasoning
ingredients and melted butter and mix thoroughly. Add egg and the
heart, liver and gizzard of the fowl which have been partially cooked
and chopped fine. Use for stuffing fowl.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*************************************************
***** Breaded Veal Cutlet (WeinerSchnitzel) *****
*************************************************
Categories: PennDutch Veal
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 lb veal steak
salt & pepper
crackers, crushed
*OR:
bread crumbs
1 egg, beaten
lemon juice
egg, fried
DIRECTIONS ------------------------------------------------------------
Cut 2 pounds of veal steak, cut 1/2 inch thick, in pieces for serving.
Sprinkle with salt & pepper, dip in cracker or bread crumbs, then in
beaten egg, then again in crumbs. Let stand a few minutes then fry on
both sides. Sprinkle with lemon juice and garnish with a fried egg per
portion.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*********************************************************
***** Brisket of Beef with Sauerkraut and Dumplings *****
*********************************************************
Categories: PennDutch Beef
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 lb beef brisket
1 1/2 qt sauerkraut
1 onion, sliced
2 Tbsp shortening
salt & pepper
*Dumpling dough
DIRECTIONS ------------------------------------------------------------
Melt the shortening in a large pan and brown the onion. Then add the
meat which has been well-seasoned with the salt & pepper. Add the
sauerkraut and cover with boiling water. Cook slowly for 2 hours or
until meat is tender. Make recipe of Dumplings #1. Cut the dough in
squares and place on top of meat and sauerkraut. Cover the pan tightly
and cook for 25 minutes. Serve immediately.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
******************************
***** Buckwheat Scrapple *****
******************************
Categories: PennDutch Pork
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1/2 hog's head
1 liver
1 heart
1 sweetbreads
corn meal, yellow
buckwheat flour
salt & pepper
sage, powdered
mace
DIRECTIONS ------------------------------------------------------------
Separate one hog's head into halves. Take out the eyes and brains.
Scrape and thoroughly clean the head. Put 1/2 of the head, along with
the liver, heart and sweetbreads of the hog into a large kettle and
cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3
hours, or until the meat falls from the bones. Skim off grease
carefully from the surface; remove meat, chop fine and weigh the meat.
For every 3 pounds of meat, use 2 pounds of meal (2 parts corn meal
and 1 part buckwheat flour), 2 tsp salt, 1/2 tsp pepper, 1 tsp sage,
and 1 tsp mace. Cook slowly over low flame about 1 hour. Pour into pan
and let stand until cold. Cut in slices and fry until golden brown.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*****************************************
***** Chestnut Stuffing for Poultry *****
*****************************************
Categories: PennDutch Stuffings
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 qt chestnuts
1 pt bread crumbs
1/4 cup shortening **
1 tsp salt
1 egg, well beaten
1/4 cup celery, chopped
2 tsp poultry seasoning
DIRECTIONS ------------------------------------------------------------
** butter, chicken fat, or lard.
Make a gash in each chestnut, place in an iron skillet with 1 Tbsp of
butter and shake over hot flame for a few minutes. Place in the oven
for 10 minutes. Then remove the shell and skins. Cover the blanched
chestnuts with boiling salt water and cook until tender. Strain and
put through a ricer. Add the rest of the ingredients and mix well.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************
***** Chicken Pot Pie *****
***************************
Categories: PennDutch Chicken
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 large chicken
4 large potato
3 large onion
salt & pepper
*pastry
DIRECTIONS ------------------------------------------------------------
Wash, clean and cut chicken into individual portions. Place a layer of
chicken in the bottom of a large iron kettle and cover with thick
slices of raw potato, then with slices of onion and salt & pepper.
Roll dough out rather thick and cut in 2 inch squares and place on top
of onion. Continue until kettle is filled having the top layer of pie
dough. Add water to cover contents halfway. Cover kettle tightly and
cook over a low flame until chicken is tender.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*************************
***** Cornmeal Mush *****
*************************
Categories: PennDutch Misc/Food
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 cup cornmeal
2 qt water, boiling
1 tsp salt
DIRECTIONS ------------------------------------------------------------
Moisten cornmeal with enough cold water to make a paste. Stir paste
into boiling salted water, beating thoroughly. Let cook over slow
fire, stirring constantly, about 10 minutes. Pour into a double boiler
and cook slowly for 1 hour.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************
***** Dumplings #1 *****
************************
Categories: PennDutch Misc/Food
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 cup flour
1 Tbsp butter
1 1/4 tsp baking powder
3/4 tsp salt
milk
DIRECTIONS ------------------------------------------------------------
Sift the flour, baking powder and salt into a bowl. Add the butter and
work in with pastry blender or finger tips. Add sufficient milk to
make a stiff batter. Turn out on a well-floured board and roll about
1/2 inch thick. Cut in small squares and drop in hot liquid and cook
for 20 or 25 minutes. Cooking utensil must always have a tight fitting
cover or else dumplings will be heavy.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************
***** Dumplings #2 *****
************************
Categories: PennDutch Misc/Food
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 cup flour
1 tsp salt
4 tsp baking powder
1/4 tsp pepper
1 egg
3 Tbsp butter, melted
milk
DIRECTIONS ------------------------------------------------------------
Sift together the dry ingredients. Add well-beaten egg, the melted
butter, and enough milk to make fairly moist, stiff batter. Drop by
spoonfuls into boiling liquid. Cover very closely and cook for 18
minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************************
***** Filled Peppers with Meat *****
************************************
Categories: PennDutch Beef
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 1/2 lb beef, ground
3 Tbsp rice, uncooked
1 cup corn flakes
2 egg, well beaten
1/2 tsp salt
6 bell pepper, green
1 large tomato soup, can
DIRECTIONS ------------------------------------------------------------
Note: Use half ground beef and half ground pork if desired.
Mix the rice, meat, cornflakes, eggs and seasoning together. Cut tops
off the peppers and soak in hot water for 5 minutes. Scoop out the
seeds and fill with the meat mixture. Place in a large pan, add the
tomato soup and let cook for 1 hour in oven at 300-F.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**********************
***** Fried Mush *****
**********************
Categories: PennDutch Misc/Food
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
*Cornmeal Mush
oil
flour
DIRECTIONS ------------------------------------------------------------
Pour hot cornmeal mush into a well-oiled narrow baking pan and let
stand until cold and solid. Cut in thick slices, dip in flour, and fry
on both sides on a well-buttered hot griddle until nicely browned.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************************
***** Giblet Gravy (for poultry) *****
**************************************
Categories: PennDutch Sauces
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
liver
gizzard
heart
water
flour
salt & pepper
DIRECTIONS ------------------------------------------------------------
*** My notes: This is the way I've always made giblet gravy, except
that I add chopped celery and onion, the neck, and some poultry
seasoning, salt, and pepper while boiling the giblets. I usually add a
little Kitchen Bouquet at the end to brown the gravy, also.
Wash thoroughly the liver, gizzard and heart and cover with water and
cook until tender. Drain off the water and save. Chop the giblets
fine. Pour off most of the fat in which the poultry has been cooked,
leaving about 4 Tbsp of it in the pan. Add 3 Tbsp of flour and blend
well. Measure the giblet water adding enough water to make 3 cups.
Pour slowly into the browned flour, stirring constantly until mixture
thickens. Add giblets and cook for a few minutes. Season with salt and
pepper and serve.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*********************************************************
***** Ham with Green String Beans (Speck und Beans) *****
*********************************************************
Categories: PennDutch Ham
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 lb ham, smoked
water
1 qt string beans
5 med potato
salt & pepper
DIRECTIONS ------------------------------------------------------------
*** My notes: I think the recipes in this cookbook all assume using a
whole, uncooked ham. I would omit the step of boiling ham for 3 hours
if using a cooked ham.
Cover the piece of ham with cold water and set over a low flame to
cook for 3 hours. Add water from time to time during cooking in order
to have at least one quart of broth at all times. Wash and clean the
string beans, break into small pieces and add to the ham. Continue
cooking about 25 minutes. Pare and quarter the potatoes; add to the
beans and ham and cook about 25 or 30 minutes, or until beans and
potatoes are tender. About 15 minutes before serving, add salt and
pepper to taste. Serve hot, providing vinegar for those who like the
dish strongly flavored.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************
***** Hamburger Steak *****
***************************
Categories: PennDutch Beef
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 lb beef, ground
1 egg, well beaten
1/2 tsp salt
dash pepper
1 onion, minced
1/4 cup bread crumbs
DIRECTIONS ------------------------------------------------------------
Mix in order given and shape into round cakes. Fry in butter until
nicely browned.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*************************
***** Hasen Pfeffer *****
*************************
Categories: PennDutch Game
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 lb rabbit, deboned
vinegar
water
1 large onion, sliced
salt & pepper
1 whole cloves
1 bay leaf
butter
1 cup sour cream
DIRECTIONS ------------------------------------------------------------
The rabbit meat should be placed in a jar and covered with equal parts
of vinegar and water. Add one large sliced onion, salt and pepper to
taste, clove and bay leaf. Let the meat soak in this solution for 2
days, then remove the meat and brown in hot butter, turning it often.
Gradually add some of the sauce in which the meat was pickled. Let
simmer until meat is tender (about 30 minutes). Just before serving,
stir 1 cup of thick sour cream into the sauce.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*********************************
***** Hot Horseradish Sauce *****
*********************************
Categories: PennDutch Sauces
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1/2 cup horseradish, grated
1/4 cup cream
*OR:
1/4 cup milk
1 tsp flour
1 egg yolk
1 Tbsp butter
1/8 tsp pepper
paprika
DIRECTIONS ------------------------------------------------------------
Put the grated horseradish into a small earthen cooking vessel; add
the flour, salt, paprika and butter; pour in the cream and let cook
until thick and smooth. Keep stirring constantly. Move to the back of
the stove and add the egg yolk, stirring rapidly. Cook for 30 seconds
and serve at once. This sauce may be eaten as a relish with hot roast
or boiled beef.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*****************************
***** Jellied Veal Loaf *****
*****************************
Categories: PennDutch Veal
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 lb veal
1 large onion, chopped
2 stalk celery, chopped
1 Tbsp butter
salt & pepper
1 Tbsp gelatin
1/2 cup water, cold
DIRECTIONS ------------------------------------------------------------
Cut veal in pieces, add the onion, celery, butter and seasoning to
taste. Cover with water and let cook slowly until meat is tender and
liquid is reduced to about 2 cups. Soak gelatin in the cold water for
5 minutes. Grind the veal. Strain the stock and dissolve the gelatin
in the hot stock. Add ground veal and mix well. Pour into loaf pans to
jell.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*******************************************
***** Kassler Ripschen and Sauerkraut *****
*******************************************
Categories: PennDutch Pork
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
pork loin, smoked
water
sauerkraut
DIRECTIONS ------------------------------------------------------------
Use young pork loins which have been cured and smoked over a fire made
of sawdust and hickory wood. Add sufficient water to keep meat from
burning and cook over a low flame for 45 minutes. Add sauerkraut and
continue cooking for 45 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************
***** Kettle Roast *****
************************
Categories: PennDutch Beef
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
5 lb rump roast
1/4 cup bacon drippings
*OR:
1/4 cup shortening
ginger
salt & pepper
2 bay leaf
5 whole cloves
1 small onion
1 cup water
DIRECTIONS ------------------------------------------------------------
Have roast tied so as to hold shape. Melt shortening in heavy iron
skillet. Season the meat with the ginger, salt and pepper, and sear
well on all sides. Add the bay leaves, cloves, onion and water, cover
tightly, and let simmer about 4-1/2 hours.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Kraut un Chops *****
**************************
Categories: PennDutch Pork
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 qt sauerkraut
8 pork chop
DIRECTIONS ------------------------------------------------------------
Cover sauerkraut with water and allow to simmer for 45 minutes. Fry
the chops until tender and golden brown. Add the sauerkraut and
continue cooking until the kraut has absorbed the pork drippings and
is brown. Serve with mashed potatoes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***********************
***** Liver Cakes *****
***********************
Categories: PennDutch Liver
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 lb liver, ground
bacon, sliced
1 small onion, finely chopped
1 Tbsp flour
1 egg, well beaten
salt & pepper
DIRECTIONS ------------------------------------------------------------
To the ground liver add the egg, flour, onion, and salt & pepper. Mix
well. Shape into round cakes and around each cake wrap a slice of
bacon, fastening each with a toothpick. Put on hot skillet and fry
until well done.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************
***** Liver Dumplings *****
***************************
Categories: PennDutch Liver Misc/Food
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 1/2 lb liver
1 large onion, diced
1 Tbsp butter
*OR:
1 Tbsp other shortening
2 qt bread crumbs
2 egg, well beaten
1/2 cup flour
salt & pepper
DIRECTIONS ------------------------------------------------------------
Put the liver through a meat chopper. (Beef liver may be used). Fry
the onion in the shortening with the bread crumbs. Combine the liver
and the eggs and mix well. Add the onion and bread crumbs. Season to
taste. Stir in enough flour (using more than 1/2 cup if necessary) to
make a batter stiff enough to drop from spoon. Drop from a tablespoon
into a kettle of hot broth or soup and cover kettle tightly. Cook for
30 minutes. Shake pan frequently to prevent sticking.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************************************
***** Meat and Cabbage (Old German Recipe) *****
************************************************
Categories: PennDutch Beef
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 lb beef, ground
1/3 cup rice, uncooked
2 Tbsp butter
1 onion, finely sliced
1 egg, well beaten
1 cup tomato soup
1 lemon, juice of
1 tsp sugar
1 tsp parsley, minced
1/2 cup celery, chopped
salt & pepper
6 cabbage leaves
DIRECTIONS ------------------------------------------------------------
Season the hamburger well with salt and pepper and add the egg. Mix
well. Mix in rice. To make sauce, melt the butter and add the tomato
soup and an equal amount of water and add to onion. Add the parsley,
celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes.
Wash the cabbage leaves and boil until tender. Put 2 Tbsp of meat
mixture in each leaf and roll tightly. Secure each roll with a
toothpick. Place in a saucepan and pour sauce over rolls. Cover pan
tightly and cook slowly for 3 hours. Serve very hot.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
****************************
***** Oatmeal Scrapple *****
****************************
Categories: PennDutch Pork
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 lb pork, lean
1 large bone
1 lb oatmeal
5 tsp salt
1 1/2 tsp pepper
5 tsp onion juice
DIRECTIONS ------------------------------------------------------------
Put pork and bone into a large kettle and cover with water and cook
until meat is tender. Remove the bone and meat and put meat through a
food chopper. Return meat to the liquid, bring to a boil and stir in
the oatmeal, seasonings and onion juice. Cook slowly for 1 hour. Pour
into oblong pans and set aside to cool. When cold, slice and fry in
hot fat until crisp and brown.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***********************************
***** Paprika Cream Schnitzel *****
***********************************
Categories: PennDutch Veal
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 1/2 lb veal steak
4 slice bacon, finely chopped
2 Tbsp onion, chopped
1 tsp paprika, Hungarian
1 cup sour cream
1/2 cup tomato sauce
salt
DIRECTIONS ------------------------------------------------------------
Fry the bacon until done, then add the veal, which has been cut into
portions and brown in the hot bacon fat. Add the onion and brown. Then
season well with the paprika and salt. Stir in the sour cream and
tomato sauce. Cover the pan and cook about 20 minutes. Serve cutlets
covered with the sauce.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
********************************************************
***** Pig's Knuckles with Sauerkraut and Dumplings *****
********************************************************
Categories: PennDutch Pork
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 egg, well beaten
1 cup flour
1 1/2 Tbsp butter, melted
1/2 cup water
1/2 tsp salt
dash nutmeg
5 pig's knuckles
2 1/2 lb sauerkraut
DIRECTIONS ------------------------------------------------------------
Clean, scrape and wash thoroughly the pig's knuckles. Combine with the
sauerkraut and cover with cold water. Cook slowly until the knuckles
are tender. To the beaten egg, add the melted butter and water. Sift
the flour, salt and nutmeg together and combine with egg mixture. Beat
thoroughly. If necessary, add more flour to make batter stiff enough
to drop from spoon. 20 minutes before serving drop the batter by
spoonfuls into the hot sauerkraut. Cover pot tightly and serve as soon
as dumplings are cooked.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************************
***** Potato Filling (for meats) *****
**************************************
Categories: PennDutch Stuffings
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 cup potato, mashed, hot
1 Tbsp parsley, minced
1 egg, well beaten
2 Tbsp butter, melted
1 onion, minced
1 tsp salt
1/2 tsp poultry seasoning
1 qt bread, stale, cubed
1/2 cup celery, diced
1 pinch pepper
DIRECTIONS ------------------------------------------------------------
Mix together the potatoes and egg. Soak the bread in cold water and
squeeze dry. Add to the potato mixture, stir in the other ingredients,
and mix well. Use for stuffing fowl or meat.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*************************************
***** Rabbit Cake (Hasen Kucka) *****
*************************************
Categories: PennDutch Game
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 rabbit
1 *Potato Filling recipe
1/2 cup broth **
1 1/2 Tbsp flour
salt & pepper
DIRECTIONS ------------------------------------------------------------
** "Use broth in which rabbit is cooked". The recipe didn't specify,
but I assume that the rabbit is to be boiled.
Cook the rabbit until tender, separate meat from the bones and cut
into small pieces. Butter a casserole and put a layer of the potato
filling in the bottom, then a layer of meat; add 1 Tbsp of sauce (made
by combining the flour and water), seasoning, and continue until dish
is filled. Bake at 350-F until brown (about 25 minutes).
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*************************
***** Roast Chicken *****
*************************
Categories: PennDutch Chicken
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 chicken **
1 *Bread Stuffing recipe
salt & pepper
butter
1 cup sour cream
DIRECTIONS ------------------------------------------------------------
** 4 to 5 lb roasting chicken
Thoroughly clean and wash the chicken. Rub inside and out with salt
and pepper mixed together. Then rub the inside of the chicken
generously with butter. Fill with Bread Stuffing. Place in roasting
pan in a hot oven (400-F) and roast about 2 hours, basting about every
15 minutes with spoonfuls of the sour cream. If a thicker gravy is
desired, 1 Tbsp flour can be added to the liquid in pan after chicken
is roasted.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**********************
***** Roast Pork *****
**********************
Categories: PennDutch Pork
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
6 lb pork loin
flour
salt & pepper
2 onion, thinly sliced
1 tsp ginger
DIRECTIONS ------------------------------------------------------------
Wipe meat with wet cloth and season well with salt & pepper and the
ginger. Dredge with flour and place in roasting pan in a hot oven
(400-F) until meat is brown. Reduce heat to 350-F and roast for three
hours. Add 1 cup hot water and the sliced onions after the first hour
and baste every 15 minutes. When roast is finished, remove to hot
platter and to the liquid in the pan add 2 Tbsp flour, stirring until
blended. Pour in 1 1/2 cups of water and cook, stirring constantly,
until mixture is thick. Serve as a gravy.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**********************************************
***** Roast Turkey with Chestnut Filling *****
**********************************************
Categories: PennDutch Poultry
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 turkey
*Chestnut Filling recipe
1/2 cup butter
1/4 cup flour
salt
DIRECTIONS ------------------------------------------------------------
Dress and clean turkey and fill with Chestnut Stuffing. Cream together
the butter and flour and rub the legs, wings, and breast with the
mixture. Place in oven (400-F) for 15 minutes. Season with salt.
Reduce the heat to 350-F and finish roasting for 3-1/2 hours or until
tender.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***********************************
***** Sauerbraten (Pot Roast) *****
***********************************
Categories: PennDutch Beef
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
4 lb beef **
1 pt vinegar
water
4 bay leaf
12 whole peppercorns, black
4 whole cloves
1 bunch carrot
6 onion
1 Tbsp sugar
12 gingersnaps
salt & pepper
DIRECTIONS ------------------------------------------------------------
** Use beef chuck, rump, or round.
*** My notes: Watch meat while it sits and add more vinegar and water
(half of each) to keep meat covered. A similar recipe in Bon Appetit
used red vinegar and red wine for the marinade and the beef was left
in the refrigerator for about 9 days.
Wipe meat with damp cloth and then sprinkle thoroughly with salt and
pepper. Place meat in an earthen dish and add vinegar and enough water
to cover. Add the bay leaves, peppercorns and cloves, and let stand
tightly covered for 5 days in a cool place.
Cut carrots in strips; slice onions. Put meat in a dutch oven and
brown well on all sides. Add the carrots and onions and 1 cup of the
spiced vinegar. Cover tightly and cook over low flame about 3 hours or
until meat is tender. When meat is cooked, add the sugar and crumbled
ginger snaps and cook for 10 minutes. This makes delicious gravy. If
necessary, more of the spiced vinegar may be added.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*******************************************************
***** Sauerkraut with Pork (Sauerkraut und Speck) *****
*******************************************************
Categories: PennDutch Pork
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 lb pork
water
1 qt sauerkraut
salt & pepper
DIRECTIONS ------------------------------------------------------------
Wipe piece of pork with a damp cloth, place in large stewing pan and
cover with cold water. Set over flame to cook slowly for one hour. Add
the sauerkraut and more water if necessary and continue cooking for
another hour or until meat has become thoroughly tender. Season with
salt and pepper. Serve with mashed potatoes.
My notes: This is basically the same way my mom and I prepare
sauerkraut and spareribs, but we add a chopped onion. My mom also
used to add some chopped apple to cut down on the "sourness". This is
a really simple and delicious meal, if you like sauerkraut. One of my
favorites!
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Schnitzel Meat *****
**************************
Categories: PennDutch Veal
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 1/2 lb veal steak
2 Tbsp shortening
2 Tbsp flour
16 oz tomato, can
2 carrot, diced
1 small onion, finely chopped
salt & pepper
flour
DIRECTIONS ------------------------------------------------------------
Cut veal steak in cubes; dredge with flour and season with salt &
pepper. Melt the shortening (bacon fat is preferable) and brown the
meat in it. Remove meat from pan and stir in the flour and blend. Add
the juice from the tomatoes and stir well until mixture thickens.
(Tomatoes are not used in this recipe- save for another use). Add the
meat, carrots and onion. Cover pan closely and simmer for 45 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
******************************
***** Scrapple (Ponhaws) *****
******************************
Categories: PennDutch Pork
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 hog's head
water
salt & pepper
1 tsp sage, powdered
corn meal, yellow
DIRECTIONS ------------------------------------------------------------
Separate one hog's head into halves. Take out the eyes and brains.
Scrape and thoroughly clean the head. Put into a large kettle and
cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3
hours, or until the meat falls from the bones. Skim off grease
carefully from the surface; remove meat, chop fine and return to the
liquor. Season with salt & pepper to taste and 1 tsp sage. Sift in
granulated yellow corn meal, stirring constantly, until the mixture is
thickened to the consistency of soft mush. Cook slowly for 1 hour,
watching carefully as it scorches easily. When sufficiently cooked,
pour into greased oblong tins and store in a cool place until ready to
use. Cut in thin slices and fry in hot fat until crisp and brown.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
******************************
***** Stuffed Beef Heart *****
******************************
Categories: PennDutch Beef
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 beef heart
1 cup cracker crumbs
1/2 cup *white sauce
salt & pepper
1 cup chestnuts, roasted
DIRECTIONS ------------------------------------------------------------
Soak the heart in cold water about 1 hour. Wash thoroughly and remove
the muscles and arteries. Make a filling of the above ingredients and
fill the heart. Fasten securely. Cover with boiling water and boil for
10 minutes. Reduce heat and simmer until tender. Remove heart from
water a half hour before serving and sprinkle with cracker crumbs,
salt and pepper. Bake at 350-F until brown.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*************************
***** Stuffed Liver *****
*************************
Categories: PennDutch Liver
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 liver, calf
*Bread Stuffing recipe
3 strip salt pork
flour
salt & pepper
DIRECTIONS ------------------------------------------------------------
Wash the liver in cold salted water and dry well. Make an incision in
the thickest part, using a sharp knife. Fill with bread stuffing.
Season well with salt and pepper and dredge with flour. Place in
roasting pan and place strips of salt pork on top. Add a little water
and roast at 450-F for 15 minutes. Reduce heat to 350-F and continue
cooking for 45 minutes. Serve with cooked spinach and baked potatoes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************
***** To Make Sausage *****
***************************
Categories: PennDutch Sausage
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
20 lb pork **
10 lb clear fat pork
2 tsp sugar
1 tsp ginger
1/2 lb salt, kosher
2 Tbsp pepper
*OPTIONAL INGREDIENTS:
1 Tbsp sage
DIRECTIONS ------------------------------------------------------------
** Home dressed lean pork meat
"Rare Old Recipes on the Fine Art of Curing Meats"
Cut meat into small pieces and add the seasonings. Put through a
sausage cutter, grinding twice. Pack into sterilized jars and keep in
a cool place. Use as wanted.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*********************
***** Veal Loaf *****
*********************
Categories: PennDutch Veal
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 lb veal, lean, ground
3/4 cup bread crumbs
1 egg, well beaten
1 Tbsp parsley, chopped
2 Tbsp butter, melted
1 tsp salt
1/8 tsp pepper
1 Tbsp onion, chopped
1/8 tsp nutmeg
1/2 cup stock
DIRECTIONS ------------------------------------------------------------
Mix all the ingredients together and moisten with the stock. Pack into
a greased loaf pan. Dot with butter or other shortening and bake at
350-F for 1 hour. Serve hot or cold as desired.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**********************************
***** York Pot Roast, Spiced *****
**********************************
Categories: PennDutch Beef
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
5 lb beef
1 onion, sliced
3 bay leaf
1 tsp peppercorns, black
vinegar
water
salt & pepper
DIRECTIONS ------------------------------------------------------------
*** My notes: I used red wine vinegar and marinated the meat in the
refrigerator for a little over 24 hours. I added a little red wine
when making the gravy.
Rub the meat thoroughly with the salt and pepper and put in an earthen
dish. Add the onion, bay leaves and peppercorns. Take equal parts of
vinegar and water and pour over the meat. Let stand in this liquid for
24 hours. Put meat in a roasting pan and sear well in oven at 400-F.
When well browned, add a little of the spiced vinegar. Cover pan
tightly and cook slowly for 3-1/2 hours or until meat is tender. Add
more of the vinegar if necessary. When cooked, remove meat to a
platter and thicken liquid with 1 Tbsp flour.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
