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************************************************* ***** 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) ***