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**********************************
***** Baked Stuffed Potatoes *****
**********************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 large potato
1 Tbsp butter
1 Tbsp cream
*OR:
1 Tbsp milk
1/2 tsp salt
1/8 tsp pepper
1 egg white, stiffly beaten
DIRECTIONS ------------------------------------------------------------
Bake large potatoes at 450-F about 40 minutes or until soft. Remove
from oven and cut in half lengthwise and scoop out inside. Mash,
adding the butter, salt, pepper and cream. Mix well. Fold in the
stiffly beaten egg white and blend. Refill potato shells, return to
the oven to brown about 10 minutes at 450-F.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**********************************
***** Baked Stuffed Tomatoes *****
**********************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
6 large tomato
1 cup bread crumbs
1/2 tsp salt
1 Tbsp onion, minced
1 egg, well beaten
2 Tbsp butter, melted
1 tsp parsley, minced
pepper
DIRECTIONS ------------------------------------------------------------
Remove the stem ends from tomatoes and cut out the centers. Fill with
filling made of the rest of the ingredients. Place in a baking dish
and bake at 350-F for 30 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*********************
***** Bean Soup *****
*********************
Categories: PennDutch Soup/Stews
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 1/2 lb beans, soup
2 cup celery, diced
1/2 cup onion, chopped
1 cup tomato, strained
2 tsp parsley, minced
1/2 cup potato, diced
salt & pepper
DIRECTIONS ------------------------------------------------------------
Soak beans overnight in water to cover. In morning, drain off the
water, add fresh water and cook until almost soft. Wash ham and cover
with cold water and boil until tender. Skim fat from the broth and add
the beans and other ingredients and cook until potatoes are soft.
Serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***********************************************
***** Brown Flour Soup (Braune Mehlsuppe) *****
***********************************************
Categories: PennDutch Soup/Stews
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1/4 cup butter
10 Tbsp flour
5 cup soup stock
salt & pepper
cheese, grated
DIRECTIONS ------------------------------------------------------------
Melt the butter and stir in flour, add the stock slowly to prevent
lumping. When well-blended, add seasonings to taste. Cover pot and
cook slowly for 2 hours. When serving, sprinkle each bowlful with
grated cheese.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**********************************
***** Candied Sweet Potatoes *****
**********************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
6 sweet potato
1 1/2 cup brown sugar
1 1/2 cup water, cold
1/4 tsp salt
DIRECTIONS ------------------------------------------------------------
Peel the potatoes and cut in slices 1/2 inch thick. Lay in an iron
skillet and add the remaining ingredients. Cover and bake at 350-F for
40 minutes. Uncover and continue baking for 30 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Cheese Souffle *****
**************************
Categories: PennDutch Eggs/Cheese
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 Tbsp butter
3 Tbsp flour
3/4 cup milk
3 egg, separated
1 cup cheese, grated
1/2 tsp salt
dash paprika
DIRECTIONS ------------------------------------------------------------
Melt the butter in a double boiler and stir in flour until well
blended. Slowly add the milk and cook until thick. Add cheese and stir
until it melts. Then add the beaten yolks of the eggs and seasonings
and cook for 1 minute. Set aside to cool. When cold, add the stiffly
beaten egg whites. Mix well and pour into a buttered baking dish. Set
dish in pan half filled with hot water and bake at 350-F about 30
minutes. Serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*******************************
***** Chicken Noodle Soup *****
*******************************
Categories: PennDutch Soup/Stews
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
4 lb chicken
3 qt water, cold
1 onion, sliced
1 carrot, sliced
1 bay leaf
1 tsp parsley
salt & pepper
DIRECTIONS ------------------------------------------------------------
Wash and clean chicken carefully; cut in pieces. Cover with the cold
water. Add the vegetables and seasoning and let simmer for 3 hours or
until chicken is tender. Skim off fat. Remove the chicken and add 2
cups of noodles and cook 15 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************
***** Clam Chowder *****
************************
Categories: PennDutch Soup/Stews
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
25 clams
1/2 cup water, boiling
1/2 lb salt pork, finely chopped
6 potato, diced
4 onion, sliced
8 cup milk
3 Tbsp flour
2 Tbsp butter
1 tsp salt
1/2 tsp pepper
DIRECTIONS ------------------------------------------------------------
Scrub clam shells well to remove all sand. Lay in the bottom of a
large kettle and cover with the boiling water. Cover the kettle and
let steam about 15 minutes. Open the clams, saving all the liquor.
Chop clams. Fry the pork about 5 minutes. Add the potatoes, onions and
clam liquor, and cook about 15 minutes. Then add the clams and boil
for 20 minutes. Melt the butter, add the flour and blend, stir in the
milk and cook about 10 minutes. Add seasonings. Combine both mixtures
and serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************
***** Corn Chowder *****
************************
Categories: PennDutch Soup/Stews
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 slice salt pork
1 large onion, sliced
4 large potato, sliced
2 cup water
6 large soda cracker
*SOAKED IN:
1 cup milk
2 cup corn
1 tsp salt
1/4 tsp paprika
DIRECTIONS ------------------------------------------------------------
Cut the salt pork in cubes and brown. Add onion and cook until
browned; add the potatoes and water and cook until potatoes are soft.
When potatoes are cooked, stir in the crackers which have been soaked
in the milk, corn, salt and paprika. Heat thoroughly and serve.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*********************
***** Corn Soup *****
*********************
Categories: PennDutch Soup/Stews
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
12 ears corn
4 egg, hard boiled
1/2 cup butter
1 Tbsp flour
1 tsp parsley, minced
DIRECTIONS ------------------------------------------------------------
Grate the corn off six ears. Cover this with cold water and bring to a
boil cooking about 3/4 hour. Cut the corn from the other six ears and
combine with the grated corn. Mash the egg yolks and mix with the
flour and butter. Slowly add the water in which the cobs have cooked
and mix well. Add corn and the parsley and, if mixture is too thick,
add enough milk to make of right consistency. Bring to a boil and cook
for 5 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**********************************************
***** Cottage Cheese (Helen's smierkase) *****
**********************************************
Categories: PennDutch Eggs/Cheese
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 qt milk, sour
water
cream
*OR:
sour cream
DIRECTIONS ------------------------------------------------------------
Pour one quart of sour milk heated to lukewarm into a cheesecloth bag.
Pour one quart of warm water over this, and after this has drained
through, repeat twice. Tie bag and let drip until the "whey is all."
Serve with either sweet or sour cream and seasoning to taste.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
****************************************
***** Cream Dressing for Cucumbers *****
****************************************
Categories: PennDutch Dressings Salads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 large cucumber
1/2 cup sour cream
1 Tbsp vinegar
paprika
salt
DIRECTIONS ------------------------------------------------------------
Pare cucumber and slice very thin, place in bowl, add salt and place
in the refrigerator. After 2 hours, rinse thoroughly 2 or 3 times in
ice cold water, pressing the cucumber slices between the hands each
time to remove all salt. After the last rinsing, add the following
dressing: Combine the sour cream with the vinegar and paprika; mix
well. If desired, chopped chives or sliced onions may be added.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************
***** Creamed Spinach *****
***************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1/4 peck spinach
1/2 tsp salt
dash pepper
1/8 tsp nutmeg
1 Tbsp butter
2 tsp flour
3/4 cup milk
DIRECTIONS ------------------------------------------------------------
Pick over and wash spinach thoroughly. Add salt and cook until tender.
Do not add water. Chop the spinach very fine. Melt the butter in a
saucepan, add the flour and blend. Slowly add the milk and stir
constantly until mixture thickens. Combine with the chopped spinach,
add the pepper and nutmeg and serve.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**********************
***** Cup Cheese *****
**********************
Categories: PennDutch Eggs/Cheese
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
thick milk **
pinch salt
1 tsp baking soda
1 cup cream
1/2 lb butter
egg
DIRECTIONS ------------------------------------------------------------
** Thick milk is soured milk.
Scald thick milk by baking it at 350-F for a few minutes; allow to
remain long enough to bake the curds. Drain off the water, put curds
in an earthen vessel and keep at a moderately warm temperature (about
75-F). Each day for a week, add new baked curds. At the end of a week,
pour the curds into a heated pan and let simmer very slowly; bring to
a slow boil without any stirring. Add a pinch of salt, 1 tsp of baking
soda dissolved in 1 cup of fresh sweet cream and 1/2 pound of butter.
Stir the mixture; continue boiling for 15 minutes. Add 2 or 3 beaten
eggs and pour mixture into small cheese cups.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*********************************
***** Cut (Schnitzel) Beans *****
*********************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 1/2 qt string beans
2 Tbsp bacon, smoked, diced
1 Tbsp butter
3 large onion, sliced
4 med tomato, chopped
1 tsp salt
1 dash red pepper
1 cup water, hot
DIRECTIONS ------------------------------------------------------------
Cut string beans in small pieces. Fry the bacon until crisp and brown,
add the other ingredients and simmer for 1 hour. Add the hot water and
continue cooking 2 hours longer, adding more water if necessary.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************************
***** Dandelion and Lettuce Salad *****
***************************************
Categories: PennDutch Salads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 head lettuce
1 pt dandelion
4 small onion
1/2 bell pepper, green
2 med tomato
2 egg, hard boiled, sliced
1/3 lb swiss cheese
salt & pepper
3 Tbsp olive oil
4 Tbsp vinegar
DIRECTIONS ------------------------------------------------------------
Cut lettuce, dandelion, onions, pepper and cheese into small pieces.
Add salt and black pepper. Mix well. Add the olive oil and vinegar.
Mix thoroughly, then add the tomatoes cut in quarters, and the eggs.
Mix lightly so tomatoes and eggs will not be mashed or broken.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************
***** Dandelion Salad *****
***************************
Categories: PennDutch Salads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1/2 cup cream
2 egg
1 Tbsp sugar
1 tsp salt
4 Tbsp vinegar
1/4 cup butter
paprika
pepper
4 slice bacon, thick
dandelion
DIRECTIONS ------------------------------------------------------------
Carefully wash and prepare the dandelion as you would lettuce. Roll in
cloth and pat dry. Then put into a salad bowl and place in warm place.
Cut bacon in small pieces, fry quickly and drop over the dandelions.
Put the butter and cream into a skillet and melt over a slow fire.
Beat eggs, add salt, pepper, sugar and vinegar and mix with slightly
warm cream mixture. Pour into skillet and under increased heat, stir
until dressing becomes thick like custard. Take off and pour piping
hot over dandelion. Stir thoroughly. Never use dandelion after it has
begun to flower, for then it is apt to be bitter.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Devilled Crabs *****
**************************
Categories: PennDutch Appetizers
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
12 large crabs
1 cup cream
2 Tbsp flour
1/4 tsp mace
1 Tbsp butter
1 tsp parsley, minced
1 tsp Worcestershire sauce
4 egg, hard boiled, mashed
salt & pepper
bread crumbs
DIRECTIONS ------------------------------------------------------------
Cover crabs with boiling salt water and boil for 30 minutes. Drain off
the water, break off all claws, separate the shells and remove the
spongy fingers and the stomach, which is found under the head. Pick
out all the meat and set aside. Clean the upper shells of the crabs
thoroughly. Melt the butter and add the flour and blend. Stir in cream
and cook until mixture thickens, stirring constantly. Add the parsley,
mashed egg yolks, seasonings and crab meat. Fill the shells with this
mixture and cover with bread crumbs. Bake at 350-F for 10 minutes or
put in a frying basket and plunge into hot oil until golden brown.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*******************************
***** Dutch Cheese Spread *****
*******************************
Categories: PennDutch Eggs/Cheese
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 cup cheese
milk
cream
salt & pepper
DIRECTIONS ------------------------------------------------------------
A dish famous in Berks County is made from the cheese as prepared in
Cheese Custard recipe. Take a cup of the cheese or curd after it has
been mashed through a fine sieve and put it in a bowl. Pour in slowly,
sweet milk or cream- half and half is a good mixture- using the back
of a spoon to make it smooth. Work in sufficient milk and cream to
bring it to the consistency of apple butter. Add salt and pepper and
spread on buttered bread. Serve with apple butter.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*************************
***** Dutch Pot Pie *****
*************************
Categories: PennDutch Casseroles
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 egg
1 Tbsp butter, melted
1/2 cup milk
1/2 cup cream
1 tsp soda
3 cup flour
1/2 tsp salt
potato
parsley, minced
butter
DIRECTIONS ------------------------------------------------------------
Beat eggs, add milk, cream, soda, salt and melted butter. Mix well.
Gradually add flour until dough is stiff enough to roll. (May require
up to 4 cups). Roll on floured board and line a cooking kettle with
the dough. Place a large piece of butter in bottom of kettle and add
peeled and quartered potatoes alternately with small pieces of the
dough. The top layer should be potatoes. Sprinkle with salt, pepper
and minced parsley. Dot with butter. Add 1 1/2 to 2 cups water. Bake
at 350-F about 3 hours.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**********************
***** Dutch Slaw *****
**********************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
cabbage
1 egg
1/4 cup vinegar
1 Tbsp sugar
1 tsp salt
dash pepper
DIRECTIONS ------------------------------------------------------------
Shred cabbage rather fine. Put in sauce pan and sprinkle with salt.
Cover pan and place over a low flame and steam until very tender. Beat
the egg, add the sugar, salt, pepper and vinegar and pour over the
steamed cabbage. Heat for 5 minutes. Serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*********************************
***** Dutch Stewed Potatoes *****
*********************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 cup potato, raw, diced
1 Tbsp butter
1/2 tsp salt
dash pepper
1 tsp parsley, minced
1 onion, sliced
2 tsp flour
DIRECTIONS ------------------------------------------------------------
Melt the butter and cook onion in it about 5 minutes. Add the salt,
pepper, parsley and potatoes and cover with boiling water and cook
until tender. Thicken the potatoes with the flour which has been mixed
with a little cold water.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Egg Croquettes *****
**************************
Categories: PennDutch Eggs/Cheese
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
4 egg, hard boiled, chopped
1 Tbsp butter
1 Tbsp flour
3/4 cup milk
1/2 tsp salt
dash paprika
cracker crumbs
1 egg, beaten
oil
DIRECTIONS ------------------------------------------------------------
Melt the butter in a double boiler, add flour and stir until blended.
Add milk and seasonings and cook until mixture is thick. Remove from
fire and add the hard cooked eggs. Set aside to cool. When cold, shape
into croquettes; roll in cracker crumbs and egg, and fry in deep hot
oil.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************
***** Flash un Kas *****
************************
Categories: PennDutch Appetizers
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 cup flour
1/2 lb butter
1/2 lb cream cheese
*FILLINGS:
2 oz goose liver paste
1 tsp Worcestershire sauce
1 tsp steak sauce
*OR:
2 oz ham, ground
1 tsp steak sauce
1 tsp catsup
*OR:
anchovy paste
*OR:
caviar
DIRECTIONS ------------------------------------------------------------
Work into the flour the butter and cream cheese. Chill thoroughly...
over night is not too long. Take pieces of dough and roll very thin,
as quickly as possible. Cut with a round cookie cutter, size of a
water glass or larger if desired. Mix together ingredients for one of
the fillings. Spread on dough, fold over and bake at 400-F until
brown. These may be shaped earlier and baked just before serving.
Serve as an appetizer with beer, except the anchovy or caviar which
should be served with cocktails. Make the anchovy and caviar
appetizers somewhat smaller than the ones that are to be served with
beer.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************************************
***** German Noodle Ring with Cheese Sauce *****
************************************************
Categories: PennDutch Pasta Eggs/Cheese
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 cup *noodles
3 cup water, boiling
salt
3 Tbsp butter
3 Tbsp flour
1/2 tsp salt
1/2 tsp paprika
1 1/2 cup milk
2 egg, well beaten
1/4 lb cheese, American Swiss
DIRECTIONS ------------------------------------------------------------
Boil the noodles in salted water and cook about 10 minutes until
tender. Drain and put into a well-greased ring mold. Melt the butter,
add the flour and blend. Stir in the milk and continue cooking,
stirring constantly until mixture thickens. Add the seasoning and
cheese cut in small pieces. Cook until cheese melts. Reserve 1/2 of
the sauce to use later. To the remaining sauce, add the well beaten
eggs and mix well. Pour over the noodles. Set mold in pan containing
hot water and bake at 350-F about 45 minutes. Unmold on large platter,
pour over the remaining hot cheese sauce and fill center with any
desired vegetable, such as peas and carrots, spinach or asparagus
tips.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*****************************
***** German Soup Balls *****
*****************************
Categories: PennDutch Soup/Stews
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 lb soup meat
2 qt water
4 egg
1 cup flour
2 Tbsp butter
1/2 tsp salt
1/2 cup milk
DIRECTIONS ------------------------------------------------------------
Add the water to the soup meat, season to taste and cook slowly for
several hours. A half hour before serving time, make soup balls as
follows: combine the salt and flour and work in the butter. Beat the
eggs and add to flour. Stir in the milk, using only enough to make
batter thin enough to drop by spoon. Drop by spoonfuls into the
boiling hot broth and cook for 10 minutes. Serve in hot soup at once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*********************************
***** German Vegetable Soup *****
*********************************
Categories: PennDutch Soup/Stews
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 large soup bone
1 pt tomato
1 pt lima beans
1 pt corn, grated
2 cup cabbage, chopped
1 large turnip, diced
1 carrot, diced
1 onion, sliced
1 tsp flour
1/2 cup milk
salt & pepper
water, cold
DIRECTIONS ------------------------------------------------------------
Wash soup bone thoroughly and cover with cold water and allow it to
boil for several hours. Skim off the fat and add the vegetables.
Season to taste. Mix the flour with the milk and stir into soup. Cook
for 1 hour and serve hot.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*********************************
***** Hashed Brown Potatoes *****
*********************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 lb salt pork, diced
2 cup potato, boiled, cold
1/8 tsp pepper
salt
DIRECTIONS ------------------------------------------------------------
Fry salt pork until there is about 1/3 cup of fat. Remove the pork
scraps and mix the fat with the potatoes, salt and pepper. Fry for 3
minutes stirring constantly. Brown. Fold like an omelet and serve at
once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*****************************
***** Hollandaise 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 butter
1 Tbsp lemon juice
2 egg yolk
1/4 tsp salt
dash pepper
1/3 cup water, boiling
DIRECTIONS ------------------------------------------------------------
Divide butter in 3 parts. Put one piece of butter, with lemon juice
and egg yolks in the top of a double boiler. Cook over boilig water,
stirring constantly with a wire whisk. As the butter melts, add a
second piece. As mixture starts to thicken, add the third piece of
butter. Add the water and cook for 1 minute. Remove from fire and add
seasonings. Should the mixture curdle, add 2 Tbsp boiling water, drop
by drop.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
****************************
***** Home Baked Beans *****
****************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 pt navy beans
1/4 lb salt pork
1 tsp mustard, dry
1 1/2 tsp salt
1 Tbsp molasses
1/2 cup water, boiling
1 1/2 Tbsp sugar
DIRECTIONS ------------------------------------------------------------
Cover beans with cold water and soak over night. Change the water and
cook at slightly below boiling point until skins burst. To test beans,
take a few and expose them to cold air; if shells burst, they are
sufficiently cooked. Drain off the water and add the salt pork which
has been cut into strips. Put in bean pot, having some of the salt
pork slices on top. Mix the mustard, sugar, salt, and molasses
together and add to the beans. Add the boiling water. Cover pot and
bake at 250-F about 6 hours, removing the cover during the last hour.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
******************************
***** Hot Salad Dressing *****
******************************
Categories: PennDutch Dressings Salads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 Tbsp fat
*OR:
1 Tbsp butter
1 tsp flour
2 tsp sugar
1/2 tsp mustard, dry
1/8 tsp pepper
1/2 tsp salt
1/2 cup vinegar
1 egg yolk
DIRECTIONS ------------------------------------------------------------
Goose, chicken, or bacon fat may be used. Melt the fat or butter and
blend in the flour. Add the vinegar and stir until mixture thickens.
Mix together the sugar, mustard, salt and pepper and add to the
liquid. Cook for 4 minutes. Pour over the beaten egg yolk and mix
well. Return to fire and cook 1 minute longer.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*******************
***** Knabrus *****
*******************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
onion
cabbage, finely cut
salt & pepper
2 Tbsp butter
DIRECTIONS ------------------------------------------------------------
Butter a large cooking kettle well and fill with alternate layers of
cabbage and sliced onions. Cover kettle and place over low flame and
steam until vegetables are tender. Season with salt and pepper and
butter.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************************
***** Lancaster County Lima Beans *****
***************************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 lb lima beans
4 potato, diced
2 cup milk
2 Tbsp butter
salt & pepper
DIRECTIONS ------------------------------------------------------------
Boil the beans until nearly soft, then add the 4 (or 5) potatoes and
continue cooking until both are soft. Drain off the water and add the
milk and butter. Season to taste with salt and pepper and serve. This
makes a very good dish and the cost is low.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***********************************
***** Little Pigs in Blankets *****
***********************************
Categories: PennDutch Appetizers
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
large oyster
slice bacon
DIRECTIONS ------------------------------------------------------------
Wrap thin slices of bacon around large oysters and fasten ends
together with a toothpick. Place under hot flame and broil, turning
frequently, until crisp and brown. Serve immediately.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*******************************
***** Mayonnaise Dressing *****
*******************************
Categories: PennDutch Dressings Salads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 egg yolk, hard boiled
1 raw egg yolk
1/2 tsp mustard
1/2 tsp salt
2 tsp vinegar
1/2 lemon, juice of
1/2 cup olive oil
paprika
DIRECTIONS ------------------------------------------------------------
Mash and work smooth the hard cooked egg yolks; stir in with
tablespoon the raw egg yolk and mustard; work smooth. Add the oil by
the tablespoonful and when half of the oil has been used, add vinegar
and lemon juice, working them in very slowly. Add salt and paprika and
slowly work in the remaining oil. If a greater quantity of mayonnaise
is desired, continue to add oil, lemon juice and vinegar until the
original quantity is almost doubled. Use only a tablespoon in working
this dressing.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
****************************
***** Noodles for Soup *****
****************************
Categories: PennDutch Soup/Stews Pasta
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 egg
1/2 tsp salt
flour
DIRECTIONS ------------------------------------------------------------
Beat the eggs, add the salt and as much flour as can be worked into
the eggs (about 1 cup). Knead well, cover and let stand 30 minutes.
Roll out thin and spread on cloth to dry slightly. Cut in narrow
strips.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*************************************
***** Old-Fashioned Potato Soup *****
*************************************
Categories: PennDutch Soup/Stews
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
8 potato, cubed
1 qt milk
1 Tbsp butter
salt & pepper
1 egg, well beaten
1/2 cup flour
1/4 cup milk
DIRECTIONS ------------------------------------------------------------
Boil the potatoes until soft. Drain off all the water. Add the milk
and heat thoroughly; season to taste. Work the butter into the flour
and then add the egg and 1/4 cup milk, using only enough milk to make
mixture thin enough to drop into the hot milk. Add to hot milk
mixture. Cover the saucepan and cook about 10 minutes. Serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************************************
***** Old-Fashioned String Beans and Bacon *****
************************************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 cup string beans
*PLUS:
liquid
2 med potato, diced
1/4 lb bacon, diced
1/4 tsp salt
1 small onion
1 cup water
DIRECTIONS ------------------------------------------------------------
Can use fresh string beans, substituting equivalent amount for the
canned. Cut potatoes into 1/2 inch dice. Brown the bacon and combine
with the other ingredients and cook about 30 minutes until potatoes
are soft.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************************************************
***** Oyster Corn Fritters (Welshkorn Eishtar-Puffers) *****
************************************************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 cup corn pulp
2 Tbsp flour
2 egg, separated
1/2 tsp salt
1/4 tsp pepper
DIRECTIONS ------------------------------------------------------------
Canned or fresh corn may be used. To the corn pulp add the beaten egg
yolks, flour and seasoning. Add the stiffly beaten egg whites and
blend. Drop by spoonfuls the size of an oyster on a hot buttered
frying pan and brown.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***********************
***** Oyster Stew *****
***********************
Categories: PennDutch Soup/Stews
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 pt oysters and liquor
2 cup milk, scalded
1 Tbsp butter
salt & pepper
DIRECTIONS ------------------------------------------------------------
Heat the oysters in their liquor about 5 minutes until the edges curl.
Skim off the top. Combine oysters and liquor with the scalded milk,
add the butter and the seasoning to taste. Serve immediately.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************************************
***** Pennsylvania Pepper Cabbage (Cole Slaw) *****
***************************************************
Categories: PennDutch Salads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 cup cabbage, shredded
1 bell pepper, green, finely chopped
*OR:
1 bell pepper, red, finely chopped
1/2 cup *Hot Salad Dressing
1 tsp salt
DIRECTIONS ------------------------------------------------------------
Mix the shredded cabbage, pepper and salt and let stand about 1 hour.
Drain off all liquid. Pour the Hot Dressing over the cabbage and mix
well. Serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***********************************
***** Philadelphia Pepper Pot *****
***********************************
Categories: PennDutch Soup/Stews
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 lb honeycomb tripe
2 lb tripe, plain
1 veal knuckle
1 bunch pot herbs
4 med potato
1 large onion
1 bay leaf
salt
cayenne
1 cup beef suet
2 cup flour
water
salt
parsley, chopped
DIRECTIONS ------------------------------------------------------------
Cook the tripe the day before using. Wash thoroughly, place in kettle
and cover with water. Boil 8 hours. Remove the tripe. When cooled, cut
into pieces about 1/2 inch square. The next day wash the veal knuckle,
cover with 3 quarts of cold water and simmer about 3 hours, removing
scum as it rises. Remove meat from bones and cut into small pieces.
Strain the broth and return to kettle. Add the bay leaf and onion and
simmer about 1 hour. Then add the potatoes, which have been cut in
squares, and the pot herbs. Add the meat and tripe and season with
salt and cayenne pepper (if desired). Make dumplings by combining the
finely chopped suet, flour, salt and enough water to permit rolling
the dough into dumplings, about the size of marbles. Flour well to
prevent sticking and drop into the hot soup. Cook 10 minutes, add some
chopped parsley and serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
******************************************
***** Potato Balls (Kartoffel Balle) *****
******************************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
Irish potatoes
water
butter
parsley, fresh, minced
salt
DIRECTIONS ------------------------------------------------------------
Peel Irish potatoes and cut in small balls. Place in cold water for 15
minutes. Drain off the water and cover with fresh water and cook about
12 minutes until tender. Drain, add butter, minced parsley and salt to
taste. Serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*************************************************
***** Potato Croquettes (Kartoffel Kloesse) *****
*************************************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
9 med potato
3 egg, well beaten
1 cup flour
2/3 cup bread crumbs
1/2 tsp nutmeg
1 tsp salt
1/2 lb butter
1/2 cup bread crumbs
1 tsp onion, chopped
DIRECTIONS ------------------------------------------------------------
Boil the potatoes in their jackets until soft, remove the skins and
put potatoes through a ricer. Spread on a towel for a few minutes to
remove moisture, then put them in a bowl and add the salt. Add the
eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form
mixture into dry balls (if mixture is too moist, add more bread
crumbs). Drop the balls into boiling salted water. When balls come to
the surface, allow them to boil for 3 minutes. Remove one from liquid
and cut open; if center is dry, they are sufficiently cooked. Remove
balls from liquid and pour over them a dressing made as follows: Brown
the butter in a skillet, add the 1/2 cup bread crumbs and onion and
cook for several minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************
***** Potato Salad *****
************************
Categories: PennDutch Salads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
8 potato
1 stalk celery, diced
2 egg, hard boiled, sliced
1 onion, minced
1 Tbsp parsley, minced
2 egg, well beaten
1 cup sugar
1/2 cup vinegar
*DILUTED WITH:
1/2 cup water, cold
1/4 tsp mustard, dry
1/2 tsp salt
1/4 tsp pepper
4 slice bacon, diced
DIRECTIONS ------------------------------------------------------------
Boil potatoes in their jackets. When soft, peel and dice. Add the
celery, sliced hard cooked eggs and onion. Fry bacon in skillet until
crisp and brown. Beat the eggs, add the sugar, spices and vinegar and
water. Mix well. Pour egg mixture into the hot bacon and fat and stir
until mixture thickens (about 10 minutes). Pour over the potato
mixture and mix lightly. Let stand in cold place several hours before
serving.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*****************************
***** Raspberry Vinegar *****
*****************************
Categories: PennDutch Salads Dressings
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
4 lb raspberries
2 cup vinegar
sugar
DIRECTIONS ------------------------------------------------------------
Mash the berries and add the vinegar and let stand for 4 days. To each
cup of liquid add one cup of sugar. Bring to a boil and cook for 20
minutes. Strain and bottle.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*************************
***** Rinktum Ditty *****
*************************
Categories: PennDutch Eggs/Cheese
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 Tbsp butter
1 small onion, minced
1 lb cheese
1 cup milk
1 Tbsp flour
1 cup catsup
1 tsp mustard, dry
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/4 tsp paprika
1 egg, well beaten
DIRECTIONS ------------------------------------------------------------
Cut cheese in small pieces. Melt the butter in top of a double boiler,
add the onion and cook until onion is soft. Stir in the flour and
blend; then gradually add the milk and mix well. Add the cheese and
cook until the cheese has melted. Mix together the catsup, mustard,
Worcestershire sauce, salt and paprika; add to cheese sauce and cook
for 5 minutes. Stir in the egg and cook one minute longer. Serve at
once on toast or crackers.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**********************
***** Rivel Soup *****
**********************
Categories: PennDutch Soup/Stews
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 cup flour
1/2 tsp salt
1 egg, well beaten
broth, chicken
*OR:
broth, beef
1 cup corn, crushed
DIRECTIONS ------------------------------------------------------------
Combine the flour, salt and beaten egg and mix together with the
fingers until mixture is crumbly. Pour this mixture into the broth,
add the corn and cook about 10 minutes. The rivels will look like
boiled rice when cooked.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************************
***** Salt Pork, Beans and Hominy *****
***************************************
Categories: PennDutch Casseroles
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1/2 lb soup beans
1/2 lb hominy
1/2 lb salt pork
pinch marjoram
DIRECTIONS ------------------------------------------------------------
Wash the beans and cover with water and let soak over night. Cover
hominy with water and also let stand over night. In the morning, drain
off the water from both and combine the beans and the hominy and cover
with fresh cold water. Wash the salt pork and lay in strips on the
top. Season with salt & pepper and a pinch of sweet marjoram. Let
mixture cook slowly for about 5 hours, adding more water as necessary.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**********************
***** Sauerkraut *****
**********************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 qt sauerkraut
2 Tbsp butter
1 onion, chopped
1 raw potato, grated
1 tsp caraway seeds
DIRECTIONS ------------------------------------------------------------
Melt the butter and add the onion and cook until brown. Add the
sauerkraut and cook for 8 minutes. Add the caraway seed and potato,
cover with boiling waterand cook for 30 minutes in an uncovered vessel
over a slow fire. Cover the kettle and cook 30 minutes longer. Brown
sugar or an apple may be added to give different flavor.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
******************************
***** Scalloped Potatoes *****
******************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
6 raw potato, thinly sliced
1 cup milk
bread crumbs
butter
salt & pepper
DIRECTIONS ------------------------------------------------------------
Put a layer of sliced potatoes in a buttered baking dish, sprinkle
with salt, pepper and bread crumbs. Dot with bits of butter. Repeat
until dish is filled. Pour on the milk and bake at 350-F about 1-1/2
hours.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***********************************************
***** Scalloped Sweet Potatoes and Apples *****
***********************************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
6 med potato, sweet
1/2 cup brown sugar
1 1/2 cup apple, sliced
4 Tbsp butter
1/2 tsp salt
1 tsp mace
DIRECTIONS ------------------------------------------------------------
Boil sweet potatoes until tender. Slice in 1/4 inch pieces. Butter a
baking dish and put a layer of sweet potatoes in bottom, then a layer
of apples. Sprinkle with sugar, salt and mace, and dot with butter.
Repeat until dish is filled, having the top layer of apples. Bake at
350-F about 50 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************************
***** Shartlesville Corn Pudding *****
**************************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
6 ears corn, grated
2 egg, separated
4 Tbsp milk
1/4 tsp salt
1/8 tsp pepper
DIRECTIONS ------------------------------------------------------------
Add the beaten yolks of eggs to the corn and mix thoroughly. Stir in
the milk and seasonings. Add the stiffly beaten whites. Pour into a
buttered baking dish, set dish in pan with hot water and bake at 350-F
about 30 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*************************
***** Shupp Noodles *****
*************************
Categories: PennDutch Pasta
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
*noodles
1/4 lb butter
3 egg
DIRECTIONS ------------------------------------------------------------
Make noodles, cutting much broader than for soup. Cook in boiling
salted water about 10 minutes. Drain. Melt the butter and add the
noodles and fry until light brown. Beat the eggs, adding seasoning to
taste, and stir into the noodles. Cook until eggs are set. Serve at
once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************
***** Snapper Soup *****
************************
Categories: PennDutch Soup/Stews
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 1/2 lb veal knuckle
1 cup chicken fat
*OR:
1 cup butter
3 qt broth, beef
*OR:
4 qt broth, beef
2 cup wine, dry sherry
1 cup flour
1 turtle **
2 carrot, diced
3 onion, finely chopped
2 stalk celery, chopped
1/4 tsp thyme
1/2 tsp marjoram
1 bay leaf
3 whole cloves
3 slice lemon
1 dash tabasco
salt & pepper
1 egg, hard boiled, chopped
2 cup tomato, strained
DIRECTIONS ------------------------------------------------------------
** Meat from one snapper turtle, cut in small pieces.
Have knuckles broken into 2 inch pieces. Place knuckles in a roasting
pan and add the butter or chicken fat, onions, celery, carrots, thyme,
marjoram, cloves, bay leaf, salt and pepper. Bake at 400-F until
brown. Remove from oven and add flour, mixing well and cook 30 minutes
longer. Pour browned mixture into a large soup kettle, add the broth
and tomatoes, and cook slowly for 3-1/2 hours. Combine the snapper
meat with 1 cup sherry, some salt, the tabasco and lemon slices, and
simmer for 10 minutes. Strain the soup and combine the two mixtures.
Add the chopped egg and the balance of the sherry and serve
immediately.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Split Pea Soup *****
**************************
Categories: PennDutch Soup/Stews
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 cup split peas
1 ham bone
3 qt water
1 Tbsp onion, minced
3 Tbsp butter
3 Tbsp flour
1 tsp salt
1/8 tsp pepper
2 cup milk
DIRECTIONS ------------------------------------------------------------
Wash and soak peas in water to cover, overnight. In the morning drain
off the water and cover with 3 quarts of fresh water. Add the ham bone
and onion and cook until peas are soft. Rub through a sieve. Melt the
butter and stir in the flour until well blended and smooth. Add the
salt, pepper and milk and cook, stirring constantly until the mixture
thickens. Combine with the strained liquid and cook until rather
thick. Serve hot.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**********************************
***** Suet or Carrot Pudding *****
**********************************
Categories: PennDutch Vegetables
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 cup carrot, cooked, mashed
1 cup suet, chopped
1 cup molasses
1 egg
1 tsp baking soda
*DISSOLVED IN:
1/4 cup water, hot
2 Tbsp brown sugar
1/4 tsp salt
1/2 lemon, grated rind of
1 tsp allspice
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1/2 cup raisins
1/2 cup currants
1/2 cup citron, chopped
1/2 cup flour
DIRECTIONS ------------------------------------------------------------
Mix all the ingredients together, adding the dissolved baking soda
last. Put into a buttered mold and steam for 3 hours. (May need to use
extra flour to thicken the batter).
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
****************************
***** To Make Beef Tea *****
****************************
Categories: PennDutch Soup/Stews
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 lb beef **
1 cup water
1 tsp salt
DIRECTIONS ------------------------------------------------------------
** prime lean beef
Put beef through a food grinder using a coarse knife. Place in top of
double boiler and add the water. Simmer over a very low flame about
3-1/2 hours. Add salt. Strain and keep liquid in a cool place. If too
strong, it may be diluted with some boiling water to strength desired.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
********************************
***** White Salad Dressing *****
********************************
Categories: PennDutch Dressings Salads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 egg yolk, well beaten
1 cup cream
1 Tbsp flour
1/2 cup vinegar
1 Tbsp sugar
1 tsp mustard, dry
1 tsp salt
2 Tbsp olive oil
DIRECTIONS ------------------------------------------------------------
Mix the dry ingredients together and slowly add the vinegar and oil.
Stir in the cream and beaten egg yolks and cook in top of double
boiler until thick.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***********************
***** White Sauce *****
***********************
Categories: PennDutch Sauces
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 Tbsp butter
1 Tbsp flour
1 cup milk
1/4 tsp salt
1/8 tsp pepper
DIRECTIONS ------------------------------------------------------------
Melt butter and add the flour and stir until blended. Slowly add the
milk and cook until mixture thickens, stirring constantly. Add
seasonings and cook 2 minutes longer.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
