Pennsylvania Dutch Cooking

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Unknown. Pennsylvania Dutch Cooking

Salads

FRUIT SALAD DRESSING

BEET and APPLE SALAD

A GOOD PENNSYLVANIA DUTCH SALAD DRESSING

PEPPER CABBAGE

POTATO SALAD DRESSING

BEAN SALAD

DANDELION SALAD

PENNSYLVANIA COLE SLAW

DEVILED EGGS

HOT DUTCH POTATO SALAD

HOT SLAW

CUCUMBER SALAD

Soups

PHILADELPHIA PEPPER POT

DUMPLINGS (Spaetzle)

CORN CHOWDER

EGG NOODLES

DUTCH COUNTRY BEAN SOUP

SPLIT PEA SOUP

VEGETABLE SOUP

MEAT FILLING for NOODLES

EGG BALLS FOR SOUP

SPINACH FILLING for NOODLES

SALSIFY or VEGETABLE OYSTER SOUP

BEEF SOUP with DUMPLINGS

POTATO SOUP (Gruumbier Suupe)

CHICKEN CORN SOUP

CORN SOUP with RIVELS

CHICKEN NOODLE SOUP

Main Dishes

CREAMED CABBAGE and DRIED BEEF

DUTCH NOODLE CHEESE RING

POTATO FILLING

DUTCH CABBAGE ROLLS

DUCK UN KRAUT

PORK POT PIE with DUMPLINGS

SAUERBRATEN

HORSERADISH SAUCE. For Boiled beef or Corned beef

SCHNITZEL MEAT

CHICKEN POT PIE

HAM and NOODLES IN CASSEROLE

CHICKEN FRICASSEE

BEEF POT PIE

PENNSYLVANIA DUTCH BEEF WITH ONIONS

WIENER SCHNITZEL (Veal Cutlet)

HAMBURGER DINNER

CHICKEN BAKED in CREAM

DUTCH MEAT LOAF

LIVER NOODLES (Leberknoedel)

STUFFED PEPPERS

MEAT PIE

STUFFED ACORN SQUASH

BAKED SPARERIBS and SAUERKRAUT. with Dumplings

SOUSE

PORK AND KRAUT (Speck Un Kraut)

MOCK DUCK

HOG MAW

SCHNITZ UN KNEPP

HAM and GREEN BEANS

SAUSAGE PATTIES

DUTCH MEAT ROLLS (Boova Shenkel)

SCRAPPLE

PENNSYLVANIA DUTCH CHICKEN AND OYSTER PIE

Vegetable Dishes

LANCASTER COUNTY BAKED CORN

SEVEN-MINUTE CABBAGE

SCALLOPED SWEET POTATOES and APPLES

SWEET POTATO CROQUETTES

SCHNITZEL BEANS

FRIED TOMATOES

PARSNIP PATTIES

SCALLOPED POTATOES

FRIED EGG PLANT

SWEET and SOUR BEETS

SCALLOPED TOMATOES

DUTCH POTATO CROQUETTES

RED CABBAGE (Rote Kraut)

SCALLOPED SPINACH

FRESH PEAS and NEW POTATOES

CORN PUDDING

SWEET and SOUR CELERY

HOME BAKED BEANS

CABBAGE, SWEET and SOUR

CORN FRITTERS

HASHED BROWN POTATOES

BAKED LIMA BEANS

Pancakes and Fritters

APPLE RING FRITTERS

SOUR CHERRY FRITTERS

CORN MEAL GRIDDLE CAKES

CORN FRITTERS

OLD-FASHIONED FLANNEL CAKES

FRIED CORN MEAL MUSH

PEACH FRITTERS

GERMAN EGG PANCAKES

POTATO PANCAKES

Doughnuts

POTATO DOUGHNUTS

BLUEBERRY MUFFINS

JOHNNY CAKE

BRAN MUFFINS

BACON MUFFINS

FASTNACHTS—Raised Doughnuts

CRULLERS

TANGLE BRITCHES. An old York County Recipe

SHOO-FLY PIE

GRANDMA’S CRUMB OR SUGAR PIE

FUNNEL CAKES (Drechter Kuche)

SALLY LUNN

QUICK COFFEE CAKE

Sweets and Rolls

LITTLE COFFEE CAKES (Kleina Kaffee Kuchen)

BUTTER SEMMELS

SWEET ROLL DOUGH

CRUMB CAKE

DUTCH STICKY BUNS

COFFEE CAKE (Kaffee Kuchen)

Cakes

SPONGE CAKE

SCRIPTURE CAKE

SPICE LAYER CAKE

GRANDMOTHER’S MOLASSES CAKE

WALNUT GINGERBREAD

APPLE SAUCE CAKE

NUT CAKE

Cookies

ANISE COOKIES

FRUIT and NUT COOKIES

CINNAMON WAFFLES (Zimmet waffles)

MORAVIAN CHRISTMAS COOKIES

DUTCH ALMOND COOKIES

SAND TARTS

WALNUT KISSES

WALNUT ROCKS

LEBKUCHEN

CHRISTMAS BUTTER COOKIES

ALMOND MACAROONS

SUGAR CAKES

HICKORY NUT KISSES

“BELSNICKEL” CHRISTMAS CAKES

GINGER COOKIES—GINGERBREAD MEN

PFEFFERNUSSE

MORAVIAN DARK COOKIES

Pies

PUMPKIN PIE

LEMON CUSTARD PIE

PENNSYLVANIA DUTCH SOUR CHERRY PIE

RIVEL (CRUMB) PIE

SOUR CREAM RAISIN PIE

CREAM RASPBERRY PIE

PASTRY HINT

MONTGOMERY PIE

APPLE CRUMB PIE

BLACK WALNUT PIE

FUNERAL PIE

COTTAGE CHEESE PIE

APPLE BUTTER PIE

CURRANT and RED RASPBERRY PIE

SCHNITZ PIE (Dried apples)

RHUBARB PIE

Desserts

STEAMED FRUIT PUDDING

APPLE or PEACH STRUDEL

COTTAGE PUDDING

RHUBARB PUDDING

CHERRY PUDDING

APPLE PANDOWDY

APPLE DUMPLINGS

PUMPKIN CUSTARD

PEACH DUMPLINGS

Sweets and Sours

MIXED FRUIT PRESERVES

BREAD and BUTTER PICKLES

RASPBERRY RHUBARB JAM

CARROT MARMALADE

APPLE and PEACH CONSERVE

SPICED GOOSEBERRIES

CRANBERRY CONSERVE

APPLE BUTTER

SPICED CANTALOUPE

RED BEET EGGS

GINGER PEARS

PICKLED BEETS

CORN RELISH

PEPPER RELISH

PICKLED GREEN BEANS

CHOW CHOW

Отрывок из книги

Combine the fruit juices and stir slowly into the flour and sugar. Cook. Stirring constantly, until it thickens. (or cook in double boiler) Add the beaten eggs and cook for another minute. Let cool and fold in the whipped cream.

Mix the apples, beets, and chopped eggs. Add salad dressing (see Grandma’s salad dressing). Mix and garnish with chopped nuts and parsley.

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Beat cream, sugar, vinegar and salt together thoroughly until the dressing is like whipped cream. Discard outer leaves of cabbage. Shred the rest finely and combine with dressing just before it is ready to serve. Serves six. As variation: Add shredded green and red peppers.

Remove shells and cut eggs in half. Mash the yolks to a smooth paste, adding the mustard, butter, salt and pepper. When well mixed press into the cup-shaped egg whites, round the tops and sprinkle with paprika. For a special treat, add 2 tblsp. finely chopped ham or a small can of deviled ham to the egg yolk mixture.

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