Club Food

Pennsylvania Dutch Meat Loaf

1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 medium onion, chopped
1 medium green bell pepper, chopped
1 (8 ounce) can Hunt’s tomato sauce, divided
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup water
2 tablespoons brown sugar, packed
2 tablespoons prepared mustard
1 tablespoon vinegar

In a medium bowl, lightly mix beef, bread crumbs, onion, green
pepper, 1/2 can tomato sauce, egg, salt and pepper.
Shape into a
loaf in a shallow baking pan.

Combine remaining tomato sauce with remaining ingredients.
Pour
over loaf.
Bake at 350 degrees F for 1 1/4 hours.
Baste the loaf
several times during baking.

Yield: 6 servings.

Pennsylvania Dutch Brown Butter Noodles

Cook wide egg noodles according to package directions, in the
amount needed.
As the noodles are cooking, melt butter (1
tablespoon per person/serving) in a small skillet and allow the
butter to brown lightly (do not burn!).
Drain noodles well, place
in serving bowl and toss with the hot browned butter.
If desired,
add a small amount of salt and pepper.

This is a delicious side dish to a pot roast, fried chicken,
baked ham, or pork chop dinner.
In true Pennsylvania Dutch style,
serve with a side of fresh cottage cheese topped with apple
butter!

Pennsylvania Dutch Sour Cream Cabbage

Yields 8 to 12 servings.

1 medium head cabbage, shredded
1/2 cup vegetable oil (for frying)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups granulated sugar
2 tablespoons all-purpose flour
1 pint (2 cups) sour cream
2 cups distilled white vinegar

Heat oil in a large skillet over medium heat.
Add cabbage, salt
and pepper and cook until tender, 15 to 20 minutes.

Mix sugar and flour together in a medium bowl, then add sour
cream and mix well; finally stir in vinegar and mix well.
Add
mixture to cabbage and simmer all together until desired
consistency is reached.

Pennsylvania Dutch Potato Salad

10 large potatoes, cooked and peeled
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup vinegar
3 eggs
2 tablespoons mustard

Be sure potatoes are cold before adding dressing.
Heat sugar,
water, vinegar, eggs and mustard in a saucepan.

Mix about 3 tablespoons cornstarch in a little water.
Add some
of the hot sauce to the cornstarch, then gradually add to the
saucepan, stirring constantly.
Pour over cold potatoes and mix
gently.
Refrigerate until serving time.

Pennsylvania Dutch Stewed Crackers

Posted by philocrates 6/19/01 6:03:27
am

Source: PA Dutch List Archive at Roots Web [email list]

2 tablespoons butter
2 eggs
Salt and pepper
Jelly (optional)
Crackers [as many as you want or don't.
Make to your
consistency try about 10 to 15 to start - that
is what I use.]

Prepare Stewed Crackers.
Turn into a skillet that has the butter
melted in it.
Beat the eggs just slightly with a fork, then pour
over the crackers.
Season lightly and turn.
When eggs are cooked,
serve with jelly on top of crackers.

Pennsylvania Dutch Cabbage Rolls

12 large green cabbage leaves
1 1/2 pounds ground beef
1 cup cooked rice
1 small onion, chopped
1 teaspoon salt
1 egg
2 tablespoons vegetable oil
2 (8 ounce) cans tomato sauce
1/2 cup water
1 tablespoon brown sugar
1 tablespoon lemon juice or vinegar

Pour boiling water over cabbage leaves and soak until limp,
about 4 minutes.

Combine beef, rice, onion, salt, and egg and mix well.
Divide
mixture into 12 equal portions and place one portion on each leaf.
Roll up, tuck ends in and fasten with wooden picks.

Heat oil in heavy skillet or Dutch oven and brown the cabbage
rolls for 10 minutes.

Combine tomato sauce, water, brown sugar and lemon juice and add
to skillet.
Simmer cabbage rolls for 1 hour, covered.
Serve
hot.

Pepper Hash

This is an old Pennsylvania Dutch recipe.

1 head cabbage, shredded
2 green bell peppers, coarsely ground
1/3 cup vinegar
1/3 cup honey or granulated sugar
Salt and pepper to your taste

Shred and chop the vegetables, add the vinegar, honey, salt and
pepper.
Serve.

Pennsylvania Dutch Chicken Pot Pie

1 (3 pound or more) chicken
3 quarts water
1 teaspoon salt

Boil chicken in water until tender and comes off the bone
easily.
Put chicken & broth in a large kettle (or Dutch Oven),
add salt and more water, enough to make a full three quarts
again.

1 cup all-purpose flour
1 egg
3 tablespoons broth
2 large raw potatoes, diced
1/4 cup grated onion

Mix egg and broth.
Add flour and mix until stiff enough to roll
out.
Put on floured board and roll thin.
Let set for 20 minutes to
dry.

Cut into 1 1/2-inch squares.
Add to broth and chicken which is
boiling hot.
Cook 10 minutes.

Add potatoes and the onion.
Cook over slow heat until all are
tender.

Serve hot with biscuits and a tossed salad.

Pennsylvania Dutch Apple Salad

2 tablespoons flour
1 tablespoon granulated sugar
1 egg, beaten
1 cup milk
4 large apples, chopped
1/2 cup celery, chopped
1/2 cup walnuts, chopped

Cook flour, sugar, egg, and milk in a small saucepan over medium
heat until thick, stirring constantly.
Remove from heat and cool
completely.
Pour over apples, celery, and walnuts in a large
serving bowl.
Toss lightly to coat.
Chill.

Serves 6 to 8.

Pennsylvania Dutch Amish Dessert

16 ounces cream cheese
2/3 cup granulated sugar
3 eggs
1 teaspoon almond flavoring

Topping
8 ounces sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Mix cream cheese, sugar, eggs and almond flavoring together with
electric mixer.
Put into a greased 9-inch glass pie pan.
Bake for
35 minutes.
Let set for 10 minutes then add Topping.

Mix Topping ingredients in with electric mixer.
Put on top of
filling and bake for 10 minutes.
Cool and refrigerate.
This may be
served topped with strawberries or raspberries.

Pennsylvania Dutch Cherry Pie

1 pastry circle from 15 ounce refrigerated pie crust
2 (21 ounce) cans cherry pie filling
1/4 to 1/2 teaspoon grated orange peel
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter or margarine
1/4 cup unblanched almonds

Preheat oven to 425 degrees F.

Fit pie crust into a 9-inch pie plate.
Lightly dampen underside
of crust and turn edge under pressing firmly to rim of pie
plate.

In a large bowl, combine pie filling and orange peel.
Spoon into
pie crust.
Set aside.

In a small bowl combine flour, sugar and cinnamon.
Using pastry
cutter or blender, cut in butter until it resembles coarse crumbs.
Sprinkle mixture over cherry pie filling, covering completely and
evenly.
Bake 20 minutes until filling is hot and top is golden
brown.
Sprinkle with almonds.

Pennsylvania Dutch Brownies

Source: Good Housekeeping Christmas Joys – Hearst
Books

4 tablespoons butter or margarine
1 (1 ounce) square unsweetened chocolate
1/4 cup light molasses
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 teaspoons granulated sugar
1 1/8 teaspoons ground cinnamon

Preheat oven to 375 degrees F.
Grease 13 x 9-inch metal baking
pan; set aside.

In a 4-quart saucepan, melt butter with chocolate over low heat.
Remove saucepan from heat.
With wire whisk or fork, stir in
molasses, then eggs.

With spoon, stir in flour, ginger, cloves, baking soda, salt, 1
cup sugar and 1 teaspoon cinnamon just until blended.
Spread batter
evenly in pan.
Bake 15 to 20 minutes, until a wooden pick inserted
2 inches from edge comes out clean.

Meanwhile, in cup, combine remaining 2 teaspoons sugar and 1/8
teaspoon cinnamon; set aside.

Remove pan from oven; immediately sprinkle brownies with
cinnamon-sugar mixture.
Cool brownies in pan on wire rack at least
2 hours.
When cool, cut brownies lengthwise into 3 strips, then cut
each strip crosswise into 5 pieces.
Cut each piece diagonally in
half.

Pennsylvania Dutch Chicken Corn Soup

1 (4 pound) chicken
4 quarts water
1 onion, finely chopped
1/2 cup celery
2 1/2 cups fresh or canned corn
2 hardboiled eggs, chopped
Salt and pepper

Simmer chicken in salted water slowly until it is cooked tender.
Remove chicken and strain broth.
Add corn to broth and bring to a
boil.
Cut pieces of chicken and celery into bite-size pieces, and
add to broth along with onion.
Cook for 5 to 10 minutes.

Five to 10 minutes before serving, add hardboiled egg and rivels
made by mixing 1 cup flour, 1/4 cup milk and 1 egg with a fork
until the dough is the size of peas.
Simmer for 5 minutes.

Pennsylvania Dutch Corn Noodles

8 ounces medium-wide egg noodles, preferably yolk-free
2 tablespoons butter or margarine
1 large onion, quartered and thinly sliced
1 (16 ounce) bag frozen succotash (mixed corn
and lima beans), thawed
1 1/2 pounds fresh, ripe tomatoes, diced, with 1/4 cup water
(or substitute one 28-ounce can diced
tomatoes)
1/4 cup chopped fresh parsley
Salt and freshly ground pepper

Begin cooking the noodles.

Meanwhile, heat the butter in a large skillet.
Add the onion and
sauté over medium heat until golden.
Add the succotash
and tomatoes; continue to cook until well heated through, about 5
to 7 minutes.

When the noodles are just tender, drain them and combine them
with the succotash mixture in a large serving bowl.
Add the
parsley, then season to taste with salt and lots of pepper and toss
well.
Serve immediately.

Pennsylvania Dutch Potato Bake

6 slices bacon
1 (10 3/4) ounce condensed chicken broth, undiluted
2 tablespoons all-purpose flour
1/4 cup vinegar
2 tablespoons brown sugar
2 tablespoons pimiento, diced
1/4 cup green onions, diagonally sliced
1/2 teaspoon celery salt
1/4 teaspoon hot pepper sauce
6 cups potatoes, sliced and cooked

In skillet, cook bacon until crisp; remove bacon from skillet.
Pour off all but 1/4 cup drippings.
Gradually blend broth into
flour until smooth; slowly stir into drippings.
Add remaining
ingredients except potatoes.
Cook, stirring until thickened.

In 1 1/2-quart shallow baking dish, arrange potatoes; pour broth
mixture over potatoes.
Cover; bake at 400 degrees F for 30 minutes
or until hot.
Garnish with bacon.

Yields 6 servings.

Per Serving: 195 Calories; 4g Fat (17.4% calories from fat);
8g Protein; 33g Carbohydrate; 3g Dietary Fiber; 6mg Cholesterol;
567mg Sodium

Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1/2
Fat; 0 Other Carbohydrates

Pennsylvania Dutch Cake and Custard Pie

Source: Pillsbury winner – Gladys Fulton, Summerville, South
Carolina

1 (15 ounce) package Pillsbury All Ready Pie Crusts

Filling
1/3 cup granulated sugar
2 tablespoons flour
1 teaspoon apple pie spice or 1/2 teaspoon cinnamon, 1/4 teaspoon
ginger,
1/8 teaspoon nutmeg and 1/8 teaspoon allspice
combined
1 cup applesauce
2/3 cup dairy sour cream
1/3 cup molasses
1 egg, beaten

Cake
1/2 cup granulated sugar
1/4 cup margarine or butter, softened
1/2 cup sour milk, or add 1 teaspoon lemon juice to
1/2 cup milk and let stand for 5 minutes
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose or unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Glaze
1/2 cup confectioners’ sugar
2 tablespoons coffee

Prepare pie crust according to package directions for “filled
one-crust pie,” using 9-inch pie pan or 9-inch deep-dish pie pan.
(Refrigerate remaining crust for a later use.)

Heat oven to 350 degrees F.
In medium bowl, combine 1/3 cup
sugar, 2 tablespoons flour and apple pie spice; mix well.
Stir in
remaining filling ingredients; blend well.
Set aside.

In small bowl, combine 1/2 cup sugar and margarine; beat until
well blended.
Add sour milk, 1 egg and vanilla extract; beat until
smooth.
Lightly spoon flour into measuring cup; level off.
Add
flour, baking powder, salt and baking soda; mix well.
Spoon into
crust-lined pan.
Carefully pour filling mixture over batter.

Bake at 350 degrees F for 45 to 60 minutes or until center
springs back when touched lightly and top is deep golden brown.

Meanwhile, in small bowl combine glaze ingredients; blend well.
Drizzle over hot pie.
Serve slightly warm.

Serves eight to 10.

Pennsylvania Dutch Peanut Brittle

1 cup molasses
2 tablespoons butter
1 cup brown sugar, firmly packed
1 tablespoon vinegar
1 cup shelled peanuts
1 teaspoon baking soda, dissolved in a little
cold water

Remove all skins from the peanuts.

Cook molasses, sugar, butter and vinegar until a little of the
syrup is brittle when dropped in cold water.
Remove from heat, and
stir in peanuts and baking soda.

Pennsylvania Dutch Sugar Pie

3 tablespoons flour
3 tablespoons butter
2 cups milk
1 cup brown sugar, firmly packed
1 unbaked pie shell
Cinnamon and nutmeg, to taste

Cut flour, butter and sugar.
Mix with milk.
Pour into pie shell.
Bake in a 350 degree F oven until top is lightly browned and pie is
fairly firm (about 20 to 30 minutes).
Sprinkle with cinnamon and
nutmeg while still warm.

This is delicious warm or cold.

Pennsylvania Dutch Stew

This is an OLD recipe, and it’s very good.

1 slice ham, cubed
1 small onion, chopped
1 1/2 pounds fresh snap beans
2 medium potatoes, diced
1 cup water
Salt and pepper

Brown onion and ham in a little oil.
Add remaining ingredients.
Bring to boil and simmer for about 30 minutes.

Pennsylvania Dutch Apple Butter

3 quarts sweet cider
8 pounds ripe, well-flavored apples
2 1/2 cups brown sugar, firmly packed
2 teaspoons cinnamon
1 teaspoon allspice
2 teaspoons cloves
1/2 teaspoon salt

Cook cider over high heat, uncovered, about 30 minutes or until
it is reduced to half.

Wash, quarter and core unpeeled apples.
Add to cider, and cook
over low heat until very tender.
Stir frequently.
Work apple
mixture through a sieve, returning the purée to the
kettle.
Stir in sugar, all the spices, and salt.
Cook over very low
heat, stirring almost continuously, until mixture thickens.
Pour
into sterilized pint jars and seal securely.

Makes 4 jars.

Pennsylvania Dutch Advent Cookies

Make these cookies at Thanksgiving or at the end of November.
Store for at least 4 to 6 weeks before eating.

1 teacup molasses
7 ounces light brown sugar
9 tablespoons cocoa powder
10 ounces softened butter or margarine
Pinch of cinnamon
1 teaspoon vanilla extract
1 pound all-purpose flour

Preheat oven to 400 degrees F.

Mix all of the ingredients together, except for the flour.
Add
the flour slowly to the rest of the mixture until it reaches the
right consistency to roll out.
(You may not have to use all the
flour.) The dough should be quite soft.
You may find it easier to
knead it with your hands.

Roll out on a floured surface to a thickness of about 1/4 inch
and cut into decorative shapes with small cookie cutters, a sharp
knife or the rim of a glass.
Place on a greased baking sheet and
bake for about 8 minutes.
Remove from the oven while they are still
soft; cool on a rack.
Pack into crocks or jars.

Whoopie Pies

1 cup vegetable shortening or butter
2 cups granulated sugar
2 large eggs
3 1/2 cups all-purpose flour
1 cup unsweetened cocoa
2 teaspoons salt
2 teaspoons baking soda
1 cup buttermilk or milk soured with 1 tablespoon vinegar
1 cup hot coffee or water

Filling
2 large egg whites
1 tablespoon vanilla extract
1/4 cup milk
2 cups confectioners’ sugar
1/4 cup all-purpose flour
1 cup vegetable shortening
1/4 pound butter

Cream shortening and sugar together in a large mixing bowl.
Beat
in the eggs, one at a time.
In another bowl, sift the flour with
the cocoa, salt, and baking soda.
Gradually add this to the creamed
mixture alternating with the buttermilk.
Mix in the hot coffee or
water.
Drop the batter in teaspoonsful onto greased cookie sheets,
spacing them about 3 inches apart.
Bake in a preheated 375 degree F
oven for 8 minutes.
Remove to wax paper until all the cookies have
been baked.

For the filling, beat the egg whites until fluffy.
Gradually
beat in the vanilla extract, milk, sugar, and flour.
Add the
shortening and butter and beat until very fluffy.
Take one cookie
and place a generous tablespoon of filling on the flat side.
Top
with another cookie; they should look like yo-yos.
These freeze
well if wrapped individually.

Makes about 48 to 60 Whoopie Pies.

Fastnachts (Pennsylvania Dutch)

These doughnuts are served traditionally on Fastnacht Day
(Shrove Tuesday) as a last sweet treat before the Lenten season
begins.

1 package active dry yeast or 1 cake compressed yeast
1/4 cup warm water
2 cups milk
1 teaspoon granulated sugar
6 to 7 cups sifted flour, divided
2 eggs
4 tablespoons butter, melted
3/4 cup plus 2 tablespoons granulated sugar
1 1/4 teaspoons salt
Fat (for deep-frying)
Confectioners’ sugar

Sprinkle yeast over warm water to dissolve.
Scald milk, remove
from heat, and cool.
Add sugar, 3 cups of the flour, and the yeast,
and stir thoroughly.
Cover and let stand in a warm place until
double in size.

Beat eggs vigorously and combine with butter, sugar, salt and
remaining flour.
When the dough rises, stir in the egg mixture.
At
this point, mixture should be stiff enough to roll.
Add more flour,
if needed.
Cover and let rise in a warm place a second time until
double in size.
Punch down with your fist, then roll about 1/2 inch
thick on a lightly floured board.
Cut into 2-inch squares, making a
slit in the middle.
Cover and let rise a third time.
Fry several at
a time in deep fat preheated to 350 degrees F on a deep-fat
thermometer or until hot enough to brown a 1-inch cube of bread in
60 seconds.
Drain on paper towels and sprinkle with confectioners’
sugar.