Pennsylvania Dutch Recipes

  “Eat yourself full of what we got” PENNSYLVANIA DUTCH Main Dishes CREAMED CABBAGE  and  DRIED BEEF ½ large head cabbage ¼ lb. dried beef 1½ cups white sauce ½ cup buttered crumbs Chop cabbage coarsely and cook in salted water until tender, then drain. Chop the dried beef and soak in a little warm water for 10 minutes. Grease a casserole and in it place alternate layers of cabbage and dried beef. Pour the white sauce over it and top with buttered bread crumbs. Bake in moderate oven (350-f) 25 minutes. DUTCH NOODLE CHEESE RING 1 cup egg noodles 3 tblsp. butter 3 tblsp. flour ½ tsp. salt ½ tsp. paprika 1½ cups milk 2 eggs, well beaten Swiss cheese (¼ to ½ lb.) Boil noodles in salted water until tender. Drain and place in well-greased ring mold. Melt the butter, add flour and blend smooth. Stir in milk and cook, stirring constantly until it thickens. Add seasoning and cheese cut in small pieces. Cook until cheese melts. To ½ of the sauce add the well-beaten eggs and mix well. Pour this o

PENNSYLVANIA DUTCH “Make with a smile for once” “Some folks are wonderful nice” Salads FRUIT SALAD DRESSING ½ cup sugar 1½ tblsp. flour 2 eggs ½ cup pineapple juice ½ cup lemon juice 1 cup whipped cream 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. BEET  and  APPLE SALAD 2 cups apples, diced 2 cups cooked beets, diced ¼ cup chopped nuts 2 hard boiled eggs ½ cup salad dressing parsley Mix the apples, beets, and chopped eggs. Add salad dressing (see Grandma’s salad dressing). Mix and garnish with chopped nuts and parsley. A GOOD PENNSYLVANIA DUTCH SALAD DRESSING 2 hard boiled eggs, mashed a little grated onion 3 tablespoons salad oil 1 tablespoon vinegar ½ teaspoon salt pinch of pepper Mix well together, then put on lettuce and turn and stir until it is well covered with the dressing. Good with any green sal

Traveling to Pennsylania Dutch Country in Lancaster County, Pennsylvania, is somewhat like taking a trip back in time. Long inhabited by the Amish who are actually Germans, the area is checkered by family farms where the men still work with horse and plow, the women bake everything from scratch, and families get around by horse drawn carriage. While there, you can purchase homemade goods including jellies and jams; blankets and pillows; wood carvings; handmade furniture; outdoor items including birdhouses; and so much more. Try the fudge… YUM! Sit down for a traditional Amish meal served family style. You will share a long table with complete strangers while being waited upon by pretty maidens. Savor the tender meats, homemade noodles, gravy laden mashed potatoes, and breads and pies that will be part of your dining experience. Some links in this article are affiliate links from which we may receive a tiny commission, at no cost to you, should you visit a merchant via our link and subs

PENNSYLVANIA DUTCH Soups PHILADELPHIA PEPPER POT 1 lb. honeycomb tripe 1 veal knuckle 1½ qts. water 2 tablespoons salt 1 tblsp. red pepper, diced 1 tblsp. green pepper, diced 1 tablespoon powdered thyme 6 peppercorns 4 potatoes, diced 2 bay leaves 3 whole cloves 3 tablespoons chopped parsley 2 stalks celery, diced 2 carrots, diced 2 tomatoes, peeled, cut up 4 onions, thinly sliced 1 piece pimento, cut fine Wash and scrub tripe thoroughly. Place in large kettle and cover with plenty of cold water. Bring to a boil and simmer until tender. Simmer without boiling, that is the secret of making tripe tender. Drain and dice, ½ inch squares. In the meantime place the veal knuckle in another kettle adding 1½ qts. of water and all ingredients except the potatoes. Simmer at least one hour, put in potatoes and simmer for another hour or until meat falls off the bone. Remove bone and take off all the meat. Cut it into small pieces and together with the tripe put it back into the soup. Bring to a bo