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 wel...