Recipezaar: Pennsylvania Dutch recipes

Dutch Bread

Thu, 08 Nov 2007 14:26:37 -0500

A lovely, aromatic bread from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago 1947. -- posted by Molly53

Hasenkucha - Rabbit Cake

Fri, 09 Nov 2007 01:47:31 -0500

A savory casserole from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Ganseklein - Fricaseed Goose

Fri, 09 Nov 2007 02:43:34 -0500

Hearty comfort food from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Really nice served with hot biscuits or dumplings. Overnight standing time not included in preparation time and cooking time is approximate. -- posted by Molly53

Duck Und Kraut

Fri, 09 Nov 2007 22:29:29 -0500

Good for hunters. If you don't have a hunter handy, order duck from your butcher. Just lovely served with creamy mashed potatoes. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

How to Pickle Cured Bacon

Fri, 09 Nov 2007 22:34:55 -0500

An heirloom, butchering-time recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posted as a historical novelty. -- posted by Molly53

How to Dry Beef

Fri, 09 Nov 2007 22:37:18 -0500

An heirloom, butchering-time recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts institute of Chicago, 1947. Posted as a historical novelty. -- posted by Molly53

How to Make Sauerkraut

Sat, 10 Nov 2007 19:47:51 -0500

An heirloom recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts institute of Chicago, 1947. Posted as a historical novelty. Fermentation time not included in preparation time. -- posted by Molly53

Speck Und Bona - Ham and Green Beans

Sat, 10 Nov 2007 19:53:56 -0500

Comfort food from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

How to Make Corned Beef

Sun, 11 Nov 2007 10:02:43 -0500

How to Make Cottage Cheese - Smierkase

Sun, 11 Nov 2007 10:16:01 -0500

An heirloom recipe impractical for most modern cooks (don't know how this would work with storebought, pasteurized and homogenized milk). If desired, add 1/2 teaspoon of grated onion, caraway seeds, green onion tops, or garlic to the cheese. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts institute of Chicago, 1947. Posted as a historical novelty. Cooking time is approximate draining time. -- posted by Molly53

Souse - Headcheese

Sun, 11 Nov 2007 13:40:29 -0500

Pork Knuckles With Sauerkraut and Dumplings

Tue, 13 Nov 2007 00:30:00 -0500

Hearty and filling, this comfort food comes from the Pennsylvania Dutch Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you purchase the meat from the supermarket, you can generally skip the first step. -- posted by Molly53

Original Ponhaws - Pannhas - Ponhaus - Scrapple

Tue, 13 Nov 2007 00:34:42 -0500

An heirloom, butchering-time recipe impractical for most modern cooks. Thrifty farmers of the time used everything but the squeal. This is very similar to the more familiar scrapple. Oatmeal scrapple may be made using this recipe subbing that grain for the cornmeal. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posting it as a historical novelty. -- posted by Molly53

Baked Spareribs and Sauerkraut

Tue, 13 Nov 2007 00:34:54 -0500

A rib-sticking, easy comfort meal from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Schnitz Und Knepp - Dried Apples and Dumplings

Tue, 13 Nov 2007 15:01:07 -0500

I am a man well up in years with simple tastes and few, But I would like to eat again a dish my boyhood knew. A rare old dish that Mother made that filled us all with pep, This generation knows it not-we called it Schnitz and Knepp. I patronize all restaurants where grub is kept for sale, But my search up to the present has been without avail. They say they never heard of it, and I vainly wonder why, For that glorious concoction was better than pie. Dried apple snits, a slab of ham and mammoth balls of dough Were the appetizing units that filled us with a glow, When mother placed the smoking dish upon the dinner table, And we partook of its delight as long as we were able. My longing for that boyhood dish I simply will not shelf; If I cannot find it anywhere, I'll make the thing myself. -- posted by Molly53

Pennsylvania Dutch Stuffed Beef Heart

Thu, 15 Nov 2007 01:43:15 -0500

Thrifty farmers used everything at butchering time. Nowadays, you can order heart from your butcher or meat man. Long slow simmering yields a tender, delicious meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

York Pot Roast, Spiced

Fri, 16 Nov 2007 01:35:17 -0500

A terrific way to cook those tough cuts of meat in a way very similar to sauerbraten. This comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Pennsylvania Dutch Brisket With Sauerkraut and Dumplings

Fri, 16 Nov 2007 13:57:01 -0500

A hearty, rib-sticking meal, this is a terrific way to cook any tough cut of meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinalry Arts Institute of Chicago, 1947. -- posted by Molly53

Shdreis'l Suppe - Pretzel Soup

Mon, 19 Nov 2007 20:11:33 -0500

Easy and fun for everybody. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Boova Shenkel - Boys' Legs - Beef With Potato Dumplings

Mon, 19 Nov 2007 21:48:00 -0500

A thrifty way to stretch a meal. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947, -- posted by Molly53

Snapper Soup

Tue, 20 Nov 2007 19:09:24 -0500

Snapping turtles were once prized for their meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago 1947. If you don't have access to turtle meat, feel free to sub chicken. -- posted by Molly53

Rivels Soup

Thu, 22 Nov 2007 13:55:01 -0500

Rivels are essentially unformed bits of from-scratch noodles. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Buttermilk Soup

Fri, 23 Nov 2007 20:13:59 -0500

Fresh fruits or berries are also good in this unusual fruit soup. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Green Kern Soup

Sat, 24 Nov 2007 16:54:53 -0500

A perfect soup for the slow cooker or crock pot. Green kern is unripe, dried grain from wheat, rye or barley. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time. Substitute wheat berries, brown rice or barley if you don't have access to green kern and eliminate overnight soaking. -- posted by Molly53

Grumbire Suppe - Old Fashioned Potato Soup

Sat, 24 Nov 2007 16:55:33 -0500

Hot, comforting and PERFECT for a dreary day. This creamy soup comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Yellow Split Pea Soup

Sat, 24 Nov 2007 16:56:33 -0500

If you can't find yellow split peas, feel free to use green ones. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Hamburger Aalsuppe - Hamburg Eel Soup

Sat, 24 Nov 2007 16:58:22 -0500

An unusual fish soup brought from the old country. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posted as a historical novelty. -- posted by Molly53

Drechter Kucha - Funnel Cakes

Wed, 05 Dec 2007 03:18:41 -0500

A traditional treat from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Moravian Mints

Thu, 06 Dec 2007 01:48:50 -0500

The perfect sweet end to a meal. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate -- posted by Molly53

Kartoffel Kloesse - Potato Dumplings

Thu, 06 Dec 2007 02:14:41 -0500

A delicious side dish to many German and Pennsylvania Dutch dishes. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time approximate. -- posted by Molly53

Old Dutch Sand Tarts

Sun, 09 Dec 2007 02:14:50 -0500

A wonderful, old-timey cookie wonderful with icy cold milk or a cup of hot tea. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Amish Friendship Chocolate Bread

Sun, 09 Dec 2007 03:15:18 -0500

this is another recipe I found on allrecipes.com by Kathy. sounds good. -- posted by jamiej

Lemon Poppy Seed Amish Friendship Bread

Sun, 09 Dec 2007 03:19:10 -0500

found this recipe on allrecipes.com.by Laura, sounds good. I'm going to be starting one so I need variations. -- posted by jamiej

Homemade Cup Cheese

Mon, 10 Dec 2007 18:35:56 -0500

This heirloom recipe is from the days before pasteurization and homogenization, so I don't know how well it will work in these modern times unless you have access to raw milk. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate. -- posted by Molly53

Really Easy Pork and Sauerkraut Bake

Wed, 12 Dec 2007 12:44:32 -0500

I threw this together when I was really craving kraut. It can be really hard to get good kraut in the UK but as I grew up Pennsylvania Dutch sometimes it is hard to ignore the calling of the kraut juice in my veins. This is really easy and reminds me of when my mother would slow cook pork and kraut for New Year's Eve. Using the lean pork steaks actually makes this pretty low fat. It goes well with mashed potatoes. -- posted by Sarah_Jayne

Chicken and Dumplings

Thu, 13 Dec 2007 13:52:14 -0500

Cold weather comfort food. Easy to make and even better re-heated the next day. -- posted by Chef #668331

Black Coffee Cake

Sat, 29 Dec 2007 18:42:50 -0500

This recipe is from the 1980 copy of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania. My Nana saved a copy of the cookbook and gave it to be when I became an adult. The cookbook has seen better days and I thought it would be good to post some of the recipes and keep them alive after the book has fallen apart. Also, I think it is a nice snap shot of the type of recipes these women (largely of Pennsylvania Dutch ancestry) of rural Pennsylvania where making in 1980. The cookbook says this was the recipe submitted by the then Minister of the church, Pastor Harold Smith. My Nana has handwritten next to the recipe "This is almost black and VERY good!' -- posted by Sarah_Jayne

Hot Dog Relish

Sat, 29 Dec 2007 18:42:40 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Eva Smith. The cooking time doesn't include letting the mixture sit overnight. -- posted by Sarah_Jayne

Nana's Three Day Cheerful Sweet Pickles

Sat, 29 Dec 2007 18:44:06 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This is one that was actually submitted to the cookbook by my Nana - Dorothy Parker. She has added the following note to the recipe: "Especially tasty with pork chops or roast. Chop pickles and mix with cream cheese for dark bread sandwiches". -- posted by Sarah_Jayne

Old Fashioned Potato Soup

Sat, 29 Dec 2007 18:45:40 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by the Tallman Family. They run a potato processing plant in town. So, it make sense they submitted a potato recipe. As with so many of these recipes, they didn't specify how many servings it made so I am guessing. -- posted by Sarah_Jayne

Ida's Macaroni Salad

Sat, 29 Dec 2007 18:47:15 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Ida Unger. So many of the recipes in the cookbook didn't specify serving yield. So, I am guessing on it for this recipe. Let -- posted by Sarah_Jayne

Mammy Herb's Potato Salad

Sat, 29 Dec 2007 18:47:30 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Ruth 'Mammy' Herb. Many of the recipes in the cookbook don't specify serving yield. This is one of those. So, I am guessing a bit in that department. -- posted by Sarah_Jayne

Quick and Easy Cole Slaw

Sat, 29 Dec 2007 18:48:01 -0500

Auntie Em's Pineapple and Cabbage Slaw

Sat, 29 Dec 2007 18:48:20 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Emma E. "Auntie Em" Brown. She didn't specify serving yield so I am making a guess. Also, the cooking time doesn't include the time chilling in the fridge. -- posted by Sarah_Jayne

Chicken Casserole Supreme

Sat, 29 Dec 2007 18:53:06 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Mrs. Alice (Podgie) Neyer and she comments that the recipe is "good for a church social". -- posted by Sarah_Jayne

Mushroom Pork Chops

Sat, 29 Dec 2007 18:57:38 -0500

Beef and Cabbage Stuffed Pig Stomach

Sat, 29 Dec 2007 18:58:34 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Gertie Hammer. Trust me when I say that there is no chance at all that I will ever cook this but I think it was an interesting glimpse into a different era. -- posted by Sarah_Jayne

Pumpkin Bread

Sat, 29 Dec 2007 19:01:39 -0500

Lorna's Doughnut Muffins

Sun, 30 Dec 2007 02:19:39 -0500

Shoo Fly Cupcakes

Sun, 30 Dec 2007 02:33:15 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by April Schaeffer. She didn't specify the amount the recipe yielded. So, I am guessing. -- posted by Sarah_Jayne

Huckleberry Pie Cake

Sun, 30 Dec 2007 02:57:45 -0500

Amish Vanilla Pie

Sun, 30 Dec 2007 03:16:29 -0500

Sho-Fly Pie

Sun, 30 Dec 2007 03:17:32 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Loleda Shutt. It was one of five Sho-Fly pie recipes in the book. The real question for Sho-Fly pie lovers is - wet or dry? -- posted by Sarah_Jayne

New Year's Day Pork and Sauerkraut

Tue, 01 Jan 2008 23:32:39 -0500

Traditional Pennsylvania New Year's Day meal. This is made in the Crockpot. -- posted by *Parsley*

Nubbly Apple Cake

Wed, 02 Jan 2008 00:37:20 -0500

Melt in Your Mouth Blueberry Cake

Wed, 02 Jan 2008 00:47:36 -0500

Grandma Strohecker's Cider and Raisin Sauce

Wed, 02 Jan 2008 00:47:45 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Grandma Strohecker. As with so many of these recipes, she didn't specify serving yield. So, I am guessing a bit. I have had a version of this so many times growing up and it is *so* good. -- posted by Sarah_Jayne

Chicken Popeyes (Bott Boi)

Thu, 03 Jan 2008 23:16:15 -0500

I have been looking for a recipe my mom used to make us as kids, for a long time and someone helped me out in the Zaar forums recently and told me the real name of it. This is what I came up with after reviewing many recipes and concocting one of my own. I am thinking the noodles aren't quite what I remember so I will be tweaking them and may repost a 2nd revised recipe later. Since this is a stew it freezes beautifully, and it makes a lot so I serve half of it and freeze the rest for a quick dinner some other time. -- posted by DbKnadler

Dewey Buns

Tue, 22 Jan 2008 23:51:36 -0500

Pennsylvania Dutch Sticky Buns - adapted from the cookbook "The Lost Recipes" by Marion Cunningham. These can be frozen but should be served warm. The custard filling can be made while the buns are cooking. Prep time includes rising. -- posted by ThatSouthernBelle

Yummy Crock Pot Meatloaf and Potatoes

Wed, 23 Jan 2008 11:51:36 -0500

SAW THIS ON "SEMI-HOME MADE"!! SOO EASY AND YUMMY! -- posted by Chef #632900

Tugboat Chicken and Rice

Thu, 24 Jan 2008 20:31:02 -0500

This is a creamy chicken and rice recipe that I cook on the tugboat for the crew. The chicken should be moist and tender when done. -- posted by Mitch Smith

Homemade Steamers!

Fri, 01 Feb 2008 01:39:50 -0500

I invented this at church one day when I tried to put a twist on hot chocolate. It turned out to be a steamer! Super easy and super yummy -- posted by ROOKIE 9th grader

Mom's --pea--salad

Sun, 03 Feb 2008 17:28:22 -0500

This is a recipe that is done mainly by taste so trust your own tongue!!.... I was raised on this salad but for most people when you say PEA SALAD, they have never had it but it is really good and the kids LOVE it..it's a good way to get kids to eat peas!..It is ALWAYS great for a picnic or BBQ..it is also a conversation starter as it is unique!..VERY important to keep this VERY cold and eat it cold! -- posted by Dapanamakidd

BBQ Weiners

Sun, 03 Feb 2008 21:01:10 -0500

A down home favorite. Delicious served with mashed potatoes, or in buns. -- posted by Chef Donna DMC

Crazy Good Cranberry Baked Oatmeal

Fri, 08 Feb 2008 16:42:23 -0500

Ok, for all of those out there who are crazy about cranberries this recipe is crazy good and best of all, it is really good for you! This is the most delicious baked oatmeal you'll ever have. The berries will burst in your mouth with every bite!! I use overflowing 1/4 cups for both the unsweetened applesauce and the brown sugar. -- posted by SReiff

Tater Tot Casserole

Tue, 19 Feb 2008 02:13:50 -0500

One of my favorite meat and potato dishes that is sooo simple to make and really yummy! -- posted by 3BabiesNaSailor

Pork in Cider

Thu, 28 Feb 2008 15:01:31 -0500

This is a wonderful and filling dish. Adapted from The Encyclopedia of Creative Cooking. Enjoy! -- posted by Chef #626566

Van Gelder Dutch Baby

Fri, 28 Mar 2008 18:34:42 -0400

A warm souffle-style soft thick pan-cake, made from simple ingredients you probably have in your cupboard already. Perfect for a quick and easy meal or snack when you don't feel like shopping. I make these for company or just because. They are so easy, delicious and lovely to look at, they are a completely satisfying snack, breakfast or dessert anytime. Also extremely versatile! I sometimes leave out the sugar and lemon and add a teaspoon of savory herbs and salt, then add grated cheese and sausage as a topping/filling at the end for a more hearty breakfast. My recipe is for a 12" skillet, if you use a regular 8" or 9" pie pan, reduce servings to 6 above (or just cut recipe to 3/4). -- posted by RupaMagic

Bushel Cookies (Pennsylvania Dutch)

Mon, 07 Apr 2008 14:27:37 -0400

This is an old recipe my mother found stashed away in her recipe box. This comes from my Great, Great, Great Grandmother Minnie Bindlick, who was Pennsylvania Dutch. She used to make these cookies for large family and church gatherings. As you can see from the amounts, it makes MANY cookies. Please note the amount of cookies this recipe produces is estimated. I took a good guess, as I haven't tried it yet. Perhaps someone will try this recipe and let me know. -- posted by MarthaStewartWanabe

Spring Salad With a Really Cool Dressing!

Thu, 17 Apr 2008 01:42:16 -0400

I came up with this simple spring salad when my garden gave me a bunch of arugula coming up from last years seeds. Then at Trader Joe's was French green beans right from France. And fresh strawberries................. I added spring scallions and my fabulous dill mustard dressing made with my Recipe #53926 giving this dressing a what is that flavor? But go ahead and use you favorite sugars........ This is so healthy and yummy you may feel guilty eating this. -- posted by ~Rita~

Our Family's Pennsylvania Dutch Potato Salad

Mon, 12 May 2008 02:19:55 -0400

This is truly a family tradition during the summer months. My mom makes it the best - I don't care how many times we follow the recipe - her's always tastes best - must be her touch of love that adds to the flavor. (Note: the cooking time includes boiling the potatoes and making the dressing) -- posted by HokiesLady

Pennsylvania-Dutch Chicken Stew

Wed, 14 May 2008 18:12:18 -0400

I have not yet made this recipe, and can't remember where I found it, but wanted to post it before I lose it. I can't wait until the weather cools off so that I can try it. Lots of yummy flavors in this one! -- posted by Mariah

Shoo Fly Pie Cake

Wed, 18 Jun 2008 19:04:56 -0400

This is a variation on shoo fly pie. This is a very moist cake with a light crumb topping. -- posted by Chef Paul Rice

Streusel Kuchen

Mon, 23 Jun 2008 22:55:58 -0400

The mere mention of this has been known to cause severe homesickness. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Potted Meat

Mon, 30 Jun 2008 23:05:56 -0400

A lunch meat from the days before supermarket lunchmeats and a terrific way to recycle leftover meat into something new. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Chef Erin Finegan's Cherry Cola Barbecue Sauce

Tue, 01 Jul 2008 01:53:00 -0400

This is my rendition of a recipe found in Bon Appetit (July 2008). A sweet-savory sauce that's great with any grilled meats. (I use on my baby back ribs and they are always the first to go! Adjust the heat by adding hot pepper sauce to taste. -- posted by Executive Chef Erin Finegan

Creamy Cucumber Salad

Thu, 28 Aug 2008 14:18:21 -0400

Cool, creamy and crunchy. This is an easy one that will wow the family or party guests. -- posted by crabcakepatty

Creamy Brussels Sprouts With Bacon

Thu, 04 Sep 2008 15:17:58 -0400

Quick and easy to prepare, and not a bad way to get the young'uns to eat the much-hated Brussels Sprouts. The sweet & smoky bacon counters the bitterness of the sprouts. And don't use non-fat sour cream - full fat works better. -- posted by Glutton

Chicken and Corn Soup

Wed, 24 Sep 2008 23:52:06 -0400

Old family recipie -- posted by Chef #958993

Crock Pot Potluck Pierogies With Sauteed Onions and Butter

Sat, 18 Oct 2008 02:23:31 -0400

Great idea for a football party, graduation party, any potluck get-together. I was assigned a hot side dish for a potluck work luncheon, served aside of hot dogs and other party appy's, and decided to try this out in the crockpot and it worked. It went over well; many people went back for seconds and came looking for the leftovers the next day.....it was the only dish that was gone! Very simple indeed, but it's one of those dishes that you hardly lift a finger yet it goes a long way. Would go great aside of hamburger BBQ, sausage sandwiches, bratwurst, hamburgers, etc or make as a main dish. Perfect if you don't have an oven or have limited oven space for your party cooking. I have figured on 16 servings/3 pierogies per person and prep time includes sautee of onion and butter. -- posted by TheDancingCook

Chicken in Foil Camping Recipe

Fri, 31 Oct 2008 00:33:15 -0400

Chicken in Foil is one of the best camping recipes anyone can cook. The flavor of the chicken, pineapple, mushrooms, and peppers mixed with the rest of the ingredients gives this meal an exquisite taste. -- posted by Mark&Margie

Sherry's Infamous 4 Hour Chuck Roast With Veggies

Tue, 04 Nov 2008 00:02:24 -0500

I learned this recipe from an old friend's mother about 15 years ago. I was over for supper one night and this is what she made. I fell in love with the recipe and had to have it. I have put my own spin on things to perfect this basic winter recipe. (Unfortunately for me, I recently became a vegan...but my family eats it up!) It's delicious! -- posted by Sherry32

Rainey-Day Chilli

Wed, 05 Nov 2008 19:34:09 -0500

I can never find a chilli recipe that reminded me of my moms. So I made my own one day. I took what I could remember from hers and added some things. I just took a container to my pap for dinner tonight. I can't wait for him to call and let me know how it is. After hunting season I will use ground venison instead of the beef. -- posted by Baker0830

Easy Party Dip

Sat, 08 Nov 2008 16:29:02 -0500

This recipe is scrumptious. My 10 year old came up with it. Her tip is to stir well. It's good with soft pretzels or tortilla chips. -- posted by madscientist97

Easy Potato Candy Bonbons

Wed, 19 Nov 2008 16:54:08 -0500

This recipe has been handed down by Pennsylvania Dutch farmers for years. I got it from my Mom who got it from her Mom, etc. It has few ingredients, zero fat, and has a texture akin to fresh fondant, literally melting in your mouth, not in your hand. Almost limitless potential- flavoring could be anything, and depends upon ingredients on hand, mood, season, etc. (My mother used to use mint flavoring.) Most often I bring this to church potlucks, or for Christmas and wedding occasions as it is easy to make and when people start eating it, they seem to never get quite enough. -- posted by Rubyscarab

Delicious Roasted Cauliflower Dish *****

Thu, 27 Nov 2008 15:29:17 -0500

absolutely delicious cauliflower roasting technique, produces gorgeous coloring and flavor to this relatively dull tasting white vegetable. loved by all (even the picky eaters). set it and forget it and youll be pleasantly suprised by this fine and simple dish. enjoy! -- posted by Sir-Cooks-A-Lot

Dad's Award Winning Apple Butter Crepe Bites

Fri, 05 Dec 2008 18:32:00 -0500

The church my parents go to have a cook off recently where all of the entries had to use apple butter as an ingredient. A bit like a PA Dutch themed RSC :) Anyway, my dad came up with the winning recipe and this is it. -- posted by Sarah_Jayne

Grammy's Pumpkin Pie

Wed, 24 Dec 2008 01:20:34 -0500

Traditional pumpkin pie passed down from generation to generation. It is important to use a Green Striped Cushaw Pumpkin and King Syrup. -- posted by Chef #1076679

Stuffed Cornish Hen

Wed, 07 Jan 2009 19:42:14 -0500

Share the greatest holiday dish with the one you love all in one night -- posted by Chef Youketnuba #2

Vegetarian Pea Soup

Thu, 08 Jan 2009 19:57:27 -0500

one of my favorites from barefoot contessa...had to post here so i could get nutritional information.. -- posted by Cheryl Moore

Molasses Crumb Cake

Mon, 23 Feb 2009 11:42:45 -0500

I do not claim this recipe as my own. It is the best molasses crumb cake though. I stalked a woman at church for the recipe. She insists it's the oil that makes it so moist. -- posted by Chef #1115574

Mush Sausage

Thu, 02 Apr 2009 01:30:33 -0400

We always called this Scrapple. I later found out that scrapple is mainly pork-based, and Pennsylvania Dutch (German) in origin. Great for breakfast by itself or with pancakes. Go ahead, pour some syrup on it. -- posted by Cookie Jarvis

16 Quart Chicken Corn Soup

Mon, 06 Apr 2009 00:28:35 -0400

My mom bought what she thought at the time was the biggest stockpot ever in 1998, and this is the first thing she made in it. I've always loved it and I make it when I can in my own 16 quart pot! It freezes really well, so don't be afraid to make it all. Cook the chicken a day ahead so you can refrigerate the broth to skim the fat off easier. Thanks Mom!! -- posted by Chef Skie

Easy German Lasagna

Mon, 20 Apr 2009 01:07:27 -0400

This is an easy way to enjoy a unique dish that has amazing flavor and is sure to please even the most picky eater. A must try ! -- posted by Carpi Diem

Pennsylvania Dutch Potato Salad

Mon, 04 May 2009 14:41:41 -0400

Passed through my family for several generations -- posted by KarenO

Pa. Dutch - Ham Slice Baked in Milk

Mon, 10 Aug 2009 15:42:33 -0400

I just found this recipe among my Mother's handwritten recipe cards circa 1976. As I remember, we enjoyed it often. I think it came from a Pa. Dutch cookbook we had. That book might have been a gift from my Pa. Dutch mother-in-law. We never used the pineapple, though. -- posted by Jezski

My Grandma's Pa Dutch Potato Salad

Wed, 16 Sep 2009 16:17:18 -0400

So many potato salad recipes try to make themselves better by adding unusual ingredients. I can guarantee those will be the ones still sitting on the table after the picnic is over. This recipe came from my Grandma who was born in the late 1800's and it's the only one we keep coming back to! -- posted by Cabin Cat

Pennsylvania Dutch Red Beet Eggs

Mon, 05 Oct 2009 17:13:05 -0400

These are a childhood favorite. This recipe is very popular among the Pennsylvania Dutch. Great for picnics, snacks or even for lunch. -- posted by luv2makesoup

BBQ Pulled Pork and Cole Slaw Sandwich

Thu, 29 Oct 2009 10:20:29 -0400

BBQ Pork topped with cole slaw. If you are a serious BBQ fan then you must try this recipe. It may look like a lot of work because it is. However when you see the expressions on your friends faces when they bite into these sandwiches it will all be worth the effort. Don't skip the first step or you will be sorry. The brine should taste like the ocean. -- posted by DJ Seph

Almost Le Ruth's Italian Salad Dressing

Sun, 08 Nov 2009 19:38:31 -0500

I found a recipe on cdkithen.com and adapted it to meet my tastes and this is the end result. My family no longer uses bottled italian dressing anymore. -- posted by Bridget Elaine