Recipezaar: Pennsylvania Dutch,Simple recipes

Hickory Nut Creams

Wed, 12 Oct 2005 17:02:13 -0400

A delicious candy from the Pennsylvania Dutch chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is estimated. -- posted by Molly53

Sweet Potatoes and Black Beans

Fri, 14 Oct 2005 14:03:21 -0400

This might not be for "everyone"...but we have found it curiously yummy for a week night meal without meat. If you love sweet potatoes and want to try them in a savory mix of black beans, rice and cumin...then come on! If you want a richer sauce, add 1 T. butter to the orange juice mixture. (Recipe compliments of Betty Crocker.) -- posted by vivmom

Stuffed Dogs

Fri, 21 Oct 2005 14:05:45 -0400

These stuffed hot dogs has been brought down through our famly for many years, not realy sure where it was orignated but it was always one of my favorites as a child, and a favroite of my children and now a favorite of their children. -- posted by Chef Hazel

Pennsylvania Dutch Pork and Sauerkraut

Fri, 25 Nov 2005 17:24:44 -0500

Old time, simple recipe. Delicious! -- posted by luv2makesoup

Pennsylvania Dutch Green Beans

Fri, 10 Feb 2006 16:11:30 -0500

A delicious variation from the Yankee Church Supper Cookbook -- posted by Brad Beckwith

Pickled Red Beet Eggs

Sat, 11 Feb 2006 20:06:14 -0500

Oh, yeah! Gotta have these at a picnic here in Pa.! Prep/cook time does not include chilling for 8 hours. -- posted by *Parsley*

Pa Dutch Ham Salad

Sat, 11 Feb 2006 20:08:43 -0500

Serve on wheat or rye bread or use as a cracker spread. -- posted by *Parsley*

Banana Berry Purses

Thu, 09 Mar 2006 17:37:17 -0500

These are cute and easy to make. -- posted by Manami

Homemade Pie Crust (Pa Dutch Country)

Thu, 06 Apr 2006 19:14:12 -0400

From the Mennonite Community Cookbook given to me by my mother (who was raised Mennonite). All purpose pie crust but posted to go with my recipe for PA Dutch Authentic Shoo Fly Pie #163320. -- posted by Sherie717

Pickled Eggs and Beets

Wed, 12 Apr 2006 21:00:58 -0400

Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. My Grandmother is ffrom PA Dutch country and this is hoew she makes these Easter-time favorites! -- posted by Little Bee

Perfect Potato Salad

Sun, 16 Apr 2006 09:10:49 -0400

An easy potato salad that has a zingy sauce and always gets recipe requests. -- posted by dereynolds76

Cooked Turnips and Pork

Tue, 18 Apr 2006 09:46:46 -0400

I found this Pensylvania Dutch recipe at teriskitchen.com anwsering a community request. I post it here so that it can be put in my cookbook. I haven't tried it yet, so let me know what you think. - Here the original comment for the recipe,"This is the way my mother and grandmothers cooked turnips. It is an example of simple, basic Pennsylvania Dutch cooking. Beef can be used in place of the pork. I like it either way. We usually use this as a main dish, served with rye bread and Apple Butter. But the Dutch would also serve it as a side dish for a large meal." -- posted by Inge 1505

8 Hour Beef Roast

Mon, 07 Aug 2006 23:11:52 -0400

Beef roast -- posted by Andrew Scott

Good 'n Plenty Pennsylvania Dutch Shoo-Fly Pie

Fri, 15 Sep 2006 00:03:21 -0400

Truly one of my favorite desserts ever! This recipe comes from the AMAZING Good 'N Plenty Family Restaurant in the heart of Lancaster County, PA. Bar none, my favorite restaurant ANYWHERE. (And I get around!) Try this, and prepare to be amazed by the delicious, gooey/crumbly, SWEET richness! One of the characteristics of a traditional Shoo-Fly pie is a crumbly, messy, almost floury crust on top...I understand that all tastes are different, and for that, I'm sorry you and DH didn't like it, Sistah. :( -- posted by GoodMorningBurger

Pennsylvania Dutch Cabbage Saute

Sun, 05 Nov 2006 12:47:39 -0500

I got this from a magazine over twenty years ago. It is a wonderful combination of flavors that make a good almost-meatless entree or a savory side dish for a meat like corned beef. -- posted by nlaveque

Holiday Drink

Wed, 15 Nov 2006 21:23:59 -0500

i wonderful blend of egg nog and peppermint ice cream -- posted by kid chef

Bean and Sauerkraut Casserole

Mon, 11 Dec 2006 17:03:43 -0500

A sweet and sour casserole. Pennsylvania Dutch style. Makes a LARGE casserole. So you can either bake it in a 9x13 pan or 3- 1 1/2 quart casserole dishes (1 to heat or take to a potluck, 2 for the freezer). -- posted by bshemyshua

Good Luck Soup in a Jar

Wed, 20 Dec 2006 21:54:22 -0500

How pretty is this? Give as a gift, share comfort food or give to someone going on a camping trip!!!! Starting the New Year with Herbs and Grains! This brings much luck and never to go hungry and always wanting to share with those in need or want. I make 12 pint jars and give for Christmas gifts. Oh So So so perrrfect for the cold weather to come...................... -- posted by ~Rita~

Amish Homemade Mustard

Sat, 03 Feb 2007 21:34:47 -0500

This recipe is from Amish Cooking by Pathway Publishers. This recipe is a sweet, mild dipping mustard. Identical to Herlochers Dipping Mustard in flavor. If you live in the Ohio area, Herlochers is often available in the deli section of larger grocery stores. This is excellent for deli meat and cheese trays. Very good on smoked meat or cheese sandwiches. -- posted by bshemyshua

Baconized Corn

Tue, 08 May 2007 13:52:38 -0400

LOVE this - from the Mennonite Community Cookbook. My mother made a skillet version of this a lot when I was a kid. She used fresh corn from our garden. Of course, fresh corn cut off the cob makes this recipe even more yummy! A great summer recipe. -- posted by SReiff

Maple Baked Oatmeal

Thu, 24 May 2007 09:24:29 -0400

I did this by accident one day and it has become my starter for any and all baked oatmeal that I make. -- posted by luvinlif2k

Mom's Mohave Fruit Salad

Tue, 05 Jun 2007 23:34:07 -0400

This was one of my favorites growing up in PA Dutch Country. -- posted by luvinlif2k

Pa Dutch Carrot & Raisin Salad

Tue, 05 Jun 2007 23:38:17 -0400

I don't know where Mom got this recipe but it was another favorite growing up in Lancaster County, PA. -- posted by luvinlif2k

Celebration Angel Food Cake

Mon, 02 Jul 2007 21:56:28 -0400

This cake is different in that it has red, white and blue sprinkles which makes it perfect for 4th of July! Change the color of the sprinkles and you can use this for any celebration! And now a little history: Angel food cake is also called ice cream cake (a Pennsylvania Dutch wedding cake). It is felt that the abundance of cake molds in southeastern Pennsylvania, one of the major producer of cake molds, indicates that the angel food cake originated there in the early 1800s. Some historians think that the first angel food cakes were probably baked by African-American slaves from the South because making this cake required a strong beating arm and lots of labor to whip the air into the whites. Angel food cakes are also a traditional African-American favorite for post-funeral feasting. -- posted by Sharon123

Hershey's Hotel Chocolate Cream Pie

Thu, 05 Jul 2007 11:03:02 -0400

The classic chocolate cream pie, served at the Hershey Hotel. And now a little history: While the nation was suffering through the Great Depression, the "Chocolate King," Milton S. Hershey, had a vision. Though close friends and associates called him crazy and urged him not to do it, he was determined to build a grand hotel high atop Pat's Hill in the town he built on chocolate. Nearly three decades earlier, Hershey had perfected his formula for milk chocolate and began his planned community of Hershey, Pennsylvania. He had already constructed the chocolate factory, homes for his employees and a school for orphaned boys. Now it was time to realize his dream. Before his wife, Catherine, passed away in 1915, she and Milton had planned to build a luxury hotel in the style of those they loved during their travels abroad. They dreamed of re-creating the Heliopolis Hotel, a famous resort in Cairo, Egypt. Hershey went so far as to purchase the architectural plans, but when the estimated cost to duplicate the structure was $5 million, he abandoned the idea. In 1930, Hershey announced that he intended to build his hotel after all. He gave his architect, D. Paul Witmer, a postcard of a smaller hotel he and Catherine had enjoyed on the Mediterranean. His involvement didn't stop there. Based on travel notes he and his wife had kept, Hershey instructed Witmer to outfit the new hotel with a Spanish patio, tiled floors, a fountain, and a dining room with a good view from every table. During construction, as many a 800 steelworkers, masons, carpenters, and other craftsmen and laborers were employed on the Hershey payroll. "We have about 600 construction workers in this town," Hershey said. "If I don't provide work for them, I'll have to feed them. And since building materials are now at their lowest cost levels, I'm going to build and give them jobs." Work began in 1932, continued through a very mild winter and was completed in 1933. A formal opening celebration was held on May 26, 1933 with a dinner and dance for 400 invited guests. The $2 million Hotel Hershey opened for business the next day. It was an elegant jewel nestled in the rolling hills of Hershey's birthplace. A local newspaper observed, "Somewhat belying the simplicity of taste for which the "Chocolate King" is noted, the hotel is characterized by great luxury of detail and elegance of appointment. Tinted walls, palms and fountains, carved woodwork, and brilliant hangings and rugs." Indeed, a Mediterranean-style hotel in central Pennsylvania was unarguably distinctive. Among its unique features, the Circular Dining Room promised what Hershey wanted - a view from every table. Built in a semicircle, without pillars or corners, it allows each guest to view the breathtaking formal gardens on the far side of the windows. Thirteen stained glass windows frame the outside perimeter, with each pane depicting birds and blooms native to Hershey's beloved state. The Hotel Hershey celebrates over 70 years of tradition and elegance. -- posted by Sharon123

Homemade Vanilla Honey Ice Cream

Fri, 27 Jul 2007 20:20:49 -0400

My grandpa used to make tis with a hand churned ice cream maker, I have adapted it somewhat for an up to date "new fangled" ice cream machine. Since he was a bee farmer he had this made every honey bee season. -- posted by kittenangel2001

Vanilla Puff Pancake

Thu, 02 Aug 2007 11:17:32 -0400

This is such a wonderful breakfast. It's sweet and comforting, yet packed with protein to give the kids a good start to the day. Super easy to make. You can even make the batter the night before and throw it in the oven the next morning. For a variation, omit the vanilla bean and add a chopped Granny Smith apple. -- posted by Dewdropdeb

Philly Cheese Steak Salad

Sun, 19 Aug 2007 14:59:50 -0400

This is a salad version of one of my favorite salads. It is great for dinner parties, and is also a lower carb substitution for the original sandwich. -- posted by MizEmerilLagasse

Mom's Macaroni Salad

Sun, 23 Sep 2007 23:05:08 -0400

This is my mom's recipe for homemade macaroni salad. I've tried all kinds of homemade, store bought, and (gasp!) boxed mixes, and nothing beats this recipe. It's quick too! -- posted by Lori (Chef #591149)

Jäger Kohl (Hunter's Cabbage)

Mon, 24 Sep 2007 22:41:25 -0400

I found this at Teri's Kitchen, a site about Pennsylvania Dutch cooking. It's become a favorite in our family. Since we don't eat pork, we substitute beef ingredients for the sausage and bacon. However, the pork version is more authentic. It is very hearty and filling. -- posted by Halcyon Eve

Smoked Beef Brisket With Sauerkraut and Dumplings

Sat, 29 Sep 2007 12:38:30 -0400

Here is our family favorite brisket recipe: This recipe is a combination of cool smoking and good old Pennsylvania Dutch cooking. The smoke flavoring blends deliciously well with the sauerkraut and the dumplings. NOTE: Do not use corned beef brisket, this recipe requires a fresh brisket. Source : Shadows -- posted by Chef Shadows

Pennsylvania Dutch Pepper Relish

Wed, 03 Oct 2007 16:23:29 -0400

The perfect way to use up that end-of-season bounty from the garden. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Raspberry Vinegar

Thu, 04 Oct 2007 20:29:26 -0400

Sub other berries, if you wish. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Lebanon County Peach Cake

Sat, 06 Oct 2007 00:28:15 -0400

Sweet as a summer's kiss, this delicious cake comes from the Pennsylvania Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Big Brother Ted's Veggie Beef "stoup"!

Mon, 08 Oct 2007 16:51:58 -0400

An extremely hearty, aromatic and very flavorful rustic type soup/stew. My dear big brother has developed this recipe over the years by adding & subtracting ingredients and perfecting his version! I'm honored that I was able to persuade him to write out and share the recipe! It's a stick-to-your-ribs meal in itself but be sure to serve with crusty peasant bread and a big salad! Nothing subtle about THIS "stoup"! I do believe he adapted this recipe from some of the soups and stews our mother and grandmother made (both restaurateurs)-and that may account for the quantity!!! -- posted by bestbema

Apple Pot Pie

Mon, 08 Oct 2007 18:54:57 -0400

Served warm with a premium ice cream, comfort food to the max. Also lovely served with plain cream. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Pumpkin Pie Custard Style

Tue, 16 Oct 2007 21:29:55 -0400

Not your "everyday" pumpkin pie. Liked by those who don't usually like pumpkin pie (this one's for you, Angie)! This is custard-like, creamy and just absolutely delicious. A family favorite and is the only type of pumpkin pie you'll find on our table during the holiday season! -- posted by SReiff

Berks County Potato Custard Pie

Tue, 16 Oct 2007 21:49:22 -0400

Thrifty and delicious. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Egg Balls for Soup

Fri, 26 Oct 2007 19:45:50 -0400

Lovely, marble-sized dumplings from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Knabrus - Cabbage With Onions

Tue, 30 Oct 2007 00:13:02 -0400

A great way to bump up dietary fiber and part of your five-a-day plan. Comfort food from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Shartlesville Corn Pudding

Tue, 30 Oct 2007 16:33:30 -0400

Easy and delicious. An old timey recipe from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Kartoffel Pfannkuchen - Potato Pancakes

Wed, 31 Oct 2007 02:10:07 -0400

Easy and delicious. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Dutch Stewed Potatoes

Wed, 31 Oct 2007 02:11:22 -0400

A rib-sticking comfort food from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Cooking time is approximate. -- posted by Molly53

Rüben Kartoffel - Potatoes and Turnips

Wed, 31 Oct 2007 02:12:42 -0400

A neat twist on twice-baked potatoes. This also works with rutabagas (swedes). From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Melt in Your Pork Roast

Wed, 07 Nov 2007 15:10:58 -0500

slow baked roast -- posted by graftonmom

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

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

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

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

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

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

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

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

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

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

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

Huckleberry Pie Cake

Sun, 30 Dec 2007 02:57:45 -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

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

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

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~

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

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

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

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

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

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

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