********************************** ***** Baked Stuffed Potatoes ***** ********************************** Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 large potato 1 Tbsp butter 1 Tbsp cream *OR: 1 Tbsp milk 1/2 tsp salt 1/8 tsp pepper 1 egg white, stiffly beaten DIRECTIONS ------------------------------------------------------------ Bake large potatoes at 450-F about 40 minutes or until soft. Remove from oven and cut in half lengthwise and scoop out inside. Mash, adding the butter, salt, pepper and cream. Mix well. Fold in the stiffly beaten egg white and blend. Refill potato shells, return to the oven to brown about 10 minutes at 450-F. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Baked Stuffed Tomatoes ***** ********************************** Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 large tomato 1 cup bread crumbs 1/2 tsp salt 1 Tbsp onion, minced 1 egg, well beaten 2 Tbsp butter, melted 1 tsp parsley, minced pepper DIRECTIONS ------------------------------------------------------------ Remove the stem ends from tomatoes and cut out the centers. Fill with filling made of the rest of the ingredients. Place in a baking dish and bake at 350-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Bean Soup ***** ********************* Categories: PennDutch Soup/Stews Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb beans, soup 2 cup celery, diced 1/2 cup onion, chopped 1 cup tomato, strained 2 tsp parsley, minced 1/2 cup potato, diced salt & pepper DIRECTIONS ------------------------------------------------------------ Soak beans overnight in water to cover. In morning, drain off the water, add fresh water and cook until almost soft. Wash ham and cover with cold water and boil until tender. Skim fat from the broth and add the beans and other ingredients and cook until potatoes are soft. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Brown Flour Soup (Braune Mehlsuppe) ***** *********************************************** Categories: PennDutch Soup/Stews Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup butter 10 Tbsp flour 5 cup soup stock salt & pepper cheese, grated DIRECTIONS ------------------------------------------------------------ Melt the butter and stir in flour, add the stock slowly to prevent lumping. When well-blended, add seasonings to taste. Cover pot and cook slowly for 2 hours. When serving, sprinkle each bowlful with grated cheese. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Candied Sweet Potatoes ***** ********************************** Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 sweet potato 1 1/2 cup brown sugar 1 1/2 cup water, cold 1/4 tsp salt DIRECTIONS ------------------------------------------------------------ Peel the potatoes and cut in slices 1/2 inch thick. Lay in an iron skillet and add the remaining ingredients. Cover and bake at 350-F for 40 minutes. Uncover and continue baking for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Cheese Souffle ***** ************************** Categories: PennDutch Eggs/Cheese Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp butter 3 Tbsp flour 3/4 cup milk 3 egg, separated 1 cup cheese, grated 1/2 tsp salt dash paprika DIRECTIONS ------------------------------------------------------------ Melt the butter in a double boiler and stir in flour until well blended. Slowly add the milk and cook until thick. Add cheese and stir until it melts. Then add the beaten yolks of the eggs and seasonings and cook for 1 minute. Set aside to cool. When cold, add the stiffly beaten egg whites. Mix well and pour into a buttered baking dish. Set dish in pan half filled with hot water and bake at 350-F about 30 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Chicken Noodle Soup ***** ******************************* Categories: PennDutch Soup/Stews Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb chicken 3 qt water, cold 1 onion, sliced 1 carrot, sliced 1 bay leaf 1 tsp parsley salt & pepper DIRECTIONS ------------------------------------------------------------ Wash and clean chicken carefully; cut in pieces. Cover with the cold water. Add the vegetables and seasoning and let simmer for 3 hours or until chicken is tender. Skim off fat. Remove the chicken and add 2 cups of noodles and cook 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Clam Chowder ***** ************************ Categories: PennDutch Soup/Stews Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 25 clams 1/2 cup water, boiling 1/2 lb salt pork, finely chopped 6 potato, diced 4 onion, sliced 8 cup milk 3 Tbsp flour 2 Tbsp butter 1 tsp salt 1/2 tsp pepper DIRECTIONS ------------------------------------------------------------ Scrub clam shells well to remove all sand. Lay in the bottom of a large kettle and cover with the boiling water. Cover the kettle and let steam about 15 minutes. Open the clams, saving all the liquor. Chop clams. Fry the pork about 5 minutes. Add the potatoes, onions and clam liquor, and cook about 15 minutes. Then add the clams and boil for 20 minutes. Melt the butter, add the flour and blend, stir in the milk and cook about 10 minutes. Add seasonings. Combine both mixtures and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Corn Chowder ***** ************************ Categories: PennDutch Soup/Stews Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 slice salt pork 1 large onion, sliced 4 large potato, sliced 2 cup water 6 large soda cracker *SOAKED IN: 1 cup milk 2 cup corn 1 tsp salt 1/4 tsp paprika DIRECTIONS ------------------------------------------------------------ Cut the salt pork in cubes and brown. Add onion and cook until browned; add the potatoes and water and cook until potatoes are soft. When potatoes are cooked, stir in the crackers which have been soaked in the milk, corn, salt and paprika. Heat thoroughly and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Corn Soup ***** ********************* Categories: PennDutch Soup/Stews Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 12 ears corn 4 egg, hard boiled 1/2 cup butter 1 Tbsp flour 1 tsp parsley, minced DIRECTIONS ------------------------------------------------------------ Grate the corn off six ears. Cover this with cold water and bring to a boil cooking about 3/4 hour. Cut the corn from the other six ears and combine with the grated corn. Mash the egg yolks and mix with the flour and butter. Slowly add the water in which the cobs have cooked and mix well. Add corn and the parsley and, if mixture is too thick, add enough milk to make of right consistency. Bring to a boil and cook for 5 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** Cottage Cheese (Helen's smierkase) ***** ********************************************** Categories: PennDutch Eggs/Cheese Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 qt milk, sour water cream *OR: sour cream DIRECTIONS ------------------------------------------------------------ Pour one quart of sour milk heated to lukewarm into a cheesecloth bag. Pour one quart of warm water over this, and after this has drained through, repeat twice. Tie bag and let drip until the "whey is all." Serve with either sweet or sour cream and seasoning to taste. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Cream Dressing for Cucumbers ***** **************************************** Categories: PennDutch Dressings Salads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 large cucumber 1/2 cup sour cream 1 Tbsp vinegar paprika salt DIRECTIONS ------------------------------------------------------------ Pare cucumber and slice very thin, place in bowl, add salt and place in the refrigerator. After 2 hours, rinse thoroughly 2 or 3 times in ice cold water, pressing the cucumber slices between the hands each time to remove all salt. After the last rinsing, add the following dressing: Combine the sour cream with the vinegar and paprika; mix well. If desired, chopped chives or sliced onions may be added. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Creamed Spinach ***** *************************** Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 peck spinach 1/2 tsp salt dash pepper 1/8 tsp nutmeg 1 Tbsp butter 2 tsp flour 3/4 cup milk DIRECTIONS ------------------------------------------------------------ Pick over and wash spinach thoroughly. Add salt and cook until tender. Do not add water. Chop the spinach very fine. Melt the butter in a saucepan, add the flour and blend. Slowly add the milk and stir constantly until mixture thickens. Combine with the chopped spinach, add the pepper and nutmeg and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Cup Cheese ***** ********************** Categories: PennDutch Eggs/Cheese Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ thick milk ** pinch salt 1 tsp baking soda 1 cup cream 1/2 lb butter egg DIRECTIONS ------------------------------------------------------------ ** Thick milk is soured milk. Scald thick milk by baking it at 350-F for a few minutes; allow to remain long enough to bake the curds. Drain off the water, put curds in an earthen vessel and keep at a moderately warm temperature (about 75-F). Each day for a week, add new baked curds. At the end of a week, pour the curds into a heated pan and let simmer very slowly; bring to a slow boil without any stirring. Add a pinch of salt, 1 tsp of baking soda dissolved in 1 cup of fresh sweet cream and 1/2 pound of butter. Stir the mixture; continue boiling for 15 minutes. Add 2 or 3 beaten eggs and pour mixture into small cheese cups. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Cut (Schnitzel) Beans ***** ********************************* Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 qt string beans 2 Tbsp bacon, smoked, diced 1 Tbsp butter 3 large onion, sliced 4 med tomato, chopped 1 tsp salt 1 dash red pepper 1 cup water, hot DIRECTIONS ------------------------------------------------------------ Cut string beans in small pieces. Fry the bacon until crisp and brown, add the other ingredients and simmer for 1 hour. Add the hot water and continue cooking 2 hours longer, adding more water if necessary. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Dandelion and Lettuce Salad ***** *************************************** Categories: PennDutch Salads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 head lettuce 1 pt dandelion 4 small onion 1/2 bell pepper, green 2 med tomato 2 egg, hard boiled, sliced 1/3 lb swiss cheese salt & pepper 3 Tbsp olive oil 4 Tbsp vinegar DIRECTIONS ------------------------------------------------------------ Cut lettuce, dandelion, onions, pepper and cheese into small pieces. Add salt and black pepper. Mix well. Add the olive oil and vinegar. Mix thoroughly, then add the tomatoes cut in quarters, and the eggs. Mix lightly so tomatoes and eggs will not be mashed or broken. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Dandelion Salad ***** *************************** Categories: PennDutch Salads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup cream 2 egg 1 Tbsp sugar 1 tsp salt 4 Tbsp vinegar 1/4 cup butter paprika pepper 4 slice bacon, thick dandelion DIRECTIONS ------------------------------------------------------------ Carefully wash and prepare the dandelion as you would lettuce. Roll in cloth and pat dry. Then put into a salad bowl and place in warm place. Cut bacon in small pieces, fry quickly and drop over the dandelions. Put the butter and cream into a skillet and melt over a slow fire. Beat eggs, add salt, pepper, sugar and vinegar and mix with slightly warm cream mixture. Pour into skillet and under increased heat, stir until dressing becomes thick like custard. Take off and pour piping hot over dandelion. Stir thoroughly. Never use dandelion after it has begun to flower, for then it is apt to be bitter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Devilled Crabs ***** ************************** Categories: PennDutch Appetizers Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 12 large crabs 1 cup cream 2 Tbsp flour 1/4 tsp mace 1 Tbsp butter 1 tsp parsley, minced 1 tsp Worcestershire sauce 4 egg, hard boiled, mashed salt & pepper bread crumbs DIRECTIONS ------------------------------------------------------------ Cover crabs with boiling salt water and boil for 30 minutes. Drain off the water, break off all claws, separate the shells and remove the spongy fingers and the stomach, which is found under the head. Pick out all the meat and set aside. Clean the upper shells of the crabs thoroughly. Melt the butter and add the flour and blend. Stir in cream and cook until mixture thickens, stirring constantly. Add the parsley, mashed egg yolks, seasonings and crab meat. Fill the shells with this mixture and cover with bread crumbs. Bake at 350-F for 10 minutes or put in a frying basket and plunge into hot oil until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Dutch Cheese Spread ***** ******************************* Categories: PennDutch Eggs/Cheese Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup cheese milk cream salt & pepper DIRECTIONS ------------------------------------------------------------ A dish famous in Berks County is made from the cheese as prepared in Cheese Custard recipe. Take a cup of the cheese or curd after it has been mashed through a fine sieve and put it in a bowl. Pour in slowly, sweet milk or cream- half and half is a good mixture- using the back of a spoon to make it smooth. Work in sufficient milk and cream to bring it to the consistency of apple butter. Add salt and pepper and spread on buttered bread. Serve with apple butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Dutch Pot Pie ***** ************************* Categories: PennDutch Casseroles Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 egg 1 Tbsp butter, melted 1/2 cup milk 1/2 cup cream 1 tsp soda 3 cup flour 1/2 tsp salt potato parsley, minced butter DIRECTIONS ------------------------------------------------------------ Beat eggs, add milk, cream, soda, salt and melted butter. Mix well. Gradually add flour until dough is stiff enough to roll. (May require up to 4 cups). Roll on floured board and line a cooking kettle with the dough. Place a large piece of butter in bottom of kettle and add peeled and quartered potatoes alternately with small pieces of the dough. The top layer should be potatoes. Sprinkle with salt, pepper and minced parsley. Dot with butter. Add 1 1/2 to 2 cups water. Bake at 350-F about 3 hours. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Dutch Slaw ***** ********************** Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ cabbage 1 egg 1/4 cup vinegar 1 Tbsp sugar 1 tsp salt dash pepper DIRECTIONS ------------------------------------------------------------ Shred cabbage rather fine. Put in sauce pan and sprinkle with salt. Cover pan and place over a low flame and steam until very tender. Beat the egg, add the sugar, salt, pepper and vinegar and pour over the steamed cabbage. Heat for 5 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Dutch Stewed Potatoes ***** ********************************* Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup potato, raw, diced 1 Tbsp butter 1/2 tsp salt dash pepper 1 tsp parsley, minced 1 onion, sliced 2 tsp flour DIRECTIONS ------------------------------------------------------------ Melt the butter and cook onion in it about 5 minutes. Add the salt, pepper, parsley and potatoes and cover with boiling water and cook until tender. Thicken the potatoes with the flour which has been mixed with a little cold water. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Egg Croquettes ***** ************************** Categories: PennDutch Eggs/Cheese Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 egg, hard boiled, chopped 1 Tbsp butter 1 Tbsp flour 3/4 cup milk 1/2 tsp salt dash paprika cracker crumbs 1 egg, beaten oil DIRECTIONS ------------------------------------------------------------ Melt the butter in a double boiler, add flour and stir until blended. Add milk and seasonings and cook until mixture is thick. Remove from fire and add the hard cooked eggs. Set aside to cool. When cold, shape into croquettes; roll in cracker crumbs and egg, and fry in deep hot oil. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Flash un Kas ***** ************************ Categories: PennDutch Appetizers Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup flour 1/2 lb butter 1/2 lb cream cheese *FILLINGS: 2 oz goose liver paste 1 tsp Worcestershire sauce 1 tsp steak sauce *OR: 2 oz ham, ground 1 tsp steak sauce 1 tsp catsup *OR: anchovy paste *OR: caviar DIRECTIONS ------------------------------------------------------------ Work into the flour the butter and cream cheese. Chill thoroughly... over night is not too long. Take pieces of dough and roll very thin, as quickly as possible. Cut with a round cookie cutter, size of a water glass or larger if desired. Mix together ingredients for one of the fillings. Spread on dough, fold over and bake at 400-F until brown. These may be shaped earlier and baked just before serving. Serve as an appetizer with beer, except the anchovy or caviar which should be served with cocktails. Make the anchovy and caviar appetizers somewhat smaller than the ones that are to be served with beer. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************************ ***** German Noodle Ring with Cheese Sauce ***** ************************************************ Categories: PennDutch Pasta Eggs/Cheese Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup *noodles 3 cup water, boiling salt 3 Tbsp butter 3 Tbsp flour 1/2 tsp salt 1/2 tsp paprika 1 1/2 cup milk 2 egg, well beaten 1/4 lb cheese, American Swiss DIRECTIONS ------------------------------------------------------------ Boil the noodles in salted water and cook about 10 minutes until tender. Drain and put into a well-greased ring mold. Melt the butter, add the flour and blend. Stir in the milk and continue cooking, stirring constantly until mixture thickens. Add the seasoning and cheese cut in small pieces. Cook until cheese melts. Reserve 1/2 of the sauce to use later. To the remaining sauce, add the well beaten eggs and mix well. Pour over the noodles. Set mold in pan containing hot water and bake at 350-F about 45 minutes. Unmold on large platter, pour over the remaining hot cheese sauce and fill center with any desired vegetable, such as peas and carrots, spinach or asparagus tips. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** German Soup Balls ***** ***************************** Categories: PennDutch Soup/Stews Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 lb soup meat 2 qt water 4 egg 1 cup flour 2 Tbsp butter 1/2 tsp salt 1/2 cup milk DIRECTIONS ------------------------------------------------------------ Add the water to the soup meat, season to taste and cook slowly for several hours. A half hour before serving time, make soup balls as follows: combine the salt and flour and work in the butter. Beat the eggs and add to flour. Stir in the milk, using only enough to make batter thin enough to drop by spoon. Drop by spoonfuls into the boiling hot broth and cook for 10 minutes. Serve in hot soup at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** German Vegetable Soup ***** ********************************* Categories: PennDutch Soup/Stews Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 large soup bone 1 pt tomato 1 pt lima beans 1 pt corn, grated 2 cup cabbage, chopped 1 large turnip, diced 1 carrot, diced 1 onion, sliced 1 tsp flour 1/2 cup milk salt & pepper water, cold DIRECTIONS ------------------------------------------------------------ Wash soup bone thoroughly and cover with cold water and allow it to boil for several hours. Skim off the fat and add the vegetables. Season to taste. Mix the flour with the milk and stir into soup. Cook for 1 hour and serve hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Hashed Brown Potatoes ***** ********************************* Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb salt pork, diced 2 cup potato, boiled, cold 1/8 tsp pepper salt DIRECTIONS ------------------------------------------------------------ Fry salt pork until there is about 1/3 cup of fat. Remove the pork scraps and mix the fat with the potatoes, salt and pepper. Fry for 3 minutes stirring constantly. Brown. Fold like an omelet and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Hollandaise Sauce ***** ***************************** Categories: PennDutch Sauces Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup butter 1 Tbsp lemon juice 2 egg yolk 1/4 tsp salt dash pepper 1/3 cup water, boiling DIRECTIONS ------------------------------------------------------------ Divide butter in 3 parts. Put one piece of butter, with lemon juice and egg yolks in the top of a double boiler. Cook over boilig water, stirring constantly with a wire whisk. As the butter melts, add a second piece. As mixture starts to thicken, add the third piece of butter. Add the water and cook for 1 minute. Remove from fire and add seasonings. Should the mixture curdle, add 2 Tbsp boiling water, drop by drop. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Home Baked Beans ***** **************************** Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pt navy beans 1/4 lb salt pork 1 tsp mustard, dry 1 1/2 tsp salt 1 Tbsp molasses 1/2 cup water, boiling 1 1/2 Tbsp sugar DIRECTIONS ------------------------------------------------------------ Cover beans with cold water and soak over night. Change the water and cook at slightly below boiling point until skins burst. To test beans, take a few and expose them to cold air; if shells burst, they are sufficiently cooked. Drain off the water and add the salt pork which has been cut into strips. Put in bean pot, having some of the salt pork slices on top. Mix the mustard, sugar, salt, and molasses together and add to the beans. Add the boiling water. Cover pot and bake at 250-F about 6 hours, removing the cover during the last hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Hot Salad Dressing ***** ****************************** Categories: PennDutch Dressings Salads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp fat *OR: 1 Tbsp butter 1 tsp flour 2 tsp sugar 1/2 tsp mustard, dry 1/8 tsp pepper 1/2 tsp salt 1/2 cup vinegar 1 egg yolk DIRECTIONS ------------------------------------------------------------ Goose, chicken, or bacon fat may be used. Melt the fat or butter and blend in the flour. Add the vinegar and stir until mixture thickens. Mix together the sugar, mustard, salt and pepper and add to the liquid. Cook for 4 minutes. Pour over the beaten egg yolk and mix well. Return to fire and cook 1 minute longer. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ******************* ***** Knabrus ***** ******************* Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ onion cabbage, finely cut salt & pepper 2 Tbsp butter DIRECTIONS ------------------------------------------------------------ Butter a large cooking kettle well and fill with alternate layers of cabbage and sliced onions. Cover kettle and place over low flame and steam until vegetables are tender. Season with salt and pepper and butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Lancaster County Lima Beans ***** *************************************** Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb lima beans 4 potato, diced 2 cup milk 2 Tbsp butter salt & pepper DIRECTIONS ------------------------------------------------------------ Boil the beans until nearly soft, then add the 4 (or 5) potatoes and continue cooking until both are soft. Drain off the water and add the milk and butter. Season to taste with salt and pepper and serve. This makes a very good dish and the cost is low. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Little Pigs in Blankets ***** *********************************** Categories: PennDutch Appetizers Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ large oyster slice bacon DIRECTIONS ------------------------------------------------------------ Wrap thin slices of bacon around large oysters and fasten ends together with a toothpick. Place under hot flame and broil, turning frequently, until crisp and brown. Serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Mayonnaise Dressing ***** ******************************* Categories: PennDutch Dressings Salads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 egg yolk, hard boiled 1 raw egg yolk 1/2 tsp mustard 1/2 tsp salt 2 tsp vinegar 1/2 lemon, juice of 1/2 cup olive oil paprika DIRECTIONS ------------------------------------------------------------ Mash and work smooth the hard cooked egg yolks; stir in with tablespoon the raw egg yolk and mustard; work smooth. Add the oil by the tablespoonful and when half of the oil has been used, add vinegar and lemon juice, working them in very slowly. Add salt and paprika and slowly work in the remaining oil. If a greater quantity of mayonnaise is desired, continue to add oil, lemon juice and vinegar until the original quantity is almost doubled. Use only a tablespoon in working this dressing. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Noodles for Soup ***** **************************** Categories: PennDutch Soup/Stews Pasta Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 egg 1/2 tsp salt flour DIRECTIONS ------------------------------------------------------------ Beat the eggs, add the salt and as much flour as can be worked into the eggs (about 1 cup). Knead well, cover and let stand 30 minutes. Roll out thin and spread on cloth to dry slightly. Cut in narrow strips. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Old-Fashioned Potato Soup ***** ************************************* Categories: PennDutch Soup/Stews Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 potato, cubed 1 qt milk 1 Tbsp butter salt & pepper 1 egg, well beaten 1/2 cup flour 1/4 cup milk DIRECTIONS ------------------------------------------------------------ Boil the potatoes until soft. Drain off all the water. Add the milk and heat thoroughly; season to taste. Work the butter into the flour and then add the egg and 1/4 cup milk, using only enough milk to make mixture thin enough to drop into the hot milk. Add to hot milk mixture. Cover the saucepan and cook about 10 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************************ ***** Old-Fashioned String Beans and Bacon ***** ************************************************ Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup string beans *PLUS: liquid 2 med potato, diced 1/4 lb bacon, diced 1/4 tsp salt 1 small onion 1 cup water DIRECTIONS ------------------------------------------------------------ Can use fresh string beans, substituting equivalent amount for the canned. Cut potatoes into 1/2 inch dice. Brown the bacon and combine with the other ingredients and cook about 30 minutes until potatoes are soft. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************************************ ***** Oyster Corn Fritters (Welshkorn Eishtar-Puffers) ***** ************************************************************ Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup corn pulp 2 Tbsp flour 2 egg, separated 1/2 tsp salt 1/4 tsp pepper DIRECTIONS ------------------------------------------------------------ Canned or fresh corn may be used. To the corn pulp add the beaten egg yolks, flour and seasoning. Add the stiffly beaten egg whites and blend. Drop by spoonfuls the size of an oyster on a hot buttered frying pan and brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Oyster Stew ***** *********************** Categories: PennDutch Soup/Stews Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pt oysters and liquor 2 cup milk, scalded 1 Tbsp butter salt & pepper DIRECTIONS ------------------------------------------------------------ Heat the oysters in their liquor about 5 minutes until the edges curl. Skim off the top. Combine oysters and liquor with the scalded milk, add the butter and the seasoning to taste. Serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *************************************************** ***** Pennsylvania Pepper Cabbage (Cole Slaw) ***** *************************************************** Categories: PennDutch Salads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup cabbage, shredded 1 bell pepper, green, finely chopped *OR: 1 bell pepper, red, finely chopped 1/2 cup *Hot Salad Dressing 1 tsp salt DIRECTIONS ------------------------------------------------------------ Mix the shredded cabbage, pepper and salt and let stand about 1 hour. Drain off all liquid. Pour the Hot Dressing over the cabbage and mix well. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Philadelphia Pepper Pot ***** *********************************** Categories: PennDutch Soup/Stews Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb honeycomb tripe 2 lb tripe, plain 1 veal knuckle 1 bunch pot herbs 4 med potato 1 large onion 1 bay leaf salt cayenne 1 cup beef suet 2 cup flour water salt parsley, chopped DIRECTIONS ------------------------------------------------------------ Cook the tripe the day before using. Wash thoroughly, place in kettle and cover with water. Boil 8 hours. Remove the tripe. When cooled, cut into pieces about 1/2 inch square. The next day wash the veal knuckle, cover with 3 quarts of cold water and simmer about 3 hours, removing scum as it rises. Remove meat from bones and cut into small pieces. Strain the broth and return to kettle. Add the bay leaf and onion and simmer about 1 hour. Then add the potatoes, which have been cut in squares, and the pot herbs. Add the meat and tripe and season with salt and cayenne pepper (if desired). Make dumplings by combining the finely chopped suet, flour, salt and enough water to permit rolling the dough into dumplings, about the size of marbles. Flour well to prevent sticking and drop into the hot soup. Cook 10 minutes, add some chopped parsley and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Potato Balls (Kartoffel Balle) ***** ****************************************** Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ Irish potatoes water butter parsley, fresh, minced salt DIRECTIONS ------------------------------------------------------------ Peel Irish potatoes and cut in small balls. Place in cold water for 15 minutes. Drain off the water and cover with fresh water and cook about 12 minutes until tender. Drain, add butter, minced parsley and salt to taste. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Potato Croquettes (Kartoffel Kloesse) ***** ************************************************* Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 9 med potato 3 egg, well beaten 1 cup flour 2/3 cup bread crumbs 1/2 tsp nutmeg 1 tsp salt 1/2 lb butter 1/2 cup bread crumbs 1 tsp onion, chopped DIRECTIONS ------------------------------------------------------------ Boil the potatoes in their jackets until soft, remove the skins and put potatoes through a ricer. Spread on a towel for a few minutes to remove moisture, then put them in a bowl and add the salt. Add the eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry balls (if mixture is too moist, add more bread crumbs). Drop the balls into boiling salted water. When balls come to the surface, allow them to boil for 3 minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked. Remove balls from liquid and pour over them a dressing made as follows: Brown the butter in a skillet, add the 1/2 cup bread crumbs and onion and cook for several minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Potato Salad ***** ************************ Categories: PennDutch Salads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 potato 1 stalk celery, diced 2 egg, hard boiled, sliced 1 onion, minced 1 Tbsp parsley, minced 2 egg, well beaten 1 cup sugar 1/2 cup vinegar *DILUTED WITH: 1/2 cup water, cold 1/4 tsp mustard, dry 1/2 tsp salt 1/4 tsp pepper 4 slice bacon, diced DIRECTIONS ------------------------------------------------------------ Boil potatoes in their jackets. When soft, peel and dice. Add the celery, sliced hard cooked eggs and onion. Fry bacon in skillet until crisp and brown. Beat the eggs, add the sugar, spices and vinegar and water. Mix well. Pour egg mixture into the hot bacon and fat and stir until mixture thickens (about 10 minutes). Pour over the potato mixture and mix lightly. Let stand in cold place several hours before serving. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Raspberry Vinegar ***** ***************************** Categories: PennDutch Salads Dressings Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb raspberries 2 cup vinegar sugar DIRECTIONS ------------------------------------------------------------ Mash the berries and add the vinegar and let stand for 4 days. To each cup of liquid add one cup of sugar. Bring to a boil and cook for 20 minutes. Strain and bottle. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Rinktum Ditty ***** ************************* Categories: PennDutch Eggs/Cheese Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp butter 1 small onion, minced 1 lb cheese 1 cup milk 1 Tbsp flour 1 cup catsup 1 tsp mustard, dry 1 Tbsp Worcestershire sauce 1/2 tsp salt 1/4 tsp paprika 1 egg, well beaten DIRECTIONS ------------------------------------------------------------ Cut cheese in small pieces. Melt the butter in top of a double boiler, add the onion and cook until onion is soft. Stir in the flour and blend; then gradually add the milk and mix well. Add the cheese and cook until the cheese has melted. Mix together the catsup, mustard, Worcestershire sauce, salt and paprika; add to cheese sauce and cook for 5 minutes. Stir in the egg and cook one minute longer. Serve at once on toast or crackers. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Rivel Soup ***** ********************** Categories: PennDutch Soup/Stews Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup flour 1/2 tsp salt 1 egg, well beaten broth, chicken *OR: broth, beef 1 cup corn, crushed DIRECTIONS ------------------------------------------------------------ Combine the flour, salt and beaten egg and mix together with the fingers until mixture is crumbly. Pour this mixture into the broth, add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Salt Pork, Beans and Hominy ***** *************************************** Categories: PennDutch Casseroles Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb soup beans 1/2 lb hominy 1/2 lb salt pork pinch marjoram DIRECTIONS ------------------------------------------------------------ Wash the beans and cover with water and let soak over night. Cover hominy with water and also let stand over night. In the morning, drain off the water from both and combine the beans and the hominy and cover with fresh cold water. Wash the salt pork and lay in strips on the top. Season with salt & pepper and a pinch of sweet marjoram. Let mixture cook slowly for about 5 hours, adding more water as necessary. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Sauerkraut ***** ********************** Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 qt sauerkraut 2 Tbsp butter 1 onion, chopped 1 raw potato, grated 1 tsp caraway seeds DIRECTIONS ------------------------------------------------------------ Melt the butter and add the onion and cook until brown. Add the sauerkraut and cook for 8 minutes. Add the caraway seed and potato, cover with boiling waterand cook for 30 minutes in an uncovered vessel over a slow fire. Cover the kettle and cook 30 minutes longer. Brown sugar or an apple may be added to give different flavor. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Scalloped Potatoes ***** ****************************** Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 raw potato, thinly sliced 1 cup milk bread crumbs butter salt & pepper DIRECTIONS ------------------------------------------------------------ Put a layer of sliced potatoes in a buttered baking dish, sprinkle with salt, pepper and bread crumbs. Dot with bits of butter. Repeat until dish is filled. Pour on the milk and bake at 350-F about 1-1/2 hours. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Scalloped Sweet Potatoes and Apples ***** *********************************************** Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 med potato, sweet 1/2 cup brown sugar 1 1/2 cup apple, sliced 4 Tbsp butter 1/2 tsp salt 1 tsp mace DIRECTIONS ------------------------------------------------------------ Boil sweet potatoes until tender. Slice in 1/4 inch pieces. Butter a baking dish and put a layer of sweet potatoes in bottom, then a layer of apples. Sprinkle with sugar, salt and mace, and dot with butter. Repeat until dish is filled, having the top layer of apples. Bake at 350-F about 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Shartlesville Corn Pudding ***** ************************************** Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ears corn, grated 2 egg, separated 4 Tbsp milk 1/4 tsp salt 1/8 tsp pepper DIRECTIONS ------------------------------------------------------------ Add the beaten yolks of eggs to the corn and mix thoroughly. Stir in the milk and seasonings. Add the stiffly beaten whites. Pour into a buttered baking dish, set dish in pan with hot water and bake at 350-F about 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Shupp Noodles ***** ************************* Categories: PennDutch Pasta Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ *noodles 1/4 lb butter 3 egg DIRECTIONS ------------------------------------------------------------ Make noodles, cutting much broader than for soup. Cook in boiling salted water about 10 minutes. Drain. Melt the butter and add the noodles and fry until light brown. Beat the eggs, adding seasoning to taste, and stir into the noodles. Cook until eggs are set. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Snapper Soup ***** ************************ Categories: PennDutch Soup/Stews Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 1/2 lb veal knuckle 1 cup chicken fat *OR: 1 cup butter 3 qt broth, beef *OR: 4 qt broth, beef 2 cup wine, dry sherry 1 cup flour 1 turtle ** 2 carrot, diced 3 onion, finely chopped 2 stalk celery, chopped 1/4 tsp thyme 1/2 tsp marjoram 1 bay leaf 3 whole cloves 3 slice lemon 1 dash tabasco salt & pepper 1 egg, hard boiled, chopped 2 cup tomato, strained DIRECTIONS ------------------------------------------------------------ ** Meat from one snapper turtle, cut in small pieces. Have knuckles broken into 2 inch pieces. Place knuckles in a roasting pan and add the butter or chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper. Bake at 400-F until brown. Remove from oven and add flour, mixing well and cook 30 minutes longer. Pour browned mixture into a large soup kettle, add the broth and tomatoes, and cook slowly for 3-1/2 hours. Combine the snapper meat with 1 cup sherry, some salt, the tabasco and lemon slices, and simmer for 10 minutes. Strain the soup and combine the two mixtures. Add the chopped egg and the balance of the sherry and serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Split Pea Soup ***** ************************** Categories: PennDutch Soup/Stews Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup split peas 1 ham bone 3 qt water 1 Tbsp onion, minced 3 Tbsp butter 3 Tbsp flour 1 tsp salt 1/8 tsp pepper 2 cup milk DIRECTIONS ------------------------------------------------------------ Wash and soak peas in water to cover, overnight. In the morning drain off the water and cover with 3 quarts of fresh water. Add the ham bone and onion and cook until peas are soft. Rub through a sieve. Melt the butter and stir in the flour until well blended and smooth. Add the salt, pepper and milk and cook, stirring constantly until the mixture thickens. Combine with the strained liquid and cook until rather thick. Serve hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Suet or Carrot Pudding ***** ********************************** Categories: PennDutch Vegetables Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup carrot, cooked, mashed 1 cup suet, chopped 1 cup molasses 1 egg 1 tsp baking soda *DISSOLVED IN: 1/4 cup water, hot 2 Tbsp brown sugar 1/4 tsp salt 1/2 lemon, grated rind of 1 tsp allspice 1 tsp cinnamon 1 tsp nutmeg 1 tsp cloves 1/2 cup raisins 1/2 cup currants 1/2 cup citron, chopped 1/2 cup flour DIRECTIONS ------------------------------------------------------------ Mix all the ingredients together, adding the dissolved baking soda last. Put into a buttered mold and steam for 3 hours. (May need to use extra flour to thicken the batter). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** **************************** ***** To Make Beef Tea ***** **************************** Categories: PennDutch Soup/Stews Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb beef ** 1 cup water 1 tsp salt DIRECTIONS ------------------------------------------------------------ ** prime lean beef Put beef through a food grinder using a coarse knife. Place in top of double boiler and add the water. Simmer over a very low flame about 3-1/2 hours. Add salt. Strain and keep liquid in a cool place. If too strong, it may be diluted with some boiling water to strength desired. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** White Salad Dressing ***** ******************************** Categories: PennDutch Dressings Salads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 egg yolk, well beaten 1 cup cream 1 Tbsp flour 1/2 cup vinegar 1 Tbsp sugar 1 tsp mustard, dry 1 tsp salt 2 Tbsp olive oil DIRECTIONS ------------------------------------------------------------ Mix the dry ingredients together and slowly add the vinegar and oil. Stir in the cream and beaten egg yolks and cook in top of double boiler until thick. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************** ***** White Sauce ***** *********************** Categories: PennDutch Sauces Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp butter 1 Tbsp flour 1 cup milk 1/4 tsp salt 1/8 tsp pepper DIRECTIONS ------------------------------------------------------------ Melt butter and add the flour and stir until blended. Slowly add the milk and cook until mixture thickens, stirring constantly. Add seasonings and cook 2 minutes longer. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) ***