Pennsylvania Dutch Potato Salad

10 large potatoes, cooked and peeled
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup vinegar
3 eggs
2 tablespoons mustard

Be sure potatoes are cold before adding dressing.
Heat sugar, water, vinegar, eggs and mustard in a saucepan.

Mix about 3 tablespoons cornstarch in a little water.
Add some of the hot sauce to the cornstarch, then gradually add to the saucepan, stirring constantly.
Pour over cold potatoes and mix gently.
Refrigerate until serving time.

adminPennsylvania Dutch3 Nov, 2007No Comments

Pennsylvania Dutch Amish Dessert

16 ounces cream cheese
2/3 cup granulated sugar
3 eggs
1 teaspoon almond flavoring

Topping
8 ounces sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Mix cream cheese, sugar, eggs and almond flavoring together with electric mixer.
Put into a greased 9-inch glass pie pan.
Bake for 35 minutes.
Let set for 10 minutes then add Topping.

Mix Topping ingredients in with electric mixer.
Put on top of filling and bake for 10 minutes.
Cool and refrigerate.
This may be served topped with strawberries or raspberries.

adminPennsylvania Dutch3 Nov, 2007No Comments

Pennsylvania Dutch Sour Cream Cabbage

Yields 8 to 12 servings.

1 medium head cabbage, shredded
1/2 cup vegetable oil (for frying)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups granulated sugar
2 tablespoons all-purpose flour
1 pint (2 cups) sour cream
2 cups distilled white vinegar

Heat oil in a large skillet over medium heat.
Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.

Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well.
Add mixture to cabbage and simmer all together until desired consistency is reached.

adminPennsylvania Dutch3 Nov, 2007No Comments

Pennsylvania Dutch Sugar Pie

3 tablespoons flour
3 tablespoons butter
2 cups milk
1 cup brown sugar, firmly packed
1 unbaked pie shell
Cinnamon and nutmeg, to taste

Cut flour, butter and sugar.
Mix with milk.
Pour into pie shell. Bake in a 350 degree F oven until top is lightly browned and pie is fairly firm (about 20 to 30 minutes).
Sprinkle with cinnamon and nutmeg while still warm.

This is delicious warm or cold.

adminPennsylvania Dutch3 Nov, 2007No Comments

Pennsylvania Dutch Apple Salad

2 tablespoons flour
1 tablespoon granulated sugar
1 egg, beaten
1 cup milk
4 large apples, chopped
1/2 cup celery, chopped
1/2 cup walnuts, chopped

Cook flour, sugar, egg, and milk in a small saucepan over medium heat until thick, stirring constantly.
Remove from heat and cool completely.
Pour over apples, celery, and walnuts in a large serving bowl.
Toss lightly to coat.
Chill.

Serves 6 to 8.

adminPennsylvania Dutch3 Nov, 2007No Comments

Pennsylvania Dutch Stewed Crackers

Posted by philocrates 6/19/01 6:03:27 am

Source: PA Dutch List Archive at Roots Web [email list]

2 tablespoons butter
2 eggs
Salt and pepper
Jelly (optional)
Crackers [as many as you want or don't.
Make to your
consistency try about 10 to 15 to start - that is what I use.]

Prepare Stewed Crackers.
Turn into a skillet that has the butter melted in it.
Beat the eggs just slightly with a fork, then pour over the crackers.
Season lightly and turn.
When eggs are cooked, serve with jelly on top of crackers.

adminPennsylvania Dutch3 Nov, 2007No Comments

Pennsylvania Dutch Chicken Pot Pie

1 (3 pound or more) chicken
3 quarts water
1 teaspoon salt

Boil chicken in water until tender and comes off the bone easily.
Put chicken & broth in a large kettle (or Dutch Oven), add salt and more water, enough to make a full three quarts again.

1 cup all-purpose flour
1 egg
3 tablespoons broth
2 large raw potatoes, diced
1/4 cup grated onion

Mix egg and broth.
Add flour and mix until stiff enough to roll out.
Put on floured board and roll thin.
Let set for 20 minutes to dry.

Cut into 1 1/2-inch squares.
Add to broth and chicken which is boiling hot.
Cook 10 minutes.

Add potatoes and the onion.
Cook over slow heat until all are tender.

Serve hot with biscuits and a tossed salad.

adminPennsylvania Dutch3 Nov, 2007No Comments

Pennsylvania Dutch Brownies

Source: Good Housekeeping Christmas Joys - Hearst Books

4 tablespoons butter or margarine
1 (1 ounce) square unsweetened chocolate
1/4 cup light molasses
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 teaspoons granulated sugar
1 1/8 teaspoons ground cinnamon

Preheat oven to 375 degrees F.
Grease 13 x 9-inch metal baking pan; set aside.

In a 4-quart saucepan, melt butter with chocolate over low heat. Remove saucepan from heat.
With wire whisk or fork, stir in molasses, then eggs.

With spoon, stir in flour, ginger, cloves, baking soda, salt, 1 cup sugar and 1 teaspoon cinnamon just until blended.
Spread batter evenly in pan.
Bake 15 to 20 minutes, until a wooden pick inserted 2 inches from edge comes out clean.

Meanwhile, in cup, combine remaining 2 teaspoons sugar and 1/8 teaspoon cinnamon; set aside.

Remove pan from oven; immediately sprinkle brownies with cinnamon-sugar mixture.
Cool brownies in pan on wire rack at least 2 hours.
When cool, cut brownies lengthwise into 3 strips, then cut each strip crosswise into 5 pieces.
Cut each piece diagonally in half.

adminPennsylvania Dutch3 Nov, 2007No Comments

Pepper Hash

This is an old Pennsylvania Dutch recipe.

1 head cabbage, shredded
2 green bell peppers, coarsely ground
1/3 cup vinegar
1/3 cup honey or granulated sugar
Salt and pepper to your taste

Shred and chop the vegetables, add the vinegar, honey, salt and pepper.
Serve.

adminPennsylvania Dutch3 Nov, 2007No Comments

Pennsylvania Dutch Potato Bake

6 slices bacon
1 (10 3/4) ounce condensed chicken broth, undiluted
2 tablespoons all-purpose flour
1/4 cup vinegar
2 tablespoons brown sugar
2 tablespoons pimiento, diced
1/4 cup green onions, diagonally sliced
1/2 teaspoon celery salt
1/4 teaspoon hot pepper sauce
6 cups potatoes, sliced and cooked

In skillet, cook bacon until crisp; remove bacon from skillet. Pour off all but 1/4 cup drippings.
Gradually blend broth into flour until smooth; slowly stir into drippings.
Add remaining ingredients except potatoes.
Cook, stirring until thickened.

In 1 1/2-quart shallow baking dish, arrange potatoes; pour broth mixture over potatoes.
Cover; bake at 400 degrees F for 30 minutes or until hot.
Garnish with bacon.

Yields 6 servings.

Per Serving: 195 Calories; 4g Fat (17.4% calories from fat); 8g Protein; 33g Carbohydrate; 3g Dietary Fiber; 6mg Cholesterol; 567mg Sodium

Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates

adminPennsylvania Dutch3 Nov, 2007No Comments