Cook ham until tender in 3 quarts of water.
Remove ham from pan and remove fat and bone.
Cut in 1/2-inch square pieces. Bring 2 large (7 gallon size) pots 1/2 full of water to a boil. Add 1/2 of the ham broth to each pot.
Add chopped celery, carrots, potatoes and onions and bring to a boil again.
Add the Pennsylvania Dutch squares and cook
until Pot Boi is tender.
Add ham base and pepper for taste.
Add parsley when ready to serve.
greased baking dish or Dutch oven, on top of the
ell. Stir together buttermilk and food color. Mix flour, cocoa and
Combine apples and cider in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, simmer 40 minutes or until tender. Place apple mixture in a blender or food processor; process until smooth.
Combine pureed apple mixture, sugar, and remaining ingredients in pan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until mixture is thick, stirring frequently. Cool. Store butter in an airtight container in refrigerator up to 2 months.
Scald and peel tomatoes.
Put through a food chopper (or chop in a food processor) along with the lemons.
Add sugar, raisins, salt, spices and vinegar; cook about 45 minutes over low heat, stirring frequently to prevent scorching.
Pour into sterilized jars and seal.
rovided by the USDA National Food Safety Database.).
Notes: Recipe
Combine all vegetables in food processor; chop very fine. Transfer to a large mixing bowl; stir in salt.
Let mixture stand at room temperature for 1 hour; drain vegetables.
Stir in sugar, vinegar and celery seed.
Store in airtight containers in refrigerator.
Makes 10 cups.
Cream sugar and butter. Add egg yolks, one at a time and beat until light and fluffy. Sift together flour and baking powder. In small amounts, add dry ingredients with sugar/butter mixture, alternating with milk. Add vanilla and lemon juice. Beat egg whites until stiff and fold into mixture. Bake in 10 inch angel food cake pan which has been greased and floured. Bake 1 hour and 15 minutes at 350 degrees. Cool in cake pan about 10 minutes. Then place on wire rack top side up.
ou modern-day cooks, use food processor) and add to sifted
et rest.
In a dutch oven combine the onion, carrot
In cooking pot melt the butter or fat and then put in the minced onions and minced green pepper, the corn and lima beans. Cook for 1 minute, then add the potatoes, diced and 1 quart of boiling water.
Cook until tender, stir in the sugar, tomatoes, salt and pepper.
Serve with dumplings (Pennsylvania Dutch).
In Dutch oven, combine chicken, water, parsley, onions, bay leaf, salt, pepper and thyme.
Bring to a boil, reduce heat, cover and simmer for 1 hour or until chicken is tender.
Remove meat from bones and return to broth.
Bring to a boil and cook lima beans 5 to 10 minutes.
Add corn and noodles.
Simmer 7 minutes or until noodles are tender.
Discard bay leaf.
Stir in eggs and parsley.
Adjust seasonings.
Fill large stockpot with cold water; bring to a boil.
Place noodles in pot and cook until soft.
Meanwhile, melt butter until brown.
This is called noisette butter.
Place aside.
When noodles are done, strain through a colander.
Pour noisette butter over noodles and stir.
Cook Pennsylvania Dutch egg noodles according to package directions; drain.
Add butter/margarine to preference.
While noodles are cooking brown ground meat with onion, Accent, Italian seasoning and garlic salt; drain.
Add to cooked buttered noodles; cover.
Microwave or heat up peas and mushrooms; drain.
Add to noodle mixture.
Combine ingredients well and serve with buttered bread or rolls.
In Dutch oven, brown meat in a small amount of hot oil. Season with salt and pepper. Add remaining ingredients.
Cover and simmer 2 hours or until meat is tender. Remove meat to heated platter. Spoon vegetables over pot roast.
1. Combine 2 c corn and 2 c broth in blender and puree till smooth. Melt butter in Dutch oven over med-high heat. Cook onion,celery,remaining corn and 1/2 tsp salt until softened,5 - 7 minutes.
2. Stir in remaining broth,chicken noodles and pureed corn mixture. Bring to boil, then reduce heat to med. and simmer until noodles are tender, and chicken is cooked through,6-8 minutes Season with salt and pepper and serve.
om For more indonesian cuisine recipes.
om/ For more indonesian cuisine recipes.
ocoa, boiling water, vanilla and food coloring; whisk and set aside
You can do this by hand with a whisk or with a hand held mixer. If using a food processor, it's better to use whole eggs.
Mix all ingredients, except the oil.
Slowly add oil, drip by drip. don't do it too fast or it'll fail. If everything goes well, the mayo will slowly thicken, stop adding oil when you have the right consistency. If it fails, restart, you can slowly add the failed batch later on into the successive batch.
Don't keep this stuff in the fridge like a jar of mayo! It doesn't have any preservatives.