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
et rest.
In a dutch oven combine the onion, carrot
Cook noodles according to package directions; drain, saving 1/2 cup noodle-cooking water.
Melt margarine in large skillet; add onions, peppers, carrots an saute about 5 minutes until tender-crisp.
Add ham; stir 2-3 minutes until heated through.
Stir in noodles, noodle water, Parmesan cheese; blend well.
Salt& pepper to taste.
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.
Pre-cook noodles for 5 minutes.
Drain noodles.
Heat oven to 375\u00b0.
While noodles are cooking, mix 3 cheeses in a bowl (large). Fold in warm noodles.
Warm spaghetti sauce and add ground beef or turkey (if desired).
Cover bottom of pan with sauce.
Add half noodle mixture.
Then add sauce.
Add other half noodles and rest of sauce.
Sprinkle Parmesan cheese on top.
Cook 25 to 30 minutes, uncovered.
Preheat oven to 350\u00b0.
In a large pot of boiling water, cook noodles until tender; drain.
In a large bowl, mix all ingredients together.
Coat a 9 x 13-inch baking dish with nonstick vegetable spray.
Place noodle mixture in baking dish and cover tightly. Bake for 40 to 45 minutes or until slightly golden around the edges.
Serves 8 to 10.
Cook noodles and drain.
Beat eggs.
Mix noodles and eggs with all the other ingredients (except corn flakes and cinnamon) and put in a very large greased casserole.
Crush corn flakes and sprinkle on top.
Sprinkle cinnamon on top.
Bake for 45 minutes at 350\u00b0.
Use a 9 x 13-inch pan.
Bake at 350\u00b0 for 1/2 hour.
Brown chop meat and drain.
Add chopped up onion and green pepper.
Add tomato soup and simmer all together for 45 minutes, stirring once in a while.
Boil noodles.
When ready pour chop meat mixture on bottom of pan and add noodles on top.
Spread evenly.
Add thin slices of American cheese on top here and there.
Bake until hot or for 1/2 hour.
Enjoy!
Cook noodles.
Beat eggs.
Add oleo, sour cream, cream cheese and cottage cheese.
Beat after addition of each item.
Add sugar. Add a drop or 2 of vanilla and almond extract.
Grease baking dish lightly. Sprinkle mixture of cinnamon and sugar on top of noodle mix.
Bake at 350\u00b0 for 1 hour.
In
a microsafe 3 quart casserole, combine the butter, celery, carrot and onion.
Microwave at High for 3 minutes, stirring after 1 minute.
Place the chicken breast on top of the vegetables and cover.
Microwave at High for 6 to 7 minutes until the chicken is done.
ike.
Note: Using a Dutch process cocoa will yield a
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).
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.
pray 5 quart, oven proof dutch oven with non-stick spray
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.
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.
Cook beef and onion in 4 qt. dutch oven, stirring frequently until beef is brown.
Drain off fat.
Add next 5 ingredients and heat to boiling stirring constantly.
Reduce heat, cover and simmer for 10 minutes.
Add noodles, mushrooms and wine.
Cover and cook 10 minutes longer.
Stir in parsley.
Makes 8 servings.