br>Top pie with meringue (recipe to follow).
After meringue
Combine corn, sugar, salt, pepper and egg in baking dish. Add enough milk to cover mixture. Stir in completely. Dot top with butter. Bake in a 375\u00b0 oven for 30 to 40 minutes. Recipe can easily be doubled.
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
ood Safety Database.).
Notes: Recipe can be made in smaller
Combine the flour, sugar and baking soda. Cut in the shortening with a pastry blender.
Mix in the sour cream.
Roll out the dough about 1/8-inch thick on a floured surface and cut into 2-inch rounds or squares. Transfer to a cookie sheet. Bake at 400\u00b0 for about 8 minutes. Sprinkle with sugar.
Makes about 2 dozen cookies.
In a large saucepan, saute the onion and celery in butter until tender.
Remove from the heat.
Add bread, potatoes and parsley; mix well.
Spoon into a greased 1-quart casserole.
Bake, uncovered, at 350\u00b0 for 45 minutes or until top is lightly browned. Yields 6 servings.
Wash, then simmer lentils.
Along with the lentils, simmer vegetables and meat for about a half hour.
(This is an old Pennsylvania Dutch recipe.)
Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender.
Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling.
RECIPE TIPS:
Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve vanilla yogurt with fresh blueberries.
Soak heart in cold water one hour.
Wash thoroughly and remove large arteries and veins.
Combine remaining ingredients and fill heart.
Tie securely with cooking twine.
Cover with boiling water and simmer for three hours or until meat is tender.
Remove heart from water 1/2 hour before serving and sprinkle with additional cracker crumbs, salt and pepper.
Bake at 350\u00b0F until golden brown.
Carve crosswise in 1/2 inch slices.
Cook meat, covered in boiling salted water at simmering until meat falls from bones.
Remove meat from broth.
Cut or grind into small pieces.
Strain broth into top of a double boiler.
Add cornmeal and cook over direct heat for 5 minutes, stirring constantly to prevent lumping.
(Mixture needs to be very thick.) Add meat and chopped onion; season to taste.
Cook over boiling water for 1 hour.
Pack into loaf pans and store in the refrigerator.
akes ALOT of cookies.
Recipe can be cut in half
rain on paper towels.
(Recipe can easily be doubled).
Fry bacon to crisp, crumble.
Leave 2 tbls drippings& brown onion lightly.
Stir in cornstarch, salt& dry mustard.
Drain beans, reserving 1/2 cup liquid.
Stir liquid into skillet& cook, stirring until it starts to boil.
Blend in brown sugar& vinegar.
Add bean and heat through.
Garnish with crumbled bacon& sliced egg.
(I always double this recipe for family gatherings, if not, it will never be enough).
Combine hamburger, rice, onion, egg, salt and pepper; mix well. Shape into medium-size meatballs. In large pot, place cabbage, water, tomato sauce, salt and pepper. Bring to a boil and reduce to simmer. Drop in meatballs; cover and simmer till cabbage is tender and meat is done. Recipe can be doubled or tripled.
Rip bread into bite sized pieces.
Pour potatoes over.
Mix in onion.
Mix eggs, flour, salt, water and parsley.
Pour over bread/potato mixture.
Put dabs of butter in bottom of casserole. Add a little broth from whatever meat you're making.
Pour potato mixture into pan.
Bake at 325\u00b0 for 1 1/2 hours, stirring occasionally during baking.
In a large bowl, blend juice, soy sauce, oil, sugar and ginger;
add
pork.
Cover and marinate in refrigerator, stirring occasionally, for 1 hour (if possible).
In skillet, add pork and marinade; simmer, covered, stirring occasionally, for 30 minutes.
Grate potatoes, place them in a cloth and squeeze out as much moisture as possible.
Work fast or the potatoes will darken.
Soak bread in cold water, then with the hands squeeze out as much water as possible.
Mix together the bread, salt, pepper, grated onions and parsley.
Add the grated potatoes and beaten eggs and mix well. Form into balls, roll gently in flour and drop into boiling water. Cover pan tightly and cook for 15 minutes.
Drain and serve.
Good with sauerkraut and stewed chicken or pot roast.
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).