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
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.
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.
Slice roll in half.
Butter top and bottom of sliced roll.
Stack mixed greens, Dutch cheese, sliced egg, tomatos, cucumbers, sprouts and sprinkle with fresh parsley.
Serve with black European coffee.
Waffles:
Dissolve the yeast and sugar in the warm water in a large mixing bowl; let stand for 5 minutes.
Add the flour and next 5 ingredients; beat at medium speed of an electric mixer until blended. Cover and chill 8 hours.
Bake in a preheated, oiled waffle iron. Serve with warm Dutch Honey.
Dutch Honey:
Combine all ingredients in a large saucepan; bring just to a boil over medium heat, stirring frequently. Yields 2 1/2 cups.
n 6 quart or larger dutch oven with enough water to
lather with mustard, as the Dutch do!
Heat oven to 400 degrees F.
Mix first six ingredients together.
Add flour slowly to the rest of the mixture until it reaches the right consistency to roll out. (you may not have to use all the flour).
The dough should be quite soft and you may want to knead the flour in by hand.
Roll dough out on floured surface to a thickness of about 1/4 to 1/2 inch and cut into decorative shapes with small cookie cutters, a sharp knife, or the rim of a glass. I have also made \"no cut rolled cookies\" by rolling into balls and flattening with ...
In a mixing bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth.
Shape into 1-inch balls; place in a container with waxed paper separating each layer.
Cover and refrigerate overnight.
FOR THE FILLING, combine walnuts and 3 3/4 cups sugar (the mixture will be dry).
In a small mixing bowl, beat egg whites until soft peaks form; fold into nut mixture.
Add extracts and a few drops of water if necessary until filling reaches a spreading consistency.
Place remaining sugar in a bowl; roll cream cheese balls ...
In 5 qt crockpot, combine soup, potatoes, squash, carrots, corn, celery, dill, salt, and pepper. Top with thighs, bone side up.
Cover and cook on low 6-7 hours.
Remove thighs to cool. Skim fat from crockpot.
In small bowl, combine flour and water. Add sour cream. Stir into veggies. Cover and cook on high for 30 minutes.
Shred chicken and add to stew. Add peas. Serve on noodles.
Preheat oven to 425 degrees and set butter out so it will be at room temperature.
Line 9\" pie pan with unbaked crust.
Core and slice apples.
Sprinkle the apples with the lemon juice.
Mix in the sugar & cinnamon.
Fill pie shell with apple mixture.
In a small bowl, mix the topping's flour, sugar and cinnamon.
Rub the topping ingredients and butter together with your fingers until the mixture is crumbly.
Sprinkle topping over pie.
Bake 10 minutes at 425 degrees then reduce oven temperature to 350 degrees and bake ...
Will need 3 or 4 cookie sheets covered with parchment or foil; position oven racks in the upper and lower thirds of the oven; preheat oven to 375\u00b0.
In a bowl, combine the flour, baking powder, baking soda, and salt; mix well.
In the bowl of a stand electric mixer fitted with paddle attachment, beat the butter and sugar together until combined, then beat in the vanilla.
Add the eggs one at a time, beating smooth after each addition.
Decrease speed and beat in a third of the flour mixture, then half of the buttermilk, and ...