br>Top pie with meringue (recipe to follow).
After meringue
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
Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling.
Reduce heat, cook for 20 minutes.
Then drain meat, reserving 3 cups stock.
Add salt and sage to stock, bring to boiling.
Combine cornmeal and 1 cup of cold water.
Gradually add stock, stirring constantly.
Cover and cook over low heat for 10 minutes. Stir occasionally.
Then add sausage, stir it all together and pour into loaf pan.
Refrigerate overnight.
Next morning slice and fry until set.
NOTE: Cooking time does not inclue refregerating ...
or 8 lbs of finished scrapple would include 3 oz salt
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.
ood Safety Database.).
Notes: Recipe can be made in smaller
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.
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.
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.
Heat the vegetable oil in a large nonstick skillet over medium-low heat. Cook the scrapple until crispy and browned on both sides, 5 to 7 minutes per side. Drain the scrapple slices on a paper towel-lined plate. Place a scrapple slice onto a piece of toasted bread, spread with mustard, and top with another slice of bread to assemble.
Preheat oven to 350 degrees F.
Heat oil in large skillet on medium-high heat. Add scrapple; cook 3 to 4 minutes or until browned, turning occasionally. Remove from skillet. Coarsely chop scrapple and place in large bowl.
Stir cream cheese and shredded cheese into the scrapple. Spread in 9-inch glass pie plate. Sprinkle with crab cake mix.
Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.
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.
3x9x2 inch baking pan (this recipe was tested with the Perfect