Pennsylvania Dutch Corn Noodles
8 ounces medium-wide egg noodles, preferably yolk-free
2 tablespoons butter or margarine
1 large onion, quartered and thinly sliced
1 (16 ounce) bag frozen succotash (mixed corn
and lima beans), thawed
1 1/2 pounds fresh, ripe tomatoes, diced, with 1/4 cup water
(or substitute one 28-ounce can diced tomatoes)
1/4 cup chopped fresh parsley
Salt and freshly ground pepper
Begin cooking the noodles.
Meanwhile, heat the butter in a large skillet. Add the onion and saute over medium heat until golden. Add the succotash and tomatoes; continue to cook until well heated through, about 5 to 7 minutes.
When the noodles are just tender, drain them and combine them with the succotash mixture in a large serving bowl. Add the parsley, then season to taste with salt and lots of pepper and toss well. Serve immediately.
Pennsylvania Dutch Chicken Corn Soup
1 (4 pound) chicken
4 quarts water
1 onion, finely chopped
1/2 cup celery
2 1/2 cups fresh or canned corn
2 hardboiled eggs, chopped
Salt and pepper
Simmer chicken in salted water slowly until it is cooked tender. Remove chicken and strain broth. Add corn to broth and bring to a boil. Cut pieces of chicken and celery into bite-size pieces, and add to broth along with onion. Cook for 5 to 10 minutes.
Five to 10 minutes before serving, add hardboiled egg and rivels made by mixing 1 cup flour, 1/4 cup milk and 1 egg with a fork until the dough is the size of peas. Simmer for 5 minutes.
Pennsylvania Dutch Brownies
Source: Good Housekeeping Christmas Joys - Hearst Books
4 tablespoons butter or margarine
1 (1 ounce) square unsweetened chocolate
1/4 cup light molasses
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 teaspoons granulated sugar
1 1/8 teaspoons ground cinnamon
Preheat oven to 375 degrees F. Grease 13 x 9-inch metal baking pan; set aside.
In a 4-quart saucepan, melt butter with chocolate over low heat. Remove saucepan from heat. With wire whisk or fork, stir in molasses, then eggs.
With spoon, stir in flour, ginger, cloves, baking soda, salt, 1 cup sugar and 1 teaspoon cinnamon just until blended. Spread batter evenly in pan. Bake 15 to 20 minutes, until a wooden pick inserted 2 inches from edge comes out clean.
Meanwhile, in cup, combine remaining 2 teaspoons sugar and 1/8 teaspoon cinnamon; set aside.
Remove pan from oven; immediately sprinkle brownies with cinnamon-sugar mixture. Cool brownies in pan on wire rack at least 2 hours. When cool, cut brownies lengthwise into 3 strips, then cut each strip crosswise into 5 pieces. Cut each piece diagonally in half.
Pennsylvania Dutch Cherry Pie
1 pastry circle from 15 ounce refrigerated pie crust
2 (21 ounce) cans cherry pie filling
1/4 to 1/2 teaspoon grated orange peel
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter or margarine
1/4 cup unblanched almonds
Preheat oven to 425 degrees F.
Fit pie crust into a 9-inch pie plate. Lightly dampen underside of crust and turn edge under pressing firmly to rim of pie plate.
In a large bowl, combine pie filling and orange peel. Spoon into pie crust. Set aside.
In a small bowl combine flour, sugar and cinnamon. Using pastry cutter or blender, cut in butter until it resembles coarse crumbs. Sprinkle mixture over cherry pie filling, covering completely and evenly. Bake 20 minutes until filling is hot and top is golden brown. Sprinkle with almonds.
Pennsylvania Dutch Amish Dessert
16 ounces cream cheese
2/3 cup granulated sugar
3 eggs
1 teaspoon almond flavoring
Topping
8 ounces sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Mix cream cheese, sugar, eggs and almond flavoring together with electric mixer. Put into a greased 9-inch glass pie pan. Bake for 35 minutes. Let set for 10 minutes then add Topping.
Mix Topping ingredients in with electric mixer. Put on top of filling and bake for 10 minutes. Cool and refrigerate. This may be served topped with strawberries or raspberries.
Pennsylvania Dutch Apple Salad
2 tablespoons flour
1 tablespoon granulated sugar
1 egg, beaten
1 cup milk
4 large apples, chopped
1/2 cup celery, chopped
1/2 cup walnuts, chopped
Cook flour, sugar, egg, and milk in a small saucepan over medium heat until thick, stirring constantly. Remove from heat and cool completely. Pour over apples, celery, and walnuts in a large serving bowl. Toss lightly to coat. Chill.
Serves 6 to 8.
Pennsylvania Dutch Chicken Pot Pie
1 (3 pound or more) chicken
3 quarts water
1 teaspoon salt
Boil chicken in water until tender and comes off the bone easily. Put chicken & broth in a large kettle (or Dutch Oven), add salt and more water, enough to make a full three quarts again.
1 cup all-purpose flour
1 egg
3 tablespoons broth
2 large raw potatoes, diced
1/4 cup grated onion
Mix egg and broth. Add flour and mix until stiff enough to roll out. Put on floured board and roll thin. Let set for 20 minutes to dry.
Cut into 1 1/2-inch squares. Add to broth and chicken which is boiling hot. Cook 10 minutes.
Add potatoes and the onion. Cook over slow heat until all are tender.
Serve hot with biscuits and a tossed salad.
Pepper Hash
This is an old Pennsylvania Dutch recipe.
1 head cabbage, shredded
2 green bell peppers, coarsely ground
1/3 cup vinegar
1/3 cup honey or granulated sugar
Salt and pepper to your taste
Shred and chop the vegetables, add the vinegar, honey, salt and pepper. Serve.