Famous Pennsylvania Dutch Sticky Cinnamon Buns

1 package dry yeast
1/4 cup warm water
1 cup milk, scalded
3 tablespoons granulated sugar
1/2 teaspoon salt
3 1/4 cups sifted flour, divided
3 tablespoons soft butter
1/2 cup chopped raisins
2 tablespoons currants
2 tablespoons finely chopped citron
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons brown sugar

Soften yeast in warm water and let stand for 5 to 10
minutes.

Add milk to sugar and salt.
Mix and cool to lukewarm.

Add 1 cup flour and mix until smooth.
Stir in yeast.
Add
remaining flour mixing well.
Knead dough on floured board until
smooth.
Put in greased bowl, grease top, cover with towel and let
rise in warm room until double.

Punch down dough, and roll into a rectangle about 1/4 inch
thick.
Brush with the softened butter and spread with mixture of
raisins, currants, citron, the 1/4 cup brown sugar and cinnamon.
Roll up like a jellyroll and cut into 1/4-inch thick slices.
Lay
the slices in a buttered 13 x 9 x 2-inch pan.
Cover and let rise
until doubled.

Sprinkle top with the 3 tablespoons brown sugar.
Bake at 375
degrees F for 20 to 25 minutes.

Pennsylvania Dutch Chili

1 pound homemade noodles or 1 (12 to 16 ounce)
bag wide egg noodles
1 can baked beans
1 cup spaghetti sauce or less (or 1 small jar)
1 pound hamburger
1 onion, chopped

Brown hamburger and onion.
Cook and drain egg noodles.
Combine
everything.
You may need additional sauce if you have leftovers and
warm them up later.
Chili should be thick, not soupy.
Serve with
crusty bread.

Pennsylvania Dutch Meat Loaf

1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 medium onion, chopped
1 medium green bell pepper, chopped
1 (8 ounce) can Hunt’s tomato sauce, divided
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup water
2 tablespoons brown sugar, packed
2 tablespoons prepared mustard
1 tablespoon vinegar

In a medium bowl, lightly mix beef, bread crumbs, onion, green
pepper, 1/2 can tomato sauce, egg, salt and pepper.
Shape into a
loaf in a shallow baking pan.

Combine remaining tomato sauce with remaining ingredients.
Pour
over loaf.
Bake at 350 degrees F for 1 1/4 hours.
Baste the loaf
several times during baking.

Yield: 6 servings.

Pennsylvania Dutch Brown Butter Noodles

Cook wide egg noodles according to package directions, in the
amount needed.
As the noodles are cooking, melt butter (1
tablespoon per person/serving) in a small skillet and allow the
butter to brown lightly (do not burn!).
Drain noodles well, place
in serving bowl and toss with the hot browned butter.
If desired,
add a small amount of salt and pepper.

This is a delicious side dish to a pot roast, fried chicken,
baked ham, or pork chop dinner.
In true Pennsylvania Dutch style,
serve with a side of fresh cottage cheese topped with apple
butter!

Pennsylvania Dutch Sour Cream Cabbage

Yields 8 to 12 servings.

1 medium head cabbage, shredded
1/2 cup vegetable oil (for frying)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups granulated sugar
2 tablespoons all-purpose flour
1 pint (2 cups) sour cream
2 cups distilled white vinegar

Heat oil in a large skillet over medium heat.
Add cabbage, salt
and pepper and cook until tender, 15 to 20 minutes.

Mix sugar and flour together in a medium bowl, then add sour
cream and mix well; finally stir in vinegar and mix well.
Add
mixture to cabbage and simmer all together until desired
consistency is reached.

Pennsylvania Dutch Potato Salad

10 large potatoes, cooked and peeled
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup vinegar
3 eggs
2 tablespoons mustard

Be sure potatoes are cold before adding dressing.
Heat sugar,
water, vinegar, eggs and mustard in a saucepan.

Mix about 3 tablespoons cornstarch in a little water.
Add some
of the hot sauce to the cornstarch, then gradually add to the
saucepan, stirring constantly.
Pour over cold potatoes and mix
gently.
Refrigerate until serving time.