Pennsylvania Dutch Stewed Crackers

Posted by philocrates 6/19/01 6:03:27
am

Source: PA Dutch List Archive at Roots Web [email list]

2 tablespoons butter
2 eggs
Salt and pepper
Jelly (optional)
Crackers [as many as you want or don't.
Make to your
consistency try about 10 to 15 to start - that
is what I use.]

Prepare Stewed Crackers.
Turn into a skillet that has the butter
melted in it.
Beat the eggs just slightly with a fork, then pour
over the crackers.
Season lightly and turn.
When eggs are cooked,
serve with jelly on top of crackers.

Pennsylvania Dutch Cabbage Rolls

12 large green cabbage leaves
1 1/2 pounds ground beef
1 cup cooked rice
1 small onion, chopped
1 teaspoon salt
1 egg
2 tablespoons vegetable oil
2 (8 ounce) cans tomato sauce
1/2 cup water
1 tablespoon brown sugar
1 tablespoon lemon juice or vinegar

Pour boiling water over cabbage leaves and soak until limp,
about 4 minutes.

Combine beef, rice, onion, salt, and egg and mix well.
Divide
mixture into 12 equal portions and place one portion on each leaf.
Roll up, tuck ends in and fasten with wooden picks.

Heat oil in heavy skillet or Dutch oven and brown the cabbage
rolls for 10 minutes.

Combine tomato sauce, water, brown sugar and lemon juice and add
to skillet.
Simmer cabbage rolls for 1 hour, covered.
Serve
hot.

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.

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.

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 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.