Joan Knechel’s Spaghetti Sauce

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Ingredients:

1 cup onions, chopped

1 cloves garlic, mashed

3 tbsp olive oil

1/2 cup dry red wine

4 cups canned, chopped tomatoes

4 oz tomato paste

1tsp beef soup base

1 tsp basil

1 bay leaves

1/2 tsp salt

1/4 tsp allspice

1/4 tsp marjoram

1/4 tsp thyme

1/8 tsp oregano

1/2 tsp cocoa

(ingredients equivalent to Spatini seasoning mix)

1 tsp beef soup base

1 1/2 tsp powdered sugar

1 tsp corn starch

1/4 tsp oregano

1/4 tsp thyme

1/4 tsp onion powder

1/8 tsp garlic powder

pepper

Directions:

Sauté the onion and garlic in the olive oil until they are soft. Turn heat to high and pour in the wine. Reduce by 1/2.

Add the tomatoes and remaining ingredients and simmer one hour or until thick.

Potato Soup

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(from the recipes of Joan Knechel of Quakertown, Pa.)

Ingredients:

(garnish)

3 slices of bacon, cut in 1/2-inch dice and fried until crispy

4 hardboiled eggs, chopped coarsely

(soup)

3 large potatoes, cut in 3/4-inch dice

1 cup coarsely chopped onion

1/2 cup celery, chopped coarsely

1 tbsp parsley flakes

1 tsp salt

Pepper to taste

1 can cream of mushroom soup

1 can evaporated milk

Directions:

Fry the bacon and hard boil the eggs and set aside.

Cook the potatoes, onion, celery and seasoning in water to cover for 20 minutes.

Stir in the mushroom soup and milk and heat.

Serve the soup in bowls and garnish with the bacon and hard-boiled eggs.

Ham Pot Pie (Pa Dutch Style)

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Ingredients:

(for ham and the stock)

One meaty ham bone (the end of a spiral-cut ham is great) or a smoked ham hock

6 cups of water

1 stalk of celery, chopped in pieces

1 large carrot, chopped in pieces

1 large onion, cut in eights

(for the noodles)

1 beaten egg

1/2 tsp salt

1/2 cup of flour

(for the final dish)

1 cup coarsely chopped celery

1 cup coarsely chopped carrot

1 cup coarsely chopped onion

1-2 medium potatoes, peeled and cut into 1-inch cubes

Directions:

(noodles)

Combine the egg, salt and flour to make a pliable dough. A food processor is excellent for this. Flour a work surface well and roll the dough out to about 1/8 to 1/16 of an inch thick. You will need to dust the dough, top and bottom, as well as your rolling pin as you do this. It might take some experimenting. If the dough is too wet and is sticking, put it back in the food processor with some additional flour, or just knead some flour in by hand. If it’s too dry, put it back in the food processor with a teaspoon or so of water and run the machine to remix it.

Work to roll the dough thin since the noodles will absorb the chicken stock and swell up considerably when they cook. The leftovers will really absorb the stock overnight.

Using a sharp knife cut the dough into one-inch squares. You can allow them to dry (well-floured so they don't stick to the surface they're on) while the ham simmers.

In areas of Pennsylvania where pot pie is part of the food culture, you can buy pot-pie noodles in grocery stores. They are quite good. If you use them, check the cooking time before you plan your meal. They take a considerable time to cook.

(ham and the stock)

Simmer the ham bone in the six cups of water with the celery, carrot and onion for at least two hours. You can use a crock pot for this. The meat will be falling off the bone. Drain the stock into a soup pot. Add an additional cup of water to make up for what has boiled away. Discard the onion, celery and carrot. Pick the meat from the bones, chop coarsely and set aside.

(final dish)

Bring the stock to a boil, add the chopped celery, carrot, onion and potatoes. Cook on medium heat for five minutes. Add the noodles a few at a time. Simmer 10 minutes then check if the noodles and potatoes are cooked enough. 

Add the ham, check to see if it needs salt, heat through and serve.

Gravlax

Gravlax

Ingredients:

2 tbsp pickling salt

1 tbsp brown sugar

1/4 tsp coarsely ground pepper

1/2 tsp juniper berries, crushed OR sprigs of fresh dill 

1 pound piece of salmon. Ask the fish counter folks to cut a piece as uniform in thickness as possible, generally from the thick end.

Splash of vodka

Directions:

Mix the salt, sugar and pepper, juniper (if using) and set aside.

Place a large piece of plastic wrap on the counter, sprinkle on half the salt-seasoning mix, lay the salmon fillet, skin side down, on that, splash the top of the salmon with vodka, cover it with the remainder of the salt mix then lay on the dill sprigs (if using).

Wrap up the fillet with the plastic wrap, put it in a baking dish and weigh it down with the brick. Refrigerate it for four days, turning the fish every day.

The effect of the curing is to draw the water from the salmon, make it firmer and flavor it with the salt and seasonings.

To serve:

Remove the salmon from the plastic wrap, lay it skin side down on a cutting board and cut slices, on the diagonal, as thin as you can get them.

Eat it on sourdough rye bread (the kind with caraway seeds) with sour cream, capers and chopped hard-boiled egg.

Goes well with vodka or sparkling wine.cial media? Share their great stories to help turn potential customers into loyal ones.

Potato Cakes

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Ingredients:

2-3 cups of leftover mashed potatoes

1 egg, beaten

1/2 cup finely chopped onion

1-2 tbsp flour

Cooking oil

Sour cream

Directions:

Mix all the ingredients.

Wet your hands and form into six flat, oblong cakes about one-half inch thick. After you form them, lay them out on a surface that has been heavily covered with bread crumbs. Sprinkle more bread crumbs on top and press it into the potato.

Heat about a quarter inch of cooking oil (I like peanut oil) in a large frying pan over medium heat and carefully -- using a spatula -- lift the potato cakes and place them in the oil. They fall apart easily, especially before they have been fried, so, handle them carefully.

After they have browned 2-3 minutes, CAREFULLY, turn them over and brown the second side. I scoop them up with a spatula and hold them against it with a butter knife while I turn them over, being careful not to splash the cooking oil in the pan. Brown on the second side for 2-3 minutes.

Serve with sour cream.

Polish Lasagna

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Ingredients:

6 cups potatoes, peeled and sliced

2 cups grated sharp cheddar cheese

1/2 cup milk

1 quart (two pounds) sauerkraut

3 cups coarsely chopped onion

5 tbsp butter

1 package lasagna noodles

Directions:

Cook the potatoes, mash them, put them in a mixer bowl and mix in the milk and cheese.

Put the sauerkraut in a sauce pan with water to cover and bring to a boil.

Sauté the onion in the butter until it is slightly browned.

Cook the lasagna noodles according to package directions.

Grease a 9 x 13-inch baking dish and cover the bottom with one third of the lasagna noodles. Cover them with the mashed potato-cheese mix.

Cover with a layer (one third) of noodles. Cover that with the drained sauerkraut.

Cover the sauerkraut with the remaining one third of the noodles.

Cover that layer with the browned onions and butter.

Cover the pan with aluminum foil and bake in a 375-degree oven for 25 minutes. 

Krupnikas

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 Ingredients:

Peel of two oranges, only the orange part (the white pith is bitter)

1 cubic inch piece of fresh ginger

20 pepper corns

10 allspice berries

Pinch of saffron

1/2 tsp cardamom

10 whole cloves

1/2 tsp caraway seed

1-inch piece of cinnamon stick

2 cups a good craft vodka

8 oz (by weight) honey 

Directions:

Put the orange peel and spices in a quart jar and add the vodka. Seal the jar and allow the mixture to infuse for two days.

Put the honey in a large measuring cup or mixing bowl and warm slightly in the microwave. Pour the infused vodka into the honey and discard the solids.

Put in a bottle with a tight lid.

Bigos

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Ingredients:

4-5 dried shiitake mushrooms

2 cups water

2 slices bacon, cut in 1/2-inch pieces

1 pound meat (venison, pork, beef), cut in bite-size pieces

1 pound smoked sausage (kielbasa, or something similar) sliced

1 cup onion, coarsely chopped

1 tbsp flour of potato starch.

1 quart sauerkraut

2 cups tomatoes

1 large carrot, thinly sliced

1 cup fresh mushrooms

1 tbsp soy sauce

Directions:

Put the dried mushrooms in a sauce pan with two cups of water and simmer for 30 minutes.

Remove the mushrooms, slice them thinly and set aside.

In a Dutch oven or large stock pot, render the bacon. Add the meat and onion and sauté until the onion turns translucent: five minutes.

Add the flour or potato starch to make a roux.

Add the mushroom stock, sliced mushrooms and remaining ingredients and simmer 45-minutes.

It can be eaten with sour cream.

Jumbles from the 1876 National Cookery Book

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Oven: 350 degrees

Ingredients:

1 cup sugar

1/4 pound butter, softened to room temperature

4 eggs, beaten

3 1/4 cups flour

2 tsp lemon extract

1 cup powdered sugar

Directions:

Cream the sugar and butter with a mixer. Add the eggs and lemon extract and beat vigorously for a minute.

Add the flour, 1/2 cup at a time, running the mixer after each addition.

Sprinkle the powdered sugar on a counter and roll out the dough 1/2 inch-thick in a rectangle 16-inches long.

Cut the dough into 1/2-inch slices (16-inches long), then cut the slices into four-inch long pieces.

Join the ends to form them into circles and place on a well-greased baking sheet.

Bake at 350 for 12-15 minutes.

This recipe is half the 1876 original. It makes about five dozen cookies.


The National Cookery Book is available in .pdf format from the Library of Congress: https://www.loc.gov/resource/rbc0001.2016bit24215c2/?sp=1

Pennsylvania Dutch Potato Filling

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  Preheat oven to: 350 degrees

Ingredients:

(For mashed potatoes)

4 tbsp butter

1/2 cup onion, cut in 1/4-inch dice

4 cups of potatoes, peeled and sliced 1/4 inch thick

1/4 cup half and half or canned milk

1/2 cup celery, diced finely

(For casserole)

6 cups bread cut in one-inch cubes (dried overnight)

Milk to wet the bread crumbs

1/2 cup chicken stock

1 egg, beaten

1 tsp salt

1 tsp pepper

1/4 cup parsley flakes

1 1/2 tbsp poultry seasoning (or equal parts sage and savory)

Directions:

Sauté onion and celery in butter until soft.

Cook potatoes until they are soft, about 25 minutes, then whip them with half and half and butter. Mix in the celery and onion.

Wet the bread cubes with a little milk, then wring them out and combine with the potato mixture, stock, egg and seasonings. It should be the constancy of thick pudding

Turn into a 9 x 13 baking dish, dot with butter and bake at 350 for 1 1/2 hours or until slightly brown and crusty on top.

You also can make this in a crock pot and leave it on warm to keep until ready to serve.

Grandma Wysockys Polish Goulash

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Ingredients:

2-3 tbsp bacon drippings or lard

1 pound pork cut in 1/2 inch dice

1 cup onions, chopped coarsely

1 cup celery, chopped coarsely

1 quart tomatoes

10 allspice berries

2 cups cabbage, chopped coarsely

1/2 tsp salt

Directions:

In a Dutch oven or large soup pot, slightly brown the pork in the bacon drippings. Add the onions and celery and sauté until the vegetables are soft (3-4 minutes.)

Add the tomatoes and allspice and simmer for 30 minutes.

Add the cabbage and simmer for one hour.

Serve over rice.

American Goulash

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Ingredients:

2 pounds ground beef

1 cup celery, chopped coarsely

1 cup onion, chopped coarsely

3 cups tomato puree

½ tsp salt

¼ tsp pepper

1 cu water

4 allspice berries

1 cup macaroni

2 cups water

Directions:

Sauté beef, celery and onion until beef is cooked. Add remaining ingredients and simmer two hours.

Add macaroni and two cups water and simmer 20 minutes or until macaroni is cooked.

Serve with Saltine crackers.

Transylvanian Layered Casserole

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Oven temperature 250

Ingredients:

2 quarts sauerkraut

1 1/2 cup water

3/4 cup rice

1/8 cup lard

2 onions

2 cloves garlic, minced

1 1/4 pound ground pork

salt

pepper

1 tbsp paprika

1/4 pound lean bacon, cut in 1/4-inch pieces

¼ pound smoked sausage sliced thinly

1 cup sour cream

Directions: 

Place the sauerkraut in a large saucepan, add water to cover and simmer 20 minutes.

Bring the 1 1/2 cups of water to a boil and add salt and rice. Simmer 10 minutes. Drain.

Heat the lard in a skillet and cook the onions in it. Add the garlic, pork, salt, pepper and paprika. Cook, stirring 10 minutes.

In a skillet, cook the bacon. Add the sausage, cook three minutes. 

Mix the bacon-sausage mixture with the onions, garlic and paprika mixture.

To assemble the casserole:

Line the bottom of a large greased casserole with one fourth of the sauerkraut. Add layers of 1/3 of the meat mixture, 1/3 of the sour cream and 1/3 of the rice. Repeat the layering, ending with sauerkraut on top.

Bake covered in the 250-degree oven for one hour. Remove the cover and bake another 30 minutes.

Eingelegter süß und sour Paprika

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  (Pickled sweet and sour peppers from Glissandra Neitzel of  Rittersgrün, Sachsen, Germany )

Ingredients:

7 cups peppers

10-12 cloves of garlic, crushed

Half cup brown sugar

1/4 cup vinegar

Salt and pepper

Directions:

Mix together and roast in 350-degree oven for 20-30 minutes.

Allow to cool then bottle

It should have a sweet, sour and salty taste. It you prefer, add cayenne pepper or more garlic.

This recipe also works with green tomatoes.

Greek Chili

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 (from the recipes of Joan Knechel of Quakertown, Pa.)

Ingredients:

4 cups water

2 pounds lean ground beef

2 cups chopped onion

2 15-oz cans tomato sauce

4 cloves garlic

3 tbsp chili powder

2 tsp cinnamon

1 1/2 tsp salt

1 to 1 1/2 tbsp allspice

1 tsp cumin

1/2 tsp red pepper

2 bay leaves

2 tbsp white vinegar

2 tbsp Worcestershire sauce

Directions: 

Bring the water to a boil, add the ground beef and simmer 30 minutes. Remove fat and discard.

Add remaining ingredients and simmer two hours.

Discard bay leaves

This can be eaten immediately, but benefits from sitting overnight.

To serve:

Put the chili on the table with dishes of spaghetti, grated cheddar cheese, diced sweet onion and pinto beans. Guests may assemble whichever of the ingredients they choose. Traditionally, “five-way” was spaghetti topped with the chili, beans, onions and cheese.

I usually serve it with jalapeno peppers that have been cut in half-inch slices and simmered in water for about 10 minutes to soften them and remove some of their heat.

Chicken pot pie

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Ingredients:

(for the chicken and stock)

1 whole chicken (about six pounds)

8 cups of water

1 stalk of celery, chopped in pieces

1 large carrot, chopped in pieces

1 large onion, cut in eights

(for the noodles)

1 beaten egg

1/2 tsp salt

1 cup of flour

salt

(for the final dish)

1 cup coarsely chopped celery

1 cup coarsely chopped carrot

1 cup coarsely chopped onion

2 medium potatoes, peeled and cut into 1-1/2 inch cubes

salt

Directions:

(for the chicken and stock)

Simmer the chicken in the eight cups of water with the celery, carrot and onion for two hours. The meat will be falling off the bone. Drain the stock into a soup pot. Discard the onion, celery and carrot. Pick the meat from the bones, chop coarsely and set aside.

(for the noodles)

Combine the egg, salt and flour to make a pliable dough. A food processor is excellent for this. Flour a work surface well and roll the dough out to about 1/8 to 1/16 of an inch thick. You will need to dust the dough, top and bottom, as well as your rolling pin as you do this. It might take some experimenting. If the dough is too wet and is sticking, put it back in the food processor with some additional flour, or just knead some flour in by hand. If it’s too dry, put it back in the food processor with a teaspoon or so of water and run the machine to remix it.

Work to roll the dough thin since the noodles will absorb the chicken stock and swell up considerably when they cook. The leftovers will really absorb the stock overnight.

Using a sharp knife cut the dough into one-and-one-half-inch squares. You can allow them to dry (well-floured so they don't stick to the surface they're on) while the chicken simmers.

In areas of Pennsylvania where chicken pot pie is part of the food culture, you can buy pot-pie noodles in grocery stores. They are quite good. If you use them, check the cooking time before you plan your meal. They take a considerable time to cook.

Bring the chicken stock to a boil, add the chopped celery, carrot, onion and potatoes. Cook on medium heat for five minutes. Add the noodles a few at a time so they don’t stick together. Simmer 10 minutes then check if the noodles and potatoes are cooked enough. 

Add the chicken meat, check to see if it needs salt, heat through and serve.

Mince meat

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Ingredients:

6 pounds beef neck meat or chuck roast

2 pounds raisins

1 pound currents

1 pound brown sugar

2 tsp cinnamon

1 tsp cloves

6 pounds finely chopped apples

24 oz whiskey

Directions:

Cook the meat in a large kettle until a fork goes through it easily. Cool and cut off any fat or gristle. Chop the meat fine in a food processor. Strain the cooking liquid.

Put the meat in a large kettle with other ingredients (except the whiskey) and enough of the cooking liquid to make the mixture moist but not mushy.

Cook 10-15 minutes. 

Put 1/3 cup whiskey in each of eight one-quart canning jars, fill with mincemeat, seal and can in a water-bath canner for 25 minutes.

Canned mincemeat improves with aging. Two or three months is the time usually given.

To make a pie:

Pour one quart of mincemeat into a double-crusted pie shell, cover with the top, poke a fork into the top several times to make vents and bake at 375 degrees for 60 minutes.

Welsh cookies

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 Ingredients:

5 cups flour

2 cups sugar

1 tsp salt

1 tsp baking powder

1 tsp baking soda

2 tsp nutmeg

1 cup butter

3/4 cup milk

2 eggs, beaten

1 cup currents

Directions:

Mix the flour, sugar, salt, baking powder, baking soda and nutmeg and combine them well. Cut in the butter.

Beat the eggs and add the milk and currents.

Combine the egg mixture and dry ingredients and kneed to form a consistent dough.. Roll out 1/4-inch thick and cut into three-inch circles (I used a glass.)

Fry them like pancakes, a few at a time. It is important that you keep an eye on them because they burn easily.

California Café Poulet Grillé

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 Oven temperature: 350 degrees

Ingredients:

2 cubic inch piece of fresh ginger grated

2 tbsp paprika

1 large clove garlic, minced

1 pint plain yogurt

Chicken pieces. I used one large breast cut in quarters, two thighs and two drumsticks with skin removed.

Directions:

Mix the marinade ingredients and stir in the chicken pieces. Refrigerate the chicken and marinade at least an hour. It can sit longer if you want to make it in advance.

Preheat the oven to 350. Take one or two baking sheets, coat them well with olive oil or cooking spray. Using tongs, lift the chicken pieces onto the baking sheets keeping as much of the yogurt marinade on them as possible.

Roast breast pieces 35 minutes and thighs and drumsticks 45 minutes.

Spanish rice with Spam

Spanish rice with Spam

  

Ingredients:

1 strip bacon, cut in 1/4-inch pieces

2 tbsp olive oil

1 can Spam cut in 1/2-inch cubes

1 green pepper chopped finely

1 cup onion, chopped finely

1 clove garlic, chopped finely

4 cups tomatoes, canned or fresh (seeded, peeled)

1 tsp paprika

1/2 tsp cayenne pepper

1/2 tsp salt

2 cups chicken stock.

Directions: 

In a Dutch oven or heavy soup pan, sauté bacon pieces in one tbsp olive oil until slightly browned, about 3 minutes. Add Spam dice and fry until slightly brown, 3-4 minutes. Remove meat from pan and set aside.

Add one tbsp olive oil to the drippings in the pan and sauté the onion, pepper and garlic until soft, about five minutes.

Add the tomatoes and simmer about five minutes.

Add paprika, cayenne, rice, meat and chicken stock. Leave on low simmer 20 minutes until rice is done.

Hamburger gravy over mashed potatoes

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This was a very popular dinner dish in the 1950s and 60s. It was cheap and easy and kids ate it. but Linda and I both remember it well. I also remember the smell of it cooking in my grandmother’s kitchen.

Ingredients:

(mashed potatoes)

1 1/2 pounds potatoes, peeled and sliced in 1/4 inch slices

2 tbsp butter

1/4 cup milk

1/2 tsp salt

1/4 tsp pepper

(gravy)

2 tbsp butter

1 cup coarsely chopped onions

1 pound ground beef (I used Angus)

2 cups beef stock

3 tbsp flour

1/2 tsp salt

1/4 tsp pepper

Directions:

(start potatoes)

Put potatoes in water to cover in a sauce pan, bring to boil and cook at a slow boil for 15 minutes.

(hamburger gravy)

Melt butter in a frying pan and sauté onions until they are soft, about 4 minutes. Add the hamburger and sauté until it is just brown, 4-5 minutes.

Stir in the salt, pepper and flour and mix well. Add the beef stock, bring to a boil and cook, stirring, until it thickens slightly, 3-4 minutes.

Cover and allow to sit on low heat.

(finish mashed potatoes)

Drain the potatoes and mash with a hand masher. Place in mixer bowl with the butter, milk, salt and pepper and mix well.

To serve, place mashed potatoes in a flattened pile on a plate and top with hamburger gravy.

(serves four)

Chichi

chichi

  (one serving)

Ingredients:

1 package Ramen instant noodles (crushed if you prefer)

1 cup cheese curls, crushed

1/2 cup (more if you prefer) sausage cut in 1/4-inch dice

3 cups water

1/2 tsp salt

1/4 tsp sugar


Directions:

Bring the water to a boil in a frying pan. Add the flavor pack from the instant ramen, the salt, sugar and sausage. Cover and simmer 5 minutes until the sausage is cooked.

Add the instant noodles and the crushed cheese curls, cover and simmer for two minutes. 

Porchetta

JJ's Southern Smoke porketta

  (Recipe from Helen Kelchner of Berwick, Pa., Nov. 9, 2005)

Ingredients: 

8 pound pork roast (I use pork loin)

2 heaping teaspoons parsley (I use fresh)

1 heaping teaspoon of:

Oregano

Dried, minced onion (I use 1/2 cup finely chopped onion)

Garlic powder (I use 2-3 large cloves of fresh garlic)

Rosemary

Basil

1 level teaspoon fennel seeds

Salt and pepper

Directions:

Cook all the above in a crock pot until the meat falls apart. It will probably take (at least) four hours. During the cooking, move the meat around so that all sides get exposed to the heat. You can do this a few days ahead and put the whole business in the frig, then just plug it in several hours before you want to serve it. By making it ahead of time, the flavor draws through it.

(NOTE: you also can take a pork loin, set it on a large piece of aluminum foil, sprinkle the seasonings on it, wrap it up and roast it on a baking sheet for an hour. I think this is the way the neighbors did it.)

Rivel Soup

Pennsylvania Dutch rivel soup

Ingredients:

2 quart beef or chicken stock

1 egg

3/4 cup flour

1/2 tsp salt

2 tbsp milk

Directions:

Mix the egg, flour, salt and milk together. It should form a stiff dough.

Bring the stock to a boil.

Using a spoon, scoop up a bit of dough about the size of a cherry. Using a second spoon, scoop the dough off the first spoon and drop it into the boiling stock. The operation is a little easier if you spray the spoons with kitchen spray to prevent the dough from sticking.

When half of the rivels have been dropped in the stock (they only take about a minute to cook), skim them off and put them aside.

Continue dropping the rivels into the stock until all the dough has been used up. Put the first batch of rivels back in the soup and reheat it.

Serve by putting a proportionate amount of soup stock and rivels in a soup dish (about one-fourth of the pot since this serves four.)

Oatmeal Cookies

Recipe for oatmeal cookies

  

Preheat oven to: 375 degrees

Ingredients:

1/2 cups butter

3/4 cups shortening

3/4 cup brown sugar

1/2 cups granulated sugar

1 egg

1 tsp vanilla

1 1/2 cups flour.

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

3 cups quick oats

1 cup raisins

Directions:

Put butter, shortening, brown sugar and white sugar in mixer bowl and mix until well fluffy.

Beat in egg and vanilla.

Add flour, salt, baking soda, cinnamon and nutmeg. Run mixer to combine.

Add the oats and combine.

Add raisins.

Roll into one or one and one-half inch balls and arrange on ungreased baking sheet. 

Bake at 375 degrees for eight or nine minutes.

Shoo fly pie

recipe for Pennsylvania Dutch shoofly pie

  

Note: The recipe calls for a crumb topping and a liquid base. A pie shell full of molasses-colored water with crumbs on top seems quite alarming. Trust the recipe. It works. 

When you pour the liquid into the pie shell it can easily splash over the sides. It’s a good idea to place your pie pan on a baking sheet to assemble the pie and bake it.

Preheat oven to: 450 degrees

Ingredients:

(crumbs)

1 cup flour

3/4 cup brown sugar

2 tbsp butter

(bottom)

1 egg, beaten

1 cup molasses

3/4 cup hot water

1 tsp baking soda

pinch of salt

Directions:

(for crumbs)

Mix the flour, brown sugar and butter well with a fork, forming crumbs. Set aside.

(for liquid)

Combine the egg, molasses, water, salt and baking soda.

(to assemble)

Pour liquid into a 9-inch pie shell. Sprinkle the crumbs evenly on top. 

Bake 450 degrees for five minutes then lower the over to 375 and bake for 45 minutes.

Ploughman's Pickle

Ploughman's Pickle

  Makes about 8 cups

(cut vegetables into 1/4-inch dice)

Ingredients:

1 1/2 cups finely diced carrot 

1 cup finely diced rutabaga 

1/2 cup tomato paste 

3 1/2 cups apple cider vinegar  

2 cups sugar  

16 medium Medjool dates, finely chopped 

1 large sweet apple, peeled, cored, and chopped 

1 tablespoon kosher salt 

4 cloves garlic, minced 

1 cup finely diced zucchini 

1 cup finely diced red onion

Directions:

Simmer the carrot and rutabaga in water to cover for 10 minutes. Drain before combining with the other ingredients, below.

In a large, covered saucepan or Dutch oven, combine the tomato paste, vinegar, sugar, dates, apple, salt, and garlic. Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 30 minutes, mashing the fruit with a wooden spoon or potato masher as it softens. 

Once the volume of the liquid has reduced by about half and the mixture has become thick and syrupy, turn off the heat. Add the carrot, rutabaga, zucchini, and onion and stir to coat completely. Allow the vegetables to rest in the pot, covered, for 1 hour.

Pack the pickle into clean glass jars and refrigerate. It will keep for up to 3 months. 

Or put in sterile canning jars and water bath process for 15 minutes.

THE green bean casserole

The famous green bean casserole made from fresh ingredients

  

I’ve often wondered what this American icon of a casserole would taste like made with fresh ingredients. I did it and it’s great.  


Preheat oven to: 375

Baking dish: 9 x 13 inch, three quart

Ingredients:

(sauce)

3 tbsp butter

1 clove garlic

3 tbsp flour

2 cups milk

1/2 tsp salt

1/2 tsp thyme

Bread crumbs

3 oz French fried onion rings

1/2 cup parmesan cheese

(vegetables)

1 sweet red pepper but into 1/2-inch pieces

1/2 pound mushrooms (cremini are good) cut in 1/2-inch pieces

2 cups coarsely chopped onion

1 pound fresh green beans, cleaned and cut into one-inch pieces

Directions:

Melt butter in a large sauce pan. Add the garlic, allowing it to sizzle for a few seconds then stir in the flour. Stir to incorporate. Add the milk and stir until the sauce thickens.

Add the salt, thyme, peppers and mushrooms to the sauce and simmer while you cook the beans.

Bring two cups of water to a boil in a sauce pan. Add the beans and cook them eight minutes, or until they are just cooked. Do not overcook.

Drain the beans and add them to the other vegetables in the sauce.

Grease a 9 x 13 inch baking dish and sprinkle the greased surfaces with bread crumbs. Pour in the sauce and vegetables. Bake at 375 degrees for 25 minutes. 

Sprinkle the Parmesan cheese and fried onions on top and return to the oven for another five minutes.

No Bake Oatmeal Cookies

no-bake chocolate oatmeal cookies

  

I suspect the original idea for these came from the test kitchen of a company that sold oatmeal, cocoa or peanut butter some time around 1970. But that’s just a guess.

We just got some documentation that they were around in 1973: our friend Amanda Caraballo of Harrisburg passed along a snapshot of the recipe clipping. It came from her grandmother Maxine Spangler of Lemoyne – a community across the Susquehanna River from Harrisburg, Pa.

The “MS” on the recipe are Maxine’s initials and she apparently obtained the recipe (or was making them) December 5, 1973.

These cookies were very familiar in the homes where Linda and I grew up. No-bake Oatmeal Cookies were popular with our moms who could make them quickly and with us kids who ate them as quickly as they were made. Judging by search results on the Web, a whole lot of people grew up with them.

I’ve made these often and have found that one needs to be oddly precise, especially in measuring the milk and in boiling the sugar, cocoa and milk, which must be no less than two minutes.

The worst part about these things is waiting until they cool before you can start eating them.

Ingredients: 

1/2 cup butter (1 stick) 

1 3/4 cups sugar

1/2 cup cocoa

1/2 cup milk

1 tsp vanilla

1 tbsp peanut butter

3/4 cups raisins(optional)

3 cups old-fashioned oatmeal (uncooked)

Directions:

Place the raisins in a microwave-proof container with water to cover. Bring to a boil in the microwave then drain and set aside.


Melt butter in a large sauce pan.

Add sugar, cocoa and milk. Bring to boil and continue to boil, stirring constantly, for exactly two minutes. This is actually fairly important. Boiling the ingredients for less than two minutes results in cookies that remain sticky.


Remove pan from heat and stir in the vanilla, peanut butter and raisins (if using) and oatmeal, one cup at a time.

Drop from a tablespoon onto wax paper on a counter and allow to cool.

Hog Maw (stuffed pig stomach)

Pennsylvania Dutch hog maw (stuffed pig stomach

Hog maw, or stuffed pig stomach is a major conversation starter. There is definitely a “yuck” factor for many people, but that usually fades into the background when they realize they don’t have to eat the stomach part. The rest is pretty ordinary: largely potatoes and pork sausage.

Basically, to make one, rinse the stomach then turn it inside out and sew up the smaller two openings with a darning needle and kitchen string. Then turn it right-side-out, fill it with about 12 cups of filling and sew up the larger opening. The filled stomach then can be either steamed or roasted for four hours. When it’s steamed, recipes usually call for the finished product to be browned in butter.

Common fillings include various combinations of:

— Potatoes

— Onions

— Carrots

— Celery

— Green peppers

— Cabbage

— Smoked sausage (cut in small pieces)

— Loose sausage

— Spare ribs

The filling combinations almost always include potatoes, onions and some form of pork. The choice of vegetables varies widely. One style seems to substitute cabbage for the potatoes.

To serve, cut the finished maw in 1 1/2 inch slices. Eating the actual stomach is optional. 

Ingredients:

1 cleaned pig stomach

4 cups peeled potatoes cut in 1/2-inch dice

1 large stalk celery cut in 1/2-inch slices

1 large onion chopped coarsely

1 1/2 pounds loose sausage

1 1/2 pounds smoked sausage cut in 1-inch slices

2 tsp marjoram

1 tsp salt

pepper

olive oil

Directions:

Turn the stomach inside out, sew up the small openings then turn it right side out.

Mix all other ingredients (except olive oil) in a mixing bowl then stuff it all in the stomach.

Sew up the large opening.

Brush with olive oil, place on rack in roasting pan and roast at 350 degrees for 4 hours. You can turn it after three hours to brown it evenly.

It is commonly served with gravy.