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July 26, 2013
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Pennsylvania Dutch Recipes


Pennsylvania Dutch Baked Beans

2 cups Great Northern beans, precooked
3 c. brown sugar
1/4 c. white sugar
2 tsp. pepper
1/4 pkg. bacon, cut into small pieces

Mix together. Bake at 350 degrees for 1 hour.
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Pennsylvania Dutch Apple Fritters

1 c. sifted enriched flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk
2 med. apples, pared and cored, cut in 1/8 inch rings or
wedges

Sift together dry ingredients. Add milk to egg and blend with dry ingredients. Add the cut apples to batter. Dip a long handled spoon or tongs in hot fat (375 degrees), then lift a battered covered piece of apple and slide it into the hot fat. Redip the spoon about every fourth or fifth "puffer" (this process makes it easier and less messy in handling the food in the batter stage). Brown completely on one side and then turn for cooking on the other side. Drain on absorbent paper and sprinkle with confectioners' sugar. Serve piping hot.
Makes 12 to 16
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Pennsylvania Dutch Green Beans

3 strips bacon
1 sm. onion, sliced
1/4 tsp. dry mustard
2 tsp. cornstarch
1/4 tsp. salt
1 (16 oz.) can green beans, reserve 1/2 c. bean liquid
1 tbsp. brown sugar
1 tbsp. vinegar
1 hard cooked egg, sliced

Fry bacon in skillet until crisp. Remove bacon, crumble; set aside. Drain off all but 1 tablespoon fat. Add onion and brown lightly. Stir in mustard, cornstarch and salt. Add liquid from beans. Stir until mixture boils. Blend in brown sugar and vinegar. Add beans and bacon, stir and heat thoroughly. Turn into serving dish. May garnish with sliced egg and crumbled bacon.
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Pennsylvania Dutch Spinach

4 slices bacon
3 tbsp. flour
1 1/2 c. water or potato water
2 tbsp. sugar
2 tbsp. vinegar
1 egg yolk
1/4 tsp. dry mustard
1/4 tsp. salt
Dash of pepper
3 c. chopped cooked spinach
2 hard cooked eggs
Paprika

Dice bacon and cook until crisp. Remove bacon and add four to the bacon fat. Stir until smooth. Mix water, sugar, and vinegar and add this to the flour mixture. Cook together until thick. Remove from heat; stir in the beaten egg yolk and seasonings. Stir and cook about 2 minutes. Combine this sauce and the diced bacon with the chopped spinach. Heat through. Serve garnished with hard cooked eggs which have been sprinkled with paprika.
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Pennsylvania Dutch Potato Soup

2 c. diced potatoes
1 c. water
2 tbsp. onion
2 tbsp. butter
2 tbsp. flour
2 c. milk
1/8 tsp. celery salt
Salt & pepper to taste

Boil potatoes in water until tender. Brown onion in butter; blend in flour. Add 1/2 cup milk. Add flour mixture, seasonings and remaining milk to potatoes.
Makes 2-3 servings
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Pennsylvania Dutch Potato Pancakes

2 med. potatoes, peeled
1 tbsp. lemon juice
1/4 c. butter or margarine, melted
2 tbsp. all-purpose flour
1/4 c. finely chopped onion
1 tbsp. thinly sliced scallions
1 lg. egg, beaten
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. vegetable oil, or as needed
1 tbsp. butter or margarine, or as needed
1/4 tsp. baking powder

Using coarsest side of hand grater, grate potatoes into large bowl. Toss with lemon juice to coat thoroughly; let stand 5 minutes. Drain well. Add melted butter, flour, onion, scallions, egg, salt, pepper and baking powder to potatoes. Mix well. Heat 1 tablespoon each of oil and butter over medium-high heat. Add potato mixture in heaping tablespoonfuls to skillet; using tines of fork flatten each portion into a thin round. Cook 3-4 minutes on each side.
Makes about 16 pancakes.
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Pennsylvania Dutch Butterscotch Pudding

1 c. brown sugar
2 tbsp. butter
1 tbsp. flour
1 egg yolk
1 c. milk
1 tsp. vanilla
1/4 tsp. salt

(Best done in a cast iron skillet.) Boil sugar and butter together until soft. Beat the egg yolk well and add it to the flour, milk, vanilla, and salt. Carefully stir a little at a time into the sugar mixture. Cook, stirring constantly, until thick and bubbly.
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Pennsylvania Dutch Tomatoes

4 tbsp. butter or oleo
6 firm tomatoes, red or green
4 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. brown sugar
1 c. heavy cream

Cut tomatoes in thick slices; dip in flour mixed with salt and pepper. Sprinkle with brown sugar. Heat butter in large skillet; add tomatoes and cook slowly. Turn over and sprinkle again with brown sugar. When tomatoes are tender, add cream and cook until bubbles. Arrange tomatoes on a serving platter and pour sauce over them.
Serves 6.
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Pennsylvania Dutch Baked Corn

2 cups frozen corn, thawed
2 eggs
1 cup milk
1 tablespoon flour (optional)
1 tablespoon sugar (optional)
1/2 teaspoon salt
1 dash pepper
2 tablespoons margarine or butter, melted
1/2 cup breadcrumbs
2 tablespoons margarine or butter, melted

Beat eggs into milk. Combine corn eggs, milk, seasonings and 2 tbs melted butter. Pour into casserole dish.

Mix remaining butter and bread crumbs and sprinkle on top. Bake 350 degrees for 40 minutes .
Makes 4 Servings
by Sue in PA
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Thanks, Judy, for the helpful info on your wonderful recipe (among many others of yours I have enjoyed!) I will use the 9 x 13 pan and serve directly from the pan. Our 5 apple trees are loaded this year (after last year's pitiful harvest) and Apple Dapple Cake will be a favorite way to enjoy apples.
Sandy in Bountiful

For Elizabeth southeast Ga, wanting
suggestions for sides and desserts to accompany her Polynesian Chicken, consider Chinese coleslaw, a lettuce salad with various dressings available, your favorite rolls, and for desserts mini cheesecakes, a chocolate cake, a trifle, or even a cookie platter. I am assuming the Polynesian Chicken includes rice, if not a rice pilaf would be great.
Robbie IN

Cooking and eating Spaghetti Squash
I have never pre spiced mine while first cooking it, as I never know until I start dinner what flavor I want. 77 year old bachelors do cook that way.

So far I have used spaghetti sauces, various Mexican style hot sauces and salsas.. and many of the marinade, and rub spices that are used for BBQ, I just use them dry and use a shaker to cover the squash, (I don't add any of the oils or juices that they call for on the directions for use on meats).

DON'T add any extra salt, if you use the BBQ flavors... Until you have tasted the squash.

On occasion I will just use Sea Salt, and pepper, and have put various cheeses on them, Parmesan is served as is, the others are usually melted.
Also I have used various spaghetti sauces poured over the squash. I have put butter in a pan and fry the squash as much as I can, and put two fried eggs on the top and serve that way, with spicy sauces on the side, some jalapeno based. Pace or other Hot hot sauces and salsas, such as Pineapple salsa, Peach Salsa.. Very good with them.

Sometimes I try to get out as much water out of the squash, so I can just fry it like a potato pancake. I use a high heat to try to sear the bottom, usually not too successful turning them over. Just thought about maybe adding some egg white to them?? And they fry them.

Next time I think I will cook the squash upside down, prick them all over on the inside, and use its own water to steam cook them, in a zip lock bag, To hopefully get them quite a bit less wet.
bill, Alb.
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Best Banana Bread

1 3/4 cups flour (bread flour is best)
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed over ripe (this is usually 2 or 3 bananas)
1/3 cup butter
2 tablespoons milk
2 eggs
1 cup chopped walnuts (divided into 2 (1/2 cup) portions

Preheat the oven to 350 degrees. In a medium size bowl combine all dry ingredients (flour, baking powder, baking soda, and salt), stir together to combine.

In another medium size bowl combine margarine and sugar, with a mixer cream the margarine, and sugar together until light and fluffy.

Add in mashed bananas, eggs, milk and mix well. Add 1/2 of the dry ingredients into the wet ingredients, mix until the flour is just mixed in, then add in the remaining flour and 1/2 cup walnuts.Blend together until everything is mixed together. Do not over stir.

Pour batter into a greased 8x4 inch loaf pan. Then top the batter with the remaining chopped walnuts. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.
Julie C
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Robbie's Vegetarian Recipes
Here are more recipes for Sylvia Fl, searching for vegetarian recipes for her granddaughter. there were recently many delicious eggplant recipes that were meatless that would also be great options. Let us know if you need help finding the eggplant recipes. Also, tomato, broccoli, asparagus, cauliflower, and vegetable soup recipes, as well as meatless chili would be good choices. Let us know if you need any of these recipes.
Robbie IN

Mexican Beans and Pasta Bake

1 med. onion, chopped
1 clove garlic, chopped
2hot jalapeno peppers or to taste
1 qt. undrained canned diced tomatoes
1 tsp. oregano
1/2 tsp. cumin
1 c. uncooked whole wheat elbow macaroni or other pasta broken into pieces
1 1/2 c. frozen or canned corn
3 c. cooked pink or black beans
1/2 c. sliced black olives
1 c. broken taco shells or tortilla chips
1 c. shredded Jack cheese or cheese of your choice

In a skillet coated with non-stick cooking spray sauté onion and garlic for about 3 minutes to soften. Add jalapeno peppers, tomatoes, oregano and basil; bring to a boil. Add pasta and corn and simmer 15 minutes until pasta is just tender. Stir in beans and olives. Preheat oven to 325 degrees. Transfer bean mixture to a shallow 2 quart casserole. Top with taco shells or tortilla chips and cheese. Bake for 10 minutes to melt cheese. If casserole is assembled in advance and chilled, increase baking time to 20 minutes or until heated through. Top with sour cream at the table.
Robbie IN

Spinach Strata

You can assemble this a day ahead, then pop it in the oven -- right from the refrigerator -- just 1 hour before serving.

8 slice(s) firm white bread
4 ounce(s) (1 cup) mozzarella cheese, shredded
1 package(s)(10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon(s) butter or margarine softened
2 cup(s) milk
6 large eggs
1/2 cup(s) loosely packed fresh basil leaves, chopped
salt and pepper to taste black pepper

Grease 8-inch by 8-inch glass baking dish. Place 4 slices bread in dish; top with 1/2 cup cheese, all spinach, then remaining cheese. Spread margarine or butter on 1 side of remaining bread slices; place in dish, buttered side up.

In medium bowl, with wire whisk or fork, beat milk, eggs, basil, salt, and pepper until blended. Slowly pour egg mixture over bread slices. Prick bread with fork and press slices down to absorb egg mixture.

Cover baking dish with plastic wrap and refrigerate at least 30 minutes or overnight.

To bake, preheat oven to 350 degrees F. Uncover baking dish and bake strata 1 hour or until knife inserted in center comes out clean. Remove strata from oven and let stand 5 minutes before serving.
Robbie IN
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