Hope these help.

Joe

NETHERLANDS SALAD AND DRESSING
1 c. Romaine lettuce, torn in bite size pieces
1 c. chopped celery
1/2 c. chopped sweet onion
DRESSING:
1/2 c. safflower mayonnaise
1 tbsp. Dijon-type mustard
1 tsp. barley malt syrup
1 tbsp. apple cider vinegar
1 tbsp. safflower oil
Chopped chives
Cayenne pepper, no salt
Combine lettuce, celery and onion. Mix dressing, pour over salad, toss and serve immediately with whole wheat French bread.

BOTERKOEK (Butter Cookie) Netherlands
2 1/2 c. flour (for double 4 1/2 c.)
1 1/2 c. sugar (for double 3 c.)
2 sticks unsalted butter
1 egg (optional)
Mix flour and sugar, cut in butter until size of bread crumbs. Knead into a ball. press into a round 8 inch cake pan until flat and even. Brush milk on top. Mark top with fork for design. Bake at 400 degrees for 15-20 minutes until edges are brown. Don't overbake. Double recipe bake at 350 degrees for a few minutes longer.

SAUTEED PORK -- From the Netherlands
Pork chops
1 onion, sliced
6 tbsp. peanut butter
1 tsp. red pepper, crushed
A little water or milk
Salt
4 tsp. sugar
A little vinegar
A little soy sauce
Fry pork chops with onion stirring with a wooden spoon, then set aside. Mix remaining ingredients together then add meat and onion. Serve on rice with peas as a side dish.

NETHERLAND BEEF BIRDS
1 1/2 lbs. boneless round steak
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. marjoram
6 sm. white onions
1/4 c. flour
2 tbsp. oil
6 oz. can tomato paste
2 c. water
1 to 2 tbsp. prepared horseradish
2 tbsp. chopped parsley
Cut steak in 6 pieces. With tenderizer, pound meat until quite thin. Season with salt, pepper and marjoram. Place onion in each piece and roll up; tie with string or secure with skewers or toothpicks. Coat meat with flour. Brown evenly in oil. Pour off fat. Mix tomato paste, water, horseradish, and parsley. Pour over meat. Simmer covered for 1 1/2 hours until tender. Garnish with parsley. Serve over rice.

RED CABBAGE - NETHERLANDS
1 lg. red cabbage, shredded
1 lg. red tart apple, quartered
1/2 to 2/3 c. cider vinegar
2 tbsp. sugar
Place cabbage in kettle. Cover with hot water. Cover; cook until half done. Add apple and continue cooking until cabbage is dark red. Add vinegar and sugar. Reduce heat and simmer for 10 minutes. Serve hot. Yields 6 servings.

HOLLAND ALMOND ROLLS
--CRUST:--
4 c. flour (sifted)
1 lb. butter
1 c. water
--FILLING:--
1 lb. almond paste
2 c. sugar
3 eggs
1 tsp. vanilla
1 tsp. almond extract
Mix ingredients as you do for a pie crust. Mix separate and let stand overnight in refrigerator. The next day, divide into 8 parts and roll about 6 inches wide and 12 inches long. Add filling and roll up. Brush top with beaten egg. Prick with fork before baking. Bake 450 degrees for 20-25 minutes.

BOTERKOEK (BUTTER CAKE FROM HOLLAND)
1 c. margarine
3 eggs
2 c. sugar
1-2 tsp. almond extract
1/2 tsp. salt
2 1/2 c. flour
2 tsp. baking powder
Beat margarine and sugar. Add eggs and beat well. Add remaining ingredients; dough will be fairly stiff. Pat into two 9-inch round cake pans and bake at 350 degrees for 25 to 30 minutes until golden brown. Cut into wedges.

HOLLAND RUSK CAKE
6 eggs
1 c. sugar
1 c. Holland Rusk crackers, crushed
1 tsp. vanilla
1 tsp. baking powder
1 c. chopped nuts
Beat egg yolks and sugar until creamy. Add crackers, baking powder, nuts, and vanilla. Beat 6 egg whites until stiff and fold in the egg yolk mixture. Bake at 350 degrees for 30 minutes. Grease and flour a 9 x 13 pan.

HOLLAND SPICE COOKIES
2 c. sugar
1 c. shortening
1 c. butter
1/2 c. sour cream
4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
4 1/2 c. sifted flour
1 c. chopped nuts
1/2 tsp. soda
Cream shortening, butter, sugar, and add sour cream, sifted dry ingredients and nuts. Knead into long rolls. Wrap in waxed paper and place in refrigerator. Cut in slices and bake on a greased cookie sheet at 350 degrees until light brown, 10 to 12 minutes.

COOKIES FROM HOLLAND
2 c. soft butter
1 c. white sugar
1 c. brown sugar
3 eggs
5 c. flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
1 c. nuts
Cream butter and sugars together. Add eggs and mix thoroughly. Mix in sifted flour mixture and flavoring and nuts. Shape dough into rolls and chill. Slice thin and place on ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes.

HOLLAND RUSK TORTE
6 egg yolks
1/2 tsp. salt
1 tsp. vanilla
1 c. sugar
1 c. Holland Rusk, crushed
1 c. chopped nuts
Beat above ingredients all together. Beat 6 egg whites until stiff and fold into yolk mixture. Pour into 9x13 inch pan. Bake at 350 degrees about 40 minutes or until done. Do not grease pan! When torte is completely cold, whip 1 pint whipping cream and spread on cold torte. Add NO sugar! (Cool Whip is best to use.) Then melt 2 squares bitter chocolate and cool. Beat 3 egg whites until stiff and add 1 cup powdered sugar and the cold chocolate. Spread over the cream. Refrigerate.

HOLLAND OLD LADY CAKE
2 c. brown sugar
2 eggs
1 c. sour milk
1/2 c. boiling water
1/2 c. molasses
2 tbsp.lard
1 1/2 tsp. soda in hot water
1/2 tsp. salt
3 1/2 c. rye flour (fine)
4 tsp. anise flavor
Add raisins or citron if desired. Sprinkle with powdered sugar while hot. Bake in 350 degree oven.

HOLLANDSCHE-SPINASIE (HOLLAND SPINACH)
2 lbs. fresh spinach
1 tbsp. salt
2 eggs
Dash of nutmeg
1 tbsp. butter
3 rusk
Wash spinach thoroughly. Remove large roots but not the small ones. Cook with just the water left in the leave from washing. Add salt. Drain after 10 minutes. Chop fine, add butter, crumbled rusk and one raw egg. Add nutmeg (if liked), and mix altogether. Place on very low flame for fifteen minutes, stirring occasionally to keep from burning, or place in slow oven for 20 minutes. Garnish with hard boiled egg.

EINS TOPFMAHL - HOLLAND
1 lb. ground beef
3/4 lb. bacon
1 (16 oz.) can pork & beans, drained
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can butter limas, drained
1 c. ketchup
1/4 c. brown sugar
1 tbsp. liquid smoke or Worcestershire sauce
2 tbsp. vinegar
1 tsp. salt
1 tsp. pepper
1 onion, chopped
Brown hamburger; drain fat. Fry bacon. When done, cook onion in grease; drain fat. Mix hamburger, bacon, and onion. Add remaining ingredients. Mix well. Cook slowly on low heat at 275 degrees for 1 to 2 hours or in crock pot 4 to 9 hours.

HUTSPOT (FROM HOLLAND)
1 bouillon cube
4 potatoes
2 onions
3 carrots
Butter or margarine to taste
Dissolve bouillon cube in small amount of water. Cook vegetables until tender. Mash and add butter.

HOLLAND PIE
1/2 c. molasses
1 egg yolk, beaten
1/2 tbsp. baking soda
3/4 c. boiling water
PASTRY:
Single pie crust, unbaked
CRUMBS:
3/4 c. flour
1/2 c. brown sugar
2 tbsp. shortening
1/8 tsp. nutmeg
1/8 tsp. cloves
1/8 tsp. ginger
1/2 tsp. cinnamon
1/8 tsp. salt

RED CABBAGE (FROM HOLLAND)
3/4 head red cabbage, shredded or finely cut up
1 onion, chopped
1 tart apple, chopped
1 tsp. salt or to taste
1 to 1 1/2 c. water
1 tbsp. sugar
1 tsp. cinnamon
1 bay leaf
1/4 c. vinegar
2 whole cloves
Pepper to taste
Combine all ingredients in large pan. Cook for 45 to 60 minutes or until tender. Mash by hand with mashed potatoes or serve along side. Good with Polish sausage or pork chops.