Recipe: 36 American-Amish/Penn-Dutch Recipes: TALK TKL 01-18-98

Potato Filling (For Meats)
Moslem Springs Apple Butter
Pickled Eggs and Red Beets
Lula's Pennsylvania Dutch Sour Cream Apple Pie
Little Honey Cakes
Amish-Style Chicken and Corn Soup
Vinegar Based BBQ Sauce
Fast-as-Lightening Minted Zucchini
Potato Filling
Pie
Lemon Sauce
Dutch Apple Dessert
Amish Friendship Starter
Amish Friendship Rolls
Amish Friendship Coffee cake
Funnel Cake Or Plowlines
Chocolate Marble Cake
Apple Dumplings (Eb'l Dumpling)
Pennsylvania Dutch Hard Pretzel History
Amish Friendship Fruit Cake & Starter
Apple Crisp
Dried Corn
Beaumont Inn Corn Pudding
Rice Pudding With Red Currant Sauce
Chocolate Fudge Pudding
Funnel Cake
Apple Pandowdy
Special Ivy Inn Tomato Pie
German Potato Salad
Dutch Potato Salad
Chicken And Dumplings
Potato Soup With Rivels
Pennsylvania Dutch Cabbage
Chicken Pot Pie
Pennsylvania Dutch Apple - Muffin Cake
Funnel Cakes

Betsy at TKL (07:18:37 am) :

Title: POTATO FILLING (FOR MEATS)
Categories: Penndutch, Stuffings, Ethnic, Meats, Main dish
Yield: 1 servings

2 c Potato, mashed, hot
1 tb Parsley, minced
1 Egg, well beaten
2 tb Butter, melted
1 Onion, minced
1 tsp Salt
1/2 tsp Poultry seasoning
1 qt Bread, stale, cubed
1/2 c Celery, diced
1 pinch Pepper

Mix together the potatoes and egg. Soak the bread in cold water and squeeze
dry. Add to the potato mixture, stir in the other ingredients, and mix
well. Use for stuffing fowl or meat. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.
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Betsy at TKL (07:19:53 am) :

Title: Moslem Springs Apple Butter (Lotwaerick)
Categories: Dutch, Pickles, Appetizers, Desserts, Sauces
Yield: 1 servings

4 qt Apple
1 1/2 qt Cider
1 tsp Cinnamon
1 tsp Cloves
2 qt Water
1 1/2 lb Sugar
1 tsp Allspice

Wash and slice the apples into small bits. Cover with the water and boil
until soft. Press through a sieve to remove skins and seeds. Bring cider to
a boil and then add apple pulp and sugar and cook until it thickens,
constantly stirring to prevent scorching. Add spices and cook until it is
thick enough for spreading. Pour into sterilized jars and seal. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Betsy at TKL (07:20:29 am) :

Title: Pickled Eggs and Red Beets
Categories: Penndutch, Preserves, Ethnic
Yield: 1 servings

Beets
Egg, hard boiled
1/4 c Brown sugar
1/2 c Vinegar
1/2 c Water, cold
1 Cinnamon
3 Cloves

Boil young beets until tender. Skin and cover with liquid made by combining
the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4
whole cloves. Let beets stand in this mixture for several days. Remove and
add whole hard boiled shelled eggs to the liquid and let pickle for 2 days
before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
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Betsy at TKL (07:21:20 am) :

Title: Lula's Pennsylvania Dutch Sour Cream Apple Pie
Categories: Desserts, Fruits, Pies
Yield: 8 servings

1 9" pie crust

----------------------------------FILLING----------------------------------
1 1/4 c Sour cream
1 c Sugar
3 tb Flour
1/4 tsp Salt
1 1/4 tsp Vanilla
4 c Thin sliced tart apples
1 Egg, beaten

-----------------------------------CRUMBS-----------------------------------
1/4 c Cold butter
1/3 c Flour
1/3 c Brown sugar

Blend crumb ingredients together and set aside.

Combine sour cream, sugar, flour, salt and vanilla. Add apples and
beaten egg. Bake in shell for 25 minutes @ 400F. Remove from oven, add
crumbs. Return to oven for 20 minutes.

Cool and refrigerate. Serve when cold.
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Csally/wv (08:08:07 am) : Source of this recipe is Amish Cooking

Little Honey Cakes

1 1/2c lard
2 c sugar
4 eggs beaten
1c molasses
1c honey
1 c hot water
2 tsp cinnamon
1 tsp ginger
2 tsp soda
2tsp baking powder
5 c all purpose flour(approximate) to stiffen

instructions
Cream together the shortening and sugar. Add the eggs .blend in the
molasses, honey and hot water. Add the spices, soda, baking powder and flour.
Chill the dough over night, then roll it out and cut into cookies shapes or
drop it by spoonful on to a cookie sheet. Bake the cookies at 350 degrees f
until brown
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(09:32:51 am) : From:Nancy Miller
Date: Fri, 31 May 1996 11:41:37 -0400

Title: Amish-Style Chicken and Corn Soup
Categories: Low-cal, Poultry, Vegetables, Crockpot
Yield: 8 servings

1/2 Stewing hen or fowl;
2 qt Chicken stock or broth
1/4 c Onion; coarsely chopped
1/2 c Carrots; coarsely chopped
1/2 c Celery; coarsely chopped;
1 tsp Saffron threads; (optional)
3/4 c Corn kernels; (fresh/frozen)
1/2 c Celery; finely chopped
1 tb Parsley; fresh chopped
1 c Egg noodles; cooked

Combine stewing hen with chicken stock, coarsely chopped onions, carrots,
celery, and saffron threads. Bring the stock to a simmer. Simmer for about
1 hour, skimming the surface as necessary. Remove and reserve the stewing
hen until cool enough to handle; then pick the meat from the bones. Cut
into neat little pieces. Strain the saffron broth through a fine sieve.
(Note: The soup can be made through this step in advance. Simply
refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the
broth and the chicken meat in separate convenient sized containers. Be sure
to label and date them. To use, defrost, remove congealed fat, return the
broth full boil, and add the diced meat. Continue with recipe.) Add the
corn, celery, parsley, and cooked noodles to the broth. Return the soup to
a simmer and serve immediately.

Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE
EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;

Source: Diabetes Forecast Dec 1993

Brought to you and yours via Nancy O'Brion and her Meal-Master
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(09:39:11 am) : Vinegar Based BBQ Sauce

From: Carey Starzinger
Date: Wed, 24 Apr 1996 07:34:21 -0700

Title: Vinegar Based BBQ Sauce
Categories: BBQ sauces
Yield: 1 servings

1 c White Vinegar
1 c Cider Vinegar
1 tsp Sugar
1 tsp Red Pepper Flakes
1 tsp Tabasco

Mix thoroughly. This is the Southern style of vinegar based
BBQ sauces. Just mop it on as you are grilling.
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Dawn/NYS (10:39:14 am) : Fast-as-Lightening Minted Zucchini

4 medium Zucchini
Salt
1 t Black pepper
1 T Mint infused oil

Thirty minutes before eating, grate zucchini into a food processor. Wrap the
grated zucchini in a double thickness of paper towel and set aside for 30
min.
If you're making a large quantity of zucchini, divide it in half and wrap in
two paper-towel bundles as one will not be enough to soak up all the
moisture.

Heat a saute pan over medium-high heat. Add the zucchini, salt, pepper, and
mint oil. Cook for 2 to 3 minutes, tossing as it cooks, until just tender.
Serve immediately.

Adapted by Deb Kuhnen from...Essential
Flavors by Leslie Brenner and Katharine Kinsolving.
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Dawn/NYS (10:42:47 am) : Potato Filling

2 1/2-3 lbs Potatoes
2 c. water
1 3/4 c. milk
1/8 tsp saffron
2 tbsp boiling water
1/2 c. chopped onion
1 c. chopped celery
1/4 c. butter
1/2 loaf white bread, cubed
3 eggs, beaten
2 tsp salt
1/8 tsp pepper

1. Peel & cube potatoes. Cook in 2 c. water. Drain & mash with 1 c. milk.
Set aside.

2. Soak saffron in boiling water. Set aside.

3. Saute onion & celery in butter until soft. Set aside.

4. In a large bowl, toss together bread, eggs, salt, pepper, 3/4 c. milk, &
saffron. Add mashed potatoes & mix together with a large spoon until well blended.

5. Spoon into a 3 qt. casserole dish.

6. Cover & bake @ 350 for 1 hour or until heated through.

This recipe is from Frances Musser, Newmanstown, PA.
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Csally/wv (10:48:12 am) :

Title: Lemon Sauce (Amish)
Categories: Amish, Sauces, Ceideburg 2
Yield: 1 servings

1 tb Butter
1/2 c Sugar
4 tsp All-purpose flour
1/4 Top. nutmeg
1 c Water
1 tsp Grated lemon peel
2 tb Lemon juice

In a small saucepan, melt butter. Stir in sugar, flour and nutmeg to
blend. Add water, lemon peel and juice. Cook and stir over medium at
until thickened and bubbly. Cook for 1 minute longer.

Makes 1 1/3 cups sauce.

Hayward Daily Review, 10/12/92.

Posted by Stephen Ceideberg; November 1 1992.

MMMMM

Last modified: 21 November 1997
recipes@soar.Berkeley.EDU.

Just one of the 38618 recipes available on
SOAR - the Searchable Online Archive of Recipes
(http://soar.Berkeley.EDU/recipes/)

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Teresa, AR (11:38:14 am) : DUTCH APPLE DESSERT

5 medium all purpose apples, pared, cored and sliced (about 5 cups)
1-14 oz. can Eagle Brand condensed milk (not evaporated milk)
1 tsp. ground cinnamon
1/2 cup plus 2 T. cold margarine or butter
1-1/2 cup biscuit baking mix
1/2 c. firmly packed brown sugar
1/2 c. chopped nuts

Preheat oven to 325 degrees. In a medium bowl, combine apples, sweetened
condensed milk and cinnamon. In a large bowl, cut 1/2 cup margarine into 1
cup biscuit mix until crumbly. Stir in apple mixture. Pour into greased 9"
square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix
and sugar. Cut in remaining 2 tablespoons margarine until crumbly. Add nuts.
Sprinkle evenly over apple mixture. Bake 1 hour or until golden. Serve warm
with ice cream, if desired.
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Velma, TN (2:57:26 pm) : No Amish Recipes would be complete without Amish
Friendship Bread & Starter. These were taken from: Betty's Recipe Exchange

This recipe came from Betty's Recipe Exchange
AMISH FRIENDSHIP STARTER

2 cups all-purpose flour
2 cups warm water
1/4 granulated sugar
1 envelope yeast

Dissolve the yeast in 1/2 cup warm water.
Stir in the remaining water and add the flour and sugar.
Beat mixture until it is smooth.
Put in a warm place, loosely covered - DO NOT REFRIGERATE.
Continue stirring daily.
On the 5th day, add 1 cup milk, 1 cup flour and 1 cup sugar and stir.
On the 10th day, remove one cup starter. Feed the remaining batter with the
same
ingredients as the 5th day - 1 cup milk, 1 cup flour and 1 cup sugar.

NOTE: When counting, the First and 10th days are the same.
The one cup that you remove may be given to a friend along with instructions
for feeding!.
The batter is ready to use on the 10th day.
It is normal for the batter to thicken, bubble and ferment.

AMISH FRIENDSHIP ROLLS

1 cup Amish Friendship Starter
1 cup all-purpose flour
1/4 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/4 cup vegetable oil

Preheat oven to 425 degrees F.
Mix all of the above ingredients.
Transfer to floured board and knead slightly (requires little handling).
Roll into balls or shape as desired.
Bake rolls on greased cookie sheet in 425 degree oven 12 to 15 minutes, or
until
browned.

AMISH FRIENDSHIP COFFEE CAKE

2 cups Amish Friendship Starter
2 cups all-purpose flour
2 large eggs
2/3 cup vegetable oil
1 cup granulated sugar
1 package Vanilla Instant Pudding
1/2 tsp. salt
1 tsp. vanilla extract
2 tsp. cinnamon
1/2 tsp. baking soda
2 tsp. baking powder
1 to 2 cups canned, frozen or fresh fruit (optional)

Preheat oven to 350 degrees F.
Stir together the above ingredients and spread batter into a greased 9x13
inch pan.
Sprinkle topping over the batter.
Bake in a 350 degree oven for about 45 minutes.
Cool and serve.

TOPPING:
1 cup brown sugar
1 Tablespoon all-purpose flour
1/2 tsp. ground cinnamon
1/4 cup butter or margarine

Cream together brown sugar, flour, cinnamon and butter.
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Betsy at TKL (4:46:25 pm) :

Title: Funnel Cake Or Plowlines
Categories: Desserts, Cakes, Breads, Penn-Dutch
Yield: 30 servings

3 Beaten eggs
2 c Milk
4 c Sifted all purpose flour
1/3 c Sugar
1/2 tsp Salt
1 tb Baking powder
Fat or oil for deep frying
Confectioners sugar

Servings: 30

Beat eggs with milk and gradually beat in flour, sugar , salt, and baking
powder. Beat until very smooth. Holding the opening of a funnel closed,
fill the funnel with the batter. Open the end of the funnel and allow dough
to run out in a stream into deep hot fat(375). Move the funnel to make a
pattern, starting at the center of the pan and swirling batter outward in a
circle. Fry for 2 or 3 minutes, or until brown. Drain on absorbent paper
and sprinkle with confectioners sugar. Makes about 30 cakes, depending on
size.
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Betsy at TKL (4:55:46 pm) :

Title: Chocolate Marble Cake
Categories: Penndutch, Cakes
Yield: 1 servings

1/3 c Butter
1 c Sugar
2 t Baking powder
1 each Chocolate, unsweetened, squares
1 t Vanilla
2 each Egg, well beaten
1 1/2 c Flour
1/2 c Milk
1 T Butter

Cream the 1/3 cup butter and sugar together, add the well beaten eggs and
mix well. Sift flour and baking powder and add alternately with the milk to
the first mixture. Put 1/3 of mixture into a bowl and add the 1 Tbsp of
butter and chocolate which have been melted together. To the white batter,
add the vanilla. Drop white batter, then chocolate, by spoonfuls into a
well-greased, deep cake pan and bake at 350-F about 40 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Betsy at TKL (4:57:02 pm) :

Title: Apple Dumplings (Eb'l Dumpling)
Categories: Penndutch, Fruits
Yield: 1 servings

2 c Flour
1 t Salt
1 c Milk
1 x Sugar
4 t Baking powder
4 T Shortening
6 each Apple
1 t Cinnamon

Pare and core apples. Sift flour, baking powder and salt; cut in
shortening, add milk and mix to smooth dough. Turn onto floured board and
divide into six portions. Roll each portion large enough to cover one
apple. Place an apple on each piece of dough; fill with cinnamon and sugar;
wet edges of dough and fold over apple. Place on greased baking sheet, and
bake at 350-F until apples are tender (about 40 minutes). Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Peggy, WA (5:30:08 pm) :
A little bit of history -

The Pennsylvania Dutch Hard Pretzel was made and sold as a side-line by
bakers in the Lancaster area since the early 1800's.

The first American pretzel bakery supposedly start with a tale of altruism.
It seems that a baker in Lititz gave a drifter a free meal in the 1850's -
in return for his kindness the tramp gave the baker a recipe for pretzels
that eventually became the recipe of the baker's apprentice - Julius
Sturgis.

This style of Pretzel became known as the Pennsylvania Dutch Hard Pretzel.
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Velma, TN (5:38:43 pm) : Amish Friendship Fruit Cake & Starter

1st Day
Mix in a gallon jar with large opening and a lid:

1 and 1/2 cup starter (or RUM)
2 and 1/2 cup sugar
29 oz peaches with juice (chopped)
Put all ingredients in jar, stir well.
Place cover loosely on top of jar.
Let stand 10 days, stirring daily.

10th Day

20 oz can crushed pineapple with juice
2 and 1/2 cups of sugar
Add to mixture.
Let stand 10 days, stirring daily.

20th Day

10 oz jar Maraschino Cherries (chopped)
2 cups Sugar
Add to mixture.
Let stand 10 days, stirring daily.

30th Day

Drain fruit.
Divide in half about 1 and 1/2 cups each).
This is enough fruit for two to three cakes.
Cakes can be frozen.

A friend gives you a cup and a half of fermented juice starter or you can
try using a cup and a half of
RUM or some other alcohol that you would use making a fruit cake.

1 box yellow cake mix with pudding (recommended Duncan Hines Deluxe Butter
Golden)
1 small box instant vanilla pudding (can use banana)
4 eggs
2/3 cup oil
1 and 1/2 cup pecans
1 and 1/2 cup fruit (drained)

Mix everything except fruits and pecans.
Cake batter will be stiff.
Add fruit and stir.
Add pecans and stir.

DO NOT ADD LIQUID TO CAKE MIXTURE.

Bake at 300 for about 1 hour. (Maybe a bit more)
Makes one Bundt cake or three small loaf pans.
Spray pans with Pam (Do Not Flour)
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Velma, TN (5:51:01 pm) : Apple Crisp

Nothing beats apple crisp warm from the oven this time of year. For my
money, you can't beat Granny Smith's, but let your local produce be your guide to getting the freshest!

Ingredients

------For Filling------
6 Tart apples
1/2 c Sugar
2 T Flour
------For Topping------
1/2 c Rolled oats
1/2 c Flour
1/3 c Melted butter
1/3 c Brown sugar
1 tsp Cinnamon

Directions
For filling:
Butter a 9 x 13 baking dish. Peel and core 6 apples. Cut into thin slices.
Place in a baking dish. Sprinkle 1/2 cup sugar and 2 tablespoons flour
over the apples.

For Topping:
Combine the topping ingredients until crumbly. Sprinkle topping evenly
over filling. Bake about 35-40 minutes until the fruit is soft and bubbly
and the topping is brown. Serve warm.

Yield: 12 Servings.
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Judy/AZ (5:55:09 pm) : DRIED CORN

1 c. dry corn, soaked in water overnight
1/4 c. plus 1 Tbsp. brown sugar
1 tsp. salt
1/4 c. butter

Cook all in water until almost done (1 hour). Add 1/4 cup milk and cook another half an hour or until liquid is almost absorbed.
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Velma, TN (6:04:48 pm) :

Title: Beaumont Inn Corn Pudding
Categories: Pudding, Corn
Yield: 6 servings

2 c White whole kernel corn
4 Eggs
4 oz Flour
1 qt Milk
4 tsp Sugar
2 oz Butter; melted
1 tsp Salt

Recipe by: Beaumont Inn

1. In a casserole dish, mix corn, salt, sugar and butter. Beat eggs and add
to milk. Stir into the corn mixture. Preheat oven to 450 degrees.

2. Place in oven for 10 minutes. Remove and stir with long prong fork,
disturbing the top as little as possible.

3. Return to the oven for 10 more minutes. Repeat stirring procedure.

4. Return to oven for 10 more minutes. Repeat stirring procedure.

5. Return to oven for 10 - 15 minutes. Top should be lightly brown and
pudding should be firm.

Note: This side dish is so popular that we offer it at lunch and dinner
every day. The 3 step cooking process and the use of white corn makes this
a different and unique version of this Kentucky classic.

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Velma, TN (6:19:32 pm) : Here is a Dutch recipe from Canadian Living

RYSTPUDDING MET BESSENSAUS (RICE PUDDING WITH RED CURRANT SAUCE)

Serving Size : 8 Preparation Time :0:00
Categories : Desserts Puddings Breakfast

-----MM BY HELEN PEAGRAM-----
4 c Milk
3/4 c Long grain rice
4 Eggs
1/2 c White sugar
1 t Vanilla
1 1/2 tsp Orange rind, finely grated

-----RED CURRANT SAUCE-----
3 c Red currants
3/4 c Sugar

Rice plays a big part in Dutch cooking and this comforting pudding with a
hint of orange is wonderful with fresh red currant sauce. You can also
serve it with just a sprinkle of sugar on top and your favorite fresh
berries on the side.

In a large saucepan, bring milk and rice to boil, stirring occasionally;
reduce heat, cover and simmer for 20 minutes.

Strain rice, reserving milk, meanwhile, in a bowl, beat eggs; gradually
whisk in milk. Stir in rice, sugar, vanilla and orange rind. Spoon into 8
greased 3/4 cup custard cups. Place cups in a large cake pan or roaster;
pour in enough hot water to come half way up sides. Bake in 325-F oven for
55 to 60 minutes or till set. Let cool slightly. Run a knife around edge
of each custard; invert onto serving plate. Serve warm or cold with sauce.

Red Currant Sauce: In saucepan, bring currants and 1/3 cup water to a boil.
Reduce heat to medium low and simmer, covered for 5 minutes or till currants
are softened.
Using a food mill or sieve, press out seeds. Return currant puree to
saucepan along with 2/3 cup water and sugar; simmer over low heat for 10
minutes or till mixture slightly thickens. Makes 2 cups.

From Canadian Living Nov/93

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Csally/wv (6:45:52 pm) : the source of this recipe is the Amish Menonite
cookbook

CHOCOLATE FUDGE PUDDING

5 T. Butter
2 t. baking powder
1 c. sugar
1/2 t. salt
1 sq. chocolate
3/4 c. milk
1 t. vanilla
1/2 c. nutmeats
1 1/2 c. flour

TOPPING:
3/4 c. brown sugar
2 T. cocoa
5 T. white sugar
1 1/2 c. boiling water

Blend butter, sugar, melted chocolate, and vanilla.

Sift flour, salt, and baking powder. Gradually add milk and dry ingredients to
chocolate mixture. Stir in nuts and spread in greased pan. Mix cocoa, brown
and white sugar and sprinkle over batter. Pour boiling water over, but do
not stir. Bake in 8 x 8" pan at 350 degrees for 3/4 to 1 hour. Serve bottom
side up with whipped cream.

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Velma, TN (7:00:41 pm) :

Funnel Cake

The Amish call this fried dough cake 'drechter kuche'.

3 to 4 cups of flour
3 eggs
2 cups milk
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar for topping
vegetable oil for deep frying - heat to 375 degrees

Beat the eggs, then add the sugar and milk. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture. Mix while adding more flour until the batter is smooth and not too thick.

The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash!

Gradually swirl the batter outward in a circular motion, or criss-cross back and forth to make a cake about 7 or 8 inches round. We used to draw our initials to personalize our cakes! Check it with a pair of tongs and turn it when the bottom becomes golden brown. When both sides are done, remove with tongs and let it drip on a paper towel.

Funnel cake is often served with powdered sugar on top. You could also use molasses, maple syrup, or fruit preserves. Enjoy!

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Velma, TN (7:05:55 pm) :

Apple Pandowdy
Authentic Berks County Recipes

4 tart apples (like Granny Smith)
1/2 cup molasses
2 Tbsp. butter
biscuit dough (use Bisquick, or the like)
1/2 tsp. cinnamon

Core and slice apples and put them in a greased pie dish. Sprinkle with cinnamon, drizzle on molasses and dot with butter. Cover with biscuit dough rolled to about 1/2 inch in thickness. Cut vents so steam can escape. Bake at 375 degrees for 30 minutes. Serve hot cutting squares of biscuit as a base for the fruit mixture. Serve with whipped cream sprinkled with nutmeg.

Instead of rolling out the dough, drop it from a spoon over the filling. This allows the gooey sauce to bubble up around the dough.

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CarolB, Fl (7:10:06 pm) :

I got this recipe at the Ivy Inn Bed and Breakfast
in Eton, Ga., while attending a bridesmaids' luncheon. Gene and Juanita
Twiggs, owners and operators of the Inn, are excellent cooks and were very
happy to share the recipe. -- Lynette Tripp

Special Ivy Inn Tomato Pie

2 (9- or 10-inch) pie crusts (recipe tested with Pillsbury 9-inch crusts,
package of 2)
2 tablespoons Dijon mustard
4 medium tomatoes, peeled and sliced (see note)
4 ounces each, shredded: Cheddar and white Cheddar cheeses, or 1 (8-ounce) package shredded four-cheese blend
Salt and freshly ground black pepper to taste
2 tablespoons mayonnaise or sour cream
3 tablespoons grated Parmesan cheese

Make double pie crust, or purchase 2 refrigerated pie crusts. Bake and cool
one of the crusts.

Spread mustard on baked crust, covering bottom and sides. Arrange
tomatoes on top of mustard, and cover with a layer of cheese. Sprinkle with
salt and pepper. Repeat this process to make 2 or 3 layers, ending with
cheese on top.

Spread mayonnaise on top of cheese. Sprinkle Parmesan over
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CarolB, Fl (7:13:54 pm) :
German Potato Salad

Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 12 Preparation Time :0:00
Categories : Salads Vegetables

12 medium potatoes
12 strips bacon
1 1/2 cups onion -- chopped
1/4 cup all-purpose flour
1/4 cup sugar
1 Tablespoon salt
1 teaspoon celery seed
1 teaspoon ground mustard
1 pinch pepper
1 1/2 cups water
3/4 cup vinegar
fresh parsley -- chopped

In a saucepan, cook potatoes until just tender; drain. Peel and slice into a large bowl; set aside. In a skillet; cook bacon until crisp. Remove bacon to paper towels; discard all but 1/3 cup of drippings. Saut onion in drippings until tender. stir in the next 6 ingredients. Gradually stir in water and vinegar; bring to a boil, stirring constantly. Cook and stir 2 minutes more. Pour over potatoes. Crumble bacon and gently stir into potatoes. Sprinkle with parsley. Yield: 12-14 servings.

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CarolB, Fl (7:16:21 pm) : Dutch Potato Salad

Potluck perfect! Make this imaginative salad from Zingerman's famous deli in
Ann Arbor, Michigan, for
your next get-together.

2 1/2 pounds red potatoes (8 medium)
4 ounces sliced bacon, crisp-cooked, drained and crumbled (5 slices)
6 ounces Gouda cheese, julienne cut into 1-inch sticks
1/2 cup sliced scallions or green onions
1 1/2 cups mayonnaise or salad dressing
1/2 cup light cream
1/4 to 1/3 cup Dusseldorf mustard (or any German-style mustard)
1/4 to 1/2 teaspoon pepper

1. In a covered saucepan, cook potatoes in boiling water for 20 to 25 minutes or till just tender; drain. Peel and cut potatoes into 1/2-inch cubes.

2. In a very large bowl, combine potatoes, bacon, cheese and scallions.

3. Combine mayonnaise, cream, mustard and pepper. Add to potatoes. Toss to coat. Cover and chill for 6 to 24 hours. Makes 12 side-dish servings.

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Velma, TN (8:31:58 pm) :

Authentic Berks County Recipes

CHICKEN AND DUMPLINGS

Here's a recipe from my Aunt Louise. It's become a favorite in our house. It's a bit labor intensive but worth it. It serves about 6 people and freezes well. It's great warmed up too!

In a large saucepan, saute in 1/4 c. butter
1/2 c. chopped onion and 1/2 c. chopped celery until soft.

Add:
1/2 c. flour
2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil (I don't use as much, I think it's a little strong, try
another spice if you like - sage, oregano, rosemary, whatever)
4 c. chicken broth (I definitely use canned broth)

Bring to a boil. Cook and stir for a minute.

Add:
1 10 oz. Package of frozen peas (if you are using fresh, about a cup and a
half and you'll have to cook it a little longer)
Reduce heat to about medium, stir constantly and cook about 5 more minutes.

Add:
4 c. cooked, cubed chicken (I cut my chicken into bite size cubes and brown
them in a bit of oil. It doesn't take long until they're done)
Stir in the chicken and pour into a greased 13x9 inch baking dish.

To make the dumplings:
2 c. buttermilk biscuit mix
2 tsp. Dried basil (again, I don't use quite this much, if you've
substituted another herb/spice for this above, I'd do the same here.)
2/3 c. milk

Combine above in a medium bowl and mix with a fork until moistened. Drop by teaspoonful on top of the casserole (make about 12). Bake uncovered at 350 degrees for 30 minutes. Cover and bake about 10 more minutes or until dumplings are done.
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SueA, CA (11:10:49 pm) : POTATO SOUP WITH RIVELS

This is a potato-dumpling soup, and it sounds like a double batch of starch.
It is just that. The rivels, which means "lumps," give the soup a thick
richness that is very filling. This is a very healing dish on a cold winter
day.

1 quart Chicken Soup Stock or canned chicken broth
4 medium potatoes, diced but not peeled
1 tablespoon butter
1 quart milk
1/4 cup celery leaves, chopped
Salt and freshly ground black pepper to taste
1 egg, beaten
1 cup flour
2 hard-boiled eggs, peeled and chopped Parsley, chopped, for garnish

Bring the chicken stock to a boil in a 4-quart stock pot. Add the diced
potatoes and cook until tender. Add the butter, milk and celery leaves.
Bring to a simmer and add salt and pepper to taste. I love lots of pepper in
this dish.

In a small bowl stir the beaten egg into the flour. Stir with a fork until
you have a grainy mixture. Sprinkle small amounts at a time into the soup,
stirring all the while with a wooden fork. Cook the rivels in the soup for
15 minutes. Be careful with these rivels, as they will lump up.

Serve with the chopped egg and parsley garnish.
From The Frugal Gourmet Cooks American

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SueA, CA (11:30:37 pm) :

Pennsylvania Dutch Cabbage

1 large head cabbage, coarsely shredded
1/2 cup cider vinegar
2 tablespoon sugar
3 tablespoon flour

1. Place the cabbage in a large kettle. Combine the vinegar, sugar and one
quart water and pour over the cabbage. Bring to a boil and boil vigorously,
uncovered, twenty-five to thirty minutes.
2. Mix the flour and a little cold water and stir into the hot cabbage.
Cook, stirring, until mixture thickens.

Yield 8 servings.
From The New York Times Heritage Cookbook
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SueA, CA (11:52:56 pm) : Chicken Pot Pie

A famous Pennsylvania Dutch specialty. This dish is not actually a pie, but
a chicken soup-stew with homemade noodles.

6 to 8 servings

1 4- to 5-pound roasting or stewing chicken, cut into pieces
3 quarts (or more) water
3 celery stalks (with leaves), chopped
1 small onion, coarsely chopped
6 to 8 peppercorns
1 tablespoon salt
3 medium boiling potatoes, peeled and cut into l/2- to 3/4-inch slices
2 to 3 medium leeks (white part only), washed and thinly sliced
3/4 cup sliced celery
3 tablespoons minced fresh parsley
l/4 teaspoon crushed saffron threads or ground saffron
Pot Pie Noodle Squares
Salt and freshly ground pepper

Combine chicken in large saucepan with enough water to cover and bring to
boil, skimming foam from surface as it accumulates. Reduce heat and add
chopped celery, onion, peppercorns and salt. Simmer until chicken is tender,
about 30 to 45 minutes. Remove chicken from broth using slotted spoon and
set aside until cool enough to handle. Discard skin and bones; cut meat into
1-inch pieces.

Strain broth. Measure 2 quarts into large saucepan and bring to boil. Add
potato, leek, sliced celery, parsley and saffron and cook over medium-high
heat 5 minutes. Carefully stir in noodle squares and continue cooking until
noodles are tender, about 12 to 15 minutes. Add chicken and heat through.
Season with salt and pepper to taste. Ladle into bowls and serve.

Pot Pie Noodle Squares
Makes about 24 2-inch squares

1 1/2 cups (or more) all purpose flour 3/4 teaspoon baking powder
l/2 teaspoon salt
2 eggs
1 teaspoon cold water

Combine 1 1/2 cups flour, baking powder and salt in large mixing bowl. Beat
eggs with water in small bowl and blend into dry ingredients, mixing
thoroughly and adding more flour if necessary (dough should be stiff). Turn
dough out onto lightly floured surface and roll to thickness of 1/16 inch
(or as thin as possible). Cut into 2-inch squares with pinking shears or
sharp knife.
from Bon Appetit American Regional Favorites.

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SueA, CA (00:49:18 am) : Pennsylvania Dutch Apple - Muffin Cake

We like to bake this cake in a charlotte mold, one of those deep round pans
with slanting sides, so that it looks like a giant muffin. Still, it will
taste just as good baked in a souffle dish or a tube pan-full of the heady
autumn flavors of apples, cinnamon, allspice, and cloves.

MAKES ONE 8-INCH CAKE

About 2 tablespoons packaged unseasoned bread crumbs

CRUMB TOPPING: 1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter

2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1 1/4 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup (1 stick) butter, melted and cooled
1 cup sour cream
2 large eggs
1 cup finely diced, cored, peeled apple

1. Heat the oven to 350 degrees F. Butter a 2-quart charlotte mold or souffle
dish, or a 9-inch tube pan, and sprinkle with the bread crumbs, tapping out
the excess. Prepare the Crumb Topping: In a small bowl, combine the sugar,
flour, and cinnamon. With a pastry blender or 2 knives, cut in the butter
until the mixture resembles coarse crumbs; set aside.

2. In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt,
baking soda, allspice, and cloves. In a small bowl, stir the butter, sour
cream, and eggs until they are well combined.

3. Stir the butter mixture into the flour mixture just until the batter is
smooth and satiny. Stir in the apples. Spread the batter into the prepared
mold. Sprinkle with the crumb topping.

4. Bake the cake 1 hour, or until the crumbs are lightly browned and a cake
tester comes out clean. (If you are using a tube pan, start testing for
doneness after 45 minutes.)

5. Cool the cake in the mold on a wire rack for 20 minutes. Run a metal
spatula or knife between cake and the side of the mold to loosen the cake,
then gently invert it onto a work surface and remove the pan. Turn it over
onto the wire rack and cool completely. Transfer the cake to a serving
plate.

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SueA, CA (01:08:37 am) : Funnel Cakes

Common fare in Pennsylvania Dutch farmers' markets, funnel cakes are made by
pouring batter through a good-sized funnel spiraled around into hot fat, to
produce twisted, thick strands of fried dough. The peculiar-looking cakes
are good with sausage and eggs, or by themselves with maple syrup or honey.

MAKES 5 CAKES

2 large eggs
1 cup milk
1 3/4 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
l/4 teaspoon salt
About 1 quart vegetable oil, for frying 1/4 cup confectioners' sugar

1. In a small bowl, with a wire whisk, beat the eggs until frothy. Gradually
beat in the milk. Add the flour, granulated sugar, baking powder, and salt.
Beat until the mixture is smooth.

2. In a large skillet, heat 1 inch of oil to 375 degree F on a deep-fat
thermometer.

3. Strain the batter into a pitcher. Hold a funnel with a 1/2-inch opening
under the lip of the pitcher and, starting in the center of the skillet,
pour the batter through the funnel into the oil, in a spiral, until it is
within an inch of the edge of the pan. Fry the funnel cake until it is
golden, about 2 minutes. Using two large pancake turners, carefully turn to
fry the other side. Remove the funnel cake from the oil. Drain it on brown
paper or paper towels.

4. Repeat with the remaining batter. Sprinkle the cakes with confectioners'
sugar. Serve warm.

from Country Living Country Mornings Cookbook
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