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Pleasant Company Recipes
The following Pennsylvania Dutch recipes are favorites of
the author and the denizens of Thaxtonville:
Mrs. Honey's Mashed Potato Bread
Sauerbraten (Schnitz und Knepp)
Pork And Kraut (Speck and Kraut)
Sam's Scrapple
Dutch Cabbage Rolls
Pleasant Company's Fastnachts
Sour Cherry "Critters" (Sal's
Favorite)
Dutch Noodle Cheese Ring
Chicken Pot Pie
Home Baked Beans
Sweet And Sour Cabbage
Corn Oysters (Janus's Favorite)
Lancaster County Baked Corn
Corn Fritters
Aunt Eva's Dandelion Salad
Shoo Fly Pie
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Mrs. Honey's Mashed Potato
Bread
Dissolve:
1 package of yeast in lukewarm water with pinch of sugar
(Be sure to let it set long enough, up to 15 minutes)
Heat in Saucepan:
1/2 cup butter
1 cup milk
1 tablespoon Salt
1/2 cup + 1 teaspoon Sugar
(Heat until butter is melted, then remove from heat.)
Stir in 1 cup mashed potatoes.
Cool to lukewarm.
Add:
2 beaten eggs and mix well.
5 cups All Purpose flour, or as much as you need to form
a soft dough.
Place in greased, covered bowl and let rise in warm place
'till double. (1 to 1 1/2 hours)
(Let it take as long as it needs to rise. If it is taking
a while to double, find a warmer place to rise such as a bathroom.)
Knead 'till smooth and elastic (Do not rush kneading.)
Punch down.
Divide in half.
Shape into loaves, rolls, or cinnamon rolls.
Cover and let rise 'till double.
Bake at 375 in middle of oven:
Loaves for 20 minutes
Rolls for 25-30 minutes
`(Cover rolls with parchment paper so they won't brown too
fast.)
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Sauerbraten (Schnitz und Knepp)
2 or 3 days ahead of time:
Place 2 inch thick piece of chuck, pot roast or tender
boiling beef in dish or bowl and cover with solution of
half vinegar and half water.
Put in two large onions sliced.
Day before cooking:
Cut 3 or 4 pieces of bacon into 1 inch pieces
Finely chop 1 tablespoon of the onion soaking in vinegar
Cut holes 2 to 3 inches apart in the meat and stuff with
bits of bacon and onion
Put meat back into the solution.
Add:
1 tablespoon whole cloves
1 teaspoon whole allspice
Bake the meat the next day like a pot roast in part of the
solution until tender.
Gravy - Use more of the solution, adding sugar to taste,
(Gravy will be almost black.)
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Pork And Kraut (Speck and Kraut)
2 or 3 lbs. fresh Pork
Water
1 qt. Sauerkraut
1/2 teaspoon Caraway seeds
Salt and Pepper
Put pork in large stew pot, cover with cold water, and cook
slowly for 1 hour.
Add the sauerkraut and caraway seed making sure there is
enough liquid in the pan to cover. Cook slowly for another
hour.
Season to taste and serve with mashed or boiled potatoes.
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Sam's Scrapple
1/2 lb. chopped beef or pork
1 cup corn meal
1 1/4 teaspoon salt
1 medium onion, chopped
1/8 teaspoon pepper
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
Brown onion slowly in a little fat.
Add meat, seasonings and water and simmer for 20 minutes.
Add corn meal and boil for 1 hour.
Turn into a mold, cool, cut into slices and fry in fat until
brown.
Serve with gravy or tomato sauce.
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Dutch Cabbage Rolls
1 lb ground beef
1 can tomato soup or stewed tomatoes
1/2 cup rice uncooked rice
1 can water
1 egg
1/2 cup celery, chopped
1 onion, finely chopped
1 tsp sugar
2 tablespoons shortening
1 teaspoon parsley, minced
Juice of 1 lemon
6 cabbage leaves
Salt and pepper
Mix well meat, salt, pepper. rice and egg
Make sauce:
Sauté onion in butter until soft.
Add tomato soup and water to onion.
Add celery, parsley, lemon juice, sugar, salt & pepper.
Cook for 10 minutes.
Wash cabbage leaves and boil until tender.
Put equal amount of the meat mixture into cabbage leaves,
roll tightly and secure with toothpicks.
Place cabbage rolls in saucepan, pour sauce over them, cover
pan and cook very slowly for 3 hours.
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Pleasant Company's Fastnachts
1 cup mashed potatoes
2/3 cup sugar
3 tablespoons butter or margarine
1/2 teaspoon salt
2 beaten eggs
1 pkg. yeast
1/4 cup lukewarm water
Pinch of sugar
1 cup milk
6 cups All Purpose flour
Confectioner's sugar
Scald 1 cup milk, then cool to lukewarm and set aside.
Blend:
1 cup mashed potatoes
2/3 cup sugar
1/2 teaspoon salt
3 tablespoons butter of margarine
Gradually add 2 beaten eggs and beat mixture 'till creamy.
Dissolve 1 pkg. yeast in 1/4 cup lukewarm water and add a
pinch of sugar.
Add yeast and egg mixture to potato mixture.
Alternately add milk and 6 cups All Purpose flour.
Knead until smooth and elastic, about 5 minutes.
Place in greased bowl and let rise until double, about 45
minutes.
(Don't rush this. If your kitchen is cold, it can take longer.)
Punch down and divide in half.
Roll 3/4 " thick.
Cut into 3" squares making diagonal cross with lightly
greased knife.
Let rise again to double.
Bake at 375 until golden.
Let cool a bit and sprinkle with confectioner's sugar.
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Sour Cherry "Critters"
(Sal's Favorite)
Follow Fastnacht recipe (above) until you are ready to roll
out. Before rolling, add fresh or dried sour sherries to dough,
Then roll out, divide into pieces and form small balls, about
1 inch round. Follow rest of recipe.
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Dutch Noodle Cheese Ring
1 cup egg noodles
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 to 1/2 lb. Swiss cheese
2 eggs, well beaten
Boil noodles in salted water until tender.
Drain and place in well-greased ring mold.
Melt the butter; add flour and blend until smooth.
Stir in milk and cook, stirring constantly until thickened.
Cook at least three minutes.
Add salt, paprika and cheese (cut in small pieces.)
Cook until cheese melts.
To half of the sauce, add the well-beaten eggs and mix well.
Pour this over the noodles.
Set mold in pan of hot water and bake in moderate oven at
350 degrees for 45 minutes.
Un-mold on large platter.
Pour over the remaining hot cheese sauce.
Fill center with peas and carrots or spinach.
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Chicken Pot Pie
1 cup flour
1 egg
2 teaspoons baking powder
1/2 eggshell of water
1 teaspoon salt
1/2 teaspoon thyme or tarragon
chicken
butter
sliced potatoes sliced
onion
pot-pie dough cut in squares
Mix the flour, egg, baking powder, water and salt.
Roll out and cut in 2 inch squares.
Add thyme to flour.
Flour chicken and fry in butter.
Put layers of chicken, potato and dumpling squares in pot.
Cook over low to medium heat for about one hour, or until
chicken is thouroughly cooked.
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Home Baked Beans
2 cups navy beans
1 small onion, minced
1/4 cup molasses
1 teaspoon dry mustard
1/4 cup ketchup
1 1/2 teaspoon salt
1/4 lb. Salt pork or 4 slices bacon
Soak beans overnight in cold water.
Drain then add 1 1/2 quarts of fresh water, and onion.
Cook slowly until skins burst.
Drain and save the liquid.
Mix molasses, salt, dry mustard and ketchup with one cup
of the liquid.
Put 1/2 the salt pork or bacon in bottom of bean pot or baking
dish.
Add the beans and top with remainder of pork or bacon.
Pour molasses mixture over beans and add more liquid to cover.
Bake covered for 5 hours in slow oven at 300 degrees.
Uncover for the last 30 minutes.
Add water, if necessary, during baking.
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Sweet And Sour Cabbage
Cabbage
Water
1 teaspoon salt
1 egg
1 tablespoon sugar
1/4 cup vinegar
Shred cabbage rather finely, put in saucepan, and sprinkle
with salt.
Cover pan and place over low heat and steam until tender.
Beat the egg, and add to it the vinegar, sugar and salt.
Pour over the steamed cabbage.
Heat 5 minutes and serve at once.
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Corn Oysters (Janus's Favorite)
2 cups corn, grated
2 tablespoons flour
2 eggs, separated
1/2 teaspoon salt
1 tablespoon butter
1/4 teaspoon cumin
black or cayenne pepper
Mix grated fresh or canned corn, flour, egg yolks, salt,
a pinch of pepper, cumin and melted butter.
Fold in stiffly beaten egg whites.
Drop spoonfuls, to look like fried oysters, on hot greased
pan and brown.
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Lancaster County Baked Corn
1 cup dried corn, ground in food chopper
3 cups hot milk
2 eggs, beat and salt to taste
1 tablespoon butter
2 tablespoons sugar
Add 2 cups hot milk to dried corn and let stand about an
hour.
Then add eggs, 1 cup cold milk, butter, sugar and salt.
Bake in oven at 350 to 360 degrees for 30 minutes.
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Corn Fritters
1 cup ground diced corn
1 1/4 cups milk (or part water)
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon baking powder
1/2 cup flour
1 egg, well beaten
Add milk/water to corn and let stand 30 minutes or longer.
Add salt, sugar, baking powder, flour and egg.
Fry to a golden brown.
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Aunt Eva's Dandelion Salad
Young dandelion greens
4 thick slices bacon
1/2 cup cream
1 tablespoon butter
2 eggs
Black pepper
1 teaspoon salt
1/2 teaspoon paprika
1 tablespoon sugar
1/4 cup vinegar
Wash dandelions and pick over carefully. Roll in cloth and
pat dry.
Put into a salad bowl and set in warm place.
Cut bacon in small cubes and fry until crisp.
Drain quickly and pour over dandelions, and sprinkle with
paprika.
For dressing:
Put butter and cream into a skillet and melt over low heat.
Beat eggs; add salt, pepper, sugar and vinegar.
Mix with the slightly warm butter and cream mixture.
Cook over high heat until dressing is quite thick.
Pour very hot dressing over the dandelions, stir well and
serve.
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Shoo Fly Pie
1 Nine inch pie shell
Crumb topping:
1 cup un-sifted flour
1/2 cup lightly packed light brown sugar
1/4 cup vegetable shortening
Filling:
1 teaspoon baking soda
1 cup boiling water
1 cup molasses, preferably dark
1/4 teaspoon salt
Bake pie shell in 350 degree preheated oven for five minutes.
Mix topping ingredients in a bowl and rub together until
crumbs, are fine. Set aside.
Dissolve baking soda in the boiling in a mixing bowl.
Add molasses and salt, and mix well.
For "Wet bottom":
Pour molasses mixture into pie shell.
Sprinkle evenly with dry crumbs for crumb topping.
Bake in oven preheated to 385 degrees for ten minutes.
Reduce heat to 350 degrees and bake another 39 minutes,
or until set.
For "Dry bottom":
Mix all dry ingredients (crumb topping) with all wet ingredients
(molasses mixture.)
Bake as above.
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