Pennsylvania Dutch Cooking Part 6

SCALLOPED TOMATOES

3 cups tomatoes canned or fresh 1 medium cuc.u.mber pared and sliced salt 1 small onion, sliced cup bread crumbs, b.u.t.tered cup grated cheese pepper

Into a greased baking dish or ca.s.serole place a layer of tomatoes, add half the cuc.u.mber and onion slices and half of the crumbs. Repeat with more tomatoes and remaining cuc.u.mbers, onions and crumbs. Top with tomatoes and sprinkle with cheese. Bake in moderate oven, (375-f) 40 minutes.

DUTCH POTATO CROQUETTES

1 cups cold mashed potatoes 1 tablespoon b.u.t.ter 1 teaspoon minced parsley 2 tablespoons cream corn meal teaspoon salt teaspoon minced onion dash of pepper 1 egg

Mix up a paste with the potatoes and b.u.t.ter, add the parsley, salt and pepper, cream, onion and egg. Mold into croquettes, dip into the egg white, roll in corn meal. Fry in deep fat.

RED CABBAGE (Rote Kraut)

Place 4 tablespoons bacon grease in pressure cooker, then chop fine 1 small onion in grease and brown onion to golden brown.

Shred (1) 2 lb. head of red cabbage. Mix cup vinegar with cup water and 2 tablespoons sugar.

Then place cabbage in onion and grease. Pour mixture of vinegar and sugar on cabbage. Season with salt and pepper to taste and mix lightly.

Quarter 1 large pared apple and place on top of cabbage. Cook 4 min.

When using an ordinary pot the cooking time is 20 minutes. This makes 10 servings.

SCALLOPED SPINACH

2 lbs. spinach 2 cups milk 4 tblsp. b.u.t.ter salt 2 eggs, beaten 2 cups bread crumbs cup chopped bacon pepper

Wash spinach thoroughly. Drain and cook with a little water in covered pot, over moderate heat for 8 to 10 minutes. Drain and chop the spinach.

Add milk, the beaten eggs, 1 cups of the bread crumbs, melted b.u.t.ter, salt and pepper then mix well. Sprinkle the remaining cup bread crumbs and the chopped bacon, on the top. Bake in moderate oven (350-f) 35 minutes.

FRESH PEAS _and_ NEW POTATOES

3 cups fresh peas 12 small new potatoes 1 tsp. salt 1 cups milk 1 tsp. flour 2 tblsp. b.u.t.ter

Cook potatoes and peas in separate pans, in salted water until soft and almost free of water. Mix the peas and potatoes and add the milk. Bring to the boiling point then add the b.u.t.ter and flour which have been blended smooth and cook until thickened.

CORN PUDDING

1 can golden crushed corn 2 eggs, slightly beaten 2 tbs. flour 2 tbs. sugar 1 cup milk salt and pepper lots of b.u.t.ter

Mix all ingredients together. Place in b.u.t.tered ca.s.serole. Bake in slow oven 300 degrees for one hour.

SWEET _and_ SOUR CELERY

2 cups celery, diced 1 tsp. salt 2 tblsp. sugar 2 tblsp. vinegar 2 tblsp. flour 1 egg 1 cup water cup sour cream

Cut up celery and cook in a little salt water until soft and almost dry.

Make a dressing of the egg, flour, sugar, vinegar and water, bring to a boil and when it thickens add the sour cream. Pour this over the celery, heat and serve.

HOME BAKED BEANS

2 cups navy beans 1 tsp. salt 1 small onion, minced 4 tblsp. mola.s.ses 1 tsp. dry mustard 4 tblsp. catsup lb. salt pork or 4 slices bacon

Soak beans over night in cold water. Drain, add 1 qts. of fresh water, the Onion and cook slowly until skins burst. Drain save the liquid. Mix mola.s.ses, seasoning and catsup with 1 cup of the liquid. Put half 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 mola.s.ses mixture over beans, add more liquid to cover. Bake covered for 5 hours in slow oven (300-f). Uncover for the last 30 minutes. Add water if necessary, while cooking.

CABBAGE, SWEET _and_ SOUR

cabbage 1 egg cup vinegar 1 tablespoon sugar 1 teaspoon salt

Shred cabbage rather finely. Put in sauce pan and sprinkle with salt.

Cover pan and place over low heat and steam until tender. Beat the egg, add the vinegar, sugar and salt and pour over the steamed cabbage. Heat five minutes and serve at once.

CORN FRITTERS

1 cup ground dried corn, add 1 cups milk (or part water); let stand hour or longer, add teaspoon salt, teaspoon sugar, 1 teaspoon baking powder, cup flour, 1 egg, well beaten, and fry to a golden brown.

HASHED BROWN POTATOES

6 medium, cold boiled potatoes shortening 3 raw green peppers teaspoon celery salt salt and pepper

Chop potatoes fine, season with celery salt, salt and pepper to taste.

Remove seeds and stem from pepper, wash drain and chop fine. Mix with potatoes. Put about 1 tablespoon of melted shortening in pan and when hot, add potatoes and cook slowly. When partly brown, fold into omelet shape in one side of pan. Fry until a rich brown.

BAKED LIMA BEANS

2 cups dried limas 4 slices bacon or salt pork 1 medium onion 1 green pepper 1 cup canned tomatoes 2 tsp. salt 1 tsp. mustard 2 tblsp. brown sugar

Soak beans overnight in cold water. Drain, add 2 quarts of fresh water and boil until tender. Pour beans in b.u.t.tered ca.s.serole. Add minced pepper, onion, tomatoes and seasoning and mix. Put bacon or salt pork on top and bake, covered. Add water if necessary. Bake 2 hours at (325-f).

Uncover for the last 20 minutes.

PENNSYLVANIA DUTCH

Pancakes and Fritters

APPLE RING FRITTERS

1 cup sifted flour 1 teaspoons baking powder 2 tablespoons sugar teaspoon salt cup milk 1 egg 4 large apples