Broccoli Salad

This broccoli salad has been in my family for a long time. I am not really sure where it originally came from, but it may have been from a church cookbook my mom has that includes many Pennsylvania Dutch recipes. This salad has a dressing that is typical of the Amish/Mennonite salads with a creamy and mildly sweet/sour flavor. I have seen and tasted many variations of this salad and many are equally tasty. This picture shows it with only the ingredients listed on the recipe I have. However, I have seen it made with sunflower seeds or other types of dried fruit.

Many people, especially children, do not enjoy the flavor of raw broccoli. This salad is a great way to get some people to eat vitamin-rich broccoli with the added benefit of some protein from the peanuts. My children like this better than plain raw broccoli, and it is a nice dish for potluck dinners.



Ingredients:                                                        Serves: approx. 8

• 1 very large or about 3 small heads of broccoli, rinsed and chopped, removing the thick and hard stem first. (I use the smaller stem parts that do not have such thick-skinned and chop them small.)
• 1/2 cup finely chopped onion
• 1/2 cup peanuts
• 1/2 cup bacon bits
• 1/2 cup golden raisins

Mix above ingredients together.

To make dressing, mix the following together:

• 1 1/2 cup mayonnaise
• 1/3 cup sugar or zylitol or other granulated sweetener
• 3 Tbsp vinegar (I have used either white wine or apple cider vinegar with good results)

Combine the dressing with the other ingredients and then allow to marinate in the refrigerator for several hours. This salad lasts well for some time.

** Another great variation is to use red onions, dried sweetened cranberries and chopped cauliflower and leave out the nuts and raisins.

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Zucchini Pancakes or Fritters

These zucchini fritters are a quick and easy meal and a great way to use up some extra zucchini. We planted just a couple zucchini plants and are hardly able to use it all. Some of the ones that grew larger before I could pick them, I took the seeds out and grated them up. Of course, I love zucchini made into sweet bread/cakes, but sometimes, it is nice to try something different. This is really a simple dinner that my husband grew up eating in the summer when everyone was busy working on the farm. This is mostly zucchini with just enough pancake mix and water to make a batter to hold it together. If you are using the larger zucchinis that have more moisture, you will not need to add much, if any water. My other addition this time, was some grated onion into the batter, as well as some dill. What a nice flavor, especially with a little sour cream!

Feel free to use any type of pancake mix. I just had some Fiber One that I wanted to use up. Later, I plan to start making my own bulk pancake mix.

Ingredients:

(This is not an exact recipe- it depends on how much zucchini you have and how much batter you want to make. So mix some up and see if you need to add more of an ingredient.)

2 medium sized zucchini, washed, deseeded and grated
pancake mix
1-2 eggs
1-2 tsp dried dill
1-2 tsp salt
1/4-1/2 tsp pepper
1 medium onion, grated
water, if necessary to make the batter the right consistency.
sour cream, if desired for topping

In a large bowl, mix the grated zucchini, eggs, seasonings and onion. Stir well and gradually mix in enough pancake batter to achieve the proper thickness (enough to hold the zucchini together but not too thick). You may add a little water if necessary. Pour onto a griddle or frying pan that has been coated with a little butter or oil. Cook over medium heat as you would pancakes, flipping when the top begins to bubble.

Serve with tops of pancakes buttered and a little sour cream on top.

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Milk Bread (Stretzel)

This is another type of old- fashioned bread not seen much these days.

4 cups scalded milk
1 1/2 cups oil
3 Tbsp salt
1 Tbsp sugar
1/2 cup lukewarm water
3-4 tsp yeast
11-12 cups flour

Mix the salt, sugar, yeast and 1/2 of the flour together. Add the wet ingredients and stir well. Add in the remainder of the flour until it is a nice consistency that is not too sticky. Knead it until the bread dough has some elasticity, about 5-10 minutes (you may use a heavy duty mixer with a dough hook). Cover and let rise until double in bulk- about 1 1/2 hours. Punch down and knead lightly for a couple minutes. Form into 3-4 loaves. Place in greased loaf pans (3 larger or 4 medium sized loaf pans). Cover and allow to rise until doubled. Bake in a 350 degree oven for 20-35 minutes (or until outside is lightly brown- you can test it with a food thermometer; it should be 200 degrees when finished). Cool in loaf pans on a cooling rack for 10 minutes and then turn out onto racks to cool the rest. May rub butter over top of loaves after removing from the oven.

Variation- may add 1 cup of raisins for each cup of milk used while mixing the dough.

*Recipe adapted from one from Mrs. John J. Becker in the Mennonite Community Cookbook 1978.

Rhubarb Dessert Sauce

This dish was a new one to me when I came to PA Dutch country and found out that this has been eaten in families many years over ice cream, cakes, etc.  One of my favorite ways to eat it is mixed with applesauce and over sugar cake.This is a great way to use up extra rhubarb- freezes well to enjoy during the winter and other seasons when rhubarb is not available. Some process the rhubarb sauce by canning it, as well.

Rhubarb is an interesting food with a long-standing history of medicinal uses. Originally, the root was used for healing purposes, but now it is more popular to eat the stems. It has been studied extensively over the past few years with some very interesting findings regarding numerous health benefits. Rhubarb health benefits include probable anti-cancer properties, antioxidant, antiinflammatory and antiallergy properties among many others.

Ingredients:

• 2 cups water
• 1/2 cup sugar
• 3 cups rhubarb, cut into 1/2 inch pieces
• 3 oz. package gelatin, red raspberry or strawberry

Directions:

• Combine water and sugar. 
• Bring to a boil. Add rhubarb. Boil about 5 minutes, until rhubarb is soft. Remove from heat.
• Add gelatin. Stir until gelatin dissolves. 
• Chill several hours before serving.

Recipe given to me by Midge Gerlach.



Alternate recipe:

Ingredients:

• 6 cups diced rhubarb
• 6 cups water
• 1/2 cup minute tapioca
• 6 oz. package strawberry gelatin
• 2 cups sugar
• 1 quart fresh strawberries, chopped (optional)

Directions:

• Cook rhubarb with water and tapioca until rhubarb is soft and mixture has thickened. Remove from heat. 
• Stir in gelatin to dissolve. Add sugar and mix well. 
• When partly cooled, fold in strawberries, if desired. 

Serve with waffles, ice cream or cheesecake.    Makes 4 quarts of sauce.

*Recipe from Mabel Weaver & Marilyn Weaver in Lancaster County Cookbook 1993.

Amish Casserole

This dish is a classic dish for the Amish and many in the PA Dutch country. I have heard (don't know how true it is) that this dish is commonly served at the Amish weddings in the fall.  My husband's side of the family has served this for family gatherings because it is a great make-ahead dish and is a great dish for leftover chicken or turkey. Just plan to pop it in the oven about 1 hour before you need to eat.

Ingredients:

12 slices of bread, cut into cubes
1/2-1 cup celery, chopped
1/4-1/2 cup onion, chopped
1/4-1/2 cup bell peppers, chopped
1/2 cup mayo
3 cups chicken or turkey, cooked and diced
1/2 tsp poultry seasoning (optional)
1/2 tsp salt
1/4 tsp pepper
2 eggs, slightly beaten
1 cup milk
1/2 cup chicken broth
1 can condensed cream of mushroom soup- or try homemade cream of mushroom soup
1 cup shredded cheese (I used a little more, maybe 2 cups)


Directions:


Put 1/2 of cubed bread in greased casserole dish (9x13"). Combine chicken, vegetables, mayo and seasonings. Spoon over bread cubes. Sprinkle remaining bread cubes on top of chicken mixture. Combine eggs, milk and broth and pour over top of casserole. Cover and chill 3 hours or overnight. Spoon soup over top, spread out. Bake in oven at 325 degrees for approximately 50 minutes or until set and bubbly. Sprinkle grated cheese over top for the last 10 minutes.


Serves approximately 6-8 main dish servings

Friendship Starter Streusel

See Friendship Starter Recipe to understand how the dividing/use of batter works.

Batter:

2/3 cup oil
1 cup sugar
2 cups flour
2 tsp baking soda
1/2 tsp salt
3 eggs
starter - remainder after dividing

Streusel:

1/3 cup butter, melted
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup quick oats
1 cups nuts, chopped (optional)

After sharing 2 cups of starter with friends and keeping one for yourself to continue generating more starter with, use the remaining batter and mix in the wet ingredients from the batter recipe. Sift the dry ingredients and add to the mixture. Spoon half of the batter into greased and floured 9x13" baking pan.  Prepare streusel and sprinkle 1/2 of streusel evenly over batter. Cover with remaining batter and then remaining streusel.   Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean.  Serves 12-16

*Recipe by Norma Gehman from the Lancaster County Cookbook 1993.

Amish Friendship Bread Starter

This mixture seems to make the rounds every so often. There are many good recipes all over the internet to make various things using this starter. It is a lot of fun. If it dies out from neglect and you decide later you want more, here is your recipe.

Starter:
1 cup flour
1 cup warm water
1/2 cup sugar
1 package yeast (or 1 3/4 tsp bulk yeast)

Add on Fifth Day:
1 cup flour
1 cup milk
1 cup sugar

Add on Tenth Day:
1 cup flour
1 cup milk
1 cup sugar

Mix all starter ingredients well and place in medium-sized glass bowl. Cover with a dinner plate so as not to cover too tightly. Let stand overnight in warm place. Stir down each day for 4 days. (Important: Do NOT refrigerate batter at any time.)  On the fifth day, add flour, milk and sugar. Stir. Continue to stir down each day until the tenth day.  On the tenth day, add flour, milk, sugar and stir. Measure out 3 separate cups of starter. Give 1 cup starter and a copy of instructions to each of 2 friends (or you can simply bake a bunch of items for yourself, the freezer and others).  Keep 1 cup as a starter to begin all over again. Use remaining dough to bake breads or streusel - recipe is posted on this blog.

*Recipe by Norma Gehman in the Lancaster County Cookbook 1993.

Amish Brownies

This is something I never saw until recently. It is not the typical chocolate brownie.

Ingredients

3/4 cups butter
1/2 cup brown sugar
1/2 cup white sugar
2 cups sifted flour
1 tsp baking powder
1/4 tsp salt
3 eggs, separated
1 tsp black walnut extract
1 cup brown sugar
1 cup chopped walnuts
1 cup chopped chocolate bits
1 cup coconut

Cream together butter, 1/2 cup brown sugar and white sugar. Add flour, baking powder, salt, egg yolks and black walnut extract and mix well.  Press evenly into a greased 9x13" pan. (You may save some time and energy later  by putting foil in the pan first and spraying it first with nonstick spray before putting the brownie mixture in the pan.)   Beat egg white until frothy. Add 1 cup brown sugar and mix well. Spread evenly over batter. Sprinkle nuts and chocolate bits and coconut evenly over egg white mixture.

Bake at 325 degrees for 40-45 minutes.  Cool and lift foil with bars out of pan and cut into bars.  Serves approximately 24-36 brownies.

*Recipe by Maribelle Steffy- found in Lancaster County Cookbook 1993.

Cracker Ice Cream Dessert (Ice Cream Cracker Pudding)

Here is another variation of a Pennsylvania Dutch dessert that will have people everywhere raving.

Ingredients

15 saltines, crushed (may substitute graham crackers but 1 entire graham is equal to 2 saltines)
1 large package instant vanilla pudding
1 cup milk
1 quart vanilla ice cream, softened
Mix all ingredients together and put in a bowl. DO  NOT COVER BOWL or the dessert will not thicken.
Also, do not use raw milk with pudding- it may give it a bad taste. May serve with whipped cream/topping.

Recipe courtesy of Martha Hershey.

Cracker Pudding

This is a beloved Pennsylvania Dutch dessert- the family always feels let down if it does not make its appearance at my husband's family dinners.

Ingredients

4 1/2 cups milk
1 cup sugar
1/2 cup coconut (optional, but add good flavor)
2 eggs
1 tsp vanilla
1 cup crushed saltine crackers (may also substitute graham crackers- my favorite)

Blend all ingredients except the vanilla in a blender (or may use handheld stick blender). Then cook on medium heat, stirring frequently, until thickened. When finished, add vanilla. Chill and serve with whipped cream/topping.

Recipe courtesy of Martha Hershey.

Corn Pie

This is a dish that is not that commonly seen now, but used to be common years ago around Pennsylvania Dutch Country. Occasionally, it is sold at sales and usually the old-timers talk about enjoying it. Give it a try!

Ingredients

2 cups corn (fresh, frozen but without extra thin liquid)
1/2 cup milk
1 Tbsp butter
1 tsp salt
1 tsp sugar
1 Tbsp parsley, chopped
2 hard-boiled eggs, diced
1 double 9" unbaked pie crust

Line 9" pie pan with pie shell.  Heat corn with milk and butter. Remove from heat and carefully stir in remaining ingredients. Place corn mixture in pie pan. Cover top with pastry. Prick top with fork. Bake at 400 degrees for 10 minutes. Reduce oven temperature to 325 degrees and bake an additional 35 minutes. Serve hot.

*Recipe by Cynthia Strube from the The Central Market Cookbook 1989.

Baked Corn

Ingredients

2 cups corn, fresh frozen or canned (works best with at least part creamed. If not using creamed corn, try to drain off any excess water/juice so the dish will set firmer)
2 Tbsp fat
2 Tbsp flour
1 cup milk
1-2 Tbsp sugar (or xylitol/other sweetener)
1 tsp salt
1/8 tsp pepper
3 eggs
1/2 cup buttered crumbs/cracker or bread

Melt the fat and add the flour. Add milk gradually and bring to the boiling point, stirring constantly. Add corn, sugar, salt and pepper and heat thoroughly. Remove from heat and and beaten eggs. Pour into a greased baking dish and sprinkle with buttered crumbs. Bake at 350 degrees for 35 minutes or until corn is firm. Longer baking time may be necessary if using a round, deeper dish instead of a larger dish where the corn mixture is more spread out.

Recipe adapted from Mrs. William Hunsberger in The Mennonite Community Cookbook: Favorite Family Recipes 1978.

Pennsylvania Dutch Cabbage Slaw

I have grown to love cabbage so much in recent years. This is one of my favorite ways to eat it, and it is a popular dish in Pennsylvania Dutch country any time of the year. I like the purple/red cabbage because of the great color and nutritional content. There has been much talk in recent years about the health benefits of vegetables. Many people who lecture on food and health list cabbage as one of the important ingredients to a healthy diet because it rich in many cancer-fighting compounds (phytochemicals), as well as so many vitamins and minerals. As an added bonus, it is very low in calorie. Now before you run out to start the cabbage soup diet, try this recipe and you will probably be hooked! This is a recipe where my trusty food chopper makes quick work of the salad preparations. It has a creamy, slightly sweet-sour flavor to the dressing, which is typical of PA Dutch salads.


Ingredients

1 small- medium head of cabbage (I like to use a mixture of green and purple/red)
1 small onion
2-4 large carrots, or as many as desired
1/4 cup vinegar
3/4 cup granulated sugar (or xylitol)
1 cup mayonnaise
1/2 cup coffee creamer (half and half or light cream)

Grind cabbage, onions and carrots in a food chopper until finely ground. Mix the remaining ingredients together and then add to cabbage mixture. If there is not enough dressing mixture, you may mix 1/2 of the recipe amounts together for additional dressing. Note- the cabbage will generate some liquid as it sets. This is best made about 1 day ahead.

*Recipe by Anna Eby from the Family Favorites of the Black Rock Retreat Auxiliary Members 1984.

Amish Potato or Macaroni Salad with No-Cook dressing

Growing up in upstate New York, I loved my grandmother's and mom's potato and macaroni salads. Then I married into a PA Dutch family and realized there was a completely different type of salad that some people ate. Over time, I have learned to like this salad. It is slightly sweet and sour, which is typical of Pennsylvania Dutch salads. It is best made a day or two ahead so the flavors can incorporate more into the potatoes and macaroni. I usually make this more in the summer when we are grilling, but it is good anytime of the year. My family just enjoyed some great chicken bar-b-que, as well as some wonderful hamburgers and dogs from the grill, with these salads over the last week. (I am updating this recipe and adding photos in May- not at the original posting in January! ;) )   This is an easy recipe that uses the same dressing mixture for macaroni or potato salad. As an aside, I also add ground or grated carrot to the salads so the kids get some more veggies.


Ingredients

2 cups uncooked macaroni, cooked according to instructions
       (or 5 cups peeled, chopped potatoes boiled until just beginning to become soft)
4 hard-boiled eggs, cooled, peeled and finely chopped
1/2 cup celery, finely chopped (may use a little more)
1/2 - 1 small onion, finely diced or ground
1/2 green pepper, finely chopped
carrots, ground or grated (optional)

Dressing

1 3/4 cup salad dressing (spread) or mayonnaise
1/4- 1/2 cup sugar
2 tsp ground mustard (I often use prepared mustard instead)
1 1/2-2 tsp vinegar
1 tsp salt
2 Tbsp milk

Mix dressing ingredients together. (When making the potato salad, lightly salt the potatoes after draining them from the hot water. Mix them gently and allow to cool.) Pour dressing mixture over macaroni or potatoes and vegetables. Stir gently. Is best chilled for at least 1 day. Keeps well in the fridge up to 2 weeks. (I adjust the dressing to taste- adding a little more vinegar or mustard or mayonnaise if I feel it needs it.)

*Recipe adapted from The Bulk Food Cookbook by Ruth Miller

Amish Style Potato Salad- cooked dressing

Ingredients

8 medium-sized potatoes
4 hard-cooked eggs, diced
1 medium-sized onion, diced
2 small carrots, ground
1 cup celery, diced
1 1/2 tsp salt

Dressing

1 Tbsp flour
2 eggs
1/2 cup sugar
1/2 cup vinegar
1 tsp mustard
1 1/2 cups water
2 Tbsp butter

Cook potatoes in jackets until soft. Cool and peel.  Dice potatoes. (Or you may peel, chop and boil potatoes until just beginning to soften.) Grate carrots or grind up in food processor/chopper.  To make dressing, mix together the dry ingredients, add eggs, vinegar and water. Melt butter in saucepan and add dressing. Cook until thickened. Cool and pour over potato mixture and mix lightly.  If desired, 1/2 cup of sandwich spread or mayonnaise may be added to the dressing before it is poured over the vegetables.

Serves 8-10

*Recipe from Mrs. Richard Danner and Mrs. G.P. Showalter- from Mennonite Community Cookbook 1978.

Classic Bean Salad

This is a golden oldie and has been a favorite in my family for many years. I often add in other beans, such as chickpeas (garbanzo beans). Its flavors are similar to those found in the Pennsylvania Dutch region, where it may have originated. However, I believe its popularity has spread far and wide. It is also quite healthy. While we often eat this salad in the summer, it is good anytime of the year.

Serves- 6
Ingredients:

• 1 can garbanzo beans, rinsed and drained (optional)
• 1 can kidney beans (light or dark) or lima beans, rinsed and drained
• 1 can of yellow wax beans, drained, or may use 1 1/2 cup steamed fresh wax beans
• 1 can of green beans, drained, or may use 1 1/2 cup steamed fresh green beans
• 1 green pepper, diced
• 1 medium onion, diced
• 3/4 cup sugar
• 1 tsp salt
• 1/2 tsp pepper
• 1/3 cup oil
• 2/3 cup vinegar

Directions:

• Mix the sugar, seasonings, oil and vinegar together and pour over the drained beans, pepper and onion. 
• Chill before serving. It is good to make this at least 6-8 hours in advance so the flavors can blend. Keeps well in the fridge. 

Recipe adapted from Beulah Lehman from What's Cooking at Myrtle cookbook.

Chicken Corn Soup

This is a classic Pennsylvania Dutch food with many variations. Fire Halls often have Chicken Corn Soup sales, and this soup is often sold at auctions and other public gatherings/fundraisers.

Ingredients

1 medium - large onion, finely chopped
2 Tbsp butter
6 cups chicken broth
2 cups cubed, cooked chicken
2 cups cubed potatoes, may leave them unpeeled if cleaned
2 cups corn, cream and/or regular
1 1/2 tsp dried parsley or 2 Tbsp fresh,  chopped
4 hard-cooked eggs, diced
1/2 tsp salt, I prefer Adobo seasoning
dash of pepper
saffron- 2 pinches of strands or 1/2 tsp powder  (may also substitute 1/2 tsp tumeric)
very thin noodles- crushed to equal a handful (optional)
For rivels if desired- 1 egg, 1- 1/4 cups flour


Saute onions in butter in 4 qt. pot. Then combine broth, chicken, potatoes, corn, seasoning and parsley. Bring to a boil and add crushed noodles and begin preparing rivels. In a bowl, combine egg and flour and work with hands. Sprinkle little pieces of the dough (rivels) into the boiling soup, stirring constantly. Cook for a couple minutes, then turn down heat and finish cooking until potatoes are tender. Add eggs. If soup becomes too thick, add a little more chicken broth as it cooks.

Variation: for a creamier soup, use creamed corn and add at the end of the cooking 1 can of evaporated milk or 3/4 cup light cream.  You could also make a white sauce in a separate pan from 2 Tbsp butter, 2 Tbsp flour. Cook together until thick paste, then gradually add 1 cup of milk, stirring constantly. Cook to boiling and then continue on medium heat for about 3-4 minutes to cook the flour. When thickened, stir into soup as potatoes finish cooking. Continue cooking on low-medium heat for about 5 minutes. Add the eggs when finished.

*Recipe adapted from Ann Barley- from Whole Foods For The Whole Family La Leche League Cookbook 1981 and from Arlene Ruhl-  in Lancaster County Cookbook 1993.