DUTCH MEAT LOAF
2-1/2 lbs. hamburg
2-1/2 cups bread crumbs
1 cup cheese (cubed small)
salt and pepper
1/2 green pepper, chopped
1 small onion, chopped
2 eggs
1 cup catsup
Mix all ingredients, form into two loaves. Pour some catsup over top of
loaves. Bake at 350 until [...]
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PENNSYLVANIA DUTCH BEEF WITH ONIONS
1-1/2 lbs. boiled beef
2 tablespoons butter
1 tablespoon vinegar
1 onion
2 tablespoons flour
1 pinch of pepper
1/2 cup meat stock
salt
Mince the onion. Simmer in butter until soft. Add flour and simmer until
brown. To this add vinegar, salt, pepper [...]
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DUTCH NOODLE CHEESE RING
1 cup egg noodles
3 tblsp. butter
3 tblsp. flour
1/2 tsp. salt
1/2 tsp. paprika
1-1/2 cups milk
2 eggs, well beaten
Swiss cheese (1/4 to 1/2 lb.)
Boil noodles in salted water until tender. Drain and place in
well-greased ring mold. Melt the [...]
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PENNSYLVANIA DUTCH CHICKEN AND OYSTER PIE
1 stewing chicken
1 pt. oysters
1/4 lb. butter
salt and pepper
a little flour
pastry crust
Stew chicken until tender, season with 1/4 lb. butter, salt and pepper.
Line deep dish with pastry crust. Pour in the stewed chicken and cover
loosely with a crust [...]
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SAUERBRATEN
2 inch thick piece of chuck, pot roast or tender boiling beef. Place in
dish or bowl and cover with solution of half vinegar and half water, put
in two large onions sliced. Do this two or three days before the meat is
wanted. On the day before it is to be cooked cut 3 or 4 slices [...]
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BAKED SPARERIBS and SAUERKRAUT
with Dumplings
Spareribs
sauerkraut
2 cups flour
1 egg, beaten
1 tsp. baking powder
1 cup milk
Cut spareribs into serving portions and place in the bottom of roasting
pan. Add the sauerkraut and a little liquid. Cover and bake in moderate
oven (350-f) 1-1/2 hours. Make dumplings by [...]
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