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Post by melody on Dec 30, 2007 0:22:46 GMT -5
some of my heritage is shown through my cooking...here are some great penn. dutch recipes!
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Post by melody on Dec 30, 2007 0:23:41 GMT -5
Schnitz und Knepp (PA Dutch...one of my grammy's recipes)
1 3 lb. ham 1 qt. dried schnitz (apples)
Dumpling Batter: 2 c. flour 1 egg 1/4 tsp. pepper 4 tsp. baking powder 1 Tbsp. milk 1 tsp. salt 3 Tbsp. melted shortening
Boil ham for 2 hours. Pick over and clean dried apples and soak them in enough water to cover them, for as long as meat is boiling. When meat is done, add dried apples and water that they've been soaking in and continue to boil for another hour.
Prepare dumpling batter: sift together the dry ingredients and mix the dough with egg (which has been beaten), the melted shortening and the milk. Drop batter by tablespoonfuls into the boiling liquid of the ham and apples. Cover tightly and cook for 15 minutes. You may add raisins if desired.
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Post by melody on Dec 30, 2007 0:24:56 GMT -5
Chicken Corn Noodle Soup
6 chicken legs with thighs 1/2 stick butter 1 onion (diced) 1 can corn 1 bag noodles sugar
6 chicken legs with the thighs. (Legs have the most juice.) Boil in pot of 2 quarts of water with 1/2 stick of butter, diced onion and a dash of Poultry seasoning.
Cook until the chicken "falls" apart. Remove the chicken and debone it and put back into the pot.
Now add noodles, corn and a dash of sugar.
Cook one hour.
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