 |
|
 |
 |
|
|
|
|
|
|
Omi's Famous Rumballs
This recipe is from Joan, she got it from her German mother-in-law
She used to roll the mixture into balls, but as a short cut she pours it
into a foil-lined container and turn it out once it's set.
That way folks can cut off whatever size piece they want. Thanks Joan!
Beat 2 eggs and 125g caster sugar till combined but not frothy
Add 3 Tablespoons cocoa, dash vanilla, 30gg roughly chopped almonds, 2 Tablespoons rum (or whatever liqueur you choose - Bailey's Irish Cream is beautiful).
Beat well.
CAREFULLY pour in 200g melted copha (a white>solid vegetable shortening made from coconut oil) while slowly beating at the same time. Pour into a container and chill.
Hope you like it!
Mrs. Hutchinson's Cook's Bar-B-Queued Chicken
This recipe came from a church picnic in Hazlehurst, Mississippi in the summer of 1962.
It breaks the mould of tomato based sauces and delivers a lemon, curry, smoky, tingly flavor.
Sauce for 5 lbs. of chicken parts. Leave skin on. Trim most fat off.
Prepare just before putting chicken on the fire.
In a saucepan over low heat combine:
CBA #1 - (Current Basting Approach)
Clear your schedule so you can spend 100% of the next hour standing over this chicken. Due to the sauce's high oil content, flares will occur. Flares cause chicken fat to melt. Dripping fat causes more flares. Place an info only call to your local fire department putting them on alert. Charge a 2-1/2" hose to 150 psi. Notify the Nuclear Regulatory Commission (1-800-555-1212) you are ready to go critical. Arrange chicken parts about 6" over hot coals. Baste with sauce. Have a spray bottle of water at the ready. Flip chicken every 5 minutes and baste. As the cooking draws to an end allow some flames to kiss the meat so the skin will be slightly charred when done Time the basting, flipping and flaming so that the chicken is done right at the time the skin becomes charred and the sauce runs out. Bring local FD and NRC off of alert status. Serve immediately, as the sauce will lose its flavor after a few hours.
Bill's Beef Jerky
Here's another recipe from Bill. I get a lot of requests for Beef Jerky and this one seems "pretty easy". Thanks Bill!
Don't be scared at the complexity of this - we're talking beef jerky - not brain surgery.
The details here will help you avoid pitfalls such as making a wreck out of your oven.
Trim all fat off of meat. Top round is a lot easier to deal with since it doesn't have a thick layer of fat on the bottom. Slice into strips and pieces of any convenient shape but try to make all of them the same thickness at 1/4". As you cut up the meat, slice along the plane of the fat seams so fat can later be trimmed off the end of each piece. Also try to cut across the grain as this will make it easier to chew. The easiest option is to have a butcher slice a top round across the grain into 1/4" slices.
Use two large cookie sheets or lay aluminum foil on top of two oven racks.
If using foil, turn up the edges to keep any liquid in.
Combine the other ingredients into a bowl.
Dip the meat strips into the bowl, drain, and arrange on the racks.
Line the bottom of the oven with foil.
Put the racks in the oven, and close the door.
Turn the temperature knob on the oven until the light just comes on.
This will be way below the temperature scale, but should get you about 120-130 degrees.
Pull it out of the oven after 3 or 4 hours and drain any liquid into the bowl of sauce.
Flip all the pieces over and baste with the sauce.
Repeat flipping and basting until it is done to your desired dryness.
Total time at 120 degrees will be about 48 hours.
At 130 degrees it should take about 30 hours.
Refrigerated it will last forever. At room temperature it will become moldy after several months, but I have found that it will not stay around that long
Done to the "tender" stage, you will lose about 60 percent
of the weight.
Done to the "dry" stage, which keeps longer, you will lose about
70 percent.
Easy Brunswick Stew by Kim
Another recipe from Bill. He says this recipe is a "dead ringer" for traditional Brunswick Stew.
Mix - heat - eat!
·
BRAISED BEEF AND NOODLES For Two Persons
This recipe is from Earl. He says it's also good made with venison, which is very popular in this area (we have a lot of deer hunters). Hope your family enjoys this, thank you EARL!
In a 12 inch skillet, brown beef until WELL BROWNED on all sides. This is where flavor is developed. Remove beef to a bowl and keep warm. In same skillet, add onions and oil, saute until golden and remove to bowl with the beef.
In same skillet melt margarine and flour. Stir mixture over medium high heat until the flour turns brown. Remove skillet ftom heat, add water a little at a time, stirring constantly. Lumps will dissolve during cooking.
Add salt, pepper and garlic.
Return meat and onions to the pan, cover and simmer 1 1/2 hours.
Add mushrooms a few minutes before serving. Sauce should resemble a
medium gravy and be thick enough to cling to the noodles. Cornstarch dissolved
in a little water can be used for further thickening.
Serve over noodles.
Low Fat Version: Eliminate margarine and flour. Put the two cups of water into the skillet and bring to simmering. Combine 2 tablespoons of corn starch in a small amount of water. Add this to the two cups of simmering water. Stir in the salt, pepper and garlic. A product such as Kitchen Bouquet can be used to achieve a darker color, if desired. Continue with paragraph 3. ·
Perky Onion Jelly
This recipe is from Natalie. It's a unique recipe, but one that I would think would be popular in Berks County. Thanks for sharing it with us Natalie.
Place onion and vinegar in blender. Puree until smooth. Pour into saucepan. Add sugar and red pepper flakes. Bring to boil. Simmer 5 minutes. Stir in pectin. Boil hard for 1 minute. Pour into hot sterilized jars. Secure lids and process 10 minutes in boiling water bath.
Makes 3-1/2 cups.
This is a great appetizer spread for crisp crackers or a great condiment served with meat.
Enjoy!·
CORNED BEEF
Here's a great corned beef recipe from Earl. He says it's great for a Reuben, Mufletta or plain corned beef on rye sandwich. It is a little too much for two people but for smaller amounts any piece of beef which can be placed in a container and covered with the brine mixture, should work well as long as it is not too thick to absorb the brine into the meat. Thanks Earl!
Stab the brisket all over with an ice pick and place in a deep
dish. Make a brine with all other ingredients. Pour over meat and add enough
water to cover meat. Place a cover on the container and refrigerate for
14 days.
Turn meat every day and recover. After the 14th day, remove from brine
and boil until tender. If you find a smaller brisket, use the same pickling
mixture.
Mike's Chicken
This recipe is from Mike, it sounds delicious. I am always looking for new ways to make chicken, I can't wait to try this one. Thanks Mike!
This recipe can be used for either a whole chicken or piecesparts.
Preheat oven to 450 F
Rub chicken w/ olive oil - not a lot, just enough to coat.
Sprinkle liberally over the chicken:
Rub all the spices into the chicken/parts, coating well, and place whole chicken breast up (parts - skin side up) in roasting pan.
Place under the chicken:
Place pan in oven, uncovered, and cook at 450 for 15 min. Turn oven down to 325; do NOT open oven. Start basting chicken after 45 - 50 min; baste well every 5 - 10 min till done, about 1 1/2 to 1 3/4 hrs, depending on weight of chicken. Check for doneness by sticking a fork into thickest part near thigh joint; when juice runs clear, meat is done.
Remove chicken to cutting board or plate. Chicken can be served au jus or w/ the following sauce
GRAVY: Add 2 - 4 tbsp flour to roasting pan and simmer mixture over medium flame until flour is well mixed into drippings. Add 1 - 2 cups chicken broth or stock, and deglaze pan w/ a wire whisk, getting all the chunks off the pan and into the sauce. Simmer until desired consistency is reached. Goes great w/ mashed potatoes!·
This carrot cake is from Shirley, she says it's the best she's ever tasted. She's even included the cream cheese frosting recipe. Thanks Shirley!
Carrot Cake
Sift dry ingredients together, mix thoroughly the sugar, oil, and eggs. add carrots and mix. add dry ingredients a little at a time. add nuts. Bake in greased and floured 9 x 13 pan at 325% for 60 to 70 minutes.
Frost with cream cheese frosting
This recipe is from Heide. It sounds pretty easy, I like that. Makes it's own gravy too. Thanks Heide!
Dutch Spiced Pot Roast:
Take a 5-6 lb. pice of beef and spice with onion, bay leaf, cloves, vinegar, salt and pepper. If vinegar is too strong, add a little water. Leave beef in spice for 24 hrs. Then brown on both sides, add the juice, and let boil 2 hrs. Thicken with brown flour to make good gravy. Put 2 T. of butter on the beef when finished.
This recipe is also from Heide. Barbecue Chicken is a staple food around here. Thanks Heide!
Dutch Barbecue Chicken:
1 broiler chicken, 1/3 c. cider vinegar, 1 t. kitchen bouquet, 1 t. wor. sauce, 1 t. each of onion juice, salt, pepper, paprika, garlic, 1 T. tomato paste, 1/2 c. melted butter.
Cut broiler in 1/2. Get the broiler pan hot and grease well. Lay chicken on rack and put immediately under hot fire. sear on both sides. have ready a barbecue sauce made of all the other ing. listed above. Have a new clean paint brush, and during the broiling process paint chicken on all sides at least 3 times w/sauce. Make gravy out of the drippings.
This recipe is also from Heide. Corn chowder is very popular with the PA Dutch. Thanks Heide!
PA Dutch Corn Chowder
1/4 lb. salt pork, 1 onion, 1/4 lb. Shaker dried corn ( or fresh or frozen corn) 4 potaotes, 2 T. flour, 1 t. dried celery salt, 1/2 t. paprika, 1/2 t. pepper, salt, to taste, 1 qt. milk.
Soak corn for 18-24 hrs. in lukewarm water. Cut pork into cubes and fry golden brown. Mince the onion and fry until brown. Pare and dice piotatoes and cook with pork and bacon in water to cover, pulp the corn, mix with spices and milk, and add 6-7 soda crackers which have been soaked in milk.
Here's another recipe from Heide. Apple Butter is served in most Dutch restaurants and diners right on the table with the salt and pepper. Just spread it on your bread, or put a "dollup" on cottage cheese. Thanks Heide!
Pa. Dutch Apple Butter:
10 lbs. apples, 4 lbs. sugar, 2 T. ground allspice, 6 qt. water, 2 T. ground cloves, 3 T. ground cinnamon.
Wash and quarter apples. Boil the cider for 20 min. then put apples into kettle with cider and cook until apples are tender. Press through a sieve to remove skin and seeds. Add sugar and spices to pulp. cook until as thick as desired ( a soft paste); stirring frequently tp prevent burning. Pour into crock or glass jars.
Tip: Because apples vary in sweetness, Add only 1/2 the amount of sugar to start, add the rest as needed to adjust the sweetness. Try substituting brown sugar for some of the white sugar.
This recipe was submitted by Heide. These would be found in the picnic basket of any "Dutchie". Thanks Heide!
Sour Beets
2 c. sugar, 1/2 T. cornstarch, 1/4 c. water, 1/4 c. vinegar, 3 T. lemon juice, 2 T. butter.
Mix and boil 5 min. Add 12 beets or 1 (#2) can. Simmer over low heat about 20 min.
The next two recipes for cookies are from Heide. They are quite popular in this area. Lep cookies are all year round, great dipped in coffee. Sand Tarts, in my family anyway, are basically at Christmas. I guess because they're a bit of work. They're both delicious. Thanks Heide!
Lep Cookies:
2 c. brown sugar, 1/2 lb. butter, 2 eggs, 1 t. baking soda, 4 c. flour, 1 c.sour cream.
cream sugar and butter. Add eggs. Put baking soda into flour. Alternate with sour cream. Bake at 350 deg. for 12 - 15 min.. Oven must be preheated.
Drop by teaspoon onto cookie sheet. Cookie sheet must be greased.
Sand Tarts:
3/4 c. butter, 1 1/2 c. sugar, 2 eggs, well beaten, 1 T. milk, 3 or 4 c. flour, 4 level t. baking powder, 1/2 c. walnuts or pecans ( for decoration), cinnamon sugar and white of an egg for decoration.
Cream sugar and shortening together. Add well beaten eggs and milk. Stir flour and baking powder together. Add a little at a time. When stiff enough, roll out very thin. Cut in diamond shape or round. Brush with well beaten egg white and sprinkle with cinnamon sugar and place a nut in center or use chopped nuts. Bake at 375 deg. for 10 min.
Another recipe sent to me by Heide. Red Beet Eggs are a great way to use up all those Easter Eggs you're kids got at egg hunts. They are also found in every picnic basket, deli counter, etc. Thanks Heide!
Red Beet ( Pickeled Eggs)
1-16 oz can red beets, 2 T. pickeling spice, 1 med. onion ( rings), 1 doz. hard cooked eggs, 2 c. vinegar, 4 c. water.
Put hard cooked eggs in with rest of ing. and refrigerate overnight so flavors can inter marry. Can serve with green salad, potato or macaroni salad.
Sweet-Sour White Cabbage
This veggie side dish is from Helen. It certainly looks easy to prepare and for those of us who love cabbage, and harvest quite a bit from the garden, this is a great way to enjoy it. Thanks Helen!
Flavoring as desired: 2 tsp caraway seeds or 2 tsp dill
Cook cabbage and salt 20 min. Add bacon drippings, vinegar, flavoring and browned flour. Cook 10 min.·