Category : Databases and related files
Archive   : MMPENN.ZIP
Filename : MMPENN

------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Almond Slices (Mondel Schnits)
Categories: Penndutch Cakes
Servings: 1

2 ea Egg 1/2 c Sugar
3/4 c Flour 1/2 t Baking powder
3/4 c Almond, sliced 2 T Water, ice
1/2 t Lemon extract 1 x *or:
1/2 ea Lemon, juice of 2 T Sugar

The almonds need not be blanched, just sliced fine. Sift flour and baking
powder together, then set aside. Cream the eggs and sugar thoroughly. Add
the extract and water and beat hard. Add the sliced nuts and flour,
beating lightly until thoroughly mixed. Pour the batter into a greased
pan, sprinkle sugar over the top and bake at 350 f until brown. Allow the
cake to cool in pan before cutting in slices.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Amanda's Angel Food Cake
Categories: Penndutch Cakes
Servings: 1

11 ea Egg white 1 1/2 c Sugar
1 c Flour 1 t Cream of tartar
1/8 t Salt 1 t Vanilla

Sift the dry ingredients together 4 times. Beat the egg whites until dry.
Fold dry ingredients into eggs. Add flavoring and bake at 250-F for 1
hour. This cake should be baked in an ungreased angel food pan.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Anise Cookies
Categories: Penndutch Cookies
Servings: 1

6 ea Egg, separated 1 c Powdered sugar
1 c Flour, sifted 3 t Anise seed

Beat egg yolks until thick and lemon-colored. Beat egg whites until stiff
and combine the two mixtures. Gradually beat in the powdered sugar, mix
lightly. Sift the flour and add; then stir in the anise seed. Drop from
the tip of a teaspoon, about one inch apart, on a greased cookie sheet.
Put pans into ice box over night. Bake the next morning at 300-F for 12
minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Apple Dumplings (Eb'l Dumpling)
Categories: Penndutch Fruits
Servings: 1

2 c Flour 4 t Baking powder
1 t Salt 4 T Shortening
1 c Milk 6 ea Apple
1 x Sugar 1 t Cinnamon

Pare and core apples. Sift flour, baking powder and salt; cut in
shortening, add milk and mix to smooth dough. Turn onto floured board and
divide into six portions. Roll each portion large enough to cover one
apple. Place an apple on each piece of dough; fill with cinnamon and
sugar; wet edges of dough and fold over apple. Place on greased baking
sheet, and bake at 350-F until apples are tender (about 40 minutes).

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Apple Fritters (Ob'l Puffers)
Categories: Penndutch Brunch
Servings: 1

1 c Flour 1 1/2 t Baking powder
3 T Powdered sugar 1/4 t Salt
1/3 c Milk 1 ea Egg, well beaten
2 ea Med Apple, sour, thinly slic

Sift the dry ingredients into a bowl. Beat the egg and add the milk and
stir into the dry ingredients. Mix well. Add the sliced apples. Drop
batter by spoonfuls into hot fat and fry.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Apple Meringue
Categories: Penndutch Fruits
Servings: 1

2 c Apple, stewed, hot 1/4 c Sugar
3 ea Egg, separated 2 T Butter
1/2 t Nutmeg 1/2 t Cinnamon
1 T Lemon juice 1/4 c Powdered sugar
1 t Vanilla

Combine the stewed apples, sugar, butter, lemon juice and spices and mix
well. Beat the egg yolks and add to the apple mixture and beat until
light. Pour into a buttered baking dish and bake at 400-F about 15
minutes. Remove from oven and cover with a meringue made by beating the
egg whites stiff, adding to them the powdered sugar and vanilla after
partially beaten. Return to oven and bake at 325-F to brown the meringue.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Apple Pot Pie
Categories: Penndutch Pies
Servings: 1

6 ea Apple, baking 1/4 lb Lard
4 c Flour 1/4 t Salt
1 t Cinnamon 1/8 lb Butter
1 x Water

Make a dough of the lard, flour and salt, adding enough water to moisten
and hold together. Roll out like pie dough and cut into 2 inch squares.
Wash and peel apples and cut into eighths. Put alternate layers of apples
and dough into kettle, sprinkling each layer of apples generously with
sugar and adding a little cinnamon. Have top layer of dough, dot with
butter and fill kettle half full of water, cover and cook over a low flame
until apples are soft. Serve with milk or cream.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Apple Strudel (Apfelstrudel)
Categories: Penndutch Breads Fruits
Servings: 1

2 1/2 c Flour 1 t Salt
2 T Shortening 2 ea Egg, slightly beaten
1/2 c Water, warm 5 c Apple, sliced
1 c Brown sugar 1/2 c Raisins
1/2 c Nuts, chopped 3 T Butter, melted
1/2 t Cinnamon 1 ea Lemon, grated rind of

Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the
eggs and water. Knead well, then throw or beat dough against board until
it blisters. Stand it in a warm place under a cloth for 20 minutes. Cover
the kitchen table with a small white cloth and flour it. Put dough on it.
Pull out with hands very carefully to thickness of tissue paper. Spread
with mixture made of the sliced apples, melted butter, raisins, nuts,
brown sugar, cinnamon and grated lemon rind. Fold in outer edges and roll

about 4 inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F
and continue to bake about 20 minutes. Let cool. Cut in slices about 2
inches wide.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Apples and Buttons (Schnitz un Knepp)
Categories: Penndutch Ham
Servings: 1

3 lb Ham 1 qt Apple, dried
2 T Brown sugar 2 c Flour
1 x Milk 4 t Baking powder
1/4 t Pepper 1 ea Egg, well beaten
3 T Butter, melted 1 t Salt

Pick over and wash dried apples. Cover with water and let soak over night
or for a number of hours. In the morning, cover ham with cold water and
let boil for 3 hours. Add the apples and water in which they have been
soaked and continue to boil for another hour. Add brown sugar. Make
dumplings by sifting together the flour, salt, pepper and baking powder.
Stir in the beaten egg, milk (enough to make fairly moist, stiff batter),
and melted butter. Drop the batter by spoonfuls into the hot liquid with
the ham and apples. Cover kettle tight and cook dumplings for 15 minutes.
Serve piping hot on large platter.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Applesauce Cake (Ob'l Dunkes Kucka)
Categories: Penndutch Cakes
Servings: 1

1 c Applesauce, unsweetened 1/2 c Butter
1 c Brown sugar, light 1 t Soda
1 t Cinnamon 2 c Flour
1/2 t Cloves 1/2 t Nutmeg
1 c Raisins 1/4 t Salt

Mix butter, sugar, salt and spices. Add flour and applesauce in which soda
has been dissolved. Add the raisins. Pour into an oblong, well-greased pan
and bake at 350-F about 35 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Aunt Hannah's Lebkuchen
Categories: Penndutch Cakes
Servings: 1

4 ea Egg 1 lb Brown sugar
1 1/2 c Flour 1 t Baking powder
1 t Cinnamon 1/2 t Cloves
3/4 c Raisins 3/4 c Nuts, chopped
3/4 c Wine 1 x *or:
3/4 c Coffee

Beat the eggs well. Add sugar, cloves and cinnamon. Sift flour three
times, add the baking powder and sift into the egg mixture alternately
with the wine (or substituted coffee). Mix nuts and raisins together and
sprinkle with 2 Tbsp of flour. Add to mixture and beat thoroughly. Pour
batter in flat, greased pans and bake at 400-F about 15 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Baked Ham
Categories: Penndutch Ham
Servings: 1

10 lb Ham 1 c Brown sugar
1/4 c Flour 1 t Mustard, dry
1/4 c Maple syrup 3 T Water
1 ea Cloves

Note: This recipe assumes using an uncooked ham. Omit boiling the ham
altogether if using a pre-cooked ham.
Wash ham and cover with boiling water and let cook on top of stove for 4
hours. Let ham stand in liquid over night. Next day remove the fatty rind,
make gashes across the surface of ham and stick in whole cloves. Make a
paste of the sugar, flour and mustard by adding the syrup and water. Use
water in which ham was cooked if available. Spread over ham and place in
roasting pan. Bake uncovered at 400-F for 45 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Baked Spare Ribs and Sauerkraut
Categories: Penndutch Pork
Servings: 1

1 x Spare ribs 1 x Sauerkraut
2 c Flour 1 ea Egg, beaten
1 t Baking powder 1 c Milk

Cut spare ribs into portions and place in the bottom of a roasting pan.
Add the sauerkraut, cover the pan and bake at 350-F for 1-1/2 hours. Make
dumplings by combining the flour, baking powder, milk and egg. Drop by
spoonfuls on the sauerkraut. Cover pan tightly and finish baking at 350-F
for 30 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Baked Stuffed Potatoes
Categories: Penndutch Vegetables
Servings: 1

3 ea Potato 1 T Butter
1 T Cream 1 x *or:
1 T Milk 1/2 t Salt
1/8 t Pepper 1 ea Egg white, stiffly beaten

Bake large potatoes at 450-F about 40 minutes or until soft. Remove from
oven and cut in half lengthwise and scoop out inside. Mash, adding the
butter, salt, pepper and cream. Mix well. Fold in the stiffly beaten egg
white and blend. Refill potato shells, return to the oven to brown about
10 minutes at 450-F.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Bean Soup
Categories: Penndutch Soup/stews
Servings: 1

1 1/2 lb Beans, soup 2 c Celery, diced
1/2 c Onion, chopped 1 c Tomato, strained
2 t Parsley, minced 1/2 c Potato, diced
1 x Salt & pepper

Soak beans overnight in water to cover. In morning, drain off the water,
add fresh water and cook until almost soft. Wash ham and cover with cold
water and boil until tender. Skim fat from the broth and add the beans and
other ingredients and cook until potatoes are soft. Serve at once.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Berks County Potato Custard Pie
Categories: Penndutch Pies
Servings: 1

1 ea Med Potato 2 T Butter
3/4 c Sugar 2 ea Egg yolk
2 ea Egg white 1/2 ea Lemon, juice of
1/2 ea Lemon, grated rind of 1/2 c Milk
1 x *pastry

Boil the potato and mash fine. Add the butter and sugar and stir to a
creamy consistency. Let this mixture cool and then add the beaten egg
yolks, the milk, lemon juice and rind. Mix together well and then fold in
the stiffly beaten egg whites. Pour into a pie pan lined with crust and
bake at 400-F about 25 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Berks County Potato Dumplings
Categories: Penndutch Misc/food
Servings: 1

6 ea Potato 10 ea Sl Bread
1 ea Onion, grated 2 ea Egg, well beaten
1 t Parsley, minced 1 x Salt & pepper

Grate the potatoes. Soak bread in cold water and squeeze out as much of
the water as possible. Mix together the bread, salt, pepper, grated onion
and parsley. Add the grated potatoes and eggs and mix well. Form into
balls, roll in flour gently, drop into boiling salted water, and cook in a
covered pot for 15 minutes. These dumplings are excellent with sauerkraut,
stewed chicken or meat.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Black Walnut Cookies
Categories: Penndutch Cookies
Servings: 1

2 c Brown sugar 4 ea Egg, well beaten
1/2 c Flour 1/2 t Salt
1/2 t Baking powder 1 lb Walnuts, black, chopped

Combine the sugar and eggs and mix well. Sift the dry ingredients and add
to first mixture. Stir in the nuts. Drop by teaspoonfuls on a greased
cookie sheet and bake at 375-F about 12 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Blitzkuchen
Categories: Penndutch Cakes
Servings: 1

4 T Butter 10 T Sugar
2 ea Egg, beaten 1 1/3 c Flour, sifted
1 1/2 t Baking powder 1/4 t Salt
1/2 c Milk 1 t Vanilla
1/2 t Cinnamon 1/4 c Walnuts, chopped
4 T Sugar

Cream the butter and 10 Tbsp sugar. Add the eggs and mix thoroughly. Sift
the flour, salt and baking powder and add alternately with the milk to the
first mixture. Add vanilla. Pour into a well-greased pan. Sprinkle top of
cake with the 4 Tbsp sugar, cinnamon and walnuts. Bake at 350-F for 30
minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Boiled Icing
Categories: Penndutch Cakes Frostings
Servings: 1

1 c Sugar 4 T Water, cold
1 ea Egg white, beaten 1 t Vanilla

Add the water to the sugar and boil until the syrup spins a thread. Pour
the hot syrup very slowly into the beaten white of egg, whipping
constantly. Flavor with vanilla and spread the icing on the cake. For
chocolate icing, add 2 Tbsp grated chocolate to the warm icing. To tint
icing: Lemon juice will whiten icing. The grated rind of an orange will
give a yellow color. Strawberry, raspberry or cranberry juice will give a
pink shade.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Brandied Peaches
Categories: Penndutch Can/preserv
Servings: 1

1 ea Peach 1 qt Brandy
1 x Sugar

Skin peaches by pouring boiling water over a few at a time and allowing to
stand a few minutes. Then dip in cold water and skins will rub off. After
peaches have been skinned, measure them and use one half of their weight
in sugar. Have a large, clean, covered stone crock and put in a layer of
peaches and a layer of sugar until all ingredients are used. Pour the
brandy over the layers. Cover the crock with a heavy piece of white muslin
before placing on the top of the crock. Set aside in a cool place and
allow peaches to stand 2 to 3 months before using.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Bread Pudding
Categories: Penndutch Puddings
Servings: 1

1 qt Cake 1 x *or:
1 qt Bread, stale 2 c Milk
1/2 c Sugar 2 ea Egg, well beaten
1/4 c Raisins 1/4 t Nutmeg

Beat the eggs and add the sugar, milk and nutmeg. Butter a baking dish.
Arrange bread or cake in dish and pour liquid over it. Let stand until
bread has been thoroughly soaked. Add the raisins and bake at 350-F for 25
minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Bread Stuffing (for poultry)
Categories: Penndutch Stuffings
Servings: 1

1 qt Bread 1 x Water
1 t Salt 1/8 t Pepper
1/4 t Poultry seasoning 1 t Parsley, chopped
1/2 t Onion, minced 2 T Butter, melted
1 ea Egg, slightly beaten 1 x Giblets

Soak the bread in cold water and squeeze dry. Add seasoning ingredients
and melted butter and mix thoroughly. Add egg and the heart, liver and
gizzard of the fowl which have been partially cooked and chopped fine. Use
for stuffing fowl.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Breaded Veal Cutlet (WeinerSchnitzel)
Categories: Penndutch Veal
Servings: 1

2 lb Veal steak 1 x Salt & pepper
1 x Crackers, crushed 1 x *or:
1 x Bread crumbs 1 ea Egg, beaten
1 x Lemon juice 1 x Egg, fried

Cut 2 pounds of veal steak, cut 1/2 inch thick, in pieces for serving.
Sprinkle with salt & pepper, dip in cracker or bread crumbs, then in
beaten egg, then again in crumbs. Let stand a few minutes then fry on both
sides. Sprinkle with lemon juice and garnish with a fried egg per portion.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Brisket of Beef with Sauerkraut and Dumplings
Categories: Penndutch Beef
Servings: 1

3 lb Beef brisket 1 1/2 qt Sauerkraut
1 ea Onion, sliced 2 T Shortening
1 x Salt & pepper 1 x *dumpling dough

Melt the shortening in a large pan and brown the onion. Then add the meat
which has been well-seasoned with the salt & pepper. Add the sauerkraut
and cover with boiling water. Cook slowly for 2 hours or until meat is
tender. Make recipe of Dumplings #1. Cut the dough in squares and place on
top of meat and sauerkraut. Cover the pan tightly and cook for 25 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Brown Betty Pudding
Categories: Penndutch Puddings
Servings: 1

4 c Apple, sliced 2 c Bread, cubed
3/4 c Brown sugar 2 t Butter
1/8 t Cinnamon 1/4 c Water, hot

Slice the pared apples very fine. Brush a pudding pan with butter, place a
layer of apples on the bottom, then a layer of bread cubes and a half of
the sugar. Add another layer of apples, the rest of the bread and the
remaining apples. Cover with the rest of the sugar, sprinkle with
cinnamon, add 1/4 cup hot water, cover the pan and bake at 350-F for 30
minutes or more. Remove cover and brown. Serve with a hard or lemon sauce.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Brown Flour Soup (Braune Mehlsuppe)
Categories: Penndutch Soup/stews
Servings: 1

1/4 c Butter 10 T Flour
5 c Soup stock 1 x Salt & pepper
1 x Cheese, grated

Melt the butter and stir in flour, add the stock slowly to prevent
lumping. When well-blended, add seasonings to taste. Cover pot and cook
slowly for 2 hours. When serving, sprinkle each bowlful with grated
cheese.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Brown Sugar Pudding Sauce
Categories: Penndutch Puddings Sauces
Servings: 1

1 c Brown sugar 1 ea Egg, slightly beaten
1 t Vanilla

Beat all together until creamy.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Buckwheat Scrapple
Categories: Penndutch Pork
Servings: 1

1/2 ea Hog's head 1 ea Liver
1 ea Heart 1 ea Sweetbreads
1 x Corn meal, yellow 1 x Buckwheat flour
1 x Salt & pepper 1 x Sage, powdered
1 x Mace

Separate one hog's head into halves. Take out the eyes and brains. Scrape
and thoroughly clean the head. Put 1/2 of the head, along with the liver,
heart and sweetbreads of the hog into a large kettle and cover with 4 or 5
quarts of cold water. Simmer gently for 2 or 3 hours, or until the meat
falls from the bones. Skim off grease carefully from the surface; remove
meat, chop fine and weigh the meat. For every 3 pounds of meat, use 2
pounds of meal (2 parts corn meal and 1 part buckwheat flour), 2 tsp salt,
1/2 tsp pepper, 1 tsp sage, and 1 tsp mace. Cook slowly over low flame
about 1 hour. Pour into pan and let stand until cold. Cut in slices and
fry until golden brown.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Butter Semmels (A Moravian "companies" delicacy)
Categories: Penndutch Rolls
Servings: 1

2 c Milk, scalded 6 c Flour
1/2 t Salt 1 c Sugar
2 ea Egg, well beaten 1/2 c Butter
1/2 c Potato, mashed 1/2 c Yeast
1 x *dissolved in: 1/4 c Water, warm
1/4 c Powdered sugar 2 T Butter, melted

This batter must be made in the early evening and set to rise in a warm
place until morning. Mix together the dissolved yeast cake, mashed
potatoes and 1/2 cup of the sugar. Let stand for four hours. To the
scalded milk, add the butter and stir until melted. When cool add the
eggs, 1/2 cup of sugar, and salt and combine with the yeast mixture. Sift
in the flour and knead thoroughly. Cover and let rise in a warm place
until morning. Roll out to about 1/4 inch thick, brush the dough with
melted butter and cut in 2 inch squares. Turn up the four corners toward
the center. Place on a greased baking sheet about 2 inches apart and let
rise until light. Bake at 450-F for 20 minutes. Remove from oven, brush
with melted butter, and sprinkle with powdered sugar. Serve hot with
plenty of coffee.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Butterscotch Candy
Categories: Penndutch Candies
Servings: 1

2 c Sugar 1/4 c Butter
4 T Water 1 T Vinegar

Combine all the ingredients and cook until a little tried in cold water
forms a brittle or hard ball. Pour into a buttered pan and when cool, cut
in squares.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Butterscotch Pie
Categories: Penndutch Pies
Servings: 1

1 c Brown sugar 1/4 c Water
1/4 c Butter 3 ea Egg, well beaten
2 c Milk 3 T Flour
1 t Vanilla 1 x *pie pastry, baked
1 x Whipped cream

Cook the sugar and water until it will spin a thread. Add butter, beat the
eggs and stir in the flour which has been mixed with 1/2 cup of the milk.
Add balance of the milk and vanilla. Pour into the hot syrup and cook
until mixture is thick. Pour into a baked pie shell and set aside to cool.
When ready to serve, cover with whipped cream.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Cabbage-Filled Peppers
Categories: Penndutch Can/preserv
Servings: 1

6 ea Bell pepper, red 1/2 ea Cabbage
1/2 t Salt 2 c Vinegar
1 T Mustard seed, yellow

Remove stems and cut off the tops of the peppers and remove the seeds
without breaking the shells. Cut cabbage fine as in slaw and add to it the
salt and mustard seeds. Mix thoroughly and place in peppers, pressing it
in tightly. Place tops on pepper cases and fasten them down with
toothpicks. Place them upright in stone jar and cover with cold vinegar.
Place cover over jar and put away in cool place until ready to use. They
may be kept for several months before using.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Cake and Wine Pudding (Kucha un Wei)
Categories: Penndutch Puddings
Servings: 1

1 x Macaroons 1 x Sponge cake
1 x *or: 1 x Lady fingers
1 pt Wine 1 t Cornstarch
3 ea Egg yolk 3 t Sugar
3 ea Egg white 1/2 c Nuts, chopped

Place pieces of sponge cake, lady fingers or similar cake into an
earthenware dish (fill about 1/2 full). Add a few macaroons. Heat the
wine. Mix the cornstarch and sugar together and slowly add the wine. Beat
the yolks of eggs and add to the wine mixture. Cook about 2 minutes. Pour
over the cake and let cool. When cool, cover with the stiffly beaten egg
whites and sprinkle with the chopped nutmeats. Bake at 325-F for a few
minutes to brown. Serve cold.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Candied Sweet Potatoes
Categories: Penndutch Vegetables
Servings: 1

6 ea Sweet potato 1 1/2 c Brown sugar
1 1/2 c Water, cold 1/4 t Salt


Peel the potatoes and cut in slices 1/2 inch thick. Lay in an iron skillet
and add the remaining ingredients. Cover and bake at 350-F for 40 minutes.
Uncover and continue baking for 30 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Cheese Cake
Categories: Penndutch Cakes
Servings: 1

1 c Sugar 2 T Flour
1 lb Cream cheese 4 ea Egg
1 c Half & half 1 t Vanilla
1 x *pastry

Line a deep pan with pastry. Mix flour and sugar together; add the cream
cheese and mix thoroughly. Beat eggs slightly, add the cream and vanilla
and combine with first mixture. Pour into pastry shell, which has been
baking at 400-F until starting to brown. Remove only long enough to pour
in filling. Reduce heat to 325-F and bake for 40 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Cheese Souffle
Categories: Penndutch Eggs/cheese
Servings: 1

2 T Butter 3 T Flour
3/4 c Milk 3 ea Egg, separated
1 c Cheese, grated 1/2 t Salt
1 ds Paprika

Melt the butter in a double boiler and stir in flour until well blended.
Slowly add the milk and cook until thick. Add cheese and stir until it
melts. Then add the beaten yolks of the eggs and seasonings and cook for 1
minute. Set aside to cool. When cold, add the stiffly beaten egg whites.
Mix well and pour into a buttered baking dish. Set dish in pan half filled
with hot water and bake at 350-F about 30 minutes. Serve at once.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Chestnut Stuffing for Poultry
Categories: Penndutch Stuffings
Servings: 1

1 qt Chestnuts 1 pt Bread crumbs
1/4 c Shortening ** 1 t Salt
1 ea Egg, well beaten 1/4 c Celery, chopped
2 t Poultry seasoning

** butter, chicken fat, or lard.
Make a gash in each chestnut, place in an iron skillet with 1 Tbsp of
butter and shake over hot flame for a few minutes. Place in the oven for
10 minutes. Then remove the shell and skins. Cover the blanched chestnuts
with boiling salt water and cook until tender. Strain and put through a
ricer. Add the rest of the ingredients and mix well.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Chicken Noodle Soup
Categories: Penndutch Soup/stews
Servings: 1

4 lb Chicken 3 qt Water, cold
1 ea Onion, sliced 1 ea Carrot, sliced
1 ea Bay leaf 1 t Parsley
1 x Salt & pepper

Wash and clean chicken carefully; cut in pieces. Cover with the cold
water. Add the vegetables and seasoning and let simmer for 3 hours or
until chicken is tender. Skim off fat. Remove the chicken and add 2 cups
of noodles and cook 15 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Chicken Pot Pie
Categories: Penndutch Chicken
Servings: 1

1 ea Chicken 4 ea Potato
3 ea Onion 1 x Salt & pepper
1 x *pastry

Wash, clean and cut chicken into individual portions. Place a layer of
chicken in the bottom of a large iron kettle and cover with thick slices
of raw potato, then with slices of onion and salt & pepper. Roll dough out
rather thick and cut in 2 inch squares and place on top of onion. Continue
until kettle is filled having the top layer of pie dough. Add water to
cover contents halfway. Cover kettle tightly and cook over a low flame
until chicken is tender.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Chocolate Marble Cake
Categories: Penndutch Cakes Chocolate
Servings: 1

1/3 c Butter 2 ea Egg, well beaten
1 c Sugar 1 1/2 c Flour
2 t Baking powder 1/2 c Milk
1 ea Chocolate, unsweetened, squa 1 T Butter
1 t Vanilla

Cream the 1/3 cup butter and sugar together, add the well beaten eggs and
mix well. Sift flour and baking powder and add alternately with the milk
to the first mixture. Put 1/3 of mixture into a bowl and add the 1 Tbsp of
butter and chocolate which have been melted together. To the white batter,
add the vanilla. Drop white batter, then chocolate, by spoonfuls into a
well-greased, deep cake pan and bake at 350-F about 40 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Chow Chow
Categories: Penndutch Can/preserv
Servings: 1

1/4 ea Tomato, green 1/4 ea String beans
3 c Lima beans 3 c Corn
5 ea Bell pepper, green 1 qt Onion
1 ea Cauliflower, large 2 c Sugar
3 qt Cider vinegar 1/2 c Salt
2 T Celery seed 2 T Mustard seed

1/2 lb Mustard, dry 1 T Turmeric

Cut the string beans in pieces; break the cauliflower into flowerets, add
the lima beans and corn and cook all four ingredients about 25 minutes.
Chop the onions, peppers, and tomatoes. Heat the vinegar and when hot, add
the sugar, salt and spices which have been mixed together. Drain the water
from the cooked vegetables and add to the hot vinegar. Then add the
chopped vegetables and cook about 25 minutes, stirring constantly. Pour
into sterilized jars and seal.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Christmas Bisquits
Categories: Penndutch Cookies
Servings: 1

1 lb Butter 1 lb Sugar
4 ea Egg 1 c Sour cream
1 t Soda 1 x Flour

Cream the butter and sugar thoroughly; add the eggs one at a time, beating
well after each addition. Dissolve the soda in the cream and add to the
mixture. Sift in flour until dough is stiff enough to handle. Chill over
night. In the morning, roll out thin on floured board and cut with cookie
cutter. Bake at 350-F about 10 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Cinnamon Buns (The Famous Dutch Sticky Buns)
Categories: Penndutch Breads
Servings: 1

1 c Milk, scalded 1/2 c Raisins, chopped
2 T Currants 1/2 t Cinnamon
1 x Brown sugar 2 T Citron, finely chopped
1/2 c Yeast 1 x *dissolved in:
1/4 c Water, warm 3 c Flour
1/2 t Salt 3 T Butter

Dissolve yeast in warm water and add to milk which has been allowed to
become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead
thoroughly until it becomes a soft dough. Place the dough in a buttered
bowl and butter the top of the dough. Cover bowl and put in a warm place.
Permit it to stand until the dough becomes three times its original size.
Roll until it is one fourth of an inch in thickness, brush with butter and
spread with the raisins, currants, citron, brown sugar and cinnamon. Roll
as a jelly roll and cut into slices 3/4 inch thick. Place slices in
buttered pans, spread well with brown sugar, and bake at 400-F for 20
minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Cinnamon Cake
Categories: Penndutch Cakes
Servings: 1

1/2 c Butter 1 c Sugar
2 ea Egg, separated 1/2 c Milk
1 1/2 c Flour, cake 1 1/2 t Baking powder
1/4 t Salt 2 t Cinnamon

Cream butter and sugar well, then add the beaten egg yolks and beat well.
Add the milk. Sift the dry ingredients together and add to mixture. Fold
in the stiffly beaten egg whites. Pour into well-greased layer cake pans
and bake at 375-F for 20 minutes. When cool, ice with favorite frosting.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Cinnamon Crisps
Categories: Penndutch Cookies
Servings: 1

1/3 c Butter 2/3 c Sugar
1/3 c Milk 1/2 c Flour
1 t Baking powder 1 t Cinnamon

Cream the butter and sugar together. Sift the dry ingredients and add
alternately with the milk, using more flour if necessary to make a stiff
dough. Roll on a floured board and cut in 2 inch squares. Bake on greased
cookie sheets at 350-F about 10 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Clam Chowder
Categories: Penndutch Soup/stews
Servings: 1

25 ea Clams 1/2 c Water, boiling
1/2 lb Salt pork, finely chopped 6 ea Potato, diced
4 ea Onion, sliced 8 c Milk
3 T Flour 2 T Butter
1 t Salt 1/2 t Pepper

Scrub clam shells well to remove all sand. Lay in the bottom of a large
kettle and cover with the boiling water. Cover the kettle and let steam
about 15 minutes. Open the clams, saving all the liquor. Chop clams. Fry
the pork about 5 minutes. Add the potatoes, onions and clam liquor, and
cook about 15 minutes. Then add the clams and boil for 20 minutes. Melt
the butter, add the flour and blend, stir in the milk and cook about 10
minutes. Add seasonings. Combine both mixtures and serve at once.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Cocoanut Custard Pie
Categories: Penndutch Pies
Servings: 1

3 ea Egg yolk 2 c Sugar
1 qt Milk 4 T Flour
1 t Vanilla 1 ea Cocoanut, grated
3 ea Egg white, beaten 1 x *pastry

To the beaten egg yolks, add the sugar and milk, and cook all together.
Add the flour which has been mixed with a little cold water and cook until
mixture thickens. Add vanilla and let mixture cool. Mix half of the
cocoanut with the custard filling and pour into baked pie shells. Beat the
whites of eggs until stiff and frothy, add 3 Tbsp sugar and spread on top
of pies, sprinkle with remaining cocoanut. Brown in 325-F oven about 10
minutes. This recipe will make 2 medium pies.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Coffee Cake (Kaffee Kuchen)
Categories: Penndutch Breads
Servings: 1

1/2 c Butter 1 ea Egg, separated
1 c Sugar 2 c Milk
6 1/2 c Flour 1 c Yeast
1 x *dissolved in: 1/3 c Water, lukewarm
1 x Butter, melted 1 x Brown sugar

Scald the milk and set aside to cool. Cream the sugar, butter and egg
yolk. Add to this the lukewarm milk, alternately with the flour and the
dissolved yeast cake. Beat lightly and add the stiffly beaten egg white.
Allow this mixture to rise over night. Flour a bake-board and take out
large spoonfuls of the dough to which just enough flour has been added to
permit it to be rolled into flat cakes. Spread on well-greased pie tins
and when light (about 1-1/2 hours) brush melted butter over the top and
strew thickly with brown sugar. If preferred, spread "rivels" on top by
combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble
together and sprinkle on top of cakes. Bake at 400-F about 20 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Corn Bread
Categories: Penndutch Breads
Servings: 1

1 c Cornmeal, yellow 1 x *or:
1 c Cornmeal, white 4 T Sugar
1 t Salt 1 ea Egg, well beaten
1 c Milk, skim 1 c Flour
4 t Baking powder 2 T Butter, melted

Add the sugar and salt to the cornmeal. Beat the egg well and pour into
the milk; stir this mixture into the meal, beating thoroughly. Sift the
flour and baking powder into the meal, add the melted butter and beat
hard. Pour the mixture into a greased pan and bake at 400-F until brown.
To make a thin crisp Johnny Cake, use an oblong pan and spread batter
thinly. For a soft loaf, spread batter thickly.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Corn Chowder
Categories: Penndutch Soup/stews
Servings: 1

3 ea Sl Salt pork 1 ea Onion, sliced
4 ea Potato, sliced 2 c Water
6 ea Soda cracker 1 x *soaked in:
1 c Milk 2 c Corn
1 t Salt 1/4 t Paprika

Cut the salt pork in cubes and brown. Add onion and cook until browned;
add the potatoes and water and cook until potatoes are soft. When potatoes
are cooked, stir in the crackers which have been soaked in the milk, corn,
salt and paprika. Heat thoroughly and serve.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Corn Soup
Categories: Penndutch Soup/stews
Servings: 1

12 ea Corn 4 ea Egg, hard boiled
1/2 c Butter 1 T Flour
1 t Parsley, minced

Grate the corn off six ears. Cover this with cold water and bring to a
boil cooking about 3/4 hour. Cut the corn from the other six ears and
combine with the grated corn. Mash the egg yolks and mix with the flour
and butter. Slowly add the water in which the cobs have cooked and mix
well. Add corn and the parsley and, if mixture is too thick, add enough
milk to make of right consistency. Bring to a boil and cook for 5 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Cornmeal Mush
Categories: Penndutch Misc/food
Servings: 1

1 c Cornmeal 2 qt Water, boiling
1 t Salt

Moisten cornmeal with enough cold water to make a paste. Stir paste into
boiling salted water, beating thoroughly. Let cook over slow fire,
stirring constantly, about 10 minutes. Pour into a double boiler and cook
slowly for 1 hour.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Cottage Cheese (Helen's smierkase)
Categories: Penndutch Eggs/cheese
Servings: 1

1 qt Milk, sour 1 x Water
1 x Cream 1 x *or:
1 x Sour cream

Pour one quart of sour milk heated to lukewarm into a cheesecloth bag.
Pour one quart of warm water over this, and after this has drained
through, repeat twice. Tie bag and let drip until the "whey is all." Serve
with either sweet or sour cream and seasoning to taste.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Cottage Pudding
Categories: Penndutch Puddings
Servings: 1

1 c Sugar 1/2 c Butter
1 ea Egg 1 c Milk
2 1/2 c Flour 4 t Baking powder
1/4 t Salt

Cream the butter and sugar and add the well beaten egg. Mix well. Sift the
dry ingredients and add alternately with the milk to the first mixture.
Pour into a well-greased cake pan and bake at 350-F for 35 minutes. Cut in
squares and serve with Pudding Sauce.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Country Molasses Pie
Categories: Penndutch Pies
Servings: 1

3/4 c Flour 1/2 c Sugar
1 T Butter 1/4 c Molasses
1/4 c Water, boiling 1/4 t Baking soda
1 x *pastry

Mix the first 3 ingredients together, using the hands, and pinching
mixture until very fine. Add the water to the molasses and soda and beat
until this is foamy and rises. Pour this into a pie pan lined with pastry
(a deep pan is preferable) and taking a spoon, mix the above crumbs well
into the molasses filling. Bake at 325-F for 30 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Cream Dressing for Cucumbers
Categories: Penndutch Dressings Salads
Servings: 1

1 ea Cucumber 1/2 c Sour cream
1 T Vinegar 1 x Paprika
1 x Salt

Pare cucumber and slice very thin, place in bowl, add salt and place in
the refrigerator. After 2 hours, rinse thoroughly 2 or 3 times in ice cold
water, pressing the cucumber slices between the hands each time to remove
all salt. After the last rinsing, add the following dressing: Combine the
sour cream with the vinegar and paprika; mix well. If desired, chopped
chives or sliced onions may be added.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Creamed Spinach
Categories: Penndutch Vegetables
Servings: 1

1/4 ea Spinach 1/2 t Salt
1 ds Pepper 1/8 t Nutmeg
1 T Butter 2 t Flour
3/4 c Milk

Pick over and wash spinach thoroughly. Add salt and cook until tender. Do
not add water. Chop the spinach very fine. Melt the butter in a saucepan,
add the flour and blend. Slowly add the milk and stir constantly until
mixture thickens. Combine with the chopped spinach, add the pepper and
nutmeg and serve.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Crisp Cookies
Categories: Penndutch Cookies
Servings: 1

1 c Butter or other shortening 2 c Sugar
3 ea Egg, well beaten 1/2 c Milk
1/2 t Salt 4 c Flour
2 t Baking powder 1 t Cinnamon
1 t Nutmeg

Cream the butter, add the sugar gradually, and cream mixture until light.
Add eggs and beat thoroughly. Sift 3 cups of the flour with the salt,
baking powder and spices and add alternately with the milk. Add more flour
to stiffen may require up to 5 cups flour). Chill for several hours. Roll
very thin and cut with cookie cutters. Put on greased baking sheet and
bake at 450-F about 7 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Crumb Cake (Krum Kuchen)
Categories: Penndutch Cakes
Servings: 1

1 c Butter or other shortening 2 c Sugar
4 t Baking powder 4 ea Egg, separated
1 c Milk 4 c Flour
1 x Butter, melted 1 x Cinnamon

Combine sugar, flour and baking powder which have been sifted together.
Add the shortening and crumb well with the fingers. Take out 1 cup of
crumbs and to the remaining add the well beaten egg yolks and milk. Fold
in the stiffly beaten egg whites. Mix well. Pour mixture into well-greased
deep pans and sprinkle top with the crumbs. Bake at 450-F about 45
minutes. Sprinkle top with melted butter and cinnamon when finished
baking.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Cucumber Pickle
Categories: Penndutch Can/preserv
Servings: 1

24 ea Cucumber 1 qt Onion
1 c Salt 1/2 pt Olive oil
3 T Pepper 1/4 lb Mustard, dry
3 pt Cider vinegar

Remove the skins from the cucumbers and slice very thin, add the peel and
sliced onions and cover with the salt. Let stand over night. Drain well
and add the olive oil, pepper and mustard, stirring slowly. Add the
vinegar and pour into air-tight jars and let stand for 6 weeks.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Cucumber Rings
Categories: Penndutch Can/preserv
Servings: 1

6 ea Pickles, sour 2 c Sugar
1/2 t Cloves, whole 1 ea Cinnamon

Slice pickles in 1/4 inch slices and cover with the sugar and spices. Keep
in an earthen bowl for 24 hours, stirring frequently. Fill sterilized jars
and seal. Keep in a cool place.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Cup Cheese
Categories: Penndutch Eggs/cheese
Servings: 1

1 x Thick milk ** 1 pn Salt
1 t Baking soda 1 c Cream
1/2 lb Butter 1 x Egg

** Thick milk is soured milk.
Scald thick milk by baking it at 350-F for a few minutes; allow to remain
long enough to bake the curds. Drain off the water, put curds in an
earthen vessel and keep at a moderately warm temperature (about 75-F).
Each day for a week, add new baked curds. At the end of a week, pour the
curds into a heated pan and let simmer very slowly; bring to a slow boil
without any stirring. Add a pinch of salt, 1 tsp of baking soda dissolved
in 1 cup of fresh sweet cream and 1/2 pound of butter. Stir the mixture;
continue boiling for 15 minutes. Add 2 or 3 beaten eggs and pour mixture
into small cheese cups.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Currant Cakes (Old-Fashioned Christmas Drop Cakes)
Categories: Penndutch Cookies
Servings: 1

1 lb Sugar 1 lb Butter
6 ea Egg 3/4 lb Flour
1/4 t Salt 1/2 lb Currants
1 ea Lemon, juice of 1 ea Lemon, rind of

Mix the currants with some of the flour. Work butter and sugar together to
a smooth cream, then slowly work in whole eggs one at a time. Add a little
of the flour, rind and juice of the lemon and salt. Work in slowly the
rest of the flour and the currants. Drop by spoonfuls on large buttered
pans, pressing flat with a knife as the cakes are better when very thin. A
good plan is to heat the pan a bit and allow the cakes to melt as much as
possible before putting them in the oven to bake. Be sure to butter the
pans thoroughly; otherwise, the thin cakes will be difficult to remove.
(recipe didn't include baking time or temp).

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Cut (Schnitzel) Beans
Categories: Penndutch Vegetables
Servings: 1

1 1/2 qt String beans 2 T Bacon, smoked, diced
1 T Butter 3 ea Onion, sliced
4 ea Med Tomato, chopped 1 t Salt
1 ds Red pepper 1 c Water, hot

Cut string beans in small pieces. Fry the bacon until crisp and brown, add
the other ingredients and simmer for 1 hour. Add the hot water and
continue cooking 2 hours longer, adding more water if necessary.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Dandelion and Lettuce Salad
Categories: Penndutch Salads
Servings: 1

1 ea Lettuce 1 pt Dandelion
4 ea Sm Onion 1/2 ea Bell pepper, green
2 ea Med Tomato 2 ea Egg, hard boiled, sliced
1/3 lb Swiss cheese 1 x Salt & pepper
3 T Olive oil 4 T Vinegar

Cut lettuce, dandelion, onions, pepper and cheese into small pieces. Add
salt and black pepper. Mix well. Add the olive oil and vinegar. Mix
thoroughly, then add the tomatoes cut in quarters, and the eggs. Mix
lightly so tomatoes and eggs will not be mashed or broken.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Dandelion Salad
Categories: Penndutch Salads
Servings: 1

1/2 c Cream 2 ea Egg
1 T Sugar 1 t Salt
4 T Vinegar 1/4 c Butter
1 x Paprika 1 x Pepper
4 ea Sl Bacon, thick 1 x Dandelion

Carefully wash and prepare the dandelion as you would lettuce. Roll in
cloth and pat dry. Then put into a salad bowl and place in warm place. Cut
bacon in small pieces, fry quickly and drop over the dandelions. Put the
butter and cream into a skillet and melt over a slow fire. Beat eggs, add
salt, pepper, sugar and vinegar and mix with slightly warm cream mixture.
Pour into skillet and under increased heat, stir until dressing becomes
thick like custard. Take off and pour piping hot over dandelion. Stir
thoroughly. Never use dandelion after it has begun to flower, for then it
is apt to be bitter.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Date Pudding
Categories: Penndutch Puddings
Servings: 1

2 ea Egg, well beaten 1 c Brown sugar
1 c Dates, chopped 1 t Baking powder
2 T Flour 1 c Nuts, chopped

Mix in the order given. Bake at 325-F for 30 minutes. Serve with cream.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Delicious Fudge
Categories: Penndutch Candies Chocolate
Servings: 1

1 c Brown sugar 1 c Sugar
2/3 c Milk, condensed 2 ea Chocolate, unsweetened, squa
2 T Butter 2 T Corn syrup
1 t Vanilla 1 c Nuts, chopped

Cut the chocolate in small pieces and cook with the brown and granulated
sugar, the condensed milk and the corn syrup. Stir until the sugar is
dissolved. Then cook, stirring occasionally, until the fudge forms a soft
ball when dropped in cold water. Remove from the fire, add the butter and
let stand until it is cool. Then beat until it begins to lose its glossy
appearance. Add the vanilla and the nuts, pour on a greased pan and allow
to cool. Cut in squares.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Delicious Nut Cookies
Categories: Penndutch Cookies
Servings: 1

1 c Butter 1 1/2 c Sugar
3 ea Egg 1 t Soda
1 x *dissolved in: 1 1/2 T Water, hot
3 1/4 c Flour 1/2 t Salt
1 t Cinnamon 1/2 c Raisins, chopped
1 c Walnuts 1/2 c Currants

Cream the butter and add the sugar gradually. Add the eggs one at a time,
working well after adding each egg. Add the dissolved soda, then half of
the flour, mixed and sifted with the cinnamon and salt. Then add the nut
meats, fruit and remaining flour. Drop by spoonfuls, one inch apapr, on
buttered tins. Bake at 350-F about 15 minutes. Other nuts may be
substituted for the walnuts.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Devilled Crabs
Categories: Penndutch Appetizers
Servings: 1

12 ea Crabs 1 c Cream
2 T Flour 1/4 t Mace
1 T Butter 1 t Parsley, minced
1 t Worcestershire sauce 4 ea Egg, hard boiled, mashed
1 x Salt & pepper 1 x Bread crumbs

Cover crabs with boiling salt water and boil for 30 minutes. Drain off the
water, break off all claws, separate the shells and remove the spongy
fingers and the stomach, which is found under the head. Pick out all the
meat and set aside. Clean the upper shells of the crabs thoroughly. Melt
the butter and add the flour and blend. Stir in cream and cook until
mixture thickens, stirring constantly. Add the parsley, mashed egg yolks,
seasonings and crab meat. Fill the shells with this mixture and cover with
bread crumbs. Bake at 350-F for 10 minutes or put in a frying basket and
plunge into hot oil until golden brown.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Doughnuts (Fastnachts- a Shrove Tuesday Tradition)
Categories: Penndutch Cakes
Servings: 1

2 c Milk 1 c Yeast
1 x *dissolved in: 1 c Water, warm
1 c Sugar 1/4 t Salt
6 c Flour 3 ea Egg, well beaten
1/2 t Nutmeg 1/4 c Butter, melted

Scald the milk and set aside to cool to lukewarm. To the dissolved yeast
add 1/2 cup of flour and mix to a batter. Add to the milk. Stir in 1 tsp
of the sugar and about 3 cups of flour. Set in a warm place to rise over
night. In the morning, add the well-beaten eggs, nutmeg, butter, sugar,
and salt and mix thoroughly. Stir in enough flour until batter can no
longer be stirred with a spoon. Set aside to rise until light. Roll on a
well-floured board and cut with a doughnut cutter. Let rise again, and
then fry in hot fat until golden brown.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Dumplings #1
Categories: Penndutch Misc/food
Servings: 1

2 c Flour 1 T Butter
1 1/4 t Baking powder 3/4 t Salt
1 x Milk

Sift the flour, baking powder and salt into a bowl. Add the butter and
work in with pastry blender or finger tips. Add sufficient milk to make a
stiff batter. Turn out on a well-floured board and roll about 1/2 inch
thick. Cut in small squares and drop in hot liquid and cook for 20 or 25
minutes. Cooking utensil must always have a tight fitting cover or else
dumplings will be heavy.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Dumplings #2
Categories: Penndutch Misc/food
Servings: 1

2 c Flour 1 t Salt
4 t Baking powder 1/4 t Pepper
1 ea Egg 3 T Butter, melted
1 x Milk

Sift together the dry ingredients. Add well-beaten egg, the melted butter,
and enough milk to make fairly moist, stiff batter. Drop by spoonfuls into
boiling liquid. Cover very closely and cook for 18 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Dutch Apies Cake
Categories: Penndutch Cookies
Servings: 1

3 T Shortening 1 c Sugar
1 1/2 c Flour 1 t Baking soda
1/4 c Milk, sour

Combine the sugar and flour and cut in the shortening. Dissolve the soda
in the sour milk and add to first mixture. Roll dough about 3/4 inch thick
on floured board and cut with cookie cutter or in squares. Bake at 400-F
for 10 minutes. Sprinkle with granulated sugar.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Dutch Apple Tart
Categories: Penndutch Pies
Servings: 1

1 x *pastry 5 ea Apple
1 T Flour 1 c Sugar
1/4 t Nutmeg 2 t Butter

Line a deep dish with pastry. Sprinkle the flour and cup of the sugar on
bottom of the crust. Peel and quarter the apples and place cut side down.
Cover with the balance of the sugar, dot with the butter and sprinkle with
the nutmeg. Bake at 350-F about 35 minutes or until apples are baked and
rich syrup has formed.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Dutch Cheese Spread
Categories: Penndutch Eggs/cheese
Servings: 1

1 c Cheese 1 x Milk
1 x Cream 1 x Salt & pepper

A dish famous in Berks County is made from the cheese as prepared in
Cheese Custard recipe. Take a cup of the cheese or curd after it has been
mashed through a fine sieve and put it in a bowl. Pour in slowly, sweet
milk or cream- half and half is a good mixture- using the back of a spoon
to make it smooth. Work in sufficient milk and cream to bring it to the
consistency of apple butter. Add salt and pepper and spread on buttered
bread. Serve with apple butter.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Dutch Pancake
Categories: Penndutch Brunch
Servings: 1

3 ea Egg, well beaten 1/2 c Flour
1/2 t Salt 1/2 c Milk

Beat the eggs thoroughly and add the flour and salt. Continue to beat and
add the milk while beating. Pour into a well-buttered pan and bake for 25
minutes. Serve with powdered sugar and lemon juice.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Dutch Pot Pie
Categories: Penndutch Casseroles
Servings: 1

3 ea Egg 1 T Butter, melted
1/2 c Milk 1/2 c Cream
1 t Soda 3 c Flour
1/2 t Salt 1 x Potato
1 x Parsley, minced 1 x Butter

Beat eggs, add milk, cream, soda, salt and melted butter. Mix well.
Gradually add flour until dough is stiff enough to roll. (May require up
to 4 cups). Roll on floured board and line a cooking kettle with the
dough. Place a large piece of butter in bottom of kettle and add peeled
and quartered potatoes alternately with small pieces of the dough. The top
layer should be potatoes. Sprinkle with salt, pepper and minced parsley.
Dot with butter. Add 1 1/2 to 2 cups water. Bake at 350-F about 3 hours.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Dutch Schnecken
Categories: Penndutch Breads
Servings: 1

1 c Yeast 1 x *dissolved in:
1 c Water, warm 5 T Sugar
1/2 t Salt 2 c Milk, warm
2 ea Egg, well beaten 1/2 c Butter, melted
1 x Flour 1 x *topping:
4 T Sugar 4 T Butter
1 1/2 t Cinnamon

Dissolve the yeast cake and add one Tbsp of the sugar and the salt and
enough flour to stiffen to a sponge. Let rise for one hour, then add the
rest of the ingredients, using enough sifted flour to make a soft sponge.
Let rise again, then roll out dough on a floured board and cover with a
mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a
jelly roll and cut in 2 inch pieces. Place on well-greased pans and let
rise for a third time, then bake at 400-F for 20 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Dutch Slaw
Categories: Penndutch Vegetables
Servings: 1

1 x Cabbage 1 ea Egg
1/4 c Vinegar 1 T Sugar
1 t Salt 1 ds Pepper

Shred cabbage rather fine. Put in sauce pan and sprinkle with salt. Cover
pan and place over a low flame and steam until very tender. Beat the egg,
add the sugar, salt, pepper and vinegar and pour over the steamed cabbage.
Heat for 5 minutes. Serve at once.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Dutch Stewed Potatoes
Categories: Penndutch Vegetables
Servings: 1

2 c Potato, raw, diced 1 T Butter
1/2 t Salt 1 ds Pepper
1 t Parsley, minced 1 ea Onion, sliced
2 t Flour

Melt the butter and cook onion in it about 5 minutes. Add the salt,
pepper, parsley and potatoes and cover with boiling water and cook until
tender. Thicken the potatoes with the flour which has been mixed with a
little cold water.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Easter Egg Nog
Categories: Penndutch Drink/alcoh
Servings: 1

1 1/2 qt Whipping cream 6 ea Egg, separated
1 c Sugar 1 x Brandy

Beat cream thick, and combine with sugar and egg yolks which have been
beaten together. Then add 1 1/4 tumblers brandy (to taste) and stiffly
beaten egg whites. It may require more sugar according to taste. Keep cool
until served. Sprinkle with nutmeg, if desired.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Egg Bread (Hootsla)
Categories: Penndutch Brunch
Servings: 1

1/2 ea Bread, day old 1/2 c Butter
3 ea Egg, well beaten 1/2 c Milk
1 x Salt & pepper

Cut bread into cubes and brown in butter which has been melted. Beat the
eggs well and add the milk and salt and pepper to taste. Pour over bread
and fry until brown. Serve at once.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Egg Croquettes
Categories: Penndutch Eggs/cheese
Servings: 1

4 ea Egg, hard boiled, chopped 1 T Butter
1 T Flour 3/4 c Milk
1/2 t Salt 1 ds Paprika
1 x Cracker crumbs 1 ea Egg, beaten
1 x Oil

Melt the butter in a double boiler, add flour and stir until blended. Add
milk and seasonings and cook until mixture is thick. Remove from fire and
add the hard cooked eggs. Set aside to cool. When cold, shape into
croquettes; roll in cracker crumbs and egg, and fry in deep hot oil.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Eggless Corn Muffins
Categories: Penndutch Muffins
Servings: 1

1 c Cornmeal 1/2 c Flour
1/4 c Sugar 1 t Salt
2 t Baking powder 1 c Milk
2 T Shortening, melted

Sift and mix together the dry ingredients. Add the milk and shortening.
Pour into greased muffin tins and bake at 350-F for 30 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Fastnacht Potato Cake
Categories: Penndutch Breads
Servings: 1

2 ea Potato 2 ea Egg
1 c Sugar 1 t Salt
1/4 t Nutmeg 1/2 c Lard
1 x *or: 1/2 c Other shortening
1 c Yeast 1 x *dissolved in:
1/2 c Water, warm 1 x Flour

Boil the pared potatoes in enough water to cover them. Drain off the
potato water and save. Mash the potatoes and beat lightly. Measure the
potato water and add more water, if necessary, to make 1 1/2 pints.
Combine with the rest of the ingredients, using enough flour to make a
rather stiff batter. Cover and let rise in a warm place until morning.
Knead in the morning, adding as much flour as is necessary. Let rise
again. Spread on well-greased tins and when light (about 1-1/4 hours)
brush melted butter over top. Strew with "rivels" made by combining 1/2
cup sugar, 1/2 cup flour, and 2 Tbsp butter.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Filled Peppers with Meat
Categories: Penndutch Beef
Servings: 1

1 1/2 lb Beef, ground 3 T Rice, uncooked
1 c Corn flakes 2 ea Egg, well beaten
1/2 t Salt 6 ea Bell pepper, green
1 ea Tomato soup, can

Note: Use half ground beef and half ground pork if desired.
Mix the rice, meat, cornflakes, eggs and seasoning together. Cut tops off
the peppers and soak in hot water for 5 minutes. Scoop out the seeds and
fill with the meat mixture. Place in a large pan, add the tomato soup and
let cook for 1 hour in oven at 300-F.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Flash un Kas
Categories: Penndutch Appetizers
Servings: 1

2 c Flour 1/2 lb Butter
1/2 lb Cream cheese 1 x *fillings:
2 oz Goose liver paste 1 t Worcestershire sauce
1 t Steak sauce 1 x *or:
2 oz Ham, ground 1 t Steak sauce
1 t Catsup 1 x *or:
1 x Anchovy paste 1 x *or:
1 x Caviar

Work into the flour the butter and cream cheese. Chill thoroughly... over
night is not too long. Take pieces of dough and roll very thin, as quickly
as possible. Cut with a round cookie cutter, size of a water glass or
larger if desired. Mix together ingredients for one of the fillings.
Spread on dough, fold over and bake at 400-F until brown. These may be
shaped earlier and baked just before serving. Serve as an appetizer with
beer, except the anchovy or caviar which should be served with cocktails.
Make the anchovy and caviar appetizers somewhat smaller than the ones that
are to be served with beer.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Frau Moyer's Cheese Custard
Categories: Penndutch Puddings
Servings: 1

1 qt Milk 1/2 c Sugar, pulverized
5 ea Egg, separated 1 c Cream
1/4 c Butter, melted 1/4 t Nutmeg, grated
1 x *pastry

Pour the quart of milk into an earthen bowl, stand in a warm place and
allow to thicken. When the milk is quite thick, pour boiling water over
it, put into a cheese cloth bag and let drain for 12 hours. Take 1 cup of
this curd or cheese, mash through a fine sieve and put into a mixing bowl.
Stir in the sweet cream, sugar, beaten egg yolks and melted butter; flavor
with the nutmeg. Add the stiffly beaten egg whites. Line an earthen
pudding dish with pastry and pour in the cheese custard and bake at 450-F,
on the bottom of the oven, for 40 minutes. Serve at once.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Fried Mush
Categories: Penndutch Misc/food
Servings: 1

1 x *cornmeal mush 1 x Oil
1 x Flour

Pour hot cornmeal mush into a well-oiled narrow baking pan and let stand
until cold and solid. Cut in thick slices, dip in flour, and fry on both
sides on a well-buttered hot griddle until nicely browned.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Fried Pies
Categories: Penndutch Pies
Servings: 1

2 c Flour 1 t Salt
1/2 c Shortening 1/3 c Water, cold
1 x Fruit, stewed

Sift the flour and salt together, cut in the shortening and mix with
hands. Add water. Roll out about 1/8 inch thick on a floured board. Cut
with a large cookie cutter about 4 inches in diameter. In each round,
place 1 1/2 Tbsp sweetened mashed fruit (dried apricots, peaches, prunes
or thick apple sauce). Moisten edges with cold water, fold to make
semi-circle and press edges together with a fork. Fry in deep fat.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Fruit Pudding
Categories: Penndutch Puddings
Servings: 1

1 c Raisins 1 c Suet, chopped
1 c Molasses 1 c Milk
1 t Salt 1 t Soda
1 x *dissolved in: 1/4 c Water, boiling
1/2 t Cinnamon 1/2 t Nutmeg
1/2 t Allspice 1/4 t Cloves
1 x Flour

Combine and mix all the ingredients above, adding the dissolved soda last.
Pour into a well-greased mold, cover tightly and steam for 3 hours. Serve
with Brown Sugar Pudding Sauce.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: German Bread
Categories: Penndutch Breads
Servings: 1

1/2 c Butter 3/4 c Sugar
1 c Yeast 1 x *dissolved in:
1/4 c Water, lukewarm 1 c Milk, scalded
2 ea Egg, well beaten 2 1/2 c Flour, bread
1 x *to: 3 c Flour, bread
1 1/4 c Bread crumbs, soft 3 T Brown sugar, light
1 t Cinnamon 1/4 t Salt
2 T Butter, melted

Cream together the butter and sugar, add the scalded milk and mix
thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour
(using more flour if necessary to make a stiff batter). Beat mixture
thoroughly, cover and let rise in a warm place about 1-1/2 hours or until
double in bulk. When light, beat again thoroughly. Grease deep pie pan and
sprinkle lightly with flour. With a spoon, fill the pie pans with the
dough. Sprinkle top of cakes with the following mixture: combine the soft
bread crumbs with the melted butter, sugar, salt and cinnamon and mix
well. Let cakes rise about 20 minutes and bake at 400-F about 20 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: German Noodle Ring with Cheese Sauce
Categories: Penndutch Pasta Eggs/cheese
Servings: 1

1 c *noodles 3 c Water, boiling
1 x Salt 3 T Butter
3 T Flour 1/2 t Salt
1/2 t Paprika 1 1/2 c Milk
2 ea Egg, well beaten 1/4 lb Cheese, american swiss

Boil the noodles in salted water and cook about 10 minutes until tender.
Drain and put into a well-greased ring mold. Melt the butter, add the
flour and blend. Stir in the milk and continue cooking, stirring
constantly until mixture thickens. Add the seasoning and cheese cut in
small pieces. Cook until cheese melts. Reserve 1/2 of the sauce to use
later. To the remaining sauce, add the well beaten eggs and mix well. Pour
over the noodles. Set mold in pan containing hot water and bake at 350-F
about 45 minutes. Unmold on large platter, pour over the remaining hot
cheese sauce and fill center with any desired vegetable, such as peas and
carrots, spinach or asparagus tips.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: German Soup Balls
Categories: Penndutch Soup/stews
Servings: 1

3 lb Soup meat 2 qt Water
4 ea Egg 1 c Flour
2 T Butter 1/2 t Salt
1/2 c Milk

Add the water to the soup meat, season to taste and cook slowly for
several hours. A half hour before serving time, make soup balls as
follows: combine the salt and flour and work in the butter. Beat the eggs
and add to flour. Stir in the milk, using only enough to make batter thin
enough to drop by spoon. Drop by spoonfuls into the boiling hot broth and
cook for 10 minutes. Serve in hot soup at once.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: German Strickle Sheets
Categories: Penndutch Breads
Servings: 1

2 c Sugar 4 ea Egg, well beaten
4 T Butter 1 c Yeast
1 x *dissolved in: 1/2 c Water, lukewarm
4 c Milk 1 t Salt
1 x Flour

Scald milk and add the eggs and butter. When cool, add the dissolved
yeast, salt, sugar and enough flour to form a thin batter. Beat all
together about 7 minutes, cover well and set bowl containing mixture in
warm place for 7 or 8 hours. After time has elapsed, add enough flour to
make a soft dough, knead lightly and set to rise again. When well-raised,
roll dough to one inch thickness and cut in biscuit shapes. Allow to rise
a second time. Before placing in oven, spread with the following mixture:
Mix 2 cups sugar with 4 Tbsp flour and add 1/2 cup butter and cream well;
add 4 Tbsp boiling water and beat mixture into a sauce. Bake at 400-F
about 20 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: German Vegetable Soup
Categories: Penndutch Soup/stews
Servings: 1

1 ea Soup bone 1 pt Tomato
1 pt Lima beans 1 pt Corn, grated
2 c Cabbage, chopped 1 ea Turnip, diced
1 ea Carrot, diced 1 ea Onion, sliced
1 t Flour 1/2 c Milk
1 x Salt & pepper 1 x Water, cold

Wash soup bone thoroughly and cover with cold water and allow it to boil
for several hours. Skim off the fat and add the vegetables. Season to
taste. Mix the flour with the milk and stir into soup. Cook for 1 hour and
serve hot.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Giblet Gravy (for poultry)
Categories: Penndutch Sauces
Servings: 1

1 x Liver 1 x Gizzard
1 x Heart 1 x Water
1 x Flour 1 x Salt & pepper

Wash thoroughly the liver, gizzard and heart and cover with water and cook
until tender. Drain off the water and save. Chop the giblets fine. Pour
off most of the fat in which the poultry has been cooked, leaving about 4
Tbsp of it in the pan. Add 3 Tbsp of flour and blend well. Measure the
giblet water adding enough water to make 3 cups. Pour slowly into the
browned flour, stirring constantly until mixture thickens. Add giblets and
cook for a few minutes. Season with salt and pepper and serve.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Ginger Cakes
Categories: Penndutch Muffins
Servings: 1

1 c Shortening 1 c Brown sugar
2 ea Egg, well beaten 1 c Molasses
4 c Flour 1 t Soda
1 T Water, boiling 1 t Ginger
1 pn Salt

Use a mixture of butter and lard for the shortening. Cream the shortening
and sugar together. Add eggs and beat thoroughly. Add the molasses and
baking soda which has been dissolved in the boiling water. Sift the flour
and ginger together and combine with other ingredients. Mix well. Pour
into well-greased muffin pans and bake at 350-F about 20 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Ginger Tomatoes
Categories: Penndutch Can/preserv
Servings: 1

6 lb Tomato, green 2 lb Tomato
5 lb Sugar 3 ea Lemon, sliced
1 t Cloves, whole 3 pn Ginger root

Scald and peel the green and red tomatoes and cut in quarters. Add the
sugar and spices and the sliced lemons. Bring to a boil and then reduce
heat and cook slowly until mixture is thick. Pour into sterilized jars and
seal.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Gingerbread
Categories: Penndutch Cakes
Servings: 1

1 c Brown sugar 1/4 c Butter, melted
1/2 c Milk, sour 2 c Flour
1 ea Egg, well beaten 2 t Ginger
1/2 t Salt 1 1/2 t Soda

Mix the butter and sugar together and add the egg. Sift the dry
ingredients together and add alternately with the milk. Beat vigorously
for 2 minutes. Pour into a shallow, buttered baking and bake at 350-F for
30 minutes. Serve hot or cold, plain, with whipped cream, or with Cream
Filling for Gingerbread.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Gold Cake (Gelb Kuchen)
Categories: Penndutch Cakes
Servings: 1

6 ea Egg white 3 ea Egg yolk
3/4 c Sugar, fine granulated 1/2 c Flour, pastry
1/2 t Cream of tartar 1/2 t Vanilla

Sift the flour 3 times. Beat the yolks of the eggs until light, add the
sugar which has been sifted several times and beat with eggs until mixture
is creamy. Beat the whites of eggs until stiff adding the cream of tartar
when partly beaten. Combine the egg mixtures and fold in gently the sifted
flour, then the vanilla. Do not beat. Pour into a well-buttered loaf pan
which has been sprinkled lightly with flour. Bake at 350-F for 20 minutes.
Increase heat to 400-F and bake about 40 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Grossmutter's Pound Cake
Categories: Penndutch Cakes
Servings: 1

1 lb Sugar 1 lb Flour
1 lb Butter 10 ea Egg
1/2 t Nutmeg 1 x Brandy

Work butter and sugar together until very creamy. Add eggs, one at a time,
alternately with the flour. Each egg should be worked in for at least 5
minutes. Work this way for 1 hour. Should there be any flour left, add it
to the mixture. Add the nutmeg and a wine glass of brandy. Put into a very
deep pan, lined on sides and bottom with greased paper. Bake at 325-F on
small stand in lower part of oven for 2 hours. If coal stove is used,
watch the fire very carefully. The oven temperature must not rise or fall
suddenly.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Ham with Green String Beans (Speck und Beans)
Categories: Penndutch Ham
Servings: 1

3 lb Ham, smoked 1 x Water
1 qt String beans 5 ea Med Potato
1 x Salt & pepper

Cover the piece of ham with cold water and set over a low flame to cook
for 3 hours. Add water from time to time during cooking in order to have
at least one quart of broth at all times. Wash and clean the string beans,
break into small pieces and add to the ham. Continue cooking about 25
minutes. Pare and quarter the potatoes; add to the beans and ham and cook
about 25 or 30 minutes, or until beans and potatoes are tender. About 15
minutes before serving, add salt and pepper to taste. Serve hot, providing
vinegar for those who like the dish strongly flavored.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Hamburger Steak
Categories: Penndutch Beef
Servings: 1

1 lb Beef, ground 1 ea Egg, well beaten
1/2 t Salt 1 ds Pepper
1 ea Onion, minced 1/4 c Bread crumbs

Mix in order given and shape into round cakes. Fry in butter until nicely
browned.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Hasen Pfeffer
Categories: Penndutch Game
Servings: 1

1 lb Rabbit, deboned 1 x Vinegar
1 x Water 1 ea Onion, sliced
1 x Salt & pepper 1 ea Cloves
1 ea Bay leaf 1 x Butter
1 c Sour cream

The rabbit meat should be placed in a jar and covered with equal parts of
vinegar and water. Add one large sliced onion, salt and pepper to taste,
clove and bay leaf. Let the meat soak in this solution for 2 days, then
remove the meat and brown in hot butter, turning it often. Gradually add
some of the sauce in which the meat was pickled. Let simmer until meat is
tender (about 30 minutes). Just before serving, stir 1 cup of thick sour
cream into the sauce.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Hashed Brown Potatoes
Categories: Penndutch Vegetables
Servings: 1

1 lb Salt pork, diced 2 c Potato, boiled, cold
1/8 t Pepper 1 x Salt

Fry salt pork until there is about 1/3 cup of fat. Remove the pork scraps
and mix the fat with the potatoes, salt and pepper. Fry for 3 minutes
stirring constantly. Brown. Fold like an omelet and serve at once.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Hollandaise Sauce
Categories: Penndutch Sauces
Servings: 1

1/2 c Butter 1 T Lemon juice
2 ea Egg yolk 1/4 t Salt
1 ds Pepper 1/3 c Water, boiling

Divide butter in 3 parts. Put one piece of butter, with lemon juice and
egg yolks in the top of a double boiler. Cook over boilig water, stirring
constantly with a wire whisk. As the butter melts, add a second piece. As
mixture starts to thicken, add the third piece of butter. Add the water
and cook for 1 minute. Remove from fire and add seasonings. Should the
mixture curdle, add 2 Tbsp boiling water, drop by drop.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Home Baked Beans
Categories: Penndutch Vegetables
Servings: 1

1 pt Navy beans 1/4 lb Salt pork
1 t Mustard, dry 1 1/2 t Salt
1 T Molasses 1/2 c Water, boiling
1 1/2 T Sugar

Cover beans with cold water and soak over night. Change the water and cook
at slightly below boiling point until skins burst. To test beans, take a
few and expose them to cold air; if shells burst, they are sufficiently
cooked. Drain off the water and add the salt pork which has been cut into
strips. Put in bean pot, having some of the salt pork slices on top. Mix
the mustard, sugar, salt, and molasses together and add to the beans. Add
the boiling water. Cover pot and bake at 250-F about 6 hours, removing the
cover during the last hour.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Hot Bisquits
Categories: Penndutch Rolls
Servings: 1

6 c Flour 4 t Baking powder
1 t Salt 2 c Sour cream

Sift flour, salt and baking powder. Gradually add the cream, working as
little as possible. Turn out on floured board and press out with the
hands. Do not roll. Cut with biscuit cutter and bake at 400-F about 10
minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Hot Horseradish Sauce
Categories: Penndutch Sauces
Servings: 1

1/2 c Horseradish, grated 1/4 c Cream
1 x *or: 1/4 c Milk
1 t Flour 1 ea Egg yolk
1 T Butter 1/8 t Pepper
1 x Paprika

Put the grated horseradish into a small earthen cooking vessel; add the
flour, salt, paprika and butter; pour in the cream and let cook until
thick and smooth. Keep stirring constantly. Move to the back of the stove
and add the egg yolk, stirring rapidly. Cook for 30 seconds and serve at
once. This sauce may be eaten as a relish with hot roast or boiled beef.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Hot Salad Dressing
Categories: Penndutch Dressings Salads
Servings: 1

1 T Fat 1 x *or:
1 T Butter 1 t Flour
2 t Sugar 1/2 t Mustard, dry
1/8 t Pepper 1/2 t Salt
1/2 c Vinegar 1 ea Egg yolk

Goose, chicken, or bacon fat may be used. Melt the fat or butter and blend
in the flour. Add the vinegar and stir until mixture thickens. Mix
together the sugar, mustard, salt and pepper and add to the liquid. Cook
for 4 minutes. Pour over the beaten egg yolk and mix well. Return to fire
and cook 1 minute longer.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Indian Muffins
Categories: Penndutch Muffins
Servings: 1

1 ea Egg, beaten 1 c Milk
1 t Shortening, melted 2 T Cornmeal, heaping
1 1/2 c Flour 2 t Baking powder

Mix the egg, milk and shortening together. Combine with the sifted dry
ingredients and mix thoroughly. Bake in greased muffin tins at 450-F about
20 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Jellied Veal Loaf
Categories: Penndutch Veal
Servings: 1

3 lb Veal 1 ea Onion, chopped
2 ea Celery, chopped 1 T Butter
1 x Salt & pepper 1 T Gelatin
1/2 c Water, cold

Cut veal in pieces, add the onion, celery, butter and seasoning to taste.
Cover with water and let cook slowly until meat is tender and liquid is
reduced to about 2 cups. Soak gelatin in the cold water for 5 minutes.
Grind the veal. Strain the stock and dissolve the gelatin in the hot
stock. Add ground veal and mix well. Pour into loaf pans to jell.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Kassler Ripschen and Sauerkraut
Categories: Penndutch Pork
Servings: 1

1 x Pork loin, smoked 1 x Water
1 x Sauerkraut

Use young pork loins which have been cured and smoked over a fire made of
sawdust and hickory wood. Add sufficient water to keep meat from burning
and cook over a low flame for 45 minutes. Add sauerkraut and continue
cooking for 45 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Kettle Roast
Categories: Penndutch Beef
Servings: 1

5 lb Rump roast 1/4 c Bacon drippings
1 x *or: 1/4 c Shortening
1 x Ginger 1 x Salt & pepper
2 ea Bay leaf 5 ea Cloves
1 ea Sm Onion 1 c Water

Have roast tied so as to hold shape. Melt shortening in heavy iron
skillet. Season the meat with the ginger, salt and pepper, and sear well
on all sides. Add the bay leaves, cloves, onion and water, cover tightly,
and let simmer about 4-1/2 hours.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Knabrus
Categories: Penndutch Vegetables
Servings: 1

1 x Onion 1 x Cabbage, finely cut
1 x Salt & pepper 2 T Butter

Butter a large cooking kettle well and fill with alternate layers of
cabbage and sliced onions. Cover kettle and place over low flame and steam
until vegetables are tender. Season with salt and pepper and butter.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Kraut un Chops
Categories: Penndutch Pork
Servings: 1

1 qt Sauerkraut 8 ea Pork chop

Cover sauerkraut with water and allow to simmer for 45 minutes. Fry the
chops until tender and golden brown. Add the sauerkraut and continue
cooking until the kraut has absorbed the pork drippings and is brown.
Serve with mashed potatoes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Lancaster County Lima Beans
Categories: Penndutch Vegetables
Servings: 1

1 lb Lima beans 4 ea Potato, diced
2 c Milk 2 T Butter
1 x Salt & pepper

Boil the beans until nearly soft, then add the 4 (or 5) potatoes and
continue cooking until both are soft. Drain off the water and add the milk
and butter. Season to taste with salt and pepper and serve. This makes a
very good dish and the cost is low.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Lebanon County Peach Cake
Categories: Penndutch Cakes
Servings: 1

1/4 c Shortening 1 ea Egg
2 T Sugar 2 c Flour
3 t Baking powder 1/2 t Salt
1 c Milk 1 x *topping:
1 x Sugar 1/4 t Cinnamon
1 x Peaches, fresh

Sift and mix together the dry ingredients (except the topping
ingredients); cut in the shortening and add the egg and milk which have
been mixed together. Mix thoroughly. Pour into a well-greased oblong pan
and cover with peeled peach halves. Sprinkle with sugar and cinnamon and
bake at 350-F about 35 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Lebanon County Rhubarb Jam
Categories: Penndutch Can/preserv
Servings: 1

2 1/2 lb Rhubarb 1 1/2 lb Sugar
1/2 c Water 2 ea Orange, rind & juice of

Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup
of cold water. Grate the rind of the oranges and add to the rhubarb. Add
the orange juice and cook for 30 minutes, stirring occasionally. Pour into
sterilized jars and seal.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Lehigh County Oatmeal Cookies
Categories: Penndutch Cookies
Servings: 1

3 T Butter, melted 1/2 c Sugar
1/4 t Salt 1 1/2 c Quaker oats
1/2 t Baking powder 1 ea Egg, well beaten
1/2 t Almond extract

Mix all the dry ingredients together; add the butter, extract and egg, and
mix thoroughly. Drop by teaspoonfuls onto a greased cookie sheet and bake
at 350-F about 5 minutes. Remove from pan while warm.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Lemon Butter
Categories: Penndutch Puddings Sauces
Servings: 1

2 c Sugar 1/2 c Butter
3 ea Egg, well beaten 1/2 c Water
3 ea Lemon, juice of 3 ea Lemon, grated rind of

Cream the butter and sugar thoroughly; add the eggs and mix well. Add the
water and lemon juice and rind. Cook in top of double boiler until thick.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Lemon Pie
Categories: Penndutch Pies
Servings: 1

2 c Water, boiling 2 T Cornstarch
1 c Sugar 1/2 ea Lemon, grated rind of
1 ea Lemon, juice of 2 ea Egg, separated
1 T Butter 1 x *pastry
3 T Powdered sugar

Mix the cornstarch and sugar together and slowly add the boiling water,
stirring constantly. Cook until mixture thickens. Remove from the fire and
add the beaten egg yolks and butter, lemon rind and juice. Cook about 1
minute. Line one large deep pie pan with pastry, prick the bottom with a
fork and bake at 450-F for 20 minutes. Remove from fire and fill with the
cooled lemon filling. Beat the egg whites, gradually adding about 3 Tbsp
powdered sugar when soft peaks form. Continue beating until stiff peaks
form. Spread meringue on pie. Cover pie and return to the oven, reduce
heat to 325-F and brown the meringue.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Lemon Sauce
Categories: Penndutch Puddings Sauces
Servings: 1

3 T Sugar 1 T Cornstarch
1 T Lemon juice 1/2 ea Lemon, grated rind of
1/4 t Salt 1 t Butter
1 c Water, boiling

Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add the
water and cook in a double boiler until mixture thickens. Add the butter
and stir until melted. Stir in the grated lemon rind and juice.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Lemon Sponge
Categories: Penndutch Pies
Servings: 1

2 ea Egg, separated 1 c Sugar
1 c Milk 3 T Flour
1 ea Lemon, juice of 1 ea Lemon, rind of
1 T Butter, melted 1 pn Salt

Mix the sugar and flour together and add the lemon juice and rind,
slightly beaten egg yolks, butter and salt. Stir in the milk and mix well.
Beat the whites until stiff and fold into the first mixture. Pour into
custard cups. Set the cups in pan with hot water and bake at 350-F about
40 minutes. The sponge may also be baked in pie shell.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Little Pigs in Blankets
Categories: Penndutch Appetizers
Servings: 1

1 ea Oyster 1 ea Sl Bacon

Wrap thin slices of bacon around large oysters and fasten ends together
with a toothpick. Place under hot flame and broil, turning frequently,
until crisp and brown. Serve immediately.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Mayonnaise Dressing
Categories: Penndutch Dressings Salads
Servings: 1

2 ea Egg yolk, hard boiled 1 ea Egg yolk
1/2 t Mustard 1/2 t Salt
2 t Vinegar 1/2 ea Lemon, juice of
1/2 c Olive oil 1 x Paprika

Mash and work smooth the hard cooked egg yolks; stir in with tablespoon
the raw egg yolk and mustard; work smooth. Add the oil by the
tablespoonful and when half of the oil has been used, add vinegar and
lemon juice, working them in very slowly. Add salt and paprika and slowly
work in the remaining oil. If a greater quantity of mayonnaise is desired,
continue to add oil, lemon juice and vinegar until the original quantity
is almost doubled. Use only a tablespoon in working this dressing.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Meat and Cabbage (Old German Recipe)
Categories: Penndutch Beef
Servings: 1

1 lb Beef, ground 1/3 c Rice, uncooked
2 T Butter 1 ea Onion, finely sliced
1 ea Egg, well beaten 1 c Tomato soup
1 ea Lemon, juice of 1 t Sugar
1 t Parsley, minced 1/2 c Celery, chopped
1 x Salt & pepper 6 ea Cabbage leaves

Season the hamburger well with salt and pepper and add the egg. Mix well.
Mix in rice. To make sauce, melt the butter and add the tomato soup and an
equal amount of water and add to onion. Add the parsley, celery, lemon
juice, sugar, salt and pepper, and cook for 10 minutes. Wash the cabbage
leaves and boil until tender. Put 2 Tbsp of meat mixture in each leaf and
roll tightly. Secure each roll with a toothpick. Place in a saucepan and
pour sauce over rolls. Cover pan tightly and cook slowly for 3 hours.
Serve very hot.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Mince Meat
Categories: Penndutch Can/preserv
Servings: 1

4 lb Sugar 4 ea Calf tongue, boiled
2 1/2 lb Suet 2 lb Raisins
2 lb Currants 1/2 lb Citron, finely chopped
1/2 lb Orange rind, candied, finely 6 lb Apple, chopped
1 T Cloves 1 T Cinnamon
1 T Allspice 2 ea Nutmeg, grated
1/2 lb Almond, finely chopped 1 T Salt
4 ea Orange, rind & juice of 4 ea Lemon, rind & juice of
1/2 lb Lemon rind, candied, finely 1 qt Brandy
2 qt Whiskey

Chop the calves' tongues very fine, add sugar, raisins, currants and
citron. Mix all together. Chop apples fine (do not mash) and add to
calves' tongues. Add spices and suet, remaining fruit, almonds and salt,
and mix thoroughly. Pour over this the fruit juices and rind, the brandy
and whiskey. Put mixture into a crock with a lid. Place a cloth over the
top of the crock and put on lid. Put in cool place for 3 weeks. Then add
more salt and spices if needed. Let stand at least 4 weeks before using.
When using as filling for pies, always bake between 2 crusts.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Mojhy Apples
Categories: Penndutch Snacks
Servings: 1

1 c Corn syrup 1 c Sugar
10 ea Apple 10 ea Wood lollypop sticks

Remove stems and replace with stick stuck halfway into the apple. Put
sugar and syrup in deep pan and stir slowly over slow fire until
thoroughly dissolved. Let boil until a small quantity when tested in water
becomes brittle. Remove pan from fire and place over boiling water. Then
dip apples and wind in circular motion until thoroughly covered with
syrup. Place on buttered pan with sticks upright and permit to cool.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Molasses Candy (Old-Fashioned pull taffy)
Categories: Penndutch Candies
Servings: 1

2 c Molasses 1 c Brown sugar
2 T Butter 1/3 c Water
1 T Vinegar 1 pn Baking soda

Boil all together until a little tried in cold water becomes brittle. Pour
on a buttered dish and allow to cool. When cool enough to handle, rub
butter on hands and pull the candy (small portions at a time) until light
in color. Cut in small pieces.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Molasses or Honey Doughnuts (Fastnacht Kucka)
Categories: Penndutch Cakes
Servings: 1

6 T Molasses 1 x *or:
6 T Honey 1 1/2 qt Milk
4 qt Flour 2 c Yeast
1 x *dissolved in: 1/2 c Water, warm
1 c Butter 4 ea Egg, beaten

Scald milk, cool; when it becomes lukewarm, mix in 2 quarts of flour,
making a smooth batter; add yeast & water mixture. Beat together well and
allow to stand over night. Combine the butter and eggs, and cream well.
Add the honey and a little of the flour. Beat well and add the remaining
flour, leaving enough to dust bread board. Allow time for full rise and
then roll and cut in form of doughnuts. Let rise again and fry in hot
cooking oil or fat.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Molasses Shoo-Fly Cake
Categories: Penndutch Cakes
Servings: 1

1 x *pastry 1 x *liquid:
1/2 c Molasses 1 ea Egg yolk, well beaten
1/2 T Soda 1 x *dissolved in:
3/4 c Water, boiling 1 x *crumbs:
3/4 c Flour 1/2 c Brown sugar
2 T Shortening 1/8 t Nutmeg
1/8 t Ginger 1/8 t Cloves
1/2 t Cinnamon 1/4 t Salt

Combine the ingredients for the liquid part mixing well. Combine the dry
ingredients for the crumbs, working in the shortening. Line a pie pan with
pastry. Make alternate layers of crumbs and liquid. Top with crumbs and
bake at 450-F until crust edges start to brown. Reduce heat to 350-F and
bake until firm (about 20 minutes).

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Moravian Christmas Cookies
Categories: Penndutch Cookies
Servings: 1

2 c Shortening 2 1/4 c Brown sugar
1 qt Molasses 8 c Flour
1 T Cloves 1 T Cinnamon
1 t Ginger 1/2 t Baking soda
1 x *dissolved in: 1 t Vinegar

Use a mixture of butter and lard for the shortening. Sift the flour and
spices together. Add sugar and mix well. Work in the shortening with the
finger tips or with a pastry blender. Add baking soda and molasses and mix
thoroughly. Chill. Roll very thin on floured board and cut with fancy
cookie cutters. Bake at 350-F about 10 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Moravian Christmas Loaf
Categories: Penndutch Breads
Servings: 1

3 c Milk 1 c Butter
1 c Sugar 1/2 c Yeast
1 x *dissolved in: 1/4 c Water, warm
6 c Flour 1 t Salt
1/2 lb Raisins, chopped 1/2 lb Currants
1/4 lb Citron, chopped 1/2 c Almond, blanched, sliced

Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3
cups of flour and the salt. Mix well. Cover and set aside to rise in a
warm place, over night. In the morning, scald the other cup of milk and
add the butter and stir until melted. Combine with the yeast mixture and
add the sugar and the balance of the flour, kneading the dough well, until
it is no longer sticky. Use more flour if necessary. Combine the fruit and
sprinkle with some flour and add to the dough, mixing well. Cover and let
rise again until double in bulk. Shape in small loaves, place in small
pans, and sprinkle with the sliced almonds. Let rise for 2 hours. Bake at
400-F for 40 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Moravian Hickory Nut Cake
Categories: Penndutch Cakes
Servings: 1

8 ea Egg 1 lb Sugar
1 c Butter 2 c Flour
1 pt Hickory nut, finely chopped 1 x *mixed in:
2 T Flour 1 ea Brandy

Work together butter and sugar until very creamy. Then slowly work in one
egg at a time, alternately with 1 Tbsp flour. Work at least 5 minutes to
each egg. Continue alternating the flour and eggs until all the eggs have
been worked in. Then add the remaining flour and nuts; lastly, add a
claret glass of brandy. Bake at 350-F for 1-1/2 hours in a deep dish, well
buttered, placing dish on a small stand at bottom of oven. Test before
removing from oven by sticking with toothpick. If it comes out sticky,
cake is not done; if dry and clean, cake is finished.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Moravian Mints
Categories: Penndutch Candies
Servings: 1

3 c Powdered sugar 1 c Water, boiling
12 dr Peppermint oil 1 x *or:
12 dr Wintergreen oil

Boil sugar and water until when dropped in cold water it forms a soft
ball. Add the mint oil, remove from stove and beat until it thickens. Then
drop from spoon in thin patties on buttered or oiled paper. If wintergreen
is used, color with red or green junket or food coloring.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Moravian Sand Tarts
Categories: Penndutch Cookies
Servings: 1

2 c Butter 2 1/2 c Powdered sugar
5 ea Egg 4 c Flour
1 t Baking soda 1 x Pecans

Cream the butter and sugar together and add one egg at a time, beating
well after each addition. Sift the flour and soda together and mix with
other ingredients. Chill in ice box over night. Roll out thin on floured
board, cut into round shapes, and press half a pecan into center of sand
tart. Bake at 350-F about 10 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Moravian Scotch Cakes
Categories: Penndutch Cookies
Servings: 1

1 1/2 c Butter 1/2 c Sugar
4 c Flour 2 t Caraway seeds

Mix the flour, caraway seeds and sugar together. Work in the butter with
the finger tips until well blended. Roll out about 1/3 inch thick on
floured board. Cut in small squares. Bake on a greased cookie sheet at
325-F about 15 minutes. When cold, cover with boiled icing and sprinkle
with colored sugar.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Moravian White Christmas Cookies
Categories: Penndutch Cookies
Servings: 1

2 c Butter 3 c Sugar
5 ea Egg, well beaten 1 c Cream
1 t Soda 1 x *dissolved in:
1/4 c Water, boiling 4 c Flour

Cream butter and sugar together until well blended. Beat the eggs and add.
Stir in the dissolved soda. Sift the flour and add alternately with the
cream. Mix thoroughly. Dough must be stiff enough to roll- add more flour
if needed. Chill for several hours. Roll out thin on floured board and cut
with fancy cookie cutters. Bake at 350-F about 12 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Moselem Springs Apple Butter (Lotwaerick)
Categories: Penndutch Can/preserv
Servings: 1

4 qt Apple 2 qt Water
1 1/2 qt Cider 1 1/2 lb Sugar
1 t Cinnamon 1 t Allspice
1 t Cloves

Wash and slice the apples into small bits. Cover with the water and boil
until soft. Press through a sieve to remove skins and seeds. Bring cider
to a boil and then add apple pulp and sugar and cook until it thickens,
constantly stirring to prevent scorching. Add spices and cook until it is
thick enough for spreading. Pour into sterilized jars and seal.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Mustard Pickles
Categories: Penndutch Can/preserv
Servings: 1

2 qt Tomato, green 2 qt Pickles, small sweet
2 qt Onion, small white 6 ea Bell pepper, green
2 ea Cauliflower 1 c Salt
3 qt Vinegar, white wine 1 c Flour
1 1/2 c Sugar 1/4 lb Mustard, dry
1 oz Celery seed 1/2 oz Turmeric

Separate the cauliflower into flowerets, peel the onions and slice the
peppers real fine, slice the tomatoes and combine all four ingredients.
Cover with the salt and let stand over night. Drain, cover with boiling
water and cook until vegetables are soft. Drain. Heat the vinegar and pour
over the flour, sugar, mustard, celery seed and turmeric which have been
mixed together. Mix thoroughly. Add the pickles to the cooked vegetables
and pour over the liquid, cook about 10 minutes or until mixture thickens.
Pour into sterilized jars and seal.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Neither Cake Nor Candy (Brownies)
Categories: Penndutch Chocolate
Servings: 1

1 1/2 ea Chocolate, unsweetened, squa 2 T Butter
1 c Sugar 2 ea Egg, well beaten
1/2 c Flour 1 t Vanilla
1/2 c Raisins, chopped 1/2 c Nuts, chopped

Melt chocolate and butter together over hot water. Add the sugar and
vanilla; mix well. Then add the well beaten eggs. Sift the flour and stir
in with the nuts and raisins. Bake in a well-greased shallow pan at 350-F
for 20 minutes. When cool, cut in squares.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Noodles for Soup
Categories: Penndutch Soup/stews Pasta
Servings: 1

2 ea Egg 1/2 t Salt
1 x Flour

Beat the eggs, add the salt and as much flour as can be worked into the
eggs (about 1 cup). Knead well, cover and let stand 30 minutes. Roll out
thin and spread on cloth to dry slightly. Cut in narrow strips.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Oatmeal Scrapple
Categories: Penndutch Pork
Servings: 1

3 lb Pork, lean 1 ea Bone
1 lb Oatmeal 5 t Salt
1 1/2 t Pepper 5 t Onion juice

Put pork and bone into a large kettle and cover with water and cook until
meat is tender. Remove the bone and meat and put meat through a food
chopper. Return meat to the liquid, bring to a boil and stir in the
oatmeal, seasonings and onion juice. Cook slowly for 1 hour. Pour into
oblong pans and set aside to cool. When cold, slice and fry in hot fat
until crisp and brown.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Old Fashioned Caramels
Categories: Penndutch Candies Chocolate
Servings: 1

2 1/2 T Butter 2 c Brown sugar
2 T Molasses 1/2 c Milk, condensed
4 ea Chocolate, unsweetened, squa 1 t Vanilla
1 c Nuts, chopped

Melt the butter, add the sugar, molasses and the milk and bring to a boil.
Cut the chocolate in small pieces and add, stirring constantly until the
chocolate is melted. Boil until the caramel forms a soft ball when dropped
in cold water. Add the extract and the nuts and pour into a greased pan.
Cool a little and when fairly firm, cut in squares.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Old-Fashioned Potato Soup
Categories: Penndutch Soup/stews
Servings: 1

8 ea Potato, cubed 1 qt Milk
1 T Butter 1 x Salt & pepper
1 ea Egg, well beaten 1/2 c Flour
1/4 c Milk

Boil the potatoes until soft. Drain off all the water. Add the milk and
heat thoroughly; season to taste. Work the butter into the flour and then
add the egg and 1/4 cup milk, using only enough milk to make mixture thin
enough to drop into the hot milk. Add to hot milk mixture. Cover the
saucepan and cook about 10 minutes. Serve at once.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Old-Fashioned String Beans and Bacon
Categories: Penndutch Vegetables
Servings: 1

1 c String beans 1 x *plus:
1 x Liquid 2 ea Med Potato, diced
1/4 lb Bacon, diced 1/4 t Salt
1 ea Sm Onion 1 c Water

Can use fresh string beans, substituting equivalent amount for the canned.
Cut potatoes into 1/2 inch dice. Brown the bacon and combine with the
other ingredients and cook about 30 minutes until potatoes are soft.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Oyster Corn Fritters (Welshkorn Eishtar-Puffers)
Categories: Penndutch Vegetables
Servings: 1

2 c Corn pulp 2 T Flour
2 ea Egg, separated 1/2 t Salt
1/4 t Pepper

Canned or fresh corn may be used. To the corn pulp add the beaten egg
yolks, flour and seasoning. Add the stiffly beaten egg whites and blend.
Drop by spoonfuls the size of an oyster on a hot buttered frying pan and
brown.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Oyster Stew
Categories: Penndutch Soup/stews
Servings: 1

1 pt Oysters and liquor 2 c Milk, scalded
1 T Butter 1 x Salt & pepper

Heat the oysters in their liquor about 5 minutes until the edges curl.
Skim off the top. Combine oysters and liquor with the scalded milk, add
the butter and the seasoning to taste. Serve immediately.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Paprika Cream Schnitzel
Categories: Penndutch Veal
Servings: 1

1 1/2 lb Veal steak 4 ea Sl Bacon, finely chopped
2 T Onion, chopped 1 t Paprika, hungarian
1 c Sour cream 1/2 c Tomato sauce
1 x Salt

Fry the bacon until done, then add the veal, which has been cut into
portions and brown in the hot bacon fat. Add the onion and brown. Then
season well with the paprika and salt. Stir in the sour cream and tomato
sauce. Cover the pan and cook about 20 minutes. Serve cutlets covered with
the sauce.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Peach Fritters (Parshing Ponakucka)
Categories: Penndutch Brunch
Servings: 1

1/2 c Sugar 2 ea Egg, well beaten
1/3 c Butter 2 c Flour
3 t Baking powder 1/2 t Salt
1 c Milk 1/2 t Lemon juice
1/2 t Vanilla 1 1/2 c Peaches, chopped
1 x Whipping cream

May use either fresh or canned peaches. Cream the butter and sugar, and
add the eggs and beat thoroughly. Sift the dry ingredients together and
add alternately with the milk. Fold in the peaches, lemon juice and
vanilla. Drop by teaspoonfuls into hot fat and fry until golden brown.
Serve with whipped cream or sprinkle with powdered sugar.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Peanut Mojhy
Categories: Penndutch Candies
Servings: 1

1 c Brown sugar 1 c Molasses
1 x *or: 1 c Syrup
1 c Water 2 oz Butter
3/4 lb Peanuts, shelled

To the sugar, add the molasses and water. Boil until it hardens when
dropped in cold water. Just before taking from the fire add the butter and
the peanuts and mix well. Pour onto well-buttered tins.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Pennsylvania Pepper Cabbage (Cole Slaw)
Categories: Penndutch Salads
Servings: 1

2 c Cabbage, shredded 1 ea Bell pepper, green, finely c
1 x *or: 1 ea Bell pepper, red, finely cho
1/2 c *hot salad dressing 1 t Salt

Mix the shredded cabbage, pepper and salt and let stand about 1 hour.
Drain off all liquid. Pour the Hot Dressing over the cabbage and mix well.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Pepper Relish
Categories: Penndutch Can/preserv
Servings: 1

16 ea Bell pepper, red 16 ea Bell pepper, green
10 ea Sm Onion 1 qt Vinegar
1 1/2 c Sugar 2 1/2 t Salt

Chop the peppers and onions very fine and cover with boiling water and let
stand for 5 minutes. Drain off the water and again cover with boiling
water and let stand for 10 minutes more. Place in a muslin bag and allow
to drain over night. Combine the vinegar, salt and sugar and bring to a
boil. Add pepper mixture and cook for 20 minutes. Pour into sterilized
jars and seal.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Philadelphia Pepper Pot
Categories: Penndutch Soup/stews
Servings: 1

2 lb Honeycomb tripe 2 lb Tripe, plain
1 ea Veal knuckle 1 ea Pot herbs
4 ea Med Potato 1 ea Onion
1 ea Bay leaf 1 x Salt
1 x Cayenne 1 c Beef suet
2 c Flour 1 x Water
1 x Salt 1 x Parsley, chopped

Cook the tripe the day before using. Wash thoroughly, place in kettle and
cover with water. Boil 8 hours. Remove the tripe. When cooled, cut into
pieces about 1/2 inch square. The next day wash the veal knuckle, cover
with 3 quarts of cold water and simmer about 3 hours, removing scum as it
rises. Remove meat from bones and cut into small pieces. Strain the broth
and return to kettle. Add the bay leaf and onion and simmer about 1 hour.
Then add the potatoes, which have been cut in squares, and the pot herbs.
Add the meat and tripe and season with salt and cayenne pepper (if
desired). Make dumplings by combining the finely chopped suet, flour, salt
and enough water to permit rolling the dough into dumplings, about the
size of marbles. Flour well to prevent sticking and drop into the hot
soup. Cook 10 minutes, add some chopped parsley and serve at once.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Picalilli
Categories: Penndutch Can/preserv
Servings: 1

4 ea Tomato, green 2/3 c Salt
1 c Horseradish, grated 2 T Cinnamon
2 T Cloves, ground 2 T Allspice
2 T Mustard, dry 4 T Pepper
1 x Vinegar 2 c Brown sugar

Sprinkle the salt over the chopped tomatoes and let stand over night. In
the morning, drain in colander. Add the horseradish, spices and sugar and
enough vinegar to cover, bring to a boil and cook for 20 minutes. Pour
into sterilized jars and seal.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Pickled Eggs and Red Beets
Categories: Penndutch Can/preserv
Servings: 1

1 x Beets 1 x Egg, hard boiled
1/4 c Brown sugar 1/2 c Vinegar
1/2 c Water, cold 1 ea Cinnamon
3 ea Cloves

Boil young beets until tender. Skin and cover with liquid made by
combining the brown sugar, vinegar, water, a small piece of cinnamon, and
3 or 4 whole cloves. Let beets stand in this mixture for several days.
Remove and add whole hard boiled shelled eggs to the liquid and let pickle
for 2 days before using.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Pickled Pears
Categories: Penndutch Can/preserv
Servings: 1

14 lb Pear 1 qt Cider vinegar
6 lb Sugar 1 t Cloves, whole
1 t Cinnamon, stick

Any good preserving pear may be used. Slice and remove core or pickle
whole; the latter method is preferred when Sickel pears are used. Peel
pears. Put spices in a small cheese cloth bag and add to the vinegar and
sugar and bring to a boil. Add pears and cook until tender. The pears will
look clear when tender. Remove them with a spoon and place them in
sterilized jars. Boil the syrup until it becomes thick, the pour it over
pears and seal.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Pickled Pigs' Feet
Categories: Penndutch Can/preserv
Servings: 1

4 ea Pigs' feet 3 c Vinegar
1 ea Onion 12 ea Peppercorns, black
6 ea Cloves 1 ea Bay leaf
1 T Salt

Split the pigs' feet, scrub thoroughly and cover with cold water. Add the
vinegar and bring to a boil. Skim off the top. Add seasonings and boil
slowly for 2 hours. Cool in liquid and serve cold.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Pickled Red Cabbage
Categories: Penndutch Can/preserv
Servings: 1

1 x Cabbage, red 1 x Salt
1 x Vinegar 1 x Sugar
1 x Celery seed 1 x Pepper
1 x Mace 1 x Allspice
1 x Cinnamon

Shred red cabbage rather fine and sprinkle generously with salt. Set aside
in a cool place to stand for 30 hours. Drain all moisture from cabbage,
and then place it in the sun, allowing to remain for several hours. Use
sufficient vinegar to cover the cabbage, adding 1 cup of sugar to every
gallon of vinegar, and a small quantity of each of the spices. Boil this
together for 7 minutes and pour over the cabbage. Put in stone jars, cover
and store in a cool place.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Pie Crust
Categories: Penndutch Pies
Servings: 1

3 c Flour 1 c Lard
1 x *or: 1 c Other shortening
1/2 t Salt 1 x Water, ice

Add salt to the flour, then rub flour and shortening together, using hands
or a pastry blender. Add enough cold water to make a dry paste. Roll out
and fit in pit pan. Don't stretch pastry when fitting into pan, as this
will cause shrinkage in finished product.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Pig's Knuckles with Sauerkraut and Dumplings
Categories: Penndutch Pork
Servings: 1

1 ea Egg, well beaten 1 c Flour
1 1/2 T Butter, melted 1/2 c Water
1/2 t Salt 1 ds Nutmeg
5 ea Pig's knuckles 2 1/2 lb Sauerkraut

Clean, scrape and wash thoroughly the pig's knuckles. Combine with the
sauerkraut and cover with cold water. Cook slowly until the knuckles are
tender. To the beaten egg, add the melted butter and water. Sift the
flour, salt and nutmeg together and combine with egg mixture. Beat
thoroughly. If necessary, add more flour to make batter stiff enough to
drop from spoon. 20 minutes before serving drop the batter by spoonfuls
into the hot sauerkraut. Cover pot tightly and serve as soon as dumplings
are cooked.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Plum Conserve
Categories: Penndutch Can/preserv
Servings: 1

3 lb Plum 3 lb Sugar
1 lb Raisins 1/2 lb Walnuts, chopped
2 ea Orange

Wash oranges, remove seeds and grind. Pit the plums and cut in quarters.
Combine the oranges and plums and add the sugar and raisins. Simmer about
1-1/2 hours. Add the walnuts and cook about 45 minutes longer. Pour into
sterilized jars and seal.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Plum Pudding
Categories: Penndutch Puddings
Servings: 1

1 c Suet, finely chopped 1 c Sugar
2 c Bread crumbs, soft 1 c Flour
2 ea Egg, well beaten 1 c Milk
1/4 c Orange juice 1 t Cloves
2 t Cinnamon 1 t Mace
1/2 t Salt 1 t Soda
1 c Raisins 1 c Currants
1/2 c Nuts, chopped 1/4 c Orange rind, finely chopped
1/4 c Lemon rind, finely chopped

Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift
together all the dry ingredients. Combine the raisins, currants, nuts and
fruit peel and sprinkle with 1/2 cup of the sifted dry ingredients. Add
oraange juice to suet mixture; then add the milk and rest of dry
ingredients alternately. Mix thoroughly. Stir in the fruits. Fill greased
pudding molds about 1/2 full; cover tightly and steam for 3 hours. Serve
with any desired pudding sauce.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Potato Balls (Kartoffel Balle)
Categories: Penndutch Vegetables
Servings: 1

1 x Irish potatoes 1 x Water
1 x Butter 1 x Parsley, fresh, minced
1 x Salt

Peel Irish potatoes and cut in small balls. Place in cold water for 15
minutes. Drain off the water and cover with fresh water and cook about 12
minutes until tender. Drain, add butter, minced parsley and salt to taste.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Potato Croquettes (Kartoffel Kloesse)
Categories: Penndutch Vegetables
Servings: 1

9 ea Med Potato 3 ea Egg, well beaten
1 c Flour 2/3 c Bread crumbs
1/2 t Nutmeg 1 t Salt
1/2 lb Butter 1/2 c Bread crumbs
1 t Onion, chopped

Boil the potatoes in their jackets until soft, remove the skins and put
potatoes through a ricer. Spread on a towel for a few minutes to remove
moisture, then put them in a bowl and add the salt. Add the eggs, flour,
2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry
balls (if mixture is too moist, add more bread crumbs). Drop the balls
into boiling salted water. When balls come to the surface, allow them to
boil for 3 minutes. Remove one from liquid and cut open; if center is dry,
they are sufficiently cooked. Remove balls from liquid and pour over them
a dressing made as follows: Brown the butter in a skillet, add the 1/2 cup
bread crumbs and onion and cook for several minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Potato Filling (for meats)
Categories: Penndutch Stuffings
Servings: 1

2 c Potato, mashed, hot 1 T Parsley, minced
1 ea Egg, well beaten 2 T Butter, melted
1 ea Onion, minced 1 t Salt
1/2 t Poultry seasoning 1/2 c Celery, diced
1 pn Pepper

Mix together the potatoes and egg. Soak the bread in cold water and
squeeze dry. Add to the potato mixture, stir in the other ingredients, and
mix well. Use for stuffing fowl or meat.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Potato Salad
Categories: Penndutch Salads
Servings: 1

8 ea Potato 1 ea Celery, diced
2 ea Egg, hard boiled, sliced 1 ea Onion, minced
1 T Parsley, minced 2 ea Egg, well beaten
1 c Sugar 1/2 c Vinegar
1 x *diluted with: 1/2 c Water, cold
1/4 t Mustard, dry 1/2 t Salt
1/4 t Pepper 4 ea Sl Bacon, diced

Boil potatoes in their jackets. When soft, peel and dice. Add the celery,
sliced hard cooked eggs and onion. Fry bacon in skillet until crisp and
brown. Beat the eggs, add the sugar, spices and vinegar and water. Mix
well. Pour egg mixture into the hot bacon and fat and stir until mixture
thickens (about 10 minutes). Pour over the potato mixture and mix lightly.
Let stand in cold place several hours before serving.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Potato Sponge Bread
Categories: Penndutch Breads
Servings: 1

4 ea Med Potato 2 T Sugar
1 T Salt 1 c Yeast
1 x *dissolved in: 1/2 c Water, lukewarm
4 c Flour, bread

Pare and boil the potatoes and while hot, mash finely and rub through a
sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir
flour into the mixture, beating well. Add more flour to form soft dough.
Turn onto a floured board and knead. Return to bowl, cover and let rise
over night. In the morning, form into loaves, let rise until light and
bake at 350-F for 45 to 50 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Potted Meat
Categories: Penndutch Can/preserv
Servings: 1

1 x Meat 1 x Salt & pepper
1 x Cayenne 1 x Mustard
1 x Butter, melted

Chop and pound to a paste any fragments of cooked ham, tongue, poultry,
game or fish. With ham use a quarter part of fat. Remove all gristle and
skin and pound until free from any fibre and reduced to a paste. Season
highly with salt, pepper, cayenne, and made mustard, and moisten with a
little melted butter (except ham, which has fat enough).
Pack closely in small stone or earthen jars. Put jars in steamer and heat
for one half hour. Then press the meat down again and cover with hot
melted butter. This will keep some time and may be served in slices or
used for sandwiches. Ham and tongue may be mixed with veal or chicken.
Beef, game and fish are better alone.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Pudding Sauce
Categories: Penndutch Puddings Sauces
Servings: 1

1/2 c Sugar 1 T Flour
2 T Butter 2 c Water, boiling
1 t Vanilla

Combine the sugar and flour and mix well. Add the boiling water stirring
constantly to prevent lumping. Cook in double boiler until the mixture
thickens. Add butter and stir until melted. Flavor and serve.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Pumpkin Pie
Categories: Penndutch Pies
Servings: 1

2 c Pumpkin, cooked 4 ea Egg
1 c Sugar 1/2 t Cinnamon
1 T Cornstarch 1 c Whiskey
1/4 c Butter 1/3 c Cream
1 x *pastry

Take a large pumpkin, wash, cut in half and place, cut side down, in pan
in warm oven. Roast until soft, but not mushy. Scrape out the flesh of the
pumpkin with a spoon or fork. Place into colander and let drain over night
in a cool place. The next morning, put 2 cups of the pumpkin in a bowl and
whip thoroughly with a fork until all lumps disappear, but avoid mashing.
Drain out as much liquid as possible, because the pumpkin should be dry.
Add the sugar, yolks of eggs, cinnamon and beat for 5 minutes. Quickly add
the cream, the whiskey and the butter, and mix well. Sprinkle the
cornstarch over the stiffly beaten whites of eggs and add to the first
mixture. Pour into a pan about 2 1/2 inches deep which has been lined with
pie pastry, and bake for one hour at 375-F. Allow pie to become cold
before using.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Rabbit Cake (Hasen Kucka)
Categories: Penndutch Game
Servings: 1

1 ea Rabbit 1 ea *potato filling recipe
1/2 c Broth ** 1 1/2 T Flour
1 x Salt & pepper

** "Use broth in which rabbit is cooked". The recipe didn't specify, but I
assume that the rabbit is to be boiled.
Cook the rabbit until tender, separate meat from the bones and cut into
small pieces. Butter a casserole and put a layer of the potato filling in
the bottom, then a layer of meat; add 1 Tbsp of sauce (made by combining
the flour and water), seasoning, and continue until dish is filled. Bake
at 350-F until brown (about 25 minutes).

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Raisin Bread
Categories: Penndutch Breads
Servings: 1

1 ea Med Potato 1 qt Water
1 c Yeast 1 c Water, lukewarm
2 t Cinnamon 1/2 t Cloves
1 c Sugar 1 lb Raisins
1 T Butter 1 x Flour

Pare and boil the potato in the quart of water, mash and mix sufficient
flour with the water to form a smooth batter. Dissolve the yeast in 1 cup
of lukewarm water and combine with the batter. Cover and set in a warm
place and let rise for 4 hours. Add the rest of the ingredients and knead,
adding flour as needed. Be careful not to get dough too stiff. Let stand
for 2 hours, then form into loaves, place in bread pans and let rise until
light. Bake at 400-F for 30 to 40 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Raisin Crumb Pie
Categories: Penndutch Pies
Servings: 1

1 lb Raisins 1 1/2 c Water, cold
3 c Sugar 2 c Flour
1/4 c Shortening 1 c Milk
2 ea Egg, well beaten 2 t Baking powder
1 x *pastry

This recipe makes enough filling for 2 pies.
Wash and clean raisins and add the cold water and 1 1/2 cups of sugar.
Cook until raisins are tender and plump. Set aside to cool. Mix the flour,
1 1/2 cups of sugar and the shortening, crumbling well with the finger
tips. Take out one cup of these crumbs and set aside. To the remaining
crumb mixture add the eggs and milk, and mix well. Stir in the baking
powder. Line two large pie pans with pie pastry, and fill with cooked
raisins, pour over this the batter and sprinkle the top with the cup of
reserved crumbs. Bake at 440-F for 10 minutes; reduce heat to 350-F and
finish baking about 35 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Raisin Pie (Rosina Pie, "Funeral Pie")
Categories: Penndutch Pies
Servings: 1

1 c Raisins 2 c Water
1 1/2 c Sugar 4 T Flour
1 ea Egg, well beaten 1 ea Lemon, juice of
2 T Lemon rind, grated 1/4 t Salt
1 x *pastry

Wash raisins and soak in cold water for 3 hours. Drain. Combine the 2 cups
water, the raisins, sugar and flour which have been mixed together, salt,
lemon juice and rind, and the egg. Mix thoroughly and cook over hot water
for 15 minutes, stirring occasionally. Cool. Pour into pastry-lined pan.
Cover with narrow strips of dough, criss-crossed. Bake at 450-F for 10
minutes. Reduce heat to 350-F and bake 30 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Raspberry Vinegar
Categories: Penndutch Salads Dressings
Servings: 1

4 lb Raspberries 2 c Vinegar
1 x Sugar

Mash the berries and add the vinegar and let stand for 4 days. To each cup
of liquid add one cup of sugar. Bring to a boil and cook for 20 minutes.
Strain and bottle.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Raw Potato Pancake
Categories: Penndutch Brunch
Servings: 1

3 ea Med Potato, raw 2 ea Egg, separated
1 t Salt 1 1/2 T Flour
1/2 t Baking powder

Grate the potatoes and add the beaten egg yolks. Stir in the flour, baking
powder and salt and mix well. Fold in the stiffly beaten egg whites. Cook
by spoonfuls in heavy skillet in hot fat. Serve with apple sauce.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Rhubarb Pudding
Categories: Penndutch Puddings
Servings: 1

1 x Rhubarb, stewed 1 x Cake, stale
1 x *or: 1 x Bread, stale
2 ea Egg white

Line a buttered baking dish with slices of plain stale cake or bread. Fill
with sweetened rhubarb. Cover and bake at 325-F for 30 minutes. Make a
meringue of the egg whites by beating until very stiff and adding 4 Tbsp
sugar. Remove pudding from oven and cover with the meringue. Return to
oven to brown.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Rice Pudding
Categories: Penndutch Puddings
Servings: 1

1 c Rice, cooked 2 c Milk
1/2 c Sugar 1 T Butter
1/2 c Raisins 2 ea Egg, separated
2 T Powdered sugar 1 x Nutmeg

Beat the egg yolks and add the sugar and milk and stir into the rice. Add
the butter and raisins. Pour into a buttered baking dish. Beat the egg
whites until frothy, add the powdered sugar and spread on top of rice
pudding. Sprinkle lightly with nutmeg. Bake at 325-F for 30 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Rice Souffle
Categories: Penndutch Puddings
Servings: 1

1 c Rice 2 qt Water, boiling
1 T Salt 4 ea Egg
3/4 c Sugar 1/2 c Raisins
1/2 t Cinnamon 1 qt Milk

Add the salt to the boiling water and after washing rice in several
waters, stir slowly into the boiling water. Cook without stirring for 20
or 25 minutes or until rice is tender. Drain off water. Beat the yolks of
eggs and add the sugar and mix with the milk. Stir into the cooked rice
and mix well. Add the cinnamon and raisins. Beat the whites of eggs stiff
and fold into the rice mixture. Pour into a buttered baking dish and bake
at 325-F for 1 hour.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Rinktum Ditty
Categories: Penndutch Eggs/cheese
Servings: 1

1 T Butter 1 ea Sm Onion, minced
1 lb Cheese 1 c Milk
1 T Flour 1 c Catsup
1 t Mustard, dry 1 T Worcestershire sauce
1/2 t Salt 1/4 t Paprika
1 ea Egg, well beaten

Cut cheese in small pieces. Melt the butter in top of a double boiler, add
the onion and cook until onion is soft. Stir in the flour and blend; then
gradually add the milk and mix well. Add the cheese and cook until the
cheese has melted. Mix together the catsup, mustard, Worcestershire sauce,
salt and paprika; add to cheese sauce and cook for 5 minutes. Stir in the
egg and cook one minute longer. Serve at once on toast or crackers.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Rivel Soup
Categories: Penndutch Soup/stews
Servings: 1

2 c Flour 1/2 t Salt
1 ea Egg, well beaten 1 x Broth, chicken
1 x *or: 1 x Broth, beef
1 c Corn, crushed

Combine the flour, salt and beaten egg and mix together with the fingers
until mixture is crumbly. Pour this mixture into the broth, add the corn
and cook about 10 minutes. The rivels will look like boiled rice when
cooked.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Roast Chicken
Categories: Penndutch Chicken
Servings: 1

1 ea Chicken ** 1 ea *bread stuffing recipe
1 x Salt & pepper 1 x Butter
1 c Sour cream

** 4 to 5 lb roasting chicken
Thoroughly clean and wash the chicken. Rub inside and out with salt and
pepper mixed together. Then rub the inside of the chicken generously with
butter. Fill with Bread Stuffing. Place in roasting pan in a hot oven
(400-F) and roast about 2 hours, basting about every 15 minutes with
spoonfuls of the sour cream. If a thicker gravy is desired, 1 Tbsp flour
can be added to the liquid in pan after chicken is roasted.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Roast Pork
Categories: Penndutch Pork
Servings: 1

6 lb Pork loin 1 x Flour
1 x Salt & pepper 2 ea Onion, thinly sliced
1 t Ginger

Wipe meat with wet cloth and season well with salt & pepper and the
ginger. Dredge with flour and place in roasting pan in a hot oven (400-F)
until meat is brown. Reduce heat to 350-F and roast for three hours. Add 1
cup hot water and the sliced onions after the first hour and baste every
15 minutes. When roast is finished, remove to hot platter and to the
liquid in the pan add 2 Tbsp flour, stirring until blended. Pour in 1 1/2
cups of water and cook, stirring constantly, until mixture is thick. Serve
as a gravy.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Roast Turkey with Chestnut Filling
Categories: Penndutch Poultry
Servings: 1

1 ea Turkey 1 x *chestnut filling recipe
1/2 c Butter 1/4 c Flour
1 x Salt

Dress and clean turkey and fill with Chestnut Stuffing. Cream together the
butter and flour and rub the legs, wings, and breast with the mixture.
Place in oven (400-F) for 15 minutes. Season with salt. Reduce the heat to
350-F and finish roasting for 3-1/2 hours or until tender.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Rye Cakes
Categories: Penndutch Brunch
Servings: 1

3 c Rye meal 1 t Soda
1 t Salt 1/3 c Molasses
1 1/2 c Milk, sour 2 ea Egg

Sift the dry ingredients into a bowl and gradually stir in the milk. Add
the beaten eggs and molasses and mix well. Drop by spoonfuls into hot fat
and fry until brown. Drain on brown paper.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Sadye's Dill Pickles
Categories: Penndutch Can/preserv
Servings: 1

10 qt Water 2 c Salt
1 qt Vinegar 4 T Pepper
5 ea Dill 1 x Cucumber

Make a solution of the first four ingredients and bring to a boil. Fill
crock with cucumbers, placing dill between layers of cucumbers. Add the
hot solution. Onions or garlic may be added if desired. cover crock and
let stand several days before using. If preferred, cucumbers may be
preserved in jars rather than in crock.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Salt Pork, Beans and Hominy
Categories: Penndutch Casseroles
Servings: 1

1/2 lb Soup beans 1/2 lb Hominy
1/2 lb Salt pork 1 pn Marjoram

Wash the beans and cover with water and let soak over night. Cover hominy
with water and also let stand over night. In the morning, drain off the
water from both and combine the beans and the hominy and cover with fresh
cold water. Wash the salt pork and lay in strips on the top. Season with
salt & pepper and a pinch of sweet marjoram. Let mixture cook slowly for
about 5 hours, adding more water as necessary.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Sand Tarts (Real Old German Style)
Categories: Penndutch Cookies
Servings: 1

2 1/2 c Sugar 2 c Butter
2 ea Egg, well beaten 1 ea Egg white
4 c Flour 1 x Pecans
1 x Cinnamon

Cream the butter and sugar together. Slowly add the flour, working it in
well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll
out thin on lightly floured board; brush cookies with the egg white which
has been slightly beaten, sprinkle with sugar and a little cinnamon and
press 1/2 pecan into center of cookie. Bake at 350-F about 10 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Sauerbraten (Pot Roast)
Categories: Penndutch Beef
Servings: 1

4 lb Beef ** 1 pt Vinegar
1 x Water 4 ea Bay leaf
12 ea Peppercorns, black 4 ea Cloves
1 ea Carrot 6 ea Onion
1 T Sugar 12 ea Gingersnaps
1 x Salt & pepper

** Use beef chuck, rump, or round.
Wipe meat with damp cloth and then sprinkle thoroughly with salt and
pepper. Place meat in an earthen dish and add vinegar and enough water to
cover. Add the bay leaves, peppercorns and cloves, and let stand tightly
covered for 5 days in a cool place.
Cut carrots in strips; slice onions. Put meat in a dutch oven and brown
well on all sides. Add the carrots and onions and 1 cup of the spiced
vinegar. Cover tightly and cook over low flame about 3 hours or until meat
is tender. When meat is cooked, add the sugar and crumbled ginger snaps
and cook for 10 minutes. This makes delicious gravy. If necessary, more of
the spiced vinegar may be added.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Sauerkraut
Categories: Penndutch Vegetables
Servings: 1

1 qt Sauerkraut 2 T Butter
1 ea Onion, chopped 1 ea Potato, grated
1 t Caraway seeds

Melt the butter and add the onion and cook until brown. Add the sauerkraut
and cook for 8 minutes. Add the caraway seed and potato, cover with
boiling waterand cook for 30 minutes in an uncovered vessel over a slow
fire. Cover the kettle and cook 30 minutes longer. Brown sugar or an apple
may be added to give different flavor.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Sauerkraut with Pork (Sauerkraut und Speck)
Categories: Penndutch Pork
Servings: 1

3 lb Pork 1 x Water
1 qt Sauerkraut 1 x Salt & pepper

Wipe piece of pork with a damp cloth, place in large stewing pan and cover
with cold water. Set over flame to cook slowly for one hour. Add the
sauerkraut and more water if necessary and continue cooking for another
hour or until meat has become thoroughly tender. Season with salt and
pepper. Serve with mashed potatoes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Scalloped Potatoes
Categories: Penndutch Vegetables
Servings: 1

6 ea Potato, thinly sliced 1 c Milk
1 x Bread crumbs 1 x Butter
1 x Salt & pepper

Put a layer of sliced potatoes in a buttered baking dish, sprinkle with
salt, pepper and bread crumbs. Dot with bits of butter. Repeat until dish
is filled. Pour on the milk and bake at 350-F about 1-1/2 hours.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Scalloped Sweet Potatoes and Apples
Categories: Penndutch Vegetables
Servings: 1

6 ea Med Potato, sweet 1/2 c Brown sugar
1 1/2 c Apple, sliced 4 T Butter
1/2 t Salt 1 t Mace

Boil sweet potatoes until tender. Slice in 1/4 inch pieces. Butter a
baking dish and put a layer of sweet potatoes in bottom, then a layer of
apples. Sprinkle with sugar, salt and mace, and dot with butter. Repeat
until dish is filled, having the top layer of apples. Bake at 350-F about
50 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Schnitz Pie
Categories: Penndutch Pies
Servings: 1

1 lb Sour schnitz, dried ** 1 ea Orange, rind & juice of
2 T Cinnamon 2 c Sugar
1 qt Water, cold 1 x *pastry

** Schnitz is the Berks County Dutch name for one fourth of an apple.
Put the schnitz and the water into a saucepan and cook to a soft pulp. Add
cinnamon, sugar, orange juice and orange rind, and mix well together.
Stand aside to cool. Line a pie pan with pastry, fill with the schnitz,
and cover top with pastry. Bake at 450-F for 10 minutes. Reduce heat to
350-F and continue baking for 30 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Schnitzel Meat
Categories: Penndutch Veal
Servings: 1

1 1/2 lb Veal steak 2 T Shortening
2 T Flour 16 oz Tomato, can
2 ea Carrot, diced 1 ea Sm Onion, finely chopped
1 x Salt & pepper 1 x Flour

Cut veal steak in cubes; dredge with flour and season with salt & pepper.
Melt the shortening (bacon fat is preferable) and brown the meat in it.
Remove meat from pan and stir in the flour and blend. Add the juice from
the tomatoes and stir well until mixture thickens. (Tomatoes are not used
in this recipe- save for another use). Add the meat, carrots and onion.
Cover pan closely and simmer for 45 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Scrapple (Ponhaws)
Categories: Penndutch Pork
Servings: 1

1 ea Hog's head 1 x Water
1 x Salt & pepper 1 t Sage, powdered
1 x Corn meal, yellow

Separate one hog's head into halves. Take out the eyes and brains. Scrape
and thoroughly clean the head. Put into a large kettle and cover with 4 or
5 quarts of cold water. Simmer gently for 2 or 3 hours, or until the meat
falls from the bones. Skim off grease carefully from the surface; remove
meat, chop fine and return to the liquor. Season with salt & pepper to
taste and 1 tsp sage. Sift in granulated yellow corn meal, stirring
constantly, until the mixture is thickened to the consistency of soft
mush. Cook slowly for 1 hour, watching carefully as it scorches easily.
When sufficiently cooked, pour into greased oblong tins and store in a
cool place until ready to use. Cut in thin slices and fry in hot fat until
crisp and brown.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Shartlesville Corn Pudding
Categories: Penndutch Vegetables
Servings: 1

6 ea Corn, grated 2 ea Egg, separated
4 T Milk 1/4 t Salt
1/8 t Pepper

Add the beaten yolks of eggs to the corn and mix thoroughly. Stir in the
milk and seasonings. Add the stiffly beaten whites. Pour into a buttered
baking dish, set dish in pan with hot water and bake at 350-F about 30
minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Sherry Egg Nog
Categories: Penndutch Drink/alcoh
Servings: 1

2 t Sugar 1 ea Egg
1 x Wine, sherry 1/2 ea Cracked ice
1/2 ea Milk

Measure 2 wine glasses of sherry, add other ingredients, shake thoroughly
and serve with dash of nutmeg on top.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Shoo-Fly Cake (Old Lehigh County Recipe)
Categories: Penndutch Cakes
Servings: 1

1 1/2 c Flour 1 c Brown sugar
1/4 c Lard 1 x *or:
1/4 c Butter 1/2 c Molasses
1/2 c Water, hot 1/2 t Soda
1 x *pastry

Make crumbs by combining the flour, sugar and shortening. Line a pie pan
with pastry. Dissolve the soda in the hot water and combine with the
molasses. Pour into the pastry-lined pan, top with the crumbs and bake at
350-F until firm.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Shupp Noodles
Categories: Penndutch Pasta
Servings: 1

1 x *noodles 1/4 lb Butter
3 ea Egg

Make noodles, cutting much broader than for soup. Cook in boiling salted
water about 10 minutes. Drain. Melt the butter and add the noodles and fry
until light brown. Beat the eggs, adding seasoning to taste, and stir into
the noodles. Cook until eggs are set. Serve at once.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Small Coffee Cakes (Kleina Kaffee Kuchen)
Categories: Penndutch Breads
Servings: 1

1/2 c Butter and other shortening, 2 ea Egg
2 ea Egg yolk 3 T Sugar
1/2 c Cream 2 c Flour, sifted
1 c Yeast 1 x *dissolved in:
1 c Milk, lukewarm 1/2 t Salt

Cream the butter, sugar and salt and add the eggs and egg yolks one at a
time, beating well after each addition. To the dissolved yeast, add 3 Tbsp
of the flour and mix well. Combine with the first mixture. Add the
remaining flour and cream alternately. Grease and flour muffin tins and
fill 2/3 full of the dough. Set pans in a warm place until dough has risen
to the tops of the pans. Bake at 400-F about 25 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Snapper Soup
Categories: Penndutch Soup/stews
Servings: 1

3 1/2 lb Veal knuckle 1 c Chicken fat
1 x *or: 1 c Butter
3 qt Broth, beef 1 x *or:
4 qt Broth, beef 2 c Wine, dry sherry
1 c Flour 1 ea Turtle **
2 ea Carrot, diced 3 ea Onion, finely chopped
2 ea Celery, chopped 1/4 t Thyme
1/2 t Marjoram 1 ea Bay leaf
3 ea Cloves 3 ea Sl Lemon
1 ds Tabasco 1 x Salt & pepper
1 ea Egg, hard boiled, chopped 2 c Tomato, strained

** Meat from one snapper turtle, cut in small pieces.
Have knuckles broken into 2 inch pieces. Place knuckles in a roasting pan
and add the butter or chicken fat, onions, celery, carrots, thyme,
marjoram, cloves, bay leaf, salt and pepper. Bake at 400-F until brown.
Remove from oven and add flour, mixing well and cook 30 minutes longer.
Pour browned mixture into a large soup kettle, add the broth and tomatoes,
and cook slowly for 3-1/2 hours. Combine the snapper meat with 1 cup
sherry, some salt, the tabasco and lemon slices, and simmer for 10
minutes. Strain the soup and combine the two mixtures. Add the chopped egg
and the balance of the sherry and serve immediately.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Soft Ginger Bread
Categories: Penndutch Cakes
Servings: 1

1 c Sugar 1 c Molasses
1/2 c Butter or other shortening 3 c Flour
1 c Milk, sour 2 t Ginger
2 t Cinnamon 1 t Cloves
1/4 t Nutmeg 2 ea Egg, well beaten
1 t Soda 1 x *dissolved in:
1/4 c Water, boiling

Cream the shortening and sugar, aadd the eggs and molasses, and mix well.
Sift the flour and spices, and add alternately with the milk to the first
mixture. Stir in the dissolved soda. Pour into well-greased cake pan and
bake at 350-F 30 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Spiced Peaches
Categories: Penndutch Can/preserv
Servings: 1

7 lb Peach 4 lb Brown sugar
1 qt Vinegar 1 t Cloves, whole
1 T Cinnamon, stick 1 t Allspice, whole

Tie spices in a bag and add to the vinegar. Bring to a boil and stir in
the sugar. Scald and peel peaches leaving them whole. Drop peaches, a few
at a time, into spiced liquid and cook until soft. Fill sterilized jars
and seal.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Spiced Pickles
Categories: Penndutch Can/preserv
Servings: 1

200 ea Sm Pickles 1 lb Sugar
2 oz Mustard, dry 1 c Salt
1 qt Cider vinegar 2 oz Cloves, whole
2 oz Cinnamon

Scald the pickles in boiling water. Drain. Mix together the cinnamon and
cloves. Place a layer of pickles in a crock and sprinkle with the spice
mixture; repeat until crock is filled. Combine the sugar, salt, mustard
and vinegar and bring to a boil and cook about 5 minutes. Pour brine over
the pickles, filling the crock. (More brine may be needed, depending on
size of pickles). Cover crock and let stand in a cold place.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Sponge Cake
Categories: Penndutch Cakes
Servings: 1

6 ea Egg, separated 1 c Sugar
1 c Flour 1/3 t Cream of tartar
1 t Vanilla 1 ea Lemon, grated rind of
1/4 t Salt

Sift the flour 4 times. Beat yolks of eggs until light and thick.
Gradually add 1/2 of the sugar, the lemon rind and vanilla. Beat the
whites until stiff and add the cream of tartar and the remaining sugar.
Combine the egg mixtures. Add salt to flour and fold into the egg mixture
lightly. Pour into an ungreased pan with center tube. Bake at 325-F for 1
hour.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Steamed Fruit Mush (or Duff)
Categories: Penndutch Puddings
Servings: 1

4 c Fruit ** 2 c Sugar
1 t Lemon juice 1 T Butter
2 c Flour 4 t Baking powder
1 t Salt 3/4 c Milk

** For Blueberry Mush, use blueberries. For Raspberry Mush, use
raspberries. For Blackberry Mush, use blackberries. For Cherry Duff, use
cherries. For Peach Duff, use peaches.
Sift flour, baking powder and salt together, and work in the butter. Add
the milk and mix thoroughly. Combine sugar, fruit and lemon juice. Mix
with first batter. Pour into a buttered mold, cover tightly and steam for
45 minutes. Serve with cream.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Strawberry Jam
Categories: Penndutch Can/preserv
Servings: 1

2 c Sugar 2 c Strawberries

Use large firm berries. Wash and hull the strawberries; then measure.
Place a layer of berries in a kettle, then a layer of sugar until all
ingredients are used. Let stand over night or until the sugar dissolves.
Place on fire, bring to a boil and cook about 10 minutes. Pour into a bowl
and let stand until the next day; then fill sterilized jelly glasses and
seal.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Streusel Kuchen
Categories: Penndutch Breads
Servings: 1

1/2 c Potato, mashed 1/2 c Potato water
1/2 c Butter and other shortening, 1/2 c Sugar
3 1/2 c Flour 1 c Yeast
1 x *dissolved in: 1/2 c Water, lukewarm
2 ea Egg, well beaten 1/2 c Sugar
1 1/2 c Flour 1 x *topping:
1 c Flour 1/2 c Sugar
1 ea Egg yolk, well beaten

Mix together the mashed potatoes, potato water, shortening and sugar. Add
to this about 3 1/2 cups flour and the dissolved yeast. Set this dough
aside to rise in a warm place over night. The following morning add the
eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a
warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and
place in greased oblong pans. When cakes are ready to be put into the
oven, brush top of cake with melted butter. Strew over the tops of the
cakes the topping mixture. This mixture should be rubbed through a coarse
sieve. Bake at 400-F about 20 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Stuffed Beef Heart
Categories: Penndutch Beef
Servings: 1

1 ea Beef heart 1 c Cracker crumbs
1/2 c *white sauce 1 x Salt & pepper
1 c Chestnuts, roasted

Soak the heart in cold water about 1 hour. Wash thoroughly and remove the
muscles and arteries. Make a filling of the above ingredients and fill the
heart. Fasten securely. Cover with boiling water and boil for 10 minutes.
Reduce heat and simmer until tender. Remove heart from water a half hour
before serving and sprinkle with cracker crumbs, salt and pepper. Bake at
350-F until brown.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Stuffed Liver
Categories: Penndutch Liver
Servings: 1

1 ea Liver, calf 1 x *bread stuffing recipe
3 ea Salt pork 1 x Flour
1 x Salt & pepper

Wash the liver in cold salted water and dry well. Make an incision in the
thickest part, using a sharp knife. Fill with bread stuffing. Season well
with salt and pepper and dredge with flour. Place in roasting pan and
place strips of salt pork on top. Add a little water and roast at 450-F
for 15 minutes. Reduce heat to 350-F and continue cooking for 45 minutes.
Serve with cooked spinach and baked potatoes.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Suet or Carrot Pudding
Categories: Penndutch Vegetables
Servings: 1

2 c Carrot, cooked, mashed 1 c Suet, chopped
1 c Molasses 1 ea Egg
1 t Baking soda 1 x *dissolved in:
1/4 c Water, hot 2 T Brown sugar
1/4 t Salt 1/2 ea Lemon, grated rind of
1 t Allspice 1 t Cinnamon
1 t Nutmeg 1 t Cloves
1/2 c Raisins 1/2 c Currants
1/2 c Citron, chopped 1/2 c Flour

Mix all the ingredients together, adding the dissolved baking soda last.
Put into a buttered mold and steam for 3 hours. (May need to use extra
flour to thicken the batter).

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Thanksgiving Butterscotch Pie
Categories: Penndutch Pies
Servings: 1

1 c Brown sugar 2 T Butter
1 T Flour 1 ea Egg, separated
1 c Milk 1 t Vanilla
1/4 t Salt 1 t Sugar
1 x *pastry

Boil the brown sugar and butter together until soft. Beat the egg yolk
well and add it to the flour, then add the milk. Beat this until very
smooth. Combine with the sugar mixture and cook until the mixture
thickens. Remove from fire and add salt and flavoring. Pour into a
pastry-lined pan. Bake at 450-F for 10 minutes; reduce the heat to 350-F
and bake 30 minutes. Cover pie with a meringue made by beating the white
of the egg stiff and adding 1 tsp sugar. Return pie to oven to brown
meringue.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: To Corn Beef
Categories: Penndutch Can/preserv
Servings: 1

1 x Beef ** 1 x Water
1 1/2 lb Salt, kosher 1/2 lb Brown sugar
1/2 oz Salt peter

** fresh-killed
Thoroughly scrub and clean a good oak barrel. Put as much good
fresh-killed beef as desired to be corned in barrel and cover with cold
water. Have the water 2 inches above the meat. Let stand for 48 hours.
Drain off the water and measure before discarding. Measure the same amount
of cold water (spring water, if possible) and to every gallon of water
used, add the above proportions of salt, sugar and salt peter. Boil for 15
minutes and then skim. When cold, pour over the beef. Place a heavy weight
on meat to keep it under brine. Store in a cool cellar.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: To Cure Hams
Categories: Penndutch Can/preserv
Servings: 1

100 lb Ham 3 oz Salt peter
1 pt Salt, kosher 1/2 lb Brown sugar
1 x *also: 2 pt Salt
1/8 lb Pepper

*** The "recipe" specifies ham from corn-fed hogs, and "fine salt (best
quality)". Since kosher salt is commonly available today, and contains no
iodine, I changed the ingredients to specify it.
Mix thoroughly the salt peter, 1 pint salt and brown sugar and rub over
the hams and let stand for 24 hours. Then rub the meat with the pepper and
part of the remaining salt. Let stand for 5 days and then rub meat again
with fine salt. Set aside for 30 days, hang the meat up and brush off the
salt. Have hams smoked at a good smoke house, smoking them for 10 days
with wood. When finished, rub entire ham with red pepper, wrap carefully
in brown paper and then in muslin bags and hang up with the hock down.
Hams prepared in this manner will keep indefinitely, and flavor and
quality improve with time.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: To Dry Beef
Categories: Penndutch Can/preserv
Servings: 1

20 lb Beef ** 1 pt Salt, kosher
1 t Salt peter 1/4 lb Brown sugar

** good fresh-killed beef (the rounds).
Mix the last 3 ingredients well, rubbing out all the lumps. Divide the
mixture into 3 equal portions. Place meat in a large bowl and rub
thoroughly with one portion of the above mixture. Let stand 1 day. Follow
same procedure on second and third days. Turn meat several times a day.
Allow meat to remain in bowl for 7 more days, then hang in a warm place
until meat stops dripping. Whe dripping has stopped, hang in a cool shed
about 6 weeks to dry thoroughly. Wrap meat in clean muslin bags and keep
in cool place. If in 6 months meat becomes too dark, soak it in cold water
for 24 hours and wipe dry. Wrap again in muslin bags and hang in cool
place.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: To Make Beef Tea
Categories: Penndutch Soup/stews
Servings: 1

1 lb Beef ** 1 c Water
1 t Salt

** prime lean beef
Put beef through a food grinder using a coarse knife. Place in top of
double boiler and add the water. Simmer over a very low flame about 3-1/2
hours. Add salt. Strain and keep liquid in a cool place. If too strong, it
may be diluted with some boiling water to strength desired.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: To Make Sausage
Categories: Penndutch Sausage
Servings: 1

20 lb Pork ** 10 lb Clear fat pork
2 t Sugar 1 t Ginger

1/2 lb Salt, kosher 2 T Pepper
1 x *optional ingredients: 1 T Sage

** Home dressed lean pork meat
Cut meat into small pieces and add the seasonings. Put through a sausage
cutter, grinding twice. Pack into sterilized jars and keep in a cool
place. Use as wanted.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: To Pickle Cured Bacon
Categories: Penndutch Can/preserv
Servings: 1

100 lb Bacon ** 8 lb Salt, kosher
3 lb Brown sugar 3 oz Salt peter
4 ga Water, spring

** sides of bacon from fresh killed country hogs.
Lay the sides of bacon on a board and rub lightly with fine salt. Let
stand for 48 hours.
Mix the next three ingredients thoroughly and dissolve in the water. Bring
to a boil and cook for 15 minutes. Skim and let cool. Place bacon in a
clean oak barrel and pour the liquid over the meat. Place a heavy weight
on bacon to keep it under the brine. Bacon prepared like this will keep
about one year. Have sections of bacon smoked at smoke house as needed.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Tomato Mincemeat
Categories: Penndutch Can/preserv
Servings: 1

8 qt Tomato, green 2 ea Lemon
4 lb Brown sugar 2 lb Raisins
1 T Salt 2 t Cloves
1 t Allspice 1 T Cinnamon
1 t Ginger 1/2 t Mace
1 c Vinegar

Scald and peel the tomatoes. Put through a food chopper with the lemons.
Add sugar, raisins, vinegar and spices and cook about 45 minutes. Pour
into sterilized jars and seal.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Uncle Ezra's Egg Nog
Categories: Penndutch Drink/alcoh
Servings: 1

1 T Sugar, large 1/2 ea Shaved ice
1 ea Egg 1 x Whiskey
1 x *or: 1 x Rum
1/2 ea Milk

Measure one wineglass of whiskey or rum, add other ingredients (use whole
milk), shake thoroughly and strain. Grate a little nutmeg on top and
serve.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Veal Loaf
Categories: Penndutch Veal
Servings: 1

3 lb Veal, lean, ground 3/4 c Bread crumbs
1 ea Egg, well beaten 1 T Parsley, chopped
2 T Butter, melted 1 t Salt
1/8 t Pepper 1 T Onion, chopped
1/8 t Nutmeg 1/2 c Stock

Mix all the ingredients together and moisten with the stock. Pack into a
greased loaf pan. Dot with butter or other shortening and bake at 350-F
for 1 hour. Serve hot or cold as desired.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: White Salad Dressing
Categories: Penndutch Dressings Salads
Servings: 1

3 ea Egg yolk, well beaten 1 c Cream
1 T Flour 1/2 c Vinegar
1 T Sugar 1 t Mustard, dry
1 t Salt 2 T Olive oil

Mix the dry ingredients together and slowly add the vinegar and oil. Stir
in the cream and beaten egg yolks and cook in top of double boiler until
thick.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: White Sauce
Categories: Penndutch Sauces
Servings: 1

1 T Butter 1 T Flour
1 c Milk 1/4 t Salt
1/8 t Pepper

Melt butter and add the flour and stir until blended. Slowly add the milk
and cook until mixture thickens, stirring constantly. Add seasonings and
cook 2 minutes longer.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: York Pot Roast, Spiced
Categories: Penndutch Beef
Servings: 1

5 lb Beef 1 ea Onion, sliced
3 ea Bay leaf 1 t Peppercorns, black
1 x Vinegar 1 x Water
1 x Salt & pepper

Rub the meat thoroughly with the salt and pepper and put in an earthen
dish. Add the onion, bay leaves and peppercorns. Take equal parts of
vinegar and water and pour over the meat. Let stand in this liquid for 24
hours. Put meat in a roasting pan and sear well in oven at 400-F. When
well browned, add a little of the spiced vinegar. Cover pan tightly and
cook slowly for 3-1/2 hours or until meat is tender. Add more of the
vinegar if necessary. When cooked, remove meat to a platter and thicken
liquid with 1 Tbsp flour.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

Title: Boy's Legs (Boova Shenkel)
Categories: Penndutch Beef
Servings: 1

3 lb Beef, stewing 12 ea Med Potato
3 T Butter 2 T Parsley, minced
1 ea Sm Onion, minced 3 ea Egg
2 1/2 c Flour 2 t Baking powder
1/2 t Salt 4 T Shortening
7 T Water 1 c Bread, stale, cubed
3 T Butter 1 x *or:
3 T Bacon drippings 1/2 c Milk
1 x Salt & pepper

*** The recipe specified "butter and lard mixed" for "shortening".
Wash the meat, cover with water, add seasonings to taste and cook slowly
for several hours. Wash and peel the potatoes and cut into thin slices.
Cook until tender. Drain off all of the water, add the 3 Tbsp of butter,
salt and pepper to taste, parsley and onion. Mix well. Beat the eggs, add
to potatoes and beat mixture lightly. Let stand until pastry is made. Sift
together the flour, baking powder and 1/2 tsp salt. Work in the 4 Tbsp of
shortening and then add the water, using only enough to hold dough
together. Roll thin on a floured board and cut into large circles, about
10 inches in diameter, spread with some of the potato mixture, fold dough
to form a semi-circle, pressing edges together with prongs of fork. Drop
into the hot meat and broth, cover pot closely and boil about 25 minutes.
While these are cooking make a sauce of the 3 Tbsp of butter or bacon
drippings, add the bread cubes and brown. Stir in the milk. Arrange the
"Boova Shenkel" on a platter and pour over all the milk sauce. Serve at
once.

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