Pennsylvania Dutch Cooking Part 4

2 lbs. hamburg 2 cups bread crumbs 1 cup cheese (cubed small) salt and pepper green pepper, chopped 1 small onion, chopped 2 eggs 1 cup catsup

Mix all ingredients, form into two loaves. Pour some catsup over top of loaves. Bake at 350 until done.

LIVER NOODLES (Leberknoedel)

1 lb. calf's liver 1 onion 1 tablespoon b.u.t.ter salt and pepper 2 eggs cup flour teaspoon cloves teaspoon marjoram

Simmer the liver in boiling water for 30 minutes. Then trim off any skin or ligaments and grind the liver fine. Season. Mince the onion, add the b.u.t.ter, beat the eggs and add them. Work into this paste the flour, using enough to make the paste quite stiff. Form into small b.a.l.l.s and poach them in any meat soup for 15 minutes. Serve them swimming in the soup.

STUFFED PEPPERS

1 lbs. ground beef and pork 6 green peppers 1 can tomato soup 3 tblsp. rice, uncooked 2 eggs, beaten tsp. salt

Mix the meat, rice, eggs and seasoning together. Cut tops off the peppers and soak in hot water for a couple of minutes. Scoop out seeds and fill with the meat mixture. Stand them in baking pan, pour the tomato soup over them and bake in slow oven (300-f) for 1 hour.

MEAT PIE

1 cups leftover meat 3 tblsp. flour cup drippings 1 cup milk 1 tblsp. grated onion ? cup chopped pepper salt pepper

Add flour to drippings and blend, add milk gradually and cook, stirring constantly until it thickens. Stir in the salt, onion and green pepper.

Mix cut-up meat into the gravy and pour it into pastry lined baking dish. Top with crust and bake in hot oven (425-f) for 25 minutes.

STUFFED ACORN SQUASH

3 acorn squash ? cup mola.s.ses 1 tsp. salt 1 lb. pork sausage 1 tsp. sage bread crumbs

Wash squash and cut in halves, remove seeds. Put a tablespoon of mola.s.ses in each half, sprinkle with salt and a pinch of powdered sage (if the sausage does not contain sage). Fill the cavity with sausage and top with bread crumbs. Place the squash halves in a baking pan, add about an inch of water to the pan. Cover and bake in hot oven (400-f) for 40 minutes. Remove cover and brown.

BAKED SPARERIBS _and_ SAUERKRAUT with Dumplings

Spareribs sauerkraut 2 cups flour 1 egg, beaten 1 tsp. baking powder 1 cup milk

Cut spareribs into serving portions and place in the bottom of roasting pan. Add the sauerkraut and a little liquid. Cover and bake in moderate oven (350-f) 1 hours. Make dumplings by combining flour, baking powder, milk and egg. Drop by spoonfuls on sauerkraut, cover tightly and bake for 20 minutes.

SOUSE

Use 3 pigs feet or about 2 lbs. Sc.r.a.pe, wash and clean thoroughly. Place in stew pan with 1 chopped onion, cup chopped celery and cover with cold water. Let it come to a boil, then reduce heat and simmer until meat is tender and comes easily from the bone. Pick meat from the bones, strain liquid, which should measure a scant 3 cups. (If less add water).

Put meat and liquid into a bowl. Add 3 tblsp. strong cider vinegar, tsp. salt, black pepper and several thin slices of lemon. Chill overnight, remove surplus fat from the top. Turn out on a platter and serve with lemon slices and parsley.

PORK AND KRAUT (Speck Un Kraut)

2 or 3 lbs. fresh pork 1 qt. sauerkraut water salt and pepper

Put pork in large stew pan and cover with cold water, cook slowly for 1 hour. Add the sauerkraut making sure there is enough liquid in the pan to cover. Cook slowly for another hour. Season to taste. Serve with mashed or boiled potatoes.

MOCK DUCK

1 thick round steak 2 cups bread crumbs 1 tblsp. onion minced 2 eggs cup milk 1 tblsp. b.u.t.ter 1 tsp. salt poultry seasoning

To make dressing beat eggs, add milk and pour over bread crumbs. Add the onion, seasoning and work in the b.u.t.ter mixing thoroughly. Spread the dressing over the meat and roll up carefully. Fasten with skewers or tie with string. Place in a greased pan and bake in medium hot oven (375-f) for 1 hours. Slice to serve.

HOG MAW

1 pig's stomach 2 lbs. smoked sausage meat, diced.

3 cups boiled potatoes, diced 3 cups sliced apples 2 cups bread crumbs 1 medium onion, chopped 2 cups chopped celery chopped parsley salt and pepper

Clean stomach well and soak in salt water. Combine all ingredients and mix well. Stuff the stomach with the mixture and sew up the opening.

Simmer for 2 hours in a large kettle with water to cover. Remove to baking pan with hot fat, brown in hot oven (400-f) basting frequently.

Slice with sharp knife.

SCHNITZ UN KNEPP

Boil a 3 lb. piece of ham for two hours. Pick over and clean 1 qt. of dried apples; soak in enough water to cover. When meat has boiled for the stated time, add dried apples and water in which they have been soaking and continue to boil for another hour. Prepare dumpling batter as follows:

2 cups flour 1 egg 4 teaspoons baking powder 3 tblsp. melted shortening teaspoon pepper 1 tablespoon milk 1 teaspoon salt

Sift together the dry ingredients and mix the dough with egg, which has been well beaten, the melted shortening and the milk. Drop batter by spoonfuls into the boiling liquor of the ham and apples. Cover tightly and cook for 15 minutes. Raisins may be added if desired.

HAM _and_ GREEN BEANS

2 or 3 lbs. ham or ham bone 1 qt. green string beans potatoes salt and pepper

Place ham in large pot and cover with water. Cook slowly for a couple of hours (less if the ham is tenderized) keeping plenty of water on the ham. Clean and break-up the string beans, put them in with ham and cook for 25 minutes more. Add the potatoes, which have been pared and cut-up, and cook slowly until ready. Season to taste.

SAUSAGE PATTIES

Equal amount of lean and fat fresh pork, ground. To each pound of this mixture, add 1 teaspoon salt, ? teaspoon pepper, pinch each of sage and thyme. Add one egg beaten, mould into cakes and fry until brown.

Wonderful with pancakes or waffles.

DUTCH MEAT ROLLS (Boova Shenkel)

2 lbs. beef 10 potatoes 2 tablespoons b.u.t.ter 2 tablespoons minced parsley 1 chopped onion teaspoon salt cup milk 3 eggs 2 cups flour 2 teaspoons baking powder 1 tablespoon shortening 1 tablespoon b.u.t.ter

After seasoning the meat with salt and pepper, stew the meat for two hours. Then make dough with flour, baking powder, salt and the shortening. Mix into a pie-crust dough. Roll into a dozen circles 8 to 10 inches in diameter. Steam the potatoes, pared and sliced thin; add salt and pepper, 2 tablespoons of b.u.t.ter; the parsley and onions and then beat lightly the three eggs into the mixture. Put this mixture on the circles of dough after it has stood a little while. Fold half the circle of dough over like a half moon and press edges together tightly.

Drop these into the pot with the meat and stew water. Cover tightly and cook for 30 minutes. Into a frying pan put a couple of tablespoons of fat skimmed from the stew before putting in the dough rolls, add to this 1 tablespoon of b.u.t.ter. In this brown small cubes of hard bread and stir in a half cup of milk. Pour this milk sauce over the Meat rolls when serving.