Pennsylvania Dutch Sour Cream Cabbage

Yields 8 to 12 servings.

1 medium head cabbage, shredded
1/2 cup vegetable oil (for frying)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups granulated sugar
2 tablespoons all-purpose flour
1 pint (2 cups) sour cream
2 cups distilled white vinegar

Heat oil in a large skillet over medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.

Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well. Add mixture to cabbage and simmer all together until desired consistency is reached.

Pennsylvania Dutch Brown Butter Noodles

Cook wide egg noodles according to package directions, in the amount needed. As the noodles are cooking, melt butter (1 tablespoon per person/serving) in a small skillet and allow the butter to brown lightly (do not burn!). Drain noodles well, place in serving bowl and toss with the hot browned butter. If desired, add a small amount of salt and pepper.

This is a delicious side dish to a pot roast, fried chicken, baked ham, or pork chop dinner. In true Pennsylvania Dutch style, serve with a side of fresh cottage cheese topped with apple butter!

Pennsylvania Dutch Meat Loaf

1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 medium onion, chopped
1 medium green bell pepper, chopped
1 (8 ounce) can Hunt’s tomato sauce, divided
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup water
2 tablespoons brown sugar, packed
2 tablespoons prepared mustard
1 tablespoon vinegar

In a medium bowl, lightly mix beef, bread crumbs, onion, green pepper, 1/2 can tomato sauce, egg, salt and pepper. Shape into a loaf in a shallow baking pan.

Combine remaining tomato sauce with remaining ingredients. Pour over loaf. Bake at 350 degrees F for 1 1/4 hours. Baste the loaf several times during baking.

Yield: 6 servings.

Pennsylvania Dutch Chili

1 pound homemade noodles or 1 (12 to 16 ounce)
    bag wide egg noodles
1 can baked beans
1 cup spaghetti sauce or less (or 1 small jar)
1 pound hamburger
1 onion, chopped

Brown hamburger and onion. Cook and drain egg noodles. Combine everything. You may need additional sauce if you have leftovers and warm them up later. Chili should be thick, not soupy. Serve with crusty bread.

Famous Pennsylvania Dutch Sticky Cinnamon Buns

1 package dry yeast
1/4 cup warm water
1 cup milk, scalded
3 tablespoons granulated sugar
1/2 teaspoon salt
3 1/4 cups sifted flour, divided
3 tablespoons soft butter
1/2 cup chopped raisins
2 tablespoons currants
2 tablespoons finely chopped citron
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons brown sugar

Soften yeast in warm water and let stand for 5 to 10 minutes.

Add milk to sugar and salt. Mix and cool to lukewarm.

Add 1 cup flour and mix until smooth. Stir in yeast. Add remaining flour mixing well. Knead dough on floured board until smooth. Put in greased bowl, grease top, cover with towel and let rise in warm room until double.

Punch down dough, and roll into a rectangle about 1/4 inch thick. Brush with the softened butter and spread with mixture of raisins, currants, citron, the 1/4 cup brown sugar and cinnamon. Roll up like a jellyroll and cut into 1/4-inch thick slices. Lay the slices in a buttered 13 x 9 x 2-inch pan. Cover and let rise until doubled.

Sprinkle top with the 3 tablespoons brown sugar. Bake at 375 degrees F for 20 to 25 minutes.

Pennsylvania Dutch Sugar Pie

3 tablespoons flour
3 tablespoons butter
2 cups milk
1 cup brown sugar, firmly packed
1 unbaked pie shell
Cinnamon and nutmeg, to taste

Cut flour, butter and sugar. Mix with milk. Pour into pie shell. Bake in a 350 degree F oven until top is lightly browned and pie is fairly firm (about 20 to 30 minutes). Sprinkle with cinnamon and nutmeg while still warm.

This is delicious warm or cold.

Pennsylvania Dutch Peanut Brittle

1 cup molasses
2 tablespoons butter
1 cup brown sugar, firmly packed
1 tablespoon vinegar
1 cup shelled peanuts
1 teaspoon baking soda, dissolved in a little
    cold water

Remove all skins from the peanuts.

Cook molasses, sugar, butter and vinegar until a little of the syrup is brittle when dropped in cold water. Remove from heat, and stir in peanuts and baking soda.