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Mud sales are country auctions that benefit volunteer fire departments across what the Amish community refers to as the Lancaster settlement, located some 70 miles (113 kilometers) west of ...
An alternative interpretation commonly found among laypeople and scholars alike is that the Dutch in Pennsylvania Dutch is an anglicization or "corruption" (folk-etymological re-interpretation) of the Pennsylvania German autonym deitsch, which in the Pennsylvania German language refers to the Pennsylvania Dutch or Germans in general.
Shoofly pie is a type of American pie made with molasses associated with Pennsylvania Dutch cuisine.While shoo-fly pie has been a staple of Moravian, Mennonite, and Amish foodways, there is scant evidence concerning its origins, and most of the folktales concerning the pie are apocryphal, including the persistent legend that the name comes from flies being attracted to the sweet filling.
Ellicott was then the resident agent in charge of the Holland Tract land sales in 1800. [7] After Ellicott's resignation in 1821, the Holland Tract sales were overseen by Jacob S. Otto from 1821 to 1827, and David E. Evans from 1827 to 1837. [2] David A. Ogden [24] and his brother Thomas Ludlow Ogden were legal advisors to the company.
Don Yoder (August 27, 1921– August 11, 2015) was an American folklorist specializing in the study of Pennsylvania Dutch, Quaker, and Amish and other Anabaptist folklife in Pennsylvania who wrote at least 15 books on these subjects. [1]
Pennsylvania Dutch dominates in most in-group settings, such as the dinner table and preaching in church services. In contrast, English is used for most reading and writing. English is also the medium of instruction in schools and is used in business transactions and often, out of politeness, in situations involving interactions with non-Amish.
The Pennsylvania Dutch Country (Pennsylvania Dutch: Pennsylvanie Deitschland, Deitscherei, or Pennsilfaanisch-Deitschland), or Pennsylvania Dutchland, [4] [5] is a region of German Pennsylvania spanning the Delaware Valley and South Central and Northeastern regions of Pennsylvania.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender. Stir the soup in the saucepan and heat to a boil.