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Pennsylvanian Dutch homes have traditionally had many broths on hand (vegetable, fish, poultry, and other meats) from the saving of any extra liquids available: "The Pennsylvania Dutch developed soup making to such a high art that complete cookbooks could be written about their soups alone; there was an appropriate soup for every day of the ...
Elizabeth "Betty" R. Groff (née Herr, September 14, 1935 – November 8, 2015) was an American celebrity chef, cookbook author, and authority on Pennsylvania Dutch cuisine. Groff authored six cookbooks focusing on Pennsylvania Dutch foods, including Good Earth and Country Cooking, which Time magazine called "one of the top five regional ...
As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine is a 2013 nonfiction book by William Woys Weaver, published by University of Pennsylvania Press. Weaver explores authentic Pennsylvania Dutch cuisine , with recipes of such included, [ 1 ] and the imitation cuisine served to tourists in Lancaster County ...
Here's a fun way to combine two popular desserts! The classic apple pie gets a new twist by using rolled out canned cinnamon rolls for the crust. It even has the cream cheese icing!
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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.
Get the most out of your Dutch oven by trying tasty recipes, like chicken soup and lentil stew, with at least 15 grams of protein in each serving. ... Cooking the pasta right in the sauce saves ...
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.