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In the 18th century, baking was still done in wood-fired ovens that produced inconsistent results and could easily become too hot. The Pennsylvania Dutch baked pastries on cabbage leaves to provide some protection from hot spots that could develop in the oven. [2]
The Amish Cook: A typical day during an Ohio cabin vacation stay. Gannett. Gloria Yoder. May 20, 2024 at 4:30 AM. ... Gloria Yoder is an Amish mom, writer and homemaker in rural Illinois. Readers ...
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A hamburg steak being prepared by a server in Japan, 2023. Hamburg steak is a patty of ground beef. Made popular worldwide by migrating Germans, it became a mainstream dish around the start of the 19th century. It is related to Salisbury steaks, which also use ground beef.
The Amish will often use venison or beef interchangeably in recipes. This week Gloria offers a recipe for Mexican taco soup.
Also known as corn pudding. A savory, baked casserole made with corn kernels (and sometimes cornmeal), eggs, cream or milk, and other ingredients. Usually served as a side dish. [52] Runza: Midwest Nebraska and Kansas A hand-held meat pie similar to a bierock, with a yeast dough bread pocket and a filling of ground beef, shredded cabbage, and ...
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Seasonal fruits, sirloin steak, and lamb kidney saute with mushrooms were some of the breakfast offerings available in 1913. [11] Beginning in the 1930s, fine dining was offered on railroad cars. Some of the dishes found on the menu were cashew chicken, baked filet of Lake Superior whitefish au gratin and the ambiguous dessert called "floating ...