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Archive for the ‘Salads’ Category

postheadericon Creamed Cucumbers

This cucumber salad is very simple, but delicious. It can be found as a side dish offering at some diners and restaurants in the Coal Region and in Pa. Dutch country. You can use common cucumbers in this salad, but the English/European cucumbers – sometimes referred to as “seedless” – have much fewer seeds and are less “watery” making them the preferred choice for keeping the dressing on this salad from becoming too runny. English/European cucumbers are found in the US in grocery stores usually encased in a plastic wrapping. If using regular cucumbers, I peel them, then use a spoon to scoop the interior seed pocket out to get rid of the excess seeds and moisture. Because cucumbers are available in grocery stores year-round, this salad can also be made year-round.

Creamed Cucumbers

 

Creamed Cucumbers

Ingredients

  • 1 - 12 to 14 inch English/European cucumber (also referred to as "seedless"
  • 1 medium sweet onion
  • salt
  • 2 Tablespoons white or cider vinegar
  • 1- 2 teaspoons sugar, to taste
  • sour cream as needed (approx. 1/2 to 1 cup)
  • pepper
  • fresh or dried dill weed (optional)

Instructions

  1. Peel and very thinly slice cucumber and onion. Sprinkle with a teaspoon of salt and let stand in a colander for a few minutes.
  2. Pat with towel or absorbent paper to take off all moisture possible.
  3. Place cucumbers and onions in serving dish, add the vinegar and sugar and mix.
  4. Toss with enough sour cream to lightly cover the cukes and onion and sprinkle with pepper.
  5. Sprinkle with fresh or dried dill weed to your taste if desired.
  6. Stir and chill before serving to allow flavors to blend.
http://www.acoalcrackerinthekitchen.com/2018/10/08/creamed-cucumbers/

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postheadericon Pa. Dutch Pepper Cabbage

A sweet and sour side dish, this features a German, Pa. Dutch, and Coal Region favorite — cabbage — but this time it is not in a creamy dressing as in Cole slaw, but a sweet/sour clear syrup dotted with colorful specs of sweet bell peppers. Some purists use only green pepper, I use a mix of red and green…I like the look!  Some people add some onion, celery, or even carrot, I do not.  I’m “sorta” purist!

This lasts a long time in the refrigerator thanks to the vinegar content.  I love to serve it with many dishes including my Pa. Dutch Chicken Pot Pie.   It’s great to take to a potluck or picnic because it contains no mayonnaise. You want your cabbage and veggies finely chopped like in the photo. You can use a box grater to prep by hand or a food processor, but if using the processor, do in small batches to avoid ending up with a mushy mess of watery veggies.

Pa. Dutch Pepper Cabbage

Pa. Dutch Pepper Cabbage

Ingredients

  • 1 - 2 pound head cabbage, quartered and core removed
  • 1 large sweet red bell pepper, quartered and seeded
  • 1 large green bell pepper, quartered and seeded (OR use all green bell pepper)
  • Dressing:
  • For the sweet and sour dressing:
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 teaspoon celery seed
  • 3/4 cup granulated sugar
  • 1 teaspoon sea salt
  • 1/8 teaspoon coarsely-ground black pepper or to taste

Instructions

  1. Cut the cabbage into 4 quarters, remove the core from each quarter, then coarsely chop each quarter into smaller pieces to aid in grinding nicely in the processor . Working in batches, place one quarter of the coarsely-chopped cabbage in the work bowl of a food processor fitted with a steel blade. Using a series of 25 -30 rapid on-off pulses, process to a fine chop. Transfer cabbage to a large baking pan that has been lined with parchment paper and a few layers of paper towels and refrigerate for about an hour to drain.
  2. Prep the bell peppers as directed, and, in two batches, using a series of 15 rapid on-off pulses, process them to a fine chop. Place chopped peppers on a paper towel lined plate and refrigerate for about an hour to drain.
  3. Place the cabbage and peppers in a large bowl. In a bowl, stir all of the dressing ingredients together.
  4. Pour the dressing over the cabbage and peppers and stir thoroughly. Cover the bowl with plastic wrap and refrigerate, several hours or preferrably overnight, giving it a stir whenever it's convenient.
http://www.acoalcrackerinthekitchen.com/2018/09/19/pa-dutch-pepper-cabbage/

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postheadericon Hot Bacon Dressing

My grandmother LOVED hot bacon dressing over tender, young dandelion greens. We never treated our lawn, just let nature take her course, and as a result, had lots of safe, edible greens growing out back of the house. I clearly remember my Nana walking the yard, stooped over, picking the greens for salad. Her advice was, “Always pick them before the dandelion flowers; after it does, the greens are tough and very bitter.” If the idea of dandelion greens is not to your taste, this is also traditionally served over shredded iceberg lettuce (“wilted lettuce”), or other dark greens like baby spinach. My favorite way of eating it? — with a spoon!! It is tradition to sprinkle the top of the dressed greens with finely diced or sliced hard boiled eggs, but that step is entirely your choice.

A.K.A. “Wilted Lettuce”

Hot Bacon Dressing

Ingredients

  • 1 large egg, well beaten
  • 1/3 cup granulated sugar
  • 1/4 cup apple cider vinegar
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 4 strips bacon, cut into 1-inch pieces
  • 1 tablespoon all purpose flour
  • 1 finely diced or thinly sliced hard boiled egg for garnish (optional)

Instructions

  1. Beat the sugar into the egg. Add the vinegar, water and salt; beat well. Meanwhile, brown the bacon in a small saucepan. Stir the flour into the bacon and bacon fat in the pan and stir until smooth.
  2. Add the liquid to the bacon mixture and cook over medium heat until thickened, stirring constantly.
  3. Pour hot dressing over your choice of greens and mix toss. This will wilt the greens. Serve immediately.
http://www.acoalcrackerinthekitchen.com/2018/09/10/hot-bacon-dressing/

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postheadericon Amish Macaroni Salad

Creamy, some added crunch, and a special ingredient: Miracle Whip.  Yes, whether you are a fan or not, this recipe calls for it and I always use it.  Even people who would never otherwise eat Miracle Whip like this mac salad!

amish macaroni salad

Amish Macaroni Salad

Amish Macaroni Salad

Ingredients

  • 2 cups uncooked elbow macaroni
  • 3 hard-cooked eggs, chopped
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 1 small red bell pepper, seeded and chopped
  • 2 tablespoons dill pickle relish
  • 2 cups Miracle Whip
  • 3 tablespoons prepared yellow mustard
  • 3/4 cup white sugar
  • 2 1/4 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 3/4 teaspoon celery seed

Instructions

  1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Rinse with cool water. Drain very well and and set aside to cool.
  2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended.
  3. Cover and chill for at least 1 hour before serving.
http://www.acoalcrackerinthekitchen.com/2018/09/08/amish-macaroni-salad/

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