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postheadericon Colcannon

In ode to the Irish roots that run deep in the Coal Region, here is a very simple yet very tasty dish great for family suppers or a warm and filling meal on a cool day. Each family has a version they like best, here is a very quick and easy one – enjoy!

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colcannon recipe
Colcannon
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colcannon recipe
Colcannon
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Ingredients
Servings:
Instructions
  1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until fork tender.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
  3. Drain the cooked potatoes, mash with cream or milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
Recipe Notes

Some people like to add garlic, sliced scallions...the choice is yours, this dish is very each to customize to your taste.

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postheadericon Pa. Dutch Meatloaf

In keeping with sharing our Pennsylvania Dutch  diversity in the Coal Region, today’s recipe is Pa. Dutch  Meatloaf.

This meatloaf is sweet from the addition of brown sugar and has a ketchup/brown sugar glaze.  I just love the leftovers in sandwiches after it has been chilled. And of course, it is also topped with strips of bacon…

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Pa Dutch Meatloaf
Pa. Dutch Meatloaf
Print Recipe
Pa Dutch Meatloaf
Pa. Dutch Meatloaf
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Ingredients
Glaze
Servings:
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9x5 inch loaf pan. Lay the two slices of bacon over the top.
  3. Bake for 1 hour in the preheated oven, or until cooked through. While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking.
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