A Coalcracker in the Kitchen

I have had several requests for “Pickled Pig’s Feet” which is actually different than the Souse recipe  on this site, even though some... 

Souse is a variety of head cheese found in Pennsylvania Dutch cuisine. Head cheese is not a dairy product but rather a product made from (tah dah…)... 

The Southern Coal region of Pennsylvania is known as “Little Lithuania”.  Anthracite and the industry surrounding it lured many Lithuanians... 

Schnitz und Knepp is quintessential Pennsylvania Dutch; an old recipe, the name translates to “Apples and Buttons”.  The dish consists of... 

I have a very special fondness for the traditional German and Pa Dutch “sweet/sour” flavor. And since cabbage is one of my favorite vegetables,... 

Many people are familiar with Cole Slaw – shredded cabbage topped with a dressing served cold as a side dish.  It is one of those dishes where every... 

The Coal Region has seen its share of hard times. As Anthracite coal and the accompanying industry saw a significant decline by the 1920s and mines and... 

Hog Maw = Stuffed Pig’s Stomach. Now, before you run the other way, think about eating sausage stuffed in “natural” casing. You do realize... 

As long as I can remember, I loved anything made with peaches. Late summer in Pennsylvania means peach season as baskets show up at farmers’ markets... 

Creamed chipped beef, affectionately known as Sh*t on a Shingle (I’d spell it out, but this is an all ages welcome page…) is a staple in many...