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Posts Tagged ‘meatless’

postheadericon Schmearcase (Cottage Cheese) and Apple Butter

This is not a “recipe” in the typical  sense, but is definitely a comfort food enjoyed in the Coal Region and PA Dutch country and I felt it deserved a shout-out. It is not at all unusual to find it on salad bars or as a side dish offering in restaurants and diners in the region. Its popularity does extend to other areas, including the Baltimore, MD area. In Pa Dutch, cottage cheese is known as schmearcase  (smearcase). You can make your own schmearcase, but the extensive availability of commercially made cottage cheese means I just buy my favorite brand and go from there. Being in the Coal Region and Pa Dutch country, I have easy access to a  multitude of brands of apple butter so, once again even though I CAN make my own, I often just purchase a jar from a local market. If you do not have access to small batch producers of apple butter and want to find it in stores, Musselman’s Apple Butter is distributed nationwide, so check with your local grocer. I like both large curd and small curd cottage cheese with apple butter.

Schmearcase and Apple Butter “recipe”
Cottage cheese of your choice
Apple Butter of your choice
Take a dab of apple butter and plop it on to a mound of cottage cheese.  That’s it!

I like my schmearcase and apple butter in lots of ways. Just to name a FEW:

  • In a bowl (then I swirl them together)
  • On toast
  • On graham crackers
  • On rice cakes
  • On freshly baked, still warm homemade bread (yummmm!)
  • On a toasted English Muffin
  • Between two slices of bread as a sandwich

Schmearcase (Cottage Cheese) and Apple Butter

Schmearcase and Apple Butter Sandwich

 

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postheadericon Amish Baked Corn

Corn dishes are a staple in Pa Dutch country.  Frozen can also be used, but I prefer well-drained Niblets for this recipe. This is often served on holiday tables. This is a super-easy side dish to dress up any meal.

Amish Baked Corn

Amish Baked Corn

Ingredients

  • 2 eggs
  • 1 (8 oz.) sour cream
  • 2 cups fresh corn kernels OR 2 cups canned whole kernel corn, drained
  • 2/3 c. butter, melted
  • 1 can cream-style corn
  • 1 box Jiffy corn bread mix

Instructions

  1. Heat oven to 350°. Beat eggs; add sour cream. Stir in melted butter, corn and corn bread mix. Pour into buttered 9 x 13-inch dish. Bake for 30 to 35 minutes until slightly browned. Do not over bake.
http://www.acoalcrackerinthekitchen.com/2018/09/12/amish-baked-corn/

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postheadericon PA Dutch Red Beet Eggs

Also known in some places as “pickled eggs”, these are well known in the Coal Region, thanks to the Pa Dutch influence in the county.  Every recipe is a little different but these are easily adaptable to fit your taste.  Want them a little more sweet? Increase the sugar.  More “zippy”? Decrease the sugar. Skip the spices altogether or add just a cinnamon stick, some ground clove or allspice or use pickling spice mix. Add finely sliced onions or not…the choice is yours! Many grocery stores now sell already cooked and peeled eggs for those who do not feel like cooking and peeling hard-boiled eggs. For a primer on how to cook hard-boiled eggs, visit http://dish.allrecipes.com/how-to-boil-an-egg/

Don’t rush into eating these for several days. You want the lovely purple color of the juices to make their way into the egg white. Three days minimum is the norm. I personally like to let them sit longer – until the purple makes its way entirely to the yolk.

Red Beet Eggs

PA Dutch Red Beet Eggs

Ingredients

  • 2 1-pound cans tiny whole beets, drained with juices reserved
  • 1 small onion, halved and thinly sliced into half-moons (optional)
  • 12 hard-cooked eggs, peeled
  • 1 cup sugar
  • 1 cup apple cider vinegar
  • 1-1/2 teaspoons salt
  • dash of pepper
  • OPTIONAL:
  • 6 whole cloves or some pickling spice, cinnamon stick, etc. Your choice!

Instructions

  1. In large glass jar or non-reactive container, place peeled eggs at bottom, top with onion slices if using, and add beets on top. Set aside.
  2. In a medium-size nonreactive saucepan, combine sugar, beet juice, vinegar, salt, pepper, and cloves (or your choice of spices if using). Bring to a boil, lower heat, and simmer 5 minutes.
  3. Immediately pour simmering liquid and spices over beets and eggs. Cool to room temperature, cover, and refrigerate a minimum of 72 hours before serving.
  4. Cook's Hint: Use these for making deviled eggs using your favorite deviled egg recipe. I have been doing this for years and people LOVE them!
http://www.acoalcrackerinthekitchen.com/2018/09/10/pa-dutch-red-beet-eggs/

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postheadericon Amish Mustard Eggs

If you have not tried these but you like red beet eggs, I suggest you give them a try. I had them for the first time decades ago and was skeptical as to whether I would like them but I truly did! I let them sit so the yellow goes completely through the white of the egg and meets up with the yolk.

Amish Mustard Eggs

Pickled Mustard Eggs

Ingredients

  • 12 hard boiled eggs
  • 1 thinly sliced medium sweet onion
  • Mustard Pickling: 4 cups water
  • 1 cup white vinegar
  • 1 cup sugar
  • 1 tbsp. kosher salt
  • 3 tbsp. prepared mustard
  • 1 tbsp. mustard seed
  • 2 tsp. turmeric - OPTIONAL

Instructions

  1. Combine above ingredients in a medium saucepan and bring to a boil. Simmer for 5 minutes and remove from heat to slightly cool.
  2. Place hard boiled eggs and sliced onions in lidded jar/container. Pour mustard pickling mixture over eggs and onions. Place in refrigerator for 10-14 days.
  3. Give a swish every day to make sure everything is coated.
http://www.acoalcrackerinthekitchen.com/2018/09/08/amish-mustard-eggs/

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postheadericon Sauerkraut Relish

4th of July is cook-out time in the coal region. Here is a relish that fits right in to the Coal Region/Pa Dutch influence of our area. Cayenne optional! You will find yourself using it for topping lots of foods.

Sauerkraut Relish

Sauerkraut Relish

Ingredients

  • 1 cup sauerkraut - rinsed and drained
  • 1/4 cup dill relish or chopped dill pickle
  • 1 tbsp. chopped pimento
  • 2 tbsp. prepared mustard
  • 1 1/2 tbsp. brown sugar (can sweeten to your taste)
  • 1/2 tsp. caraway seed
  • pinch of black pepper
  • pinch of salt

Instructions

  1. Add all to saucepan. Stir well, bring up to simmer and cook for 1 minute. Remove from heat, cool and refrigerate for at least 1-2 hours.
http://www.acoalcrackerinthekitchen.com/2018/09/08/sauerkraut-relish/

 

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postheadericon Lazy Man’s Pierogi or Polish Noodles

Noodles and Cottage Chhese, also  known as Lazy Man’s Pierogi is simple, filling, and a family favorite of all ages.

Lazy Man’s Pierogi

Lazy Man’s Pierogi or Polish Noodles

Ingredients

  • 1/2 cup butter
  • 1 small onion, diced
  • 1 (16 ounce) package egg noodles
  • 1 (16 ounce) package cottage cheese
  • 1/2 cup sour cream
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
  3. Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.
http://www.acoalcrackerinthekitchen.com/2018/09/08/lazy-mans-pierogi-or-polish-noodles/

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postheadericon Halushki With Homemade Dumplings

Homemade Dumplings in this dish are SO worth it, trust me. This recipe is from the American Carpatho-Russian Cookbook, first published in 1968.

Homemade Noodle Halushki

Halushki With Homemade Dumplings

Ingredients

  • 1 head cabbage
  • 2 onions
  • 1/2 stick butter
  • Dumplings
  • 1 egg
  • 1 c. flour
  • 2 T. water
  • pinch of salt

Instructions

  1. Slice the onions and cut up the cabbage in the same fashion.
  2. Melt butter in skillet. Add cut up onions and cabbage. Cook over medium heat for approximately 30 minutes, or until browned. Add to dumplings.
  3. Dumplings
  4. Mix flour, eggs, salt and water. Beat well until you have a medium type dough.
  5. Place dough on a plate and drop by spoonfuls into a pot of boiling salted water. Cook for 5-7 minutes.
  6. Strain and rinse with cold water.
  7. Place in pot and pour cabbage mixture over top. Mix well. Serve.
http://www.acoalcrackerinthekitchen.com/2018/09/08/halushki-with-homemade-dumplings/

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