The Southern Coal region of Pennsylvania is known as “Little Lithuania”. Anthracite and the industry surrounding it lured many Lithuanians in during the 1860s-1910s era. […]
Month: November 2018
Schnitz un Knepp
Schnitz und Knepp is quintessential Pennsylvania Dutch; an old recipe, the name translates to “Apples and Buttons”. The dish consists of schnitz (dried apples), ham, […]
Pa. Dutch Braised Red Cabbage
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, I […]
Pa. Dutch Hot Slaw
Many people are familiar with Cole Slaw – shredded cabbage topped with a dressing served cold as a side dish. It is one of those […]
Bum Stew or Bum Soup
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 […]
Pa. Dutch Hog Maw
Hog Maw = Stuffed Pig’s Stomach. Now, before you run the other way, think about eating sausage stuffed in “natural” casing. You do realize “natural […]
Peaches and Cream Pie Dessert
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’ […]
Creamed Chipped Beef (SOS)
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 […]
Pumpkin Cream Cheese Swirl Bars
I admit, I love pumpkin flavor – for me it’s a Dutchie thing. I used to get so excited when fall rolled around and the […]
Pasties
Pastie (PASS-tee) are basically individual pies filled with meats and vegetables that are cooked together. Traditionally they should weigh about two pounds or more. The […]