Dutch Strickle Sheets Recipes

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PENNSYLVANIA DUTCH MUSTARD PICKLES



Pennsylvania Dutch Mustard Pickles image

A wonderful way to take advantage of those end-of-season garden vegetables. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Flour is no longer recommended in canning recipes. If you wish to boiling water process this recipe, omit it. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html

Provided by Molly53

Categories     Cauliflower

Time 12h30m

Yield 12 pints

Number Of Ingredients 11

2 heads cauliflower, cut into flowerets
2 quarts white onions, peeled and thinly sliced
1/2 dozen green bell pepper, seeded and finely sliced
2 quarts green tomatoes, sliced
1 cup salt
1 cup flour
1 1/2 cups sugar
1/2 lb dry mustard
2 tablespoons celery seeds
1/2 ounce turmeric
3 quarts white vinegar

Steps:

  • Combine vegetables in a large bowl.
  • Cover with salt and let stand overnight.
  • Drain; rinse thoroughly with boiling water until vegetables are all scalded.
  • Blend flour, sugar and spices very well.
  • Heat the vinegar and pour over dry ingredients slowly, stirring constantly.
  • Cook over low heat until thickened.
  • Combine with hot vegetables, fill sterilized jars and seal.

Nutrition Facts : Calories 384.1, Fat 8, SaturatedFat 0.6, Sodium 9497.4, Carbohydrate 62.6, Fiber 8.1, Sugar 38.5, Protein 10.8

DUTCH STRICKLE SHEETS



Dutch Strickle Sheets image

Lovely with coffee or tea, this recipe comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight resting time not included in preparation time.

Provided by Molly53

Categories     Yeast Breads

Time 3h20m

Yield 4 cakes

Number Of Ingredients 12

4 cups milk, lukewarm
4 eggs, well beaten
4 tablespoons butter, melted
1 teaspoon salt
1 fresh yeast cake, softened in
1/2 cup water, lukewarm
2 cups sugar
10 cups flour (amount is approximate)
2 cups sugar
4 tablespoons flour
1/2 cup butter
1/4 cup water, boiling

Steps:

  • Combine eggs, milk and butter.
  • Add softened yeast, salt, sugar and enough flour to make a thin batter.
  • Beat all together (about five minutes); cover and set bowl in a warm place overnight.
  • Add enough flour to make a soft dough; knead lightly and set to rise again.
  • Roll dough 1 inch thick and fit into greased.
  • baking pans.
  • Let rise again.
  • Prepare topping by mixing sugar with flour; add butter and cream well; add boiling water and beat.
  • Spread over dough just before baking.
  • Bake at 400F for about 20 minutes.

Nutrition Facts : Calories 2479.3, Fat 51.6, SaturatedFat 29.5, Cholesterol 337.2, Sodium 1024.7, Carbohydrate 456.9, Fiber 9, Sugar 201.1, Protein 48.1

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