Pennsylvaniadutchpotatosoup Recipes

PENNSYVANIA DUTCH POTATO SOUP

Steps:

• 1. Bring potatoes, onion, water and salt to a boil in a large pan. Reduce to a simmer and cook for 10 minutes. Add celery and carrot.
• 2. Stir in milk and return to simmer. Cook until heated through.
• 3. Just before serving, stir in butter, eggs, and parsley. Season with salt and pepper, as needed.

PENNSYLVANIA DUTCH POTATO SOUP

Steps:

• Cook potatoes and onion in boiling salted water until tender- drain.
• Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley.
• Cut butter into flour- blend together the egg and milk using only enough milk to make the mixture thin enough to drop into the hot soup.
• Cover and cook about 10 minutes.
• Serve at once.

OUR FAMILY'S PENNSYLVANIA DUTCH POTATO SALAD

Steps:

• Cook the 6 slices of bacon in fry pan until crisp, remove from pan and drain on paper towels before dicing. Reserve the bacon drippings in a small measure from these 6 slices. Then cook the remaining 2-4 slices until crisp, remove from pan and drain on paper towels but do not reserve this additional drainings.
• Cook potatoes in boiling water until just tender -- do not overcook.
• Cool potatoes slightly then peel and cut into medium sized chunks and place into a large bowl.
• Add onions, celery, salt and pepper to potatoes and mix lightly (so you do not break up the potatoes).
• Mix vinegar, sugar and water with cooled bacon drippings in the fry pan.
• Heat mixture just to simmering - over a medium heat.
• In another bowl, crack open egg and beat well with a whisk.
• Very slowly, add the dressing mixture to the beaten egg, whisking constantly.
• Pour dressing over potatoes and then add bacon and mix lightly.
• Serve warm.

PENNSYLVANIA DUTCH NOODLE CASSEROLE

Steps:

• 1. In a large skillet or 4-quart saucepan heat the oil and butter over medium heat. When the butter is melted, add the ham and onion, and sauté for about 3 minutes. Add the peas and carrots, and toss well until coated and glistening with the butter and oil.
• 2. Stir in the evaporated milk, milk, sour cream, and mustard powder. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to medium-low. Add both cheeses, and stir until cheese is melted and smooth. Remove from heat, cover, and set pan aside.
• 3. Cook the noodles according to package directions until al dente or about 6 or 7 minutes; do not over-cook. Drain the noodles, then add warm noodles to the creamy ham and cheese mixture. Heat everything through until bubbling. (If the sauce is too thick side, stir in a few tablespoons of milk to thin it out a bit). Season with salt and black pepper, and serve immediately while still hot.

AMISH POTATO SOUP

Steps:

• Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.
• Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.

PENNSYLVANIA DUTCH RIVEL SOUP

Steps:

• 1 Combine potatoes, onions, water, 1 1/4 tea spoons of the salt and pepper in a large heavy saucepan or Dutch oven; cover. Simmer 15 minutes or until potatoes are tender; remove from heat. 2 To make rivels (tiny dumplings): Beat egg in medium-size bowl. A