recipe help please!

NoTanLines · Post by **NoTanLines** » Sat Aug 30, 2008 1:16 pm

mrsb wrote:I am a mutt (geneologically) but I spent most of my time at Mom-Moms where it was PA Dutch and Ukranian foods. She did a lot of baking and some cooking. We had the pickled eggs, deviled eggs, pigs in the blanket(Holubtsi) (rice and beef wrapped in cabbage), scrapple, cole slaw, potato and macaroni salad, ham, string bean and potato soup, perogies(Varenyky) , pot pies and on New Year's Day-pork and sauerkraut. For baked goods and sweets there were the peanut butter Easter eggs, fudge, nut roll, pumpkin pies, Paska bread, apple butter. She always had a cake on the table. I learned from others along the way how to make funny cake and Pampushky (deep fried poppy seed filled dough).

I can't cook that well but I can bake! Oh yeah and no margarine is allowed in my house

Amy,

My German grandmother made practically all of these. Homemade cole slaw and potato salad were always in the refrigerator. Pot pies were one of my favorites. Ham was always at a holiday supper. I've got a recipe for Cabbage rolls (rice & beef) cooked in a tomato sauce that almost tastes like G-ma's. Pork and sauerkraut was Sunday dinner at my house growing up. I have to get my mother's recipe for Potica (nut bread). RickG loves it.

Fond memories...

Cheers,
Christine

Bug · Post by **Bug** » Sun Aug 31, 2008 9:53 am

Liamsaunt:

I'm sure you already made this as I was away yesterday and didn't check the forum (bad I know) but it's suppose to be 1/2 tsp. Acutally, you can tweak the amount of sugar to your liking. I use regular mayo because well...I'm not the most health concience

Mrs.B & Mr.B, Rick & Chrtistine:

When you want to do dinner? Pot-Pie, Perogies, Filling, and lots of rum!!! I see a great night in our future

XOXO
Bug

liamsaunt · Post by **liamsaunt** » Sun Aug 31, 2008 11:12 am

Actually, I have not put it together yet as the party is today, so this is great. Thanks bugblu!

liamsaunt · Post by **liamsaunt** » Sun Aug 31, 2008 9:28 pm

Well, it was a hit! The minute I brought it out of the cooler one of the eldery aunts said...you made the overnight salad! I just smiled and said, yes! Is this usually a salad you make a day in advance?? I also got multiple compliments on the "excellent topping." (mayo and sugar!!) Anyway, they ATE IT! Hooray! Thanks bugblu! I had some myself and to be honest it was way too sweet for me but I was happy that I made lots of other people happy.

Notes: I forgot the cheese, and I did put the bacon in it...I was only going to leave it out because my favorite brother in law does not eat pork...but he told me yesterday that he does eat bacon, so there you have it.

Photo:

<a href="http://www.flickr.com/photos/28539958@N00/2816208562/" title="bugblus salad by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3114/281 ... 3c0406.jpg" width="500" height="375" alt="bugblus salad"></a>

cass · Post by **cass** » Sun Aug 31, 2008 9:37 pm

Congratulations! It turned out very pretty. My grandma always made this and she did make it the day before. I think I remember her pouring the dressing over it to "wilt" it a little. I never ate it, (don't like peas), but everyone always loved it!

Bug · Post by **Bug** » Sun Aug 31, 2008 11:04 pm

Yeahhhhhhhh!!

I'm so happy that I helped out. Your salad looks so much better than mine ever does

but I'm really NOT good at that presentation stuff. I'm thrilled that it worked out for you. Next time you need a "plain jane" menu item, just let me know

XOXO
Bug

jdw · Post by **jdw** » Mon Sep 01, 2008 3:59 am

Bug - Did you ever think you would have a recipe that liamsaunt (gourmet cook that she is) would declare a winner?? You go girl!!!

Jamie

PA Girl · Post by **PA Girl** » Tue Sep 02, 2008 11:20 am

I come from a similar area as MrsB and Bug (PA Dutch)and my relatives also generally turned up their noses and caused a fuss over anything different.

These are the same people that regularly eat:

Filled pig stomach
Pickled deer heart
Scraple
Head Cheese
Beef tongue

Chowed down on pig organs but won't touch prosciutto? Go figure! Regional/cultural preferences are interesting.

There was always a great deal of food fussing (good natured) when we hosted family dinners.

The only thing my family dislikes more than being presented with "different" food is passing up free food that someone else cooked so they always eat it but with many comments.

My nana always made deviled eggs, half with "the red stuff", half without. I loved them and miss not having her and the eggs anymore.

Connie · Post by **Connie** » Tue Sep 02, 2008 3:29 pm

PA, I have to say that around my part of PA, scrapple is loved! We even took 2 pounds of it down in May when we went to STT with 12 people.

I love it!

Jo Ann - VA · Post by **Jo Ann - VA** » Tue Sep 02, 2008 4:10 pm

I wondered what Scrapple was and this is what I found out.

Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added.

NoTanLines · Post by **NoTanLines** » Tue Sep 02, 2008 4:43 pm

Jo Ann - VA wrote:I wondered what Scrapple was and this is what I found out.

Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added.

The mush is formed into a loaf, and slices of the scrapple are then fried before serving. Yummm, I want me some scrapple!

waterguy · Post by **waterguy** » Tue Sep 02, 2008 4:51 pm

I remember working in lancaster going to the buffet in the hotel and wondering what that stuff was after about 3 months there I was od=rdering it Now I haven't had any for about 10 years. I might need a trip to the PA dutch soon to clog my system some.

California Girl · Post by **California Girl** » Tue Sep 02, 2008 5:03 pm

I wonder if cholesterol drugs are prescribed in a higher frequency in Pennsylvania than in other states? LOL!

mrsb · Post by **mrsb** » Tue Sep 02, 2008 6:23 pm

One time we were out to dinner with some coworkers and one from South Carolina asks "What's scrapple?" My reply: "Exactly what is sound like."

PA Girl · Post by **PA Girl** » Wed Sep 03, 2008 1:05 pm

California Girl wrote:I wonder if cholesterol drugs are prescribed in a higher frequency in Pennsylvania than in other states? LOL!

Don't know about cholesterol drugs but I can tell you, in my little pocket of the state behinds are definately larger than average!

Hubs LOVES scrapple. I almost need to leave the table when he orders it at a restaurant. Something about the smell gets to me. Since I do all the shopping and cooking, he never gets it at home so he jumps all over it when we go out to breakfast.

Connie - we took several pounds of non-scrapple breakfast meat from the local butcher in February. It was a meat lover's paradise each morning.

usvi-on-line

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recipe help please!