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Pennsylvania Dutch food is still quite popular in the South

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By Norm Harding, Reporter

Back in 1683, many German-speaking people, including Mennonites from Switzerland and Holland and the Amish, an offshoot of the Mennonites, began migrating from Europe to Pennsylvania. They tilled the land and built big barns and homes.
Since then, they have come to be known as the Pennsylvania Dutch.
One of the more popular dishes was slippery pot pie, made with square noodle dough cooked with either beef or chicken and its broth, along with potatoes and onions. A crumb pie, called shoo-fly pie, and funeral pie, a combination of raisins and lemon, were also favored.
Cabbage was a staple and could be prepared as sauerkraut, coleslaw, hot slaw or even used in pepper relish. Other typically Pennsylvania Dutch fare included scrapple, schnitz and knepp (ham, dried apples and dumplings), Lebanon bologna, cottage cheese, smoked sausage, chicken corn soup, corn chowder, chow chow, red beet eggs, pickled beets, pretzels and, of course, apple butter.
Many of their foods are traditional and used during different occasions throughout the year. Raised doughnuts, called “fastnachts,” are eaten on Shrove Tuesday. At the annual church picnics or family reunions, chicken corn soup is the favorite. During the fall and winter months, they enjoy oyster bakes and sauerkraut and pork suppers with all the fixings at the local fire department garages, churches and other organizations.
I still enjoy preparing and eating Pennsylvania Dutch dishes, remembering the many times we visited Amish country in Ohio and Pennsylvania and enjoyed those family-style meals. My favorite is still fried scrapple and homemade cornmeal mush served with plenty of syrup and apple butter on the side.

Fried Cornmeal Mush
1 cup cornmeal
2 qts. boiling water
1 tsp. salt
Add cornmeal to salted boiling water and cook over medium-low heat until thickened, about 15-20 minutes, stirring occasionally. Pour corn mixture into greased loaf pans or dishes. Let stand, uncovered, until cold and firm.
Cut into slices, dip in flour, and fry in butter or margarine until browned. Serve with
syrup.

Corn Chowder
4 slices bacon
2 Tbsps. minced onion
1 Tbsp. minced celery
1 Tbsps. minced green pepper
2 cups whole-kernel corn
2 medium potatoes, peeled and diced
3 tomatoes, diced
4 cups milk
Salt and pepper, to taste
Dice the bacon and brown in a pan over medium heat; add onion, celery and green pepper. Cook until bacon is crisp. Add the corn and sauté for 4-5 minutes. Add the potatoes and tomatoes and season with salt and pepper.
Cover and simmer for 30 minutes. Then add the milk and heat until boiling; remove from heat. Serve with a garnish of chopped parsley.

Slippery Pot Pie
The traditional Pennsylvania Dutch pot pie is boiled in a pot on the stove…not baked; hence slippery “pot” pie.
2 pounds stewing beef
6 medium potatoes, peeled
Pot pie dough (see recipe)
2 medium onions, peeled
Chopped parsley
Salt and pepper, to taste
Cut the beef into 1-inch squares. Place in a pot and cover with water; season with salt and pepper and boil until tender. Slice potatoes and onions into 1/4-inch slices. Into the hot broth, place a layer of potatoes, and then onions, a sprinkling of parsley and dough squares alternately over the beef, ending with a layer of dough on the top. Cover and boil for 20 minutes.
For the pie dough: In a medium bowl, add 2 cups flour, a little salt, one egg, beaten, and enough milk to make a stiff dough. Roll out to 1/8-inch thick on floured board and cut into 2-inch squares.

German-Style Jaeger Schnitzel
Made with thin pieces of breaded and fried veal or pork, it’s served with a dill-flavored sour cream sauce and lemon slice. Serve with spaetzle and applesauce.
6 pork loin cutlets (cut 1/2-inch thick)
1/4 cup flour
1 tsp. seasoned salt
1/4 tsp. pepper
1 beaten egg
2 Tbsps. milk
3/4 cup fine breadcrumbs
1 tsp. paprika
3 Tbsps. shortening
3/4 cup chicken broth
1 Tbsp. flour
1/4 tsp. dill weed
1/2 cup sour cream
Pound pork to 1/4-inch thickness; coat with mixture of flour, seasoned salt and pepper. In a medium bowl, combine egg and milk. Dip cutlets in egg mixture, and then in crumbs and paprika. Cook in a large skillet, three cutlets at a time for 3 minutes on each side. Remove and pour broth in skillet; loosen drippings. Mix dill weed, flour and sour cream; pour and stir into broth. Cook until thick. Pour over warm cutlets. Makes 6 servings.

Shoo-Fly Pie
For the crumb part:
1/4 cup shortening
1-1/2 cups flour
1 cup brown sugar
For the liquid part:
3/4 tsp. baking soda
1/8 tsp. nutmeg
Pinch of ground ginger, cinnamon and cloves
1/4 tsp. salt
3/4 cup molasses
3/4 cup hot water
Mix the crumb parts together and set aside. In a medium bowl, mix all liquid ingredients together, except the hot water. Add the hot water and mix well.
In an unbaked pie shell, combine the crumbs and liquid mixture in alternate layers with crumbs on bottom and top. Bake at 450 degrees for 15 minutes; then 20 minutes at 350 degrees.

Chow Chow
Also known as green tomato relish or piccalilli, this relish is great with sausages, pork and ham, or serve it with hot dogs or burgers.
2 qts. chopped cabbage
1 qt. chopped green tomatoes
6 large onions, chopped
3 red peppers, chopped
Salt
2 lbs. sugar
4 Tbsps. dry mustard
3 Tbsps. mustard seed
1-1/2 Tbsps. celery seed
1/2 Tbsp. ginger
8 cups white vinegar
1 Tbsp. cloves
Combine the vegetables in a large bowl and sprinkle with salt; stir to combine; cover and let stand for 4 hours, or refrigerate overnight. Drain the vegetables and rinse thoroughly.
In a large pot, mix the dry ingredients into a paste by adding a little vinegar. Then add the remaining vinegar and bring to a boil. Add the vegetables and cook slowly for 25-30 minutes.
Pack relish in sterile jars, leaving about a 1/4-inch headspace, and seal. Place jars in a large pot and cover with boiling water, and then simmer for another 15 minutes. Makes 2-1/2 quarts.