120 pennsylvania dutch recipes

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Hot Dutch slaw with shredded cabbage steamed tender and dressed in a sweet-sour egg vinegar sauce. A traditional Pennsylvania Dutch warm cabbage side dish.

Old-fashioned mustard pickles with cauliflower, green tomatoes, white onions, and bell peppers in a turmeric-mustard brine. Pennsylvania Dutch chow-chow style relish for canning by the case.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Pickled eggs in beet brine and pickling spice that turn deep purple as they sit. Pennsylvania Dutch porch classic ready after two weeks in the fridge.

Ham loaf blends ground ham and ground pork with milk-soaked breadcrumbs, then bakes under a brown sugar, vinegar, and mustard glaze. Pennsylvania Dutch supper that puts plain meatloaf to shame.

The Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks.

Grandma Sterling's pickled eggs steep hard-boiled eggs in a cider vinegar and sugar brine with fresh-cooked beets for that classic ruby-pink Pennsylvania Dutch color and tangy-sweet bite.

Pennsylvania Dutch pickled eggs and red beets steeped in a brown sugar, vinegar, cinnamon, and clove brine. The bright magenta deviled egg base every diner counter in PA Dutch country swears by.

German noodle ring baked in a cheese custard and unmolded onto a platter with extra cheese sauce poured over top. A retro Pennsylvania Dutch showpiece side dish.

Creamy apple pie with a sour cream custard filling and cinnamon crumb topping. Simple Pennsylvania Dutch baking with no spices in the filling, just pure apple flavor.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Pickled eggs in pickled beet juice, turning hard-boiled eggs Pennsylvania Dutch pink with sweet-spiced beet brine. A roadside bar classic and Easter party showstopper.

Hearty Pennsylvania Dutch stuffing loaded with chicken, toasted bread cubes, and vegetables, all bound with eggs and broth. Bakes up golden and feeds a crowd.

Pennsylvania Dutch shoofly cake with molasses filling and brown sugar crumb topping baked in a pie crust. Old Lehigh County recipe ready in 50 minutes.