Plain Dressing for Chicken or Turkey
1 cup stale bread crumbs
1 tablespoon chopped parsley
Grated rind of half a lemon
1 teaspoon mixed herbs
1/3 cup melted butter or suet
1/2 cup scalding water or milk
Salt and pepper
Crumble the bread finely, add the parsley, lemon rind, herbs, salt and pepper. Chop the suet and add to the other ingredients; or if butter is used, melt it in the water or milk and add, mixing well. Fill the body of the bird with the dressing.
For stuffing turkey, double all the ingredients.
Suet: Hard fat from around the kidney or loins of cattle or sheep.
Sage and Onion Dressing
10 good size onions
2 1/2 cups stale bread crumbs
1 tablespoon powdered sage
Salt and pepper to taste
Peel the onions and cook till tender in boiling salted water, pouring off the first water and adding fresh after they have cooked ten minutes, to take away much of the strong taste and odor. When thoroughly cooked, drain and chop the onions finely; add the sage, bread crumbs and seasonings, and use as a stuffing for goose, duck or boned leg of pork. This may be also cooked in a separate tin in the oven and served with meat, if preferred
Legacy of: Lizzie Fink Hostetter nee Long from South Annville, PA born 1881
Lemon Dressing
1 tablespoon cornstarch
1 cup water
1 egg 1
cup sugar
Juice and rind of one lemon
Apple Fritters or Ob'l Puffers
Pare core and cut 2 medium size sour apples into eighths and slice thin a
dd 1 cup sifted flour
1 1/2 tea spoon salt
1/3 cup sweet milk added slow
1 egg well beaten
Directions: mix well then drop by spoonful and fry in deep fat.
Legacy of: Mary Ann Long nee Fink from Lebanon Co. PA born January 24, 1862 Lebanon County, PA
Mothers Apple Butter
18 gal cider
4 buckets snitz (dried apples)
12 lbs Granulated sugar
Directions: Since Mary Ann Long nee Fink was born in 1862, this recipe was probably made over an open fire and has no cooking instructions.
Legacy of: Doris (Spitzer) Cox of Louisville, KY born in 1921
Sent by: Johnetta Corner
Graham Muffins Sweet Milk
1 cup pastry flour
7/8 cup family flour
1 cup sour milk
4 teaspoons tartaric or Calcium baking powder
2 teaspoons S. A. S. baking powder
2 Tbsp. sugar
1/2 tsp. salt
1 1/4 c. graham flour
1 medium egg
1 c. milk
3 Tbsp. powdered milk
Directions: Preheat oven 325 to 400 degrees. Swift together into bowl, pastry and family flours, sugar, salt, baking powders, and powdered milk. Add graham flour to bowl and stir. Set aside. Beat the egg in another bowl and add the milk, mix. Pour egg and milk mixture into the dry ingredients. Stir vigorously until mixed well. Pour into muffin pans. Bake until golden brown about 20 minutes.
Notes: to get 7/8 c., take a cup of the ingredient and remove 2 Tbsp. from it.
PA Dutch Apricot Wine
1 pound dried apricots
4 quarts warm water
6 1/2 cups granulated sugar
2 1/4 cups brown sugar
1 1/2 cups seeded raisins
2 lemons, sliced thin
2 oranges, sliced thin
1/2 yeast cake
Directions: Wash apricots in several waters. Let dry and cut in halves. Place in large crock and pour in 3 1/2 cups warm water. Stir in sugar, fruit, raisins and ginger. Dissolve yeast in 1/2 cup warm water and add to mixture.
Notes: Cover crock and let stand, stirring mixture every other day. After 30 days, strain mixture and bottle.
Roast Turkey with Chestnuts
Boil 2 qt. of chestnuts, hull and peel off and mash. This will make a little more than three pints,
to which add salt, and stuff turkey.
Grease the breast with a strip of salt pork.
Place in hot oven and cook 15 minutes to every pound.
Baste frequently.
When done remove turkey and add remaining chestnuts to the broth of your gravy.
Bread Stuffing
Soak 1 qt. of stale bread in cold water and squeeze dry. Season with the following ingredients:
1 tsp. salt,
1/8 teaspoon black pepper,
1/4 teaspoon poultry seasoning,
1 tsp. chopped parsley,
1/2 teaspoon onion, chopped fine. Onions may be omitted if desired.
Add 2 tbsp. melted fat and mix thoroughly.
Beat 1 egg lightly and add to above mixture.
Then add heart, liver and gizzard of fowl or pork or liver sausage chopped fine and partially boiled.
Pa Dutch Potato Filling
Five potatoes
Parsley
1 egg
2 tbsp. butter
1/2 onion sliced
Celery sliced
Bread cut in cubes
Green pepper sliced
Salt and pepper
Oil and skin the potatoes, and mash. Mix with beaten egg and season well. Melt the butter in skillet and brown onion in it. Add the bread and brown. Mix in the parsley, celery, and green pepper. When thoroughly cooked together, add the potatoes and let cook for several minutes. Stuff this filling into the turkey.
PA Dutch Duck un Kraut
Prepare a young duck for roasting. Place in Pan, and pack closely with sour kraut.
Cover with remaining kraut and juice to which has been added 1 c. water.
Sprinkle with 3 tbsp. granulated sugar.
Cover and bake until a golden brown and until duck is tender.
Serve with creamy mashed potatoes.
Candied Sweet Potatoes
Choose large red sweet potatoes, pare and put in pan as for frying,
add two heaping tablespoons of sugar,
butter and lard as for frying,
salt to taste and enough water to cover them.
Place Cover on Pan and cook.
When soft remove cover and allow to brown on both sides.
Published U.S. Legacies November 2002
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