GOOD NEWS BVITIIE BOXFUL!
Top row Assorted breads (l), Schnitz un Knepp
(2) , Paprika Cream Schnitzel and Shupp Noodles
( 3) , Lemon Sponge (t), Moravian Scotch Cakes
( 5), Blitzkuchen (0), and Braune Mehlsuppe ( 7).
Middle row Preserved fruits ( 8), Strawberry Jam
(9), molded butter ( 10), salad greens ( 11 J, Roost
Chicken and Kartoffel Baile ( 12), and Frau Moyer's
Cheese Custard Pie ( 13).
Bottom row Cucumbers in Cream Dressing (li),
milk ( IS), German Noodle Ring with Cheese Sauce
(is), assorted relishes (17), Flash un Kas (18),
Squash (19), and Lancaster County Lima Beans (20 ).
( Recipes not included in this feature may be found
in the Pennsylvania Dutch Cookbook. See coupon J
Schnitz un Knepp (Apples and Buttons)
A surprise combination of ham, apples, and dumplings
produces this satisfying and delicious main course for
a dinner or supper menu.
TO PREPARE AND COOK: ABOUT 3 HRS.
(allow time for soaking dried apples overnight)
1 ql dried apples (approximately one
8-oz. pkg.)
3 lbs. smoked ham
2 tablespoons brown sugar
2 caps sifted flour
4 teaspoons baking powder
1 teaspoon salt
V teaspoon black papper
1 egg well beaten
3 tablespoons melted batter
Vl cap milk
1. Cover the dried apples with water; soak over
night 2. Next day, put ham into a large Dutch oven or
kettle, cover with water, loosely cover, and simmer
for 2 hrs. Add the apples and water in which they
have been soaked and continue to simmer about
1 hr. Stir in the brown sugar.
3. About 30 min. before serving, prepare dumplings.
Sift together into a bowl the flour, baking powder,
salt, and pepper. Add all at one time the beaten
egg, butter, and milk and quickly stir just until
blended. Drop by tablespoonfuls onto the simmer
ing mixture. Tightly cover the Dutch oven and cook
for 20 min.; do not remove cover during cooking.
Serve piping hot 8 to 10 servings
Lancaster County Lima Beans
A barn-buildin', a quittin' bee, or any family gathering
would be a good occasion to seme this plain and simple
vegetable dish.
TO PREPARE AND COOK: ABOUT 40 MIN.
1 lb. fresh lima beans (or f rosea)
4 large potatoes, pared and diced
2 caps milk
2 tablespoons butter
1 H teaspoons salt
y, teaspoon black pepper
1. Partially cook beans, covered, in boiling water;
add potatoes and continue cooking until vegetables
are tender. Drain.
2. Add the milk, butter, salt and pepper to drained
vegetables in saucepan. Heat thoroughly, stirring
gently. About 10 servings
(Continued)
Family Weekly, february l, lift 11
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