Sunday, July 29, 2012

PA Dutch Picnic

Did you ever wonder what the PA Dutch have at a summer picnic? Well now you too can enjoy the wonderful delights us Dutch enjoy. I have included some very popular menu items you may find at Picnics in Dutch country. And believe me when I say this is only a small sampling.

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PA Dutch Barbecue Chicken

1 broiler chicken
1 teaspoon onion juice
1/3 cup cider vinegar
1/2 teaspoon salt, pepper, paprika, garlic
1 teaspoon kitchen bouquet
1 teaspoon Worcestershire sauce
1 tablespoon tomato paste
1/2 cup melted butter

Cut the broiler in half down the back. Get the broiling pan hot and grease well. Lay the chicken on rack and put immediately under hot fire. Sear on both sides. Have ready a barbecue sauce made of all the other ingredients listed above. Have also a new, clean paint brush, and during the broiling process paint the chicken on all sides at least three times with sauce. Make a gravy out of the drippings.

 Pennsylvania Dutch Potato Salad

Here's an easy to prepare recipe for potato salad. The creamy, homemade dressing requires no cooking.

    1 cup mayonnaise
    1 T. prepared yellow mustard
    2 T. apple cider vinegar
    2 T. sugar
    1/4 tsp. celery seed
    1 tsp. salt
    1/4 tsp. pepper
    6 medium potatoes - peeled, cooked, and diced
    1/2 cup - chopped celery
    1/2 cup chopped onion
    3 hard boiled eggs - chopped
    1/4 tsp. paprika

Preparation -
In a small bowl, whisk together the mayonnaise, mustard, vinegar, sugar, celery seed, salt and pepper. Set aside. In a large bowl, stir the diced potatoes, chopped celery , onion and hard boiled eggs together. Add the mayonnaise mixture to the vegetable mixture. Gently stir all the ingredients together. Refrigerate for at for least 1 hour before serving. Sprinkle with the paprika just before serving.

PA Dutch Red Beet Eggs
 1 1/2 dozen eggs 2 (15 ounce) cans beets, with juice 1 onion 1 cup cider vinegar 1 tablespoon sugar 1/2 teaspoon salt

 1. Hard Boil Eggs. 2 Slice onion thinly. 3 In a sauce pan combine beets (with juice), onion sugar, water and salt. 4 Add vinegar here. 5 Bring to boil and simmer 10 minutes. 6 After eggs are cooled, shell them and place in a large jar. 7 Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar). 8 Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste.

PA Dutch Deviled Eggs

    6 hard-boiled eggs
    ½ tsp. prepared mustard
    2 tsp. soft butter
    salt, pepper, paprika

Remove shells and cut eggs in half. Mash the yolks to a smooth paste, adding the mustard, butter, salt and pepper. When well mixed press into the cup-shaped egg whites, round the tops and sprinkle with paprika. For a special treat, add 2 tblsp. finely chopped ham or a small can of deviled ham to the egg yolk mixture.

Pa Dutch Sour Cherry Pie

    1 qt. fresh sour cherries
    1½ cups sugar
    ½ cup flour
    pie crust

Mix flour and sugar and pitted cherries in a bowl. Fill unbaked pie crust with the cherries. Put on a top pie crust, vented and bake in a hot oven for 10 minutes. Reduce to moderate and bake for 20 minutes more.

Pa Dutch Lemonade

12 lemons

1 pound of powdered sugar.

Squeeze the juice from 12 lemons over 1 pound of powdered sugar.
Pour a little boiling water on the [lemon] rinds, and when this cools,
stir it into the lemon juice and sugar, then store the lemonade in bottles. 
To each 1/2 pint of water, use 1 wineglass of lemon juice.

This recipe is from  - Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways

Also we are interested in recipes from your neck of the woods. Whether your a fellow PA Dutch folk with more recipes, Southerner, a  Mid-Westerner, or even far away in another country please share your favorite picnic recipes with us. Just leave your favorite picnic recipes in the comments and tell us where its from.

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