|Pennsylvania Dutch Cook Book|
|by J. George Frederick|
Now used by many Pennsylvania resorts as their official cookbook, this book by George Frederick, one-time president of the Gourmet Society of New ...
1 - 10 of 80 for dutch soup
Result Page: 1
Cook chicken in water. Remove chicken from bone. Reserve broth. Return chicken to broth. Add onion, celery and carrot. Cook until vegetables are ...
Cook on soup bone a few minutes. Add rice and boil. Add tomato paste or puree. Mix hamburger for meatballs, then add this to soup. Boil a few minutes longer.
Soak peas in ... Remove meat, discard skin and bones. Return meat to soup. One half hour before serving, add sliced sausage. Eat with toasted bread. Serves 8.
Simmer ham bone ... done. If lean soup is desired, cool ... thick. Some preparation time may be saved by cooking the peas with the meat in the first step.
Combine all ingredients except eggs; cook until corn is tender. Add eggs and season, if needed. Makes 12 servings.
Combine vegetables, salt ... gravel. Slowly riffle through your fingers into the boiling soup, stirring while adding. Cook 8 more minutes over low heat.
Soak peas overnight in cold water to cover completely. Cook with ham bone in fresh water to cover for 2 hours. Add salt and pepper to vegetables and ...
Put everything in heavy pan - bring to boil, then reduce hat and simmer (covered) for 3 to 3 1/2 hours. 218 calories per cup.
Cook ham bone, peas and water for 2 hours. Add salt and pepper, celery, onions, potatoes, carrots. Cook 1 hour. Add parsley and milk. Cook 10 ...
Cut up chicken and put in pot with 3 quarts of water, add 1 onion, 1 tablespoon salt and 1/4 teaspoon pepper and stew until tender. Remove the ...
Result Page: 1
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