5 c. rhubarb, chopped
3 c. sugar
1 c. crushed pineapple
1 3-oz. box red Jell-O (strawberry, raspberry, cherry, etc.)
Mix together rhubarb, sugar, and crushed pineapple; let stand for 2 hours. Boil mixture for 10 minutes or until mushy. Remove from heat and add Jell-O. Mix well and put into jars to cool. After jam is cooled, put jars in the freezer.
Aunt Ada Reba Bachman was so kind to share this delectable recipe with me, from her childhood memories of growing up at 217 South Queen Street. Her mother, my grandmother Ada, for whom my aunt was named, first created this delicacy for family to enjoy on special occasions.
3 eggs, well beaten
1 c. sugar
1 c. chopped nuts
1 c. chopped dates
1 c. flour
1 tsp. baking powder
Powdered sugar
Mix all ingredients together and spread in a greased shallow pan. Bake at 350 degrees for 20-30 minutes. Cool, cut in strips, and sprinkle with powdered sugar.
Graham Cracker Pudding
1 14-oz. can sweetened condensed milk, chilled, plus enough regular milk to total 3 c.
3/4 tsp. vanilla
1 large box instant vanilla pudding mix (or 3/4 c. bulk instant vanilla pudding mix)
3 Tbsp. butter
1 c. crushed graham crackers, divided
2 c. heavy whipping cream, divided
Strawberries or blueberries, optional
Mix cold milk (including sweetened condensed milk) and vanilla together. Gradually add pudding mix, stirring continually for 2 minutes; put in refrigerator.
Melt butter in saucepan and add crushed graham crackers. Stir over medium heat until lightly browned. Remove from heat.
Beat 1 c. heavy whipping cream until peaks form; fold together with 1/2 c. browned graham cracker crumbs and cooled pudding mixture. Pour into a 2-qt. serving dish. Reserving 1 Tbsp. crumbs, sprinkle remaining browned graham cracker crumbs over the pudding mixture; refrigerate.
Before serving, beat the remaining 1 c. of whipping cream and spread over the chilled mixture, making peaks with the whipped cream. Sprinkle reserved crumbs over the top to decorate. Serve immediately if possible; refrigerate leftovers.
Optional: Serve with sweetened strawberries or blueberries.
Banana Pudding: Fold 2 sliced bananas into pudding mixture before pouring into serving dish.
30 saltine crackers
2 1/4 c. scalded milk
1/4 c. butter, browned
Place saltine crackers in an ungreased 1 1/2-pt. covered baking dish. Pour scalded milk on top of crackers, gently pressing them into milk. Cover and let sit for 10 minutes or put in the oven at 300 degrees for 30 minutes to keep warm. Pour browned butter on top, cutting down through mixture so the browned butter gets mixed through. Makes 4 servings.
3 lb. beef (round or rump)
Salt and pepper to taste
1/4 tsp. crumbled saffron threads
2 Tbsp. gelatin
2 carrots, diced
3 Tbsp. uncooked rice
2 Tbsp. barley
1 c. pinto beans (boiled soft)
2 stalks blanched celery, chopped
1 head of cabbage, chopped
1 onion, chopped
1 ear of corn (kernels only)
1 1/2 Tbsp. alphabet pasta
2 potatoes, peeled and diced
Cut beef into stew-size pieces; add enough water to cover by an inch. Boil beef for 2 hours. Add salt, pepper, saffron, and gelatin; boil for an additional hour. Stir in all remaining ingredients except for-potatoes; boil for 15 minutes. Add potatoes and boil for an additional 30 minutes or until vegetables are tender.
1 c. oil
3 eggs, beaten
2 c. sugar (or 1 c. honey)
1 tsp. vanilla
2 c. diced green tomatoes
3 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 c. chopped nuts
1 c. raisins (optional)
Add oil to eggs, sugar or honey, vanilla, and tomatoes. Add dry ingredients to mixture and blend well. Stir in nuts and raisins.
Pour into 2 greased loaf pans. Bake at 350 degrees for 40-45 minutes.
3 lemons
1/2 c. sugar
1 qt. water
Wash lemons. Squeeze juice from lemons into a large pitcher. Add sugar; fill pitcher with 1 qt. water. Chop rinds into 8-10 pieces and let soak in lemonade. Stir well until juice gets syrupy. Strain rinds out of juice and refrigerate.
This homemade lemonade was always a big favorite at Buchwalter family picnics and all during the summer. Any time, really. The chopped lemon rinds make all the difference!
6 1/2 c. yellow cornmeal
1/2 c. flour
1 Tbsp. salt
4 c. cold water
2 c. cold milk
10 c. boiling water
olive oil
Mix cornmeal, flour, and salt together in a 6-qt. slow cooker. Gradually add cold water and milk; mix until smooth. Slowly add boiling water; stir in. Heat on high for approximately 2 hours, stirring with a wooden spoon every 10-15 minutes. Mixture will be thick and will not separate when done.
Fill 3 loaf pans with mixture; smooth tops. Cover each pan with plastic wrap, leaving two corners slightly open to let steam escape. Cool to room temperature; refrigerate overnight. (These will keep in refrigerator at least a week.)
Remove mixture from loaf pans; slice in pieces approximately 1/4" thick.
Spray frying pan with olive oil cooking spray; add olive oil. Fry slices until nicely browned--approximately 5-8 minutes on first side, approximately 3-5 minutes on second side. Serve immediately with maple syrup or a thick corn syrup.*
* King's Syrup and Old Barrel table syrup are ideal for creating the true Pennsylvania Dutch taste. Other syrups are usually much too runny and will not create a satisfactory outcome.
1 large pineapple
1 c. shredded lettuce
4 oz. cooked ham (cut into strips)
4 oz. cooked turkey (cut into strips)
4 oz. sharp cheese (cut into strips)
Cut pineapple in half lengthwise. Remove hard center core. Using a small knife, cut around edge of fruit, leaving 1/2-inch rim.
Remove and dice loosened fruit. Arrange in pineapple shells with lettuce, ham, and turkey strips. Top with cheese strips.
1 1/2 c. diced rhubarb
1/2 c. water
1/2 c. raw honey
1/2 c. sugar
1 3-oz. pkg. strawberry Jell-O
1 generous c. vanilla ice cream
Pre-baked pie shell for 9-inch pie
Cook rhubarb in water until tender; sweeten with honey and sugar. Cool; puree in blender.
Prepare Jell-O as directed on package and chill until almost set. Remove from refrigerator and add pureed rhubarb and vanilla ice cream. Beat thoroughly. Place mixture in pre-baked pie shell and refrigerate until firm. Makes one 9-inch pie.
Optional: Slice a few fresh strawberries on top. Also, strawberry ice cream can be used instead of vanilla ice cream.
One of my mother's well-loved pie recipes. She often made this without the rhubarb and served it with or without a pie crust. It is delightful and refreshing either way!