Product Description
Collection of recipes ... Read more

Customer Reviews (1)

An exellent treat...
My mother gave me this book knowing my interest in swedish cuisine and cooking in general.
It is two books in one; side one is scandinavian cuisine with the majority of recipes swedish. Side two is dutch cuisine. Here you have two under-appreciated european cuisines that don't seem like a good fit but really are in many ways.

I love this type of book because a hobby of mine is learning more about and preparing dishes from those cuisines that are not as well known or popular. Everyone likes italian food and french cooking techniques are standard but eastern and northern european foods have a lot to offer.

A particular strength of this volume are the fish recipes given that scandinavia the netherlands are geographically bound to the sea. Different flavor combinations for marinades and sauces adorn fresh and cured fish and there is a lot more here than pickled herring. Fatty fishes like herring, trout, salmon or white fleshed fishes like cod or haddock are prepared many different delicious ways. I especially love the dutch for baked cod and potatoes so simple yet so delicious..

If you love meat and potatoes this volume is full of great recipes for that as well. You may want to spice up the dishes a bit as they are bland at times but the basic ingrediants are terrific. This book was the first time i discovered a dish called beef lindstrom a swedish beef patty with mashed potato as a filler it has become one of my favorites. Try that with a norwegian brown onion sauce How about a swedish christmas ham with dutch raisin sauce?

In this book you will find dozens of recipes you have never tried and while you can't taste them all it is fun learning about them and trying some. ... Read more

Product Description
The Pennsylvania Dutch are a hard working people and as they say, “Them that works hard, eats hearty.” The blending of recipes from their many home lands and the ingredients available in their new land produced tasty dishes that havebeen handed down from mother to daughter for generations. Their cooking was truly a folk art requiring much intuitive knowledge, for recipes contained"flourto stiffen,” “butter the size of a walnut,” and “large as an apple.” Many of the recipes have been made more exact and standardized providing us with a regional cookery we can allenjoy.Soups, Pies, Doughnuts, Cookies, various Meats, Tarts, and other hearty meals are detailed in easy to follow (and super delicious) recipes. ... Read more

Product Description
This edition is written in English. However, there is a running Dutch thesaurus at the bottom of each page for the more difficult English words highlighted in the text. There are many editions of Many Ways for Cooking Eggs. This edition would be useful if you would like to enrich your Dutch-English vocabulary, whether for self-improvement or for preparation in advanced of college examinations. Webster's edition of this classic is organized to expose the reader to a maximum number of difficult and potentially ambiguous English words. Rare or idiosyncratic words and expressions are given lower priority compared to "difficult, yet commonly used" English words. Rather than supply a single translation, many words are translated for a variety of meanings in Dutch, allowing readers to better grasp the ambiguity of English without using the notes as a pure translation crutch. Having the reader decipher a word's meaning within context serves to improve vocabulary retention and understanding. Each page covers words not already highlighted on previous pages. This edition is helpful to Dutch-speaking students enrolled in an English Language Program (ELP), an English as a Foreign Language (EFL) program, an English as a Second Language Program (ESL), or in a TOEFL® or TOEIC® preparation program. Students who are actively building their vocabularies in Dutch or English may also find this useful for Advanced Placement® (AP®) tests. TOEFL®, TOEIC®, AP® and Advanced Placement® are trademarks of the Educational Testing Service which has neither reviewed nor endorsed this book. This book is one of a series of Webster's paperbacks that allows the reader to obtain more value from the experience of reading. Translations are from Webster's Online Dictionary, derived from a meta-analysis of public sources, cited on the site. ... Read more

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73 pages of wonderful recipes in various areas. ... Read more

Product Description
This little booklet contains hundred of authentic recipes carefully collected over a period of thirty years by the author, a devotee of Pennsylvania Dutch cooking. ... Read more

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FRUIT SALAD DRESSING
1/2 cup sugar
1-1/2 tblsp. flour
2 eggs
1/2 cup pineapple juice
1/2 cup lemon juice
1 cup whipped cream
Combine the fruit juices and stir slowly into the flour and sugar. Cook.
Stirring constantly, until it thickens. (or cook in double boiler) Add
the beaten eggs and cook for another minute. Let cool and fold in the
whipped cream.
BEET _and_ APPLE SALAD
2 cups apples, diced
2 cups cooked beets, diced
1/4 cup chopped nuts
2 hard boiled eggs
1/2 cup salad dressing
parsley
Mix the apples, beets, and chopped eggs. Add salad dressing (see
Grandma's salad dressing). Mix and garnish with chopped nuts and
parsley.
A GOOD PENNSYLVANIA DUTCH SALAD DRESSING
2 hard boiled eggs, mashed
a little grated onion
3 tablespoons salad oil
1 tablespoon vinegar
1/2 teaspoon salt
pinch of pepper
Mix well together, then put on lettuce and turn and stir until it is
well covered with the dressing. Good with any green salad.
PEPPER CABBAGE
2 cups shredded cabbage
1 large green pepper
1/2 cup hot salad dressing
1 tsp. salt
Mix the cabbage, pepper, chopped fine and salt. Let stand 1 hour in cool
place. Drain off all liquid. Make a hot dressing with:
1 tblsp. butter
1 tsp. flour
1/2 tsp. dry mustard
salt and pepper
yolk of 1 egg
1/2 cup vinegar
Melt the butter and blend in the flour. Add vinegar and stir until
mixture thickens. Mix mustard, salt and pepper and add to the liquid.
Cool for 4 minutes, pour over the beaten egg yolk and mix well. Cook for
1 minute more. Pour this over the pepper cabbage and mix well.
POTATO SALAD DRESSING
1 beaten egg
1/2 cup sugar
1 tbsp. flour
1/2 cup water
1/2 cup vinegar
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
Combine in the order given, stirring after each addition. Boil until
thick. Cool before adding to the salad. ... Read more

Customer Reviews (1)

Frustrating!
i would have really enjoyed this regional cookbook IF I could have read all of the measurements for the ingredients.Any place where a fraction appears there are 2 question marks so you have no idea if it should be 1/2 a cup, 3/4 of a cup or an 1/8 of a cup or teaspoon or pound.Pretty sad job of proofreading. ... Read more