2 ten-ounceboxes frozen broccoli (whole or chopped)
1/2 cup chopped onion
2 Tablespoons butter
1 can cream of mushroom soup
1/2 cup milk
1/4 cup grated sharp cheddar cheese
6 salted crackers



• Boil broccoli with 1/4 cup onion until tender.
• Drain and place in casserole dish.
• Mix grated cheese and 1/4 cup onion.
• Add soup mixed with 1/2 cup milk.
• Pour mixture over broccoli.
  
• Roll crackers and mix with melted butter.
• Sprinkle this crackers and butter mix on top of casserole.
  
• Bake casserole at 350 degrees for 25 minutes, or until golden brown and bubbly.
  
• 6 to 8 servings.

3 ten-ounceboxes frozen broccoli (whole or chopped)
1/2 stick butter
2 cans cream of mushroom soup
1/2 cup grated sharp cheddar cheese
1 can crunchy fried onions
a sprinkle of parsley flakes


• Boil broccoli until tender.
• Drain and mix in bowl with butter.
• Mix mushroom soup into broccoli-butter mixture.
• Place this mixture in a casserole dish.
• Generously sprinkle grated cheddar cheese over top of casserole.
• Spread crunchy fried onions over the cheese.
• Sprinkle a little parsley over the crunchy fried onions.
• Bake casserole at 350 degrees for 25 minutes, or until golden brown and bubbly.
  
• 8 to 10 servings.

1 can asparagus
1 can mushroom soup
12 crackers
1 cup grated cheddar cheese


• Drain asparagus (saving the liquid).
• Place asparagus in casserole dish.
• Spread mushroom soup over asparagus.
• Top with the crumbled crackers, then with the grated cheese.
• Then, pour the liquid over all.
• Cook in 400 degree oven for 10 or 15 minutes, until top is golden brown.

8 potatos
8 boiled eggs (hard boiled)
About 2 cups of Hellmann's mayonnaise (use judgement)
1 large onion (or 2 small ones) (minced)
1 minced green pepper (optional)
2 slices of canned pimento (cut into bits)
8 to 10 sticks of candied pickles (cut small or chopped)

Remove skins from potatos and then cube potatos. Place potatos in big bowl. Stir in mayonnaise, minced onion, pimento, pickles and green pepper.

Lastly, stir in coursely diced eggs, leaving 3 to slice over the top of the salad.

Cover this salad well, and place in refrigerator to cool. It needs to set a while in coolness in order to season.

1 small head of cabbage
1 full cup of slaw dressing (Marzetti) (Use more if desired)
1 green pepper
2 Tablespoons of sugar
1 Tablespoon of tarragon vinegar

Chop cabbage and green pepper fine (or grind in blender). Mix dressing, sugar and vinegar and stir these into the slaw.

Cover and let set in refrigerator to get cool before serving.

NOTE: A carrot chopped or blended with the cabbage is a change. An onion, also, gives a nice flavor.

20 ounces frozen broccoli (cut pieces)
3 cups milk
1 cup whipping cream
1/4 pound (1 stick) butter
1/2 teaspoon salt


• Cook broccoli in pan until thawed, or in microwave until thawed.
• Melt butter over low burner heat, being careful not to burn it.
• Stir in milk and whipping cream.
• Add broccoli and salt.
• Heat in pan on moderately-hot burner until mixture is hot.
• Serve warm.

6 egg yolks
1 cup of water
1 and 1/2 teaspoons of salt
Butter (real butter!) -- the size of a large egg (softened)
flour

Beat egg yolks in mixing bowl. Stir in butter and salt. Add water. Then, add flour, a little at a time, until you have a nice soft dough. Knead on floured board. Keep hands lightly buttered and knead until dough is smooth and glossy.

Divide this dough into about three or four amounts. (Depending on how many noodles you want to cook.) Roll out one amount until nice and thin. Let dry on board for about twenty minutes.

Roll dough up (jelly-like roll) and with a sharp knife cut into thin strips. If short noodles are desired, cut through the roll before shaking the pieces loose.

Drop in boiling broth and stir while dropping them using a long-handled cooking fork. Let come to a boil, and then turn heat low and let simmer for about five to ten minutes (covered).

NOTE: What dough you don't use can be frozen. I freeze the divided amounts in sandwich bags (two to a bag), and then place these sandwich bags in a larger one and tie. I used to double my recipe so I could freeze some 'for a rainy day.'

ANOTHER NOODLE METHOD: Use two tablespoons of cream (real!) to every egg yolk. This is very tasty, too.

Grandmother Elda Elizabeth (Routh) Eddleman's
ELEPHANT EAR DUMPLINGS

Use my noodle dough recipe above. Roll out thinly as for noodles, and let dry for twenty minutes. Then, with a sharp knife, cut wide strips and then cut diagonally across the strips.

Follow the same cooking instructions as with my noodles.

There are those who like the dumplings better than the noodles. It's the same dough, though!

A bit of change would be to drop some of these dumplings into a pot of cooking soup beans (great northern beans). My Pennsylvania Dutch mother served us this treat from time to time!

Put about a quart of water in a sauce pan and let come to a boil. Then, add two cups of macaroni and stir until it comes to a full boil. Reduce heat and cook for about ten minutes, stirring occasionally.

Add 9 slices of cheese, broken into small pieces. Stir until cheese is melted. Add one nice Tablespoon of real butter and stir. Serve at once, while macaroni and cheese is nice and moist.

Plus we have a whole site just for my grandmother's Pennsylvania Dutch and Southern Indiana Influenced Recipes.

And here's a site I found that has ShooFly pie and other Pennsylvania Dutch treats -
Pam's Pennsylvania Dutch Recipes

See Also:

Copyright 1996-2006, Granduncle Mark
(Mark Ellsworth Hickman, PhD)

Granduncle Mark's Genealogy Parlor

Click here to contact me

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