Recipes from
The Pennsylvania Colony of Nebraska Historical Society

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- Penn Colony Cookbook
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"Colony Cookin'"

 

 

 

The Pennsylvania Colony of Nebraska Historical Society

 

Recipe of the Month October 2007

 

Great Fall Recipes!

 

Broiled Tomato Halves

 

Peel 6 firm ripe tomatoes and halve crosswise. Roll in flour, dip in melted butter, and sprinkle each top with teaspoon brown sugar and a little salt and pepper. Broil 5 minutes or until golden brown.

 

Corn Fritters

 

2 cups of drained corn kernels

1 teaspoon of salt

teaspoon sugar

2 tablespoons of flour

1/8 teaspoon freshly ground pepper

2 eggs, lightly beaten

Shortening for frying (preferably butter)

 

This is easy if you put all ingredients, except the shortening, in the blender and whirl them until well mixed. Heat the butter in heavy skillet and drop the corn mix into the hot fat by tablespoons. Fry on each side until golden brown. Serve, if you like, with molasses or syrup.

 

Browned Creamed Dried Beef with Biscuits

 

cup butter

cup flour

4 cups milk

2 cups cream

pound smoked dried beef, very thinly sliced

Add salt and freshly ground pepper to taste

Melt the butter in a skillet and stir in the flour with a wooden spoon. Cook over medium low heat, stirring constantly until it turns golden brown. When the flour is browned, gradually add the milk and cream and stir until smooth and creamy. Add the dried beef in small pieces and simmer on low heat for 5 minutes. Taste for seasoning. Spread this gravy mix over fresh baked biscuits.

 

 

 

 

 

 

 

 

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