Recipes from
The Pennsylvania Colony of Nebraska Historical Society

Home | About us |Museum Project | Heim Cemetery | Dawson, NE | Fundraising | Genealogy
Stories | Recipes | For Sale |Annual Picnic | Links | Membership | Members Only | Terms |

- Penn Colony Cookbook
600 new and old recipes from colony cooks. Add this book to your collection
Click here to order.

"Fun In The Kitchen"


Feature Recipe March 2007

German recipes for:



   Break into fine pieces 3 lbs. Pork seasoned sausage.  Cook in skillet until meat is done.  Do not taste pork mixture until finished cooking.  Add dried parsley, sage, poultry seasoning, salt as desired. Stir moistened corn meal into meat broth until you have very thick mixture.  Spoon into five loaf pans.  When cold, slice in thin slices and put on baking sheet in 375F heated oven, turn once.  Bake to delicate crispness.  Serve with syrup.  Can also be fried.


German Carmel Cake:

   Cream together 1/3 cup butter, 1-cup brown sugar, until light and fluffy.  Add 2 eggs. Mix well.  Sift together 1 ½ cup flour, ¼ teaspoon salt, 2 teaspoons baking powder.  Add to mixture alternately with mixture of ½ cup milk and 1 teaspoon vanilla.  Bake at 350F oven in square pan.
Melt, 1-teaspoon butter, 1-cup brown sugar, add 1 teaspoon maple flavoring.  Add 1 cup powdered sugar.  Stir in a ½ cup chopped walnuts.  If frosting is too stiff to spread easily, thin with a little milk.



   Last Update: March 7, 2007
Top of Page
Pennsylvania Historical Society of Nebraska Copyright 2009