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Pennsylvania Dutch chow-chow

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  • Marc Haynes' Loaded Creamed Potatoes

    Marc Haynes' Loaded Creamed Potatoes

    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
  • Almond Horse Shoe Cookies

    Almond Horse Shoe Cookies

    Saturday, April 12 2014 11:44 AM EDT2014-04-12 15:44:41 GMT
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
  • Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Friday, March 28 2014 1:53 PM EDT2014-03-28 17:53:40 GMT
    1 lb. Grated sharp cheddar cheese 3/4 cup Roasted red bell peppers—roughly chopped or pulsed in a food processor. Be sure to let them rest to remove excess liquid. 2 Tsp. Onion powder 2 Tsp. GarlicMore >>
    Zach Pullam of Capital Bar and Grill makes pimiento cheeseMore >>

Recipe from Angel Petty of Alabama

5 Green Tomatoes
2 Green (Bell) Peppers, seeded
1 Sweet Red (Bell) Pepper, seeded
1/2 small cabbage, cored
5 Green Plum Tomatoes
1 1/2 quarts water
1/2 cup Salt
1 Tbsp. Celery Seed
4 small Onions, peeled
2 Tbsp. Turmeric
2 large Cucumbers
1 1/4 cups Vinegar
2 cups Sugar
2 Tbsp. Mustard Seed

Coarsely chop five green tomatoes, green and red peppers and cabbage. Cut Plum tomatoes, onions and cucumbers into 1/4" slices. Soak all of the above in a glass bowl and cover with salt and water overnight. Drain and rinse. Put vinegar, sugar and spices in a large stainless steel pan and boil for 5 minutes. Add rest of ingredients and boil for 10 minutes more. Then pack in hot sterile jars. This makes four pints. You may use hot peppers if you prefer a hotter chow-chow.

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