Follow the link below for two more hot bacon dressing recipes as well as one for peanut roll eggs and peanut butter eggs.
1/4 lb. bacon
7 Tbsps. sugar
1 Tbsp. flour
1/3 cup vinegar
2/3 cup water
Fry bacon until crispy. Mix well the egg, sugar and flour. Add vinegar and water. Add mixture to bacon and cook till thick. Serve hot over greens or let cool to room temperature and serve.
—Marian Bullock, Allentown
Source: Recipe Exchange: More hot bacon dressing, Easter candy recipes – The Morning Call
→ Mount Wolf woman's shoofly pie best in Pennsylvania with recipe - York Dispatch
Beating out 31 other competitors, York County resident Bonnie Billet won the blue ribbon for best pie ...
→ A wilting Pennsylvania Dutch tradition: ham and dandelion dinners - The Morning Call
Best practice is to pick the greens before flowering for optimal flavor.
Ham & Dandelion Dinner, 4-7 p.m. ...
It didn't take long for the early Easter bunny tradition of building nests to turn into building baskets filled with candy and treats. And in the 18th century, it was ...
→ Digital Notebook: Easter Bunny is Making Tracks
Peter Cottontail joins us for a two-hour adventure into the Secret Valley. Every child will receive a free gift from the Bunny himself. ...
→ Lucky pork and sauerkraut recipes to make for New Year's Day - PennLive.com
Follow the link for three recipes that will help bring secure your fortune for 2015.
→ Easter Bunny, like the Belsnickle, owes American roots to the Pa. Dutch - LancasterOnline
The tradition of the "Oschter Haws" - the Easter Bunny - began in Germany as early as the ...
According to the article coriander is used in the eastern counties (Berks, Lehigh and Northampton) of the Deitscherei whereas in the more westerly counties, like Lancaster and York, sage is the ...
To understand the custom of the hunt, we first need to know where Easter eggs got their beginning. Eggs have long been associated with springtime and renewal. This relationship has roots ...
→ Festive post-pub noshtastic neckfiller: HEARTY HOG MAW - The Register
Hogmaw is a dish with ancient origins in southwest Germany and Alsace that was brought over with the 18th century German immigrants ...
2 cups milk
1 yeast cake, dissolved in
1 cup warm water
1 cup sugar
1/4 teaspoon salt
6 or 7 cups flour
3 eggs, well beaten
1/2 teaspoon nutmeg
1/4 cup melted butter
Scald the milk and set ...
As we draw nearer to the celebration of Easter and the earth awakens from sleep, it is an important time for the people throughout the Dutch Country to hold in ...
In the Pennsylfaanisch Deitsch dialect this popular dish is known as hinkelbottboi.
Susan Donecker of York, Pa., got this recipe from her grandmother Effie Meyers, of German descent, who got it from her ...
Mount Wolf woman’s shoofly pie best in Pennsylvania (with recipe)
A wilting Pennsylvania Dutch tradition: ham and dandelion dinners
Why Do We Eat Chocolate Bunnies on Easter?
VIDEO | Colebrookdale Railroad’s ‘Easter Bunny Express’
Lucky pork and sauerkraut recipes to make for New Year’s Day
Easter Bunny, like the Belsnickel, owes American roots to the Pennsylvania Dutch
Traditional Lehigh County Pennsylvania Dutch Scrapple Recipe
Egg-xcellent learning: History of the egg hunt
How to make Hogmaw (G’fillte Seimawe)
Folk artist Peter V. Fritsch was a beloved portrayer of Pennsylvania Dutch culture
Recipe for Pennsylvania Dutch chicken pot pie