Dutch Potatoes

Ingredients: 1 onion 1 tablespoon butter 3 medium potatoes, cubed 2 tablespoons chopped parsley Preparation: Chop onion and cook in butter until just tender. Add potatoes and parsley. Season to taste. Barely cover with water. Cook covered until tender. Serves 6

Dutch Ham Roll ups

Ingredients: 1 cup shredded Gouda or Edam cheese 1/2 tablespoon hot mustard 6 sliced cooked ham 6 thin sliced of bread 1/2 cup flour 2 eggs 1 tablespoon mayonnaise 2 tablespoon milk 1 cup bread crumbs oil, salt
Preparation: Cream shredded cheese and mayonnaise and hot mustard. Remove crust from bread, flatten slices and spread cheese mixture on each slice of bread. Add a slice of ham to each bread slice and top ham with remaining cheese mixture. Roll prepared slices and secure with a pick if necessary. (Cut in half if desired) Roll in flour. Dip into beaten eggs with milk. Roll into crumbs. Allow to dry for 5 minutes. Heat oil 2 inches deep at 375F. Fry 2 minutes of until golden. Drain on paper towel. Sprinkle with salt. Serve immediately. Yield 6 large or 12 small.

Cucumber Salad

Ingredients: 1 or 2 cucumbers, thinly sliced 1/2c sliced onion salt & pepper to taste 1/2c vinegar 1/4c oil 1 tbsp sugar nutmeg
Preparation: Sprinkle about 3 or 4 tbsp salt on cucumber slices and allow to stand for several hours. Shake from time to time. Wash slices until salt is gone. Mix oil, vinegar, sugar, salt and pepper. Sprinkle with nutmeg. Add cucumber and onion; stir well. Chill thoroughly.

​

Irene's Sunday Soup

Ingredients: 1 pot of coffee, sugar and cream to taste.
1 pkg each of Honig Spring Vegetable and Chicken Noodle Soup Mix
1 "bundle" of Honig Medium Noodles
1 lb of medium Ground Beef
1 Egg
1/2 cup Bread Crumbs
Salt
8 Cups of Water
2 Carrots 2 stalks of Celery
Preparation: Start coffee. In a large soup pan, add 8 cups of water over high heat. While water is heating, take ground beef, add salt to taste, bread crumbs and an egg. Mix well. Form into small meat balls. Once water boils, add meat balls. Clean and chop carrots and celery into thin slices. Once meat balls have all cooked sufficently so that they float to the top, add vegetables. Bring back to a boil. Add Honig Spring Vegetable and Chicken Noodle Soup mixes. Stir. Take one bundle of noodles and break up by crushing in your hands and add to soup. Reduce heat and simmer for about 15 minutes. Pour yourself a coffee, add sugar and cream to taste. Sit at Kitchen Table and enjoy 15 minutes of peace with your cup of coffee. Whenever someone enters the Kitchen, quickly get up and stir the soup so they will think you are busy and go away! When soup is done, you may float a single piece of bread on top to soak up some of the fat from the meatballs, remove bread before serving. Serve with buttered buns. Serves 6 to 8. If more people stop by, add an extra cup of water and give them smaller spoons to eat with! To prevent fishing (going into the pot just to get the meatballs) keep the ladle by your bowl. If you have leftovers, add water when reheating as it will thicken when it is cooled.

​

Aardapple soep (dutch potato soup)

Yield: 6 servings
Ingredients: 6 med Potatoes 1 tbs Salt 1 tbs Butter, melted 2 tbs Flour 1 Egg 2 c Milk ½ c Vinegar 12 slices Bacon, fried, drained and Crumbled. ¼ c Parsley, chopped Preparation: Pare and cut each potao in 6 pieces. Cook in salted water to cover untill tender; do not drain. Blend butter, flour, egg and milk. Add gradually to hot potato water. Heat again till boiling, remove from heat, add vinegar. Serve in soup plates containing chopped fried bacon. Garnish with parsley

Beef, Veal or Chicken Croquettes

Yield: 8 Croquettes
Ingredients:
3 tbs Butter
3 tbs Flour
1c Beef, Veal or Chicken broth
½ lb Beef, Veal or Chicken, cooked, finely chopped
1 Egg. beaten
Dry bread crumbs
Salt, pepper to taste, pinch of nutmeg
Fat for deep frying
Preparation: Melt butter. Add flour making a smooth paste. Add broth slowly, stirring untill smooth. Add salt and pepper. Add meat, mix thoroughly. Refrigerate mixture untill completely cool. To form croquettes, take mixture and form into logs. Roll in egg then crumbs. Repeat untill well coated. Deep fry untill golden brown

Rivel Soup

Rivel soup, also called Dough Ball Soup, is great for when company drops by. In an old Dutch home, you'd never get company without feeding them, no matter how unexpected they are. The ingredients are considered staples in most old dutch kitchens.
Ingredients: 8 cups of chicken broth (I use canned) 1 onion, diced 2 Tbsp dried parsley 2 cups flour 1 tsp salt 2 eggs, beaten 2 cans corn 2 cups chicken, cooked, and diced (this is optional)
Preparation: Bring the broth to a boil. In a bowl, mix flour, salt and eggs until you have a crummy mixture (not smooth, it¡ll make crumbs). Rub mixture between your fingers over the broth dropping small amounts in. These are called rivels. They should not be big, that is a dumpling. Maybe pea size. Add corn and cook about 10 - 15 minutes. If you want, add the chicken just before you take it off the stove.

​

Ham Potato Casserole

This one is easy and it doesn't take long to prepare Ingredients: ½ cup chopped onion 1 Tbsp oil 1 cup milk 4-5 potatoes, peeled and sliced 2 cups cubed ham 1 lb fresh string beans (or 1 package frozen) 4 oz shredded Cheddar cheese, optional
Preparation: Place sliced potatoes in a 13x9 baking dish, add beans and ham. In a saute pan, cook the onion in the oil until it's tender, place in baking dish. Pour milk over all. Cover and place in a 350 degree oven for about 45 minutes. Check beans and potatoes for doneness. If not done, bake about 15 minutes more. Uncover and add cheese if you want and bake about 5 minutes more, until the cheese melts.

​

Baked Noodles with Ham

This recipe is good, with slightly more prep time. Ingredients: 6-8 oz noodles, cooked and drained 3 tbsp butter 3 tbsp flour 1 tbsp mustard 1½ cups milk 2 cups cooked ham, chopped fine or shredded 1 cup celery, chopped fine salt and pepper to taste bread crumbs dots of butter
Preparation: Combine butter, flour and mustard in saucepan. Add milk gradually, stirring constantly, cook until thick. Add ham, salt, pepper and celery, then stir in the noodles. Pour into greased baking dish. Sprinkle with bread crumbs and dot with butter over the whole mixture. Bake at 350 degrees for 30-45 minutes.

Nederlandse Zuurkool

Ingredients: 1 1/2 pounds of potatoes 1 Cup water 1 pound sauerkraut 1/2 pound carrots 3 tsp seedless raisins 3 med sweet apples, sliced 1 tsp. thyme 1/2 tsp. salt 1/2 tsp. coarsely ground black pepper 1/2 pound mild Gouda Cheese
Preparation: Peel and cube potatoes. Place in Dutch Oven. Add water and sauerkraut. Bring to boil. Clean carrots and cut into small strips. After potatoes and sauerkraut have boild for 15 minutes, add carrots and raisins. Continue to boil for 10 minutes on medium heat. Meanwhile, peel, core and cube apples. Add apples, thyme, salt and pepper to the sauerkraut mixture. Continue to boil for 5 minutes. Cube the cheese. Drain all of the moisture from the Dutch Oven and sitr in cheese. Mix for 1 minute and serve! Best served with porkchops or sausages. Option: add crumbled fried bacon.

Sausage Rolls (Saucijzen Broodjes)

Ingredients: 14 oz puff pastry Filling: 1 cup lean ground beef 1 egg, beaten 2 tsp. salt 1/4 tsp. pepper 1/4 tsp mace 1/4 tsp nutmeg 1 egg white, beaten
Preparation: Roll puff pastry into 1/4" thickness and cut in to 12 6" squares. Preheat Oven to 400 degrees F Mix the filling ingredients together well. Make 12 roll about 5 1/2" long. Place the rolls on the puff pastry squares and roll the dough around the filling. Brush edges of dough with water and seal. Brush egg white on tops of completed rolls. Place on a cookie sheet and bake in the middle of a preheated oven for 30 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

​