Pennsylvania Dutch Shoo-Fly Pie
4 cups flour
1 cup brown sugar
1/2 tsp. mixed spices (salt, cloves, nutmeg, ginger, mace)
1/2 cup shortening (NO BUTTER)
1 cup Golden Barrel Unsulfured Baking Molasses
1 cup boiling water
1 tsp. baking soda
Combine the crumb topping ingredients to form a crumb mixture for pie topping.
Dissolve baking soda in boiling water; add molasses and eggs. Stip and let cool. Have two 9-inch unbaked pastry shells ready. Pour syrup filling into crusts, dividing portions equally. Sprinkle crumb topping over syrup mixture, dividing equally between the two shells. Leave a little "air" in the center of pies to prevent pies from boiling over. Bake at 375°F for 1 hour.
Creamed Dried Beef
From the Kitchens of... Stoltfus Meats, Inc.
2 tsp. melted butter
1 tsp. dried minced onion
1 pk. (cube) herb or chicken bouillon
1/4 cup flour
1/4 lb. dried beef
3 cups milk
In deep skillet melt butter. (On medium heat) Brown dried beef in butter. Add flour and toss dried beef until coated. Add milk, onion, bouillon and stir until smooth forming a light sauce. Lower heat and stir occasionally until well blended.
If sauce appears too thick...add a bit more milk, until the desired consistency.
Mrs.Stoltzfus's Stuffed Pig Stomach Recipe
1 lb. Stoltzfus Fresh Sausage
1/2 lb. Stoltzfus Smoked Sausage
2 Large Potatoes - peeled and diced
3 Carrots - peeled and cut
1 Cup Dry Macaroni (Elbow, Twist or Sea Shells)
1 Tbsp. Worcestershire Sauce
Salt and Pepper to taste
1 Pig Stomach
Mix the first seven ingredients in a large mixing bowl. Close the smaller of the two holes with toothpicks. Stuff the pig stomach with the sausage mixture. Close the opening with toothpicks. Bake at 325° for 3 hours (cover the first 2 1/2 hours). Slice and serve piping hot!
Makes 4 servings.
2 lb. Ham Loaf***
1 cup bread crumbs
3/4 to 1 cup milk
salt and pepper to taste
Mix all ingredients. shape in loaf and place in a roasting pan. Bake at 350 for about 1 1/2 hrs. After 1/2 hour pour the following sauce over the loaf.
3/4 cup brown sugar
1 tsp. dry mustard
1/2 cup water
1/2 cup vinegar
Mix and bring to a boil before pouring over ham loaf.
*** Ham loaf mix consists of 1 lb. ground fresh pork and 1 lb. ground Smoked ham.