Pennsylvania Dutch Noodles Recipes

BRIDLED NOODLES ( PENNSYLVANIA DUTCH )

Steps:

• 1. Boil your noodles as directed on package. Drain do not rinse.
• 2. While hot add 3/4 stick butter. Carefully stirring butter in until melted. ( trying not to break up noodles )
• 3. Melt the stick of butter, add this to the garlic powder and bread crumbs. Blend till crumbs are coated.
• 4. Preheat oven to 350 degree F. Spray a 3 quart casserole dish with non stick cooking spray.
• 5. Place 1/3 of the noodles in the casserole dish. Now sprinkle 1/3 of the bread crumbs.
• 6. Continue layering until you have 3 layers, ending with crumbs.
• 7. Bake covered, for about 35-45 minutes or until heated through. The last 3 - 4 minutes I stick them under the broiler.
• 8. Serve with a ladle of gravy or two. I usually ladle the gravy over all before serving. You can do it individually if prefer, as some may not like gravy. Savory and delicious!!! Enjoy!

PENNSYLVANIA DUTCH BRIDLED NOODLES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cook noodles according to package directions, drain, pour into a medium bowl and toss with 2 tablespoons butter, salt and pepper.
• 3. While noodles are cooking blend butter (room temp is easiest) with seasoned bread crumbs.
• 4. Butter a 8x12 casserole dish.
• 5. Pour half the buttered noodles into the prepared casserole dish. Top with half the buttered seasoned bread crumbs.
• 6. Repeat and cover with foil.
• 7. Bake for 20 minutes. Remove foil, return to oven and bake for 5 additional minutes.
• 8. While noodles are baking prepare 3 cups of chicken or turkey gravy.
• 9. To serve spoon out noodles onto plate, top with gravy and serve hot.

PENNSYLVANIA DUTCH BROWN BUTTER NOODLES

Steps:

• 1. Cook egg noodles according to package directions.
• 2. While egg noodles are cooking, melt the butter in a small skillet until lightly browned (but do not burn it).
• 3. Drain noodles well. Place egg noodles back in pot (in which it was cooked). Add the browned butter, salt and pepper, and toss until noodles are well coated.
• 4. Divide the noodles among dinner plates. If desired, top the noodles with a generous spoonful of cottage cheese, then top the cottage cheese with a bit of apple butter, and serve immediately.

PENNSYLVANIA DUTCH NOODLE CASSEROLE

Steps:

• 1. In a large skillet or 4-quart saucepan heat the oil and butter over medium heat. When the butter is melted, add the ham and onion, and sauté for about 3 minutes. Add the peas and carrots, and toss well until coated and glistening with the butter and oil.
• 2. Stir in the evaporated milk, milk, sour cream, and mustard powder. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to medium-low. Add both cheeses, and stir until cheese is melted and smooth. Remove from heat, cover, and set pan aside.
• 3. Cook the noodles according to package directions until al dente or about 6 or 7 minutes; do not over-cook. Drain the noodles, then add warm noodles to the creamy ham and cheese mixture. Heat everything through until bubbling. (If the sauce is too thick side, stir in a few tablespoons of milk to thin it out a bit). Season with salt and black pepper, and serve immediately while still hot.

SLIPPERY NOODLES, PENNSYLVANIA DUTCH IN ORIGIN

Steps:

• Whisk dry ingredients together in a bowl.
• Cut in Crisco as for pastry until it resembles crumbs.
• Stir in enough hot water to make a dough almost the consistency of pie crust.
• Turn onto floured surface, knead briefly and then roll to desired thickness.
• Cut into squares.
• Slip into hot simmering broth one at a time.
• Simmer, uncovered, until tender about 15 minutes.