Pennsylvaniadutchgreenbeans Recipes
PENNSYLVANIA DUTCH GREEN BEANS
Make and share this Pennsylvania Dutch Green Beans recipe from Food.com.
Provided by Brad Beckwith
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon until crisp and drain on paper towel.
- Saute onion in bacon fat until golden.In small bowl, mix cornstarch, salt, mustard,sugar and vinegar.
- Add liquid from beans and beat until smooth.
- Add this mixture to bacon fat in pan and boil until thickened slightly.
- Add green beans and stir well.
- Crush bacon and sprinkle on top.
- May be garnished with sliced hard cooked egg.
Nutrition Facts : Calories 126.7, Fat 7.8, SaturatedFat 2.6, Cholesterol 11.6, Sodium 438.7, Carbohydrate 11.6, Fiber 2.4, Sugar 5.3, Protein 3.3
PENNSYLVANIA DUTCH STYLE GREEN BEANS
This is now my favorite green bean casserole. I used to always make the good old favorite with the mushroom soup and fried onions on top. This is always a hit at our family holiday get togethers.
Provided by Donna
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon to crisp, crumble.
- Leave 2 tbls drippings& brown onion lightly.
- Stir in cornstarch, salt& dry mustard.
- Drain beans, reserving 1/2 cup liquid.
- Stir liquid into skillet& cook, stirring until it starts to boil.
- Blend in brown sugar& vinegar.
- Add bean and heat through.
- Garnish with crumbled bacon& sliced egg.
- (I always double this recipe for family gatherings, if not, it will never be enough).
PENNSYLVANIA DUTCH GREEN BEANS
Green beans that are reminiscent of a wilted spinach salad--that same sweet & sour flavor with the bacon and eggs.
Provided by SharleneW
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in large skillet until crisp.
- Drain, crumble and reserve.
- Pour off all but 1 tablespoon drippings; add onion, and saute until tender.
- Blend in cornstarch, salt and mustard.
- Drain beans, reserving 1/2 cup liquid.
- Stir reserved liquid into skillet.
- Cook, stirring constantly, until thickened and bubbly.
- Stir in sugar and vinegar.
- Add beans; heat until bubbly-hot.
- Sprinkle with crumbled bacon and egg.
Nutrition Facts : Calories 106.3, Fat 6.1, SaturatedFat 2, Cholesterol 43, Sodium 207.6, Carbohydrate 9.8, Fiber 2.8, Sugar 3.9, Protein 3.9
PENNSYLVANIA DUTCH HOME BAKED BEANS
This recipe is in a small cookbook I bought Years ago while in Amish country. I've made it for years, and my family loves it. Its well worth the time and trouble for those rave reviews you're sure to get! I had to guess at the servings, so don't take it as a true figure.
Provided by Lou6566
Categories Beans
Time 6h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Soak beans over night in cold water.
- Drain,and add 1 1/2 quarts fresh water,and the onion and cook slowly until the skins on the beans burst.
- Drain and save the liquid.
- Mix molasses, sasoning and catsup with 1 cup of the liquid.
- Put half the salt pork or bacon in bottom of bean pot or baking dish.
- Add the beans and top with remainder of pork or bacon.
- Pour molasses mixture over beans, and add more liquid just to cover the beans.
- Bake covered for 5 hours in slow oven(300 degrees). Uncover for the last 30 minutes. Add water if necessary while cooking.
PENNSYLVANIA DUTCH BAKED BEANS
Make and share this Pennsylvania Dutch Baked Beans recipe from Food.com.
Provided by Karen..
Categories Pork
Time 1h45m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Fry or microwave bacon until crisp.
- Drain and crumble when cool.
- Preheat oven to 350 degrees.
- Drain and rinse beans.
- Combine beans and the rest of ingredients in a baking dish.
- Bake for 1 to 1 1/2 hours until bubbly.
Nutrition Facts : Calories 609, Fat 18.1, SaturatedFat 6, Cholesterol 25.7, Sodium 705.9, Carbohydrate 92.3, Fiber 15.5, Sugar 44.4, Protein 23.2
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