Pork and Sauerkraut

My all time favorite meal from Pennsylvania is pork and sauerkraut. It is a Pennsylvania Dutch New Years tradition. You are supposed to eat it on New Years Day for good luck. We have had it every New Years since I have left PA and it is a tradition I hope to continue for a long time!


1 1/2 lbs pork butt or shoulder
1/2 C onion, chopped
2 tsp paprika (maybe a little more....)
1 tsp salt
2 tsp brown sugar
1 tsp caraway sead
1 large can sauerkraut
1/2 C water

Brown pork in 1 Tbsp butter or oil. Brown onions. Add to slow cooker. Add water, salt, and paprika. Mix sauerkraut with brown sugar and caraway seed. Add to pot. Cook on low 3-4 hours, or until pork is done.

Optional: add diced apples for sweetness

You can also cook pork and onions in large pan. Then add water, paprika, and salt and simmer for 1 hour. Then add sauerkraut mix and simmer 15-20 minutes more.

Yum! I'm getting excited just thinking about it!

Pennsylvania Dutch Chicken Pot Pie

While living in Pennsylvania I was introduced to a lot of different types of food. One of my favorites was a classic PA Dutch dish, chicken pot pie. It is not like the pot pie we are used to eating. It's more like a soup and it is so yummy!


2 lbs chicken, beef, pork and/or veal (1" pieces)
6 potatoes (sliced)

For dough:

1 1/2 C flour
3 Tbsp shortening
1 tsp salt
1 egg
a little water or milk

Boil meat in salted water for 1 1/2 hours.

Cut shortening into flour and salt. Add beaten egg and enough water or milk to make dough. Roll out thin and cut into 2" squares. Drop potatoes and dough (and 1 onion if desired) into boiling meat. There should be just enough liquid to boil up over the top of the pie. Add more if necessary. Cover tightly for 20 minutes. Add a pinch of saffron, if desired.

Amish Chicken and Dumplings

I served a mission for The Church of Jesus Christ of Latter-day Saints in central Pennsylvania. It was a completely different way of life and completely different culture. I loved every thing about it, including the food! This is one of the recipes that I love!

Cook and debone 2 1/2 lbs of chicken (sometimes I get lazy and do boneless skinless chicken breasts or thighs or something a little easier, but I feel like I am cheating!)

Put chicken and broth into a large kettle with a lid

Dumplings:

1 egg
2 Tbps milk
1/2 tsp salt
3 tsp baking powder
flour

Beat ingredients with enough flour to make a good, stiff dough. Drop by the spoonful into broth. Cook covered for 5-8 minutes. Dumplings should be light and fluffy. Serve immediately.