One of America’s Favorites – Submarine Sandwich

December 30, 2013 at 10:45 AM | Posted in One of America's Favorites | Leave a comment
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A submarine sandwich.

A submarine sandwich.

A submarine sandwich, also known as a sub, hoagie, hero, grinder, or one of many regional naming variations, is a sandwich that consists of a long roll of Italian or French bread, split width wise either into two pieces or opened in a “V” on one side, and filled with a variety of meats, cheeses, vegetables, seasonings, and sauces. The sandwich has no standardized name, and many U.S. regions have their own names for it; one study found 13 different names for the sandwich in the United States. The usage of the several terms varies regionally but not in any pattern, as they have been used variously by the people and enterprises who make and sell them. The terms submarine and sub are widespread and not assignable to any certain region, though many of the localized terms are clustered in the northeast United States, where most Italian Americans live.



The sandwich originated in several different Italian American communities in the Northeastern United States from the late 19th to mid-20th centuries. Portland, Maine claims to be the birthplace of the “Italian sandwich” and it is considered Maine’s signature sandwich. The popularity of this Italian-American cuisine has grown from its origins in Connecticut, Pennsylvania, Delaware, New York, New Jersey, and Massachusetts to most parts of the United States, Canada, and with the advent of chain restaurants, is now available in many parts of the world. In Europe, it would simply be known as a baguette, or a ciabatta, named after traditional breads long baked in France and Italy.



Sub sandwich

Sub sandwich

The use of the term “submarine” or “sub” (after the resemblance of the roll to the shape of a submarine) is widespread. One theory is that it originated in a restaurant in Scollay Square in Boston, Massachusetts at the beginning of World War I. The sandwich was created to entice the large numbers of navy servicemen stationed at the Charlestown Navy Yard. The bread was a smaller, specially baked baguette that resembled the hull of the submarines it was named after.
Another theory suggests the submarine was brought to the U.S. by Dominic Conti (1874–1954), an Italian immigrant who came to New York in the early 1900s. He is said to have named it after seeing the recovered 1901 submarine called Fenian Ram in the Paterson Museum of New Jersey in 1918. His granddaughter has stated the following: “My grandfather came to this country circa 1895 from Montella, Italy. Around 1910, he started his grocery store, called Dominic Conti’s Grocery Store, on Mill Street in Paterson, New Jersey where he was selling the traditional Italian sandwiches. His sandwiches were made from a recipe he brought with him from Italy which consisted of a long crust roll, filled with cold cuts, topped with lettuce, tomatoes, peppers, onions, oil, vinegar, Italian herbs and spices, salt, and pepper. The sandwich started with a layer of cheese and ended with a layer of cheese (this was so the bread wouldn’t get soggy).



The term hoagie originated in the Philadelphia area. The Philadelphia Evening Bulletin reported, in 1953, that Italians working at the World War I–era shipyard in Philadelphia, known as Hog Island where emergency shipping was produced for the war effort, introduced the sandwich, by putting various meats, cheeses, and lettuce between two slices of bread. This became known as the “Hog Island” sandwich; shortened to “Hoggies”, then the “hoagie”.
The Philadelphia Almanac and Citizen’s Manual offers a different explanation, that the sandwich was created by early-twentieth-century street vendors called “hokey-pokey men”, who sold antipasto salad, meats and cookies. When Gilbert and Sullivan’s operetta H.M.S. Pinafore opened in Philadelphia in 1879, bakeries produced a long loaf called the pinafore. Entrepreneurial “hokey-pokey men” sliced the loaf in half, stuffed it with antipasto salad, and sold the world’s first “hoagie”.
Another explanation is that the word “hoagie” arose in the late 19th to early 20th century, among the Italian community in South Philadelphia, when “on the hoke” was a slang used to describe a destitute person. Deli owners would give away scraps of cheeses and meats in an Italian bread-roll known as a “hokie”, but the Italian immigrants pronounced it “hoagie”.
Other less likely explanations involve “Hogan” (a nickname for Irish workers at the Hog Island shipyard), a reference to the pork or “hog” meat used in hoagies, “honky sandwich” (using a racial slur for white people seen eating them) or “hooky sandwich” (derived from “hookie” for truant kids seen eating them). Shortly after World War II, there were numerous varieties of the term in use throughout Philadelphia. By the 1940s, the spellings “hoagie” and, to a lesser extent, “hoagy” had come to dominate less used variations like “hoogie” and “hoggie”. By 1955, restaurants throughout the area were using the term “hoagie”, with many selling hoagies and subs or hoagies and pizza. Listings in Pittsburgh show hoagies arriving in 1961 and becoming widespread in that city by 1966.
Former Philadelphia mayor (and later Pennsylvania governor) Ed Rendell declared the hoagie the “Official Sandwich of Philadelphia”. However, there are claims that the hoagie was actually a product of nearby Chester, Pennsylvania. DiCostanza’s in Boothwyn, Pennsylvania claims that the mother of DiConstanza’s owner originated the hoagie in 1925 in Chester. DiCostanza relates the story that a customer came into the family deli and through an exchange matching the customer’s requests and the deli’s offerings, the hoagie was created.
A local Philadelphia variation on the hoagie is the zep made in Norristown, Pennsylvania. It is a variation on the traditional hoagie, with no lettuce and only one meat. It is made on a round roll, with provolone cheese covering meat, chunks of raw onion, and slabs of tomato. It is dressed with oregano, salt, pepper, olive oil, and hot pepper relish.


The New York term hero is first attested in 1937. The name is sometimes credited to the New York Herald Tribune food writer Clementine Paddleford in the 1930s, but there is no good evidence for this. It is also sometimes claimed that it is related to the gyro, but this is unlikely as the gyro was unknown in the United States until the 1960s, according to some sources.
“Hero” (plural usually heros remains the prevailing New York City term for most sandwiches on an oblong roll with a generally Italian flavor, in addition to the original described above. Pizzeria menus often include eggplant parmigiana, chicken parmigiana, and meatball heros, each served with sauce.




Roast beef grinder

Roast beef grinder

Grinder, a common term in New England, its origin has several possibilities. One theory has the name coming from Italian-American slang for a dock worker, among whom the sandwich was popular Others say it was called a grinder because it took a lot of chewing to eat the hard crust of the bread used.
In western Massachusetts a grinder is specifically a toasted sub, for example, the sub is toasted in a pizza oven. In Pennsylvania and Delaware, the term grinder simply refers to a submarine sandwich that has been heated in any fashion.

From its origins with the Italian American labor force in the Northeastern United States, the sub began to show up on menus of local pizzerias. As time went on and popularity grew, small restaurants, called Hoagie shops and Sub shops, that specialized in the sandwich began to open.
After World War II, Italian food grew in popularity in the US and started to become assimilated. This brought the use of other meats to the sandwich including turkey, roast beef, American and Swiss cheese, as well as spreads such as mayonnaise and mustard.


Pizzerias may have been among the first Italian-American eateries, but even at the turn of the [20th] century distinctions were clear-cut as to what constituted a true ristorante. To be merely a pizza-maker was to be at the bottom of the culinary and social scale; so many pizzeria owners began offering other dishes, including the hero sandwich (also, depending on the region of the United States, called a ‘wedge,’ a ‘hoagie,’ a ‘sub,’ or a ‘grinder’) made on a Italian loaf of bread with lots of salami, cheese, and peppers.
—John Mariani, America Eats Out, p. 66
By the late 20th century, due to the rise of large franchisee chain restaurants and fast food, the sandwich became available worldwide. Many outlets offer non-traditional ingredient combinations.
In the United States, many chain restaurants have arisen that specialize in subs including Capriotti’s, Submarina, Jersey Mike’s Subs, Charley’s Grilled Subs, Blimpie, Jimmy John’s, Lenny’s Sub Shop, Milio’s, Port of Subs, Eegee’s, Firehouse Subs, Penn Station, Planet Sub, Potbelly, Tubby’s, Schlotzsky’s, Which Wich and D’Angelo Sandwich Shops. Major international chains include Quiznos, Mr. Sub and the largest restaurant chain in the world, Subway. The sandwich is also usually available at supermarkets and convenience stores.

One of America’s Favorites – the Banana Split

May 14, 2013 at 8:34 AM | Posted in One of America's Favorites | Leave a comment
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A banana split is an ice cream-based dessert. In its classic form it is served in a long dish called a boat. A banana is cut in half lengthwise (hence the split) and laid in the dish. There are many variations, but the classic banana split is made with scoops of vanilla, chocolate and strawberry ice cream served in a row between the split banana. Pineapple topping is spooned over the strawberry ice cream, chocolate syrup over the vanilla, and strawberry topping over the chocolate. It is garnished with crushed nuts, whipped cream, and maraschino cherries.


David Evans Strickler, a 23-year-old apprentice pharmacist at Tassel Pharmacy, located at 805 Ligonier Street in Latrobe,

A traditional banana split as served at Cabot's Ice Cream and Restaurant in Newtonville, Massachusetts.

A traditional banana split as served at Cabot’s Ice Cream and Restaurant in Newtonville, Massachusetts.

Pennsylvania, who enjoyed inventing sundaes at the store’s soda fountain, invented the banana-based triple ice cream sundae in 1904. The sundae originally cost 10 cents, twice the price of other sundaes, and caught on with students of nearby Saint Vincent College. News of the sundae spread by word-of-mouth by students, through correspondence, and at professional conventions. Strickler went on to buy the pharmacy, naming it Strickler’s Pharmacy. The city of Latrobe celebrated the 100th anniversary of the invention of the banana split in 2004 and, in the same year, the National Ice Cream Retailers Association (NICRA) certified the city as its birthplace.


Shortly after its invention by Strickler, a Boston ice cream entrepreneur came up with the same sundae, with one minor flaw — he served his banana splits with the bananas unpeeled until he discovered that people preferred them peeled.
Wilmington, Ohio also claims an early connection. In 1907, restaurant owner Ernest Hazard wanted to attract students from Wilmington College during the slow days of winter. He staged an employee contest to come up with a new ice cream dish. When none of his workers were up to the task, he split a banana lengthwise, threw it into an elongated dish and created his own dessert. The town commemorates the event each June with a Banana Split Festival.



Walgreens is credited with spreading the popularity of the banana split. The early drug stores operated by Charles Rudolph Walgreen in the Chicago area adopted the banana split as a signature dessert. Fountains in the stores proved to be drawing cards, attracting customers who might otherwise have been just as satisfied having their prescriptions filled at some other drug store in the neighborhood.


The banana split pie appears to have originated in the American Midwest, and to have been created by Janet Winquest, a 16 year-old resident of Holdrege, Nebraska, today still an isolated rural community that counted 5,500 souls during the 2010 census.
Sometime in 1952, Ms. Winquest won a $3,000.00 award from Pillsbury, during the Grand National Recipe and Baking Contest.

Banana Split Festival in Wilmington, Ohio – June 7th & 8th, 2013

May 14, 2013 at 8:30 AM | Posted in Festivals | Leave a comment
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Banana Split Festival in Wilmington, Ohio – June 7th & 8th, 2013


We would like to thank everyone who attended the 2012 festival making it a huge success!

Banana Split Fest 2

Mark Your Calendar – The 2013 Festival is set for
June 7th & 8th!

Join us at the nation’s only Banana Split Festival in Wilmington, Ohio. This June is our 19th year. Enjoy free concerts, continuousentertainment, a cruise-in of classic cars, crafts and collectibles, games, rides, unique food and, of course, Banana Splits!
J.W. Denver Williams Memorial Park
1326 Fife Avenue

Wilmington, Ohio 45177

Phone Number(s)
Local Number: (937) 382-1965
Toll-Free: (877) 428-4748
Friday: 4:00 PM – 10:00 PM
Saturday: 12:00 PM – 10:00 PM
Special Hours:

Additional Information

Events Dates:
6/7/2013 – 6/8/2013


We will not back down from our claim! Ohio Reigns Supreme When It Comes To The Banana Split!

The original Hazard’s Restaurant, pictured here in 1907 with a “Banana Split” advertisement above the counter.

It’s become a major topic of debate in two neighboring states – Ohio and Pennsylvania – and it’s all over food. It may sound silly, but to Wilmington, Ohio it’s an issue worth fighting for, if only figuratively. food in question is the all-American banana split, and the debate itself over who first “invented” this well-know ice cream dessert.

After nearly a century of hearing how the banana split received its birth, the people of Wilmington went so far as to preserve the claim, that they created a festival in its name. Ever increasing exposure for the festival brought Latrobe, Pennsylvania‘s claim to surface several years ago. Their claim boasts of its creation three years prior to Wilmington’s, but it’s a claim Wilmington refuses to accept.

The people of Wilmington stand by their claim and even brought the family of the dessert’s creator, Ernest Hazard, to the Banana Split Festival several years ago to recognize his role in influencing Americana. Hazard’s grandson and daughter shared in this historical event.

In downtown Wilmington, there used to be a restaurant called Hazard’s. The proprietor of the restaurant was Ernest Hazard.
Like most merchants in Wilmington today he wanted to find a way to attract the students of Wilmington College to come to his restaurant.

It was a very blustery winter in 1907, so business was slow and the employees didn’t have a whole lot of work to do. So Hazard decided that a good way to get some business was to create a new dish that was so unique everyone would want to try it. So he offered to furnish unlimited ingredients to the employees and have a contest to see who could come up with the most unusual dish.

Surprisingly enough, the winner of the contest was Ernest Hazard. He took a long dessert dish, arranged a peeled banana and three scoops of ice cream in it, and added a shot of chocolate syrup, a little strawberry jam, and a few bits of pineapple. On top of this, he sprinkled some ground nuts, and garnished his invention with a mountain of whipped cream and two red cherries on its peak.

After winning the contest Hazard faced another dilemma. What would he name the dish? Some help was needed with this aspect of public relations, so Hazard enlisted the opinion of his cousin, Clifton Hazard, for the job.

Hazard made the concoction for Clifton and asked him to take a taste test. He then told him that he had an idea in mind for the name, a banana split. Upon hearing that, Clifton told him that he didn’t think that the name was one that would help him get any extra publicity. He didn’t think that anyone would ever walk in and ask for something called a banana split.

There are those who might dispute Wilmington’s claim, but nevertheless, thousands of people will flock to Wilmington to sample an old-fashioned banana split during the second weekend in June. They’ll also hear the story that has endured the years of how Hazard created the first banana split.

Festival goers will still enjoy the many food booths and craft and collectible booths promoting the 50s and 60s, a classic car cruise in, games for the entire family, and free entertainment. But the highlight for most will be the “build your own” banana split booth.

Groundhog Day prediction 2013: Did Punxsutawney Phil see his shadow?

February 2, 2013 at 9:58 AM | Posted in Uncategorized | 1 Comment
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Famous prognosticating groundhog Punxsutawney Phil made his annual debut on Gobbler’s Knob in the small western Pennsylvania borough early Saturday morning, and he didn’t see his shadow.

According to legend, that means an early spring for us humans.
Groundhog Day

Groundhog Day (Pennsylvania German: Grundsaudaag, Murmeltiertag) is a day celebrated on February 2.

Groundhog Day 2005 in Punxsutawney, Pennsylvania, U.S.

Groundhog Day in Punxsutawney, Pennsylvania, U.S.

According to folklore;
if it is cloudy when a groundhog emerges from its burrow on this day, then spring will come early;
if it is sunny, the groundhog will supposedly see its shadow and retreat back into its burrow, and the winter weather will continue for six more weeks.
Modern customs of the holiday involve celebrations, where early morning festivals are held to watch the groundhog emerging from its burrow.

In southeastern Pennsylvania, Groundhog Lodges (Grundsow Lodges) celebrate the holiday with fersommlinge, social events in which food is served, speeches are made, and one or more g’spiel (plays or skits) are performed for entertainment. The Pennsylvania German dialect is the only language spoken at the event, and those who speak English pay a penalty, usually in the form of a nickel, dime, or quarter per word spoken, with the money put into a bowl in the center of the table.

The largest Groundhog Day celebration is held in Punxsutawney, Pennsylvania. Groundhog Day, already a widely recognized and popular tradition, received widespread attention as a result of the 1993 film Groundhog Day, which was set in Punxsutawney and portrayed Punxsutawney Phil.

The celebration, which began as a Pennsylvania German custom in southeastern and central Pennsylvania in the 18th and 19th centuries, has its origins in ancient European weather lore, wherein a badger or sacred bear is the prognosticator as opposed to a groundhog. It also bears similarities to the Pagan festival of Imbolc, the seasonal turning point of the Celtic calendar, which is celebrated on February 1 and also involves weather prognostication and to St. Swithun’s Day in July.
The largest Groundhog Day celebration is held in Punxsutawney, Pennsylvania, where crowds as large as 40,000 have gathered to celebrate the holiday since at least 1886. Other celebrations of note in Pennsylvania take place in Quarryville in Lancaster County, the Anthracite Region of Schuylkill County, the Sinnamahoning Valley and Bucks County.

Outside of Pennsylvania, notable celebrations occur in the Frederick and Hagerstown areas of Maryland, Marion, Ohio, the Shenandoah Valley of Virginia, Woodstock, Illinois, Lilburn, Georgia, among the Amish populations of over twenty states and at Wiarton, Ontario, and Shubenacadie, Nova Scotia. The University of Dallas in Irving, Texas, has Groundhog Day as an official university holiday and organizes a large-scale celebration every year. It is claimed to be the second largest Groundhog celebration in the world.

According to Groundhog Day organizers, the rodents’ forecasts are accurate 75% to 90% of the time. However, a Canadian study for 13 cities in the past 30 to 40 years found that the weather patterns predicted on Groundhog Day were only 37% accurate over that time period—a value not significant compared to the 33% that could occur by chance. According to the StormFax Weather Almanac and records kept since 1887, Punxsutawney Phil’s weather predictions have been correct 39% of the time. The National Climatic Data Center has described the forecasts as “on average, inaccurate” and stated that “The groundhog has shown no talent for predicting the arrival of spring, especially in recent years.

Marinated Italian Mushrooms

July 19, 2012 at 10:09 AM | Posted in cooking, diabetes friendly, Food, low calorie, low carb, mushrooms | 1 Comment
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If your a Mushroom lover like I am you like to use them anyway you can. So here’s an easy and delicicious recipe for Marinated Italian Mushrooms. I took a jar of Pennsylvania Dutchman Whole Mushrooms and drained the jar of the water. Then refilled the jar with Kraft Reduced Fat Zesty Italian Dressing and refrigerated overnight. Next day you’ll have some delicious Marinated Italian Mushrooms, and low calorie and low carb. Great to serve in a recipe dish or just for snacking.

Groundhog Day 2012: Punxsutawney Phil Predicts Six More Weeks of Winter

February 2, 2012 at 11:07 AM | Posted in Food | 2 Comments
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The world’s most famous groundhog emerged from his burrow and allegedly saw his shadow this morning, indicating that we’re in for six more weeks of winter.

The prescient critter weighs in on the fate of the nation’s weather each year on Feb. 2 at Gobbler’s Knob, a hill outside of Punxsutawney, Penn., about 65 miles northeast of Pittsburgh. The tradition is largely ceremonial (naturally, since groundhogscan’t

Groundhog Day in Punxsutawney, Pa.

actually predict the weather), drawing thousands of people each year. Phil’s “prediction” is established in advance by the “Inner Circle,” otherwise known as the people who wear top hats and tuxedos and essentially serve as Phil’s security detail.

The ritual comes from an old German superstition that says if an animal who’s been hibernating does not cast a shadow on Feb. 2, which is the Christian holiday of Candlemas, then spring will arrive early. Among the predicted 15,000 to 18,000 spectators at this year’s ceremony was Pennsylvania Governor Tom Corbett.

Since the Groundhog Day tradition began in the 1880s, Phil has predicted a long winter about 100 times, eliciting disapproving groans each time. But given that recent temperatures in several parts of the country have been hovering around 50 degrees lately, NewsFeed doesn’t think six more weeks of winter sounds half bad.

Read more:

Groundhog Day

Groundhog Day is a holiday celebrated on February 2 in the United States and Canada. According to folklore, if it is cloudy when a groundhog emerges from its burrow on this day then spring will come early. If it is sunny, the groundhog will supposedly see its shadow and retreat back into its burrow, and the winter weather will continue for six more weeks.

Modern customs of the holiday involve celebrations where early morning festivals are held to watch the groundhog emerging from its burrow. In southeastern Pennsylvania, Groundhog Lodges (Grundsow Lodges) celebrate the holiday with fersommlinge, social events in which food is served, speeches are made, and one or more g’spiel (plays or skits) are performed for entertainment. The Pennsylvania German dialect is the only language spoken at the event, and those who speak English pay a penalty, usually in the form of a nickel, dime or quarter, per word spoken, put into a bowl in the center of the table.

The largest Groundhog Day celebration is held in Punxsutawney, Pennsylvania. Groundhog Day, already a widely recognized and popular tradition, received widespread attention as a result of the eponymous 1993 film Groundhog Day, which was set in Punxsutawney and portrayed Punxsutawney Phil.

The celebration, which began as a Pennsylvania German custom in southeastern and central Pennsylvania in the 18th and 19th centuries, has its origins in ancient European weather lore, wherein a badger or sacred bear is the prognosticator as opposed to a groundhog. It also bears similarities to the Pagan festival of Imbolc, the seasonal turning point of the Celtic calendar, which is celebrated on February 1 and also involves weather prognostication and to St. Swithun‘s Day in July.

United States Amish and Pennsylvania Dutch Cuisine

November 15, 2011 at 12:53 PM | Posted in baking, Food | 1 Comment
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A plate of scrapple

Pennsylvania Dutch cuisine is the typical and traditional fare of the PennsylvaniaDutch, and it has had a considerable influence on the areas in which they originally settled, Central and Southeastern Pennsylvania, as well as the neighboring areas  that they have migrated to over time. Though its base strongly reflects their German heritage, it has developed into a distinctly different cuisine over the centuries that they have lived in America; it also manifests their simple, largely agricultural lifestyles, the resources made available to them in Pennsylvania Dutch Country, as well as the various regional and religious backgrounds from which they stem. As they hated to waste anything, Pennsylvania Dutch cooks often made use of food parts otherwise discarded, including pig organs and scraps and watermelon rind. Even today, Amish diets are considerably low in processed foods.

A common aspect of Pennsylvania Dutch meals, especially maintained by Amish families today, is a centuries-old emphasis on the seven sweets and seven sours, stemming from archaic European custom and the belief that everything should be properly balanced. Before the typically large families, and especially in the presence of company, seven various pickled foods, relishes, and spreads were laid out on the table alongside the starchy, hearty, filling dishes as part of the evening meal. These delicacies were enjoyed as accompaniments or by themselves. In the absence of refrigeration, they could be prepared in the summer and preserved in jars through the winter months. Beyond the home, some tourist-oriented restaurants and annual festivals in Pennsylvania Dutch

The Amish eat a hearty breakfast. For the families of Amish farmers, the day starts early, with breakfast served around 6:00 A.M. A typical Amish breakfast might include eggs, cornmeal mush, pancakes, and homemade canned fruit.

Amish schools do not have cafeterias, so all of the students take packed lunches to school. Lunches usually include sandwiches made with bologna or leftover meat from dinner, such as beef roast or meat loaf. Peanut butter and jelly, pizza, or other leftovers may also be eaten. In the winter, homemade soups are taken to school in Thermos bottles, which keep them hot. Sometimes a casserole is taken to school in a wide-mouthed Thermos bottle. Lunches also include fresh fruit and home-baked cookies, cake, or pie for dessert. One popular dessert is an Amish specialty called Whoopie Pie, a cookie sandwich with icing in the middle.

On evenings and weekends, when the whole family is home, the main meal of the day (dinner, or “Middaagesse”) is eaten at midday. On these days, a light supper is eaten in the evening.

At the end of the school year, Amish children have a picnic. Their parents take casseroles, salads, cakes, candies, and puddings to school. Often a tablecloth is thrown over the bottom of a big farm wagon. The food is spread out on top and everyone eats heartily.

Popular Amish snacks include soft pretzels, peanut butter and molasses spread on bread or crackers, and ice cream made from freshly fallen snow.

Instead of going to church, the Amish hold religious services in different people’s homes every Sunday morning. After the service, there is a large Sunday lunch. A typical menu for this meal is homemade bread with butter, jelly or peanut butter; cheese cubes or a type of homemade cottage cheese called schmierkase ; pickles; an apple pie called schnitz pie; and coffee or tea.

The Amish are known for their strong family ties. Large family reunions are important occasions that include a bountiful Amish meal, with everyone bringing something. Like church services, Amish weddings are held at home. After the ceremony, a big festive meal is served on long tables set up all over the first floor of the house.

Special rectangular doughnuts called Fassnacht Kuche are baked on Shrove Tuesday, a day before the beginning of Lent. Mashed potatoes are used in the batter, making the doughnuts moist and tender. They are served with black coffee.


Amish and Pennsylvania Dutch – Hog maw

November 15, 2011 at 12:47 PM | Posted in baking, Food | Leave a comment
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Hog maw is the stomach of a pig. More specifically, it is the lining of the stomach, it is very muscular and contains no fat, if cleaned properly. It can be found in soul food, Chinese, Pennsylvania Dutch, Mexican, Portuguese and Italian dishes. In addition, it can be prepared in various ways including stewed, fried, baked, and broiled.

Hog maw (sometimes called “Pig’s Stomach” or “Susquehanna Turkey” or “Pennsylvania Dutch Goose”) is a Pennsylvania Dutch dish.

Hog maw on sale

In the Pennsylvania German language, it is known as “Seimaaga”,originating from its German name Saumagen. It is made from a cleaned pig’s stomach traditionally stuffed with cubed potatoes and loose pork sausage. Other ingredients include cabbage, onions, and spices. It was traditionally boiled in a large pot covered in water, not unlike Scottish haggis, but it can also be baked or broiled until browned or split, then it is drizzled with butter before serving. It is usually served hot on a platter cut into slices or cold as a sandwich. Often served in the winter, it was made on hog butchering days on the farms of Lancaster and Berks Counties and elsewhere in the Pennsylvania Dutch Country.

It remains a traditional New Year‘s Day side dish for many Pennsylvania German families; in fact, many families believe that it is bad luck if not even a small piece is consumed on New Year’s Day, as is the case with pork and sauerkraut. The stomach is purchased at one of the many traditional butchers at local farmers’ markets. The original recipe was most likely brought to Pennsylvania from the Palatinate area of Germany, where it is called Saumagen and served with sauerkraut, another Pennsylvania Dutch food. Indeed, Saumagen is reported to be a favorite of former German Chancellor Helmut Kohl, a native of the Palatinate (Rheinland-Pfalz) Region.

Hog Maw

4 baking potatoes, peeled and cubed
1 large pork stomach
1 1/2 pounds bulk pork sausage

1 medium head cabbage, separated into
leaves and rinsed
salt and pepper to taste
1.     Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes into a large pan with enough lightly salted water to cover them. Bring to a boil, and cook until tender, about 10 minutes. Drain and let cool.
2.     Wash the pork stomach thoroughly in cold water. Alternate stuffing the pork stomach with potatoes, sausage, and cabbage, seasoning with a little salt and pepper, until the stomach is full. Try to make even layers, imagining how it will look when it is done and you slice it. Fold closed, and place in a shallow roasting pan. If you have any leftover stuffing ingredients, just place them in the pan around the outside.
3.     Roast uncovered for 40 to 50 minutes in the preheated oven, until the sausage is cooked through and the stomach is browned and crispy. When done, slice into 2 inch slices and serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.

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