- Germans 1700-1900
- Scotch-Irish and Irish 1700-1850
- Russians 1872-1900
- Hungarians 1900-1930
- African-Americans 1910-1930 & post WW II
- Ukranians 1870-1930
- Macedonians pre WW II
- Bulgarians 1900-1915
- Slovaks 1890-1950
- Italians 1880-1900+
- Polish 1870-1970
- Jewish 1840-1930
WOW, with all those immigrants settling in the western PA area there is a plethora of different ethnic dishes and cooking styles. My heritage is German, Scotch-Irish and Welsh with probably some PA Dutch mixed in there. I have lived in Western PA from birth date to 1990 when I immigrated to
where I currently reside. Getting used to Southern Food was quite a trip. Not as much variety here except some of the restaurants are bringing in more ethnic food. North Carolina
I grew up on German, Scotch-Irish and Irish, Russian, Ukranian, Bulgarian, Slovakian and Italian dishes. Many of the local churches, synagogues and other religious institutions sold dishes to the public from their kitchens. Nothing better than fresh perogies (other spellings) on a Friday night!!
I will start with the German food first. (AUTHOR’S NOTE: I HAD A CHANCE TO LIVE IN GERMANY IN THE 1960’S FOR A YEAR; LOTS OF GOOD FOOD & WINE AND BEER). I have included links for modern day recipes on the internet that are as close as I can get to the original recipes.
Settlers were Bavarian, Mennonites (my dad always talked about our Mennonite background when some of them fled to
Canada so they wouldn’t have to fight in wars for the ), Tunkers, Schwenkfelders and then Lutherans. US
Famous Germans: Buhl of Buhl Planetarium, Henry Frick, Charles Schwab (Carnegie Steel) among others.
Sauerbraten (sour meat)
Here is what Wiki has to say about Sauerbraten
Below are links for modern day sauerbraten recipes. I have my own personal recipe which I think is better than any of these. (AUTHOR’S NOTE: The majority of the recipes do not marinate in the refrigerator long enough. I marinate mine from 7-10 days. One of the recipes I ran across said that you are to turn the hunk of meat with a fork. NO NO NO!! That taints the meat and throws a vinegar taste into the meat. Do not pierce the meat with a fork. Use a wooden spoon and turn twice a day. Don’t use foil on the top but use plastic wrap. Don’t use an aluminum pan or other type of pan. I use a
ceramic dish so that there is no flavor that will interfere with the authentic taste. If you don’t have juniper berries that you can buy in spice section of store throw in a little gin. Gin is made from juniper berries. Some recipes show very dark meat almost black but that is not true sauerbraten. My recipes does not contain raisins. Since I had sauerbraten more than once in Corning I feel I can speak to the recipe as an expert. ) Germany
Links for Sauerbraten recipes:
I serve mine with cooked sweet and sour red cabbage & apples, with boiled red potatoes & butter, German rye or pumpernickel bread and a German Riesling or German beer.
Pork Chops in Sour Cream
(Had this dish in
prepared by a German neighbor the first time. Loved it!!) Germany
(Forerunner of modern ginger snaps but these are supposed to be soft and they included raisins and nuts.)