Lancaster County Homemade Salad Dressing Recipes

OLD FASHIONED LANCASTER COUNTY MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Right before draining, take a measuring cup and scoop out about a cup of that hot pasta water. Drain and let cool for a few minutes.
• Place macaroni in a large bowl and stir in celery, carrot and onion into macaroni.
• Dice whites of eggs into salad.
• To prepare dressing mash hard boiled egg yolks with mustard and blend well.
• Add sugar, mayonnaise, milk, vinegar and salt to egg and mustard mixture. Pour over macaroni and vegetables. Add about 1/4 cup of hot pasta water. Mixture will appear soupy.
• Chill well, preferably overnight before serving.

AMISH MACARONI SALAD

Steps:

• In a large bowl, whisk together Miracle Whip, mustard, relish, sugar, vinegar, celery seed, and salt.
• Gently fold in macaroni noodles, eggs, onion, celery, and bell pepper until ingredients are well combined.
• Cover and refrigerate at least two hours, or ideally overnight before serving.

PENNSYLVANIA DUTCH MACARONI SALAD

Steps:

• Cook the macaroni noodles. Rinse with cold water and drain.
• Dice the celery and onion.
• Chop the hard boiled eggs.
• In a large bowl, combine the cooked and cooled macaroni, diced celery and onion, and chopped eggs.
• In a separate bowl mix together the Miracle Whip, mustard, sugar, and vinegar.
• Fold the dressing mixture into the macaroni bowl.
• Sprinkle with celery seed.
• Store in refrigerator until ready to serve.

AMISH COLESLAW DRESSING RECIPE

Steps:

• Add all of your ingredients into chopper/blender; that is, except for the cabbage and ramen, of course.
• Blend this together for about a minute.
• Pour the dressing over your coleslaw and mix well. Refrigerate for about an hour before serving.
• If you want an extra crunch on top of your coleslaw, you can toast the ramen noodles in about a Tbsp. of butter until slightly browned. Cool. Sprinkle the ramen on top of the coleslaw just before serving. Or you can skip this step, if you prefer.
• If you don't use all of the dressing at once, store it in an airtight container in the refrigerator, for up to a month.

LANCASTER COUNTY, HOMEMADE SALAD DRESSING

Steps:

• Place all ingredients in blender to mix.
• Enjoy this on tossed salad or over Chinese cabbage!

PENNSYLVANIA DUTCH POTATO FILLING RECIPE

Steps:

• Cut bread slices into small cubes and let sit out to dry overnight. Or toast them in the oven until lightly browned.
• Peel, cut, and boil potatoes in water until soft. Drain the water and mash with a mixer until smooth.
• In a saucepan, melt the butter and continue cooking until lightly browned. (It will be caramel in color and have a wonderful nutty aroma.)
• Finely chop the onion and celery (I use my Ninja chopper). Add them to the browned butter and cook for 10 - 15 minutes.
• Add the beaten eggs, milk, and seasonings to the slightly cooled butter mixture.
• Add the egg/butter mixture to the mashed potatoes. Mix well. Then stir in the bread cubes.
• Grease a casserole dish with butter and fill it with the potato filling. You can bake this immediately or cool and refrigerate for the next day.
• Bake, covered, at 350° for 30 minutes. Uncover, and continue baking for another 10 minutes.
• Drizzle with additional brown butter, or serve with gravy.