Thursday, June 7, 2012

Tantalizing Thursday-Pennsylvania

Welcome to Tantalizing Thursday on Chief 187™Chatter.

This week NASCAR is in my own backyard racing at Pocono Raceway. Having the drivers race in my neighboring state is tons of fun.

Pennsylvania is a state well known for a lot of different cuisine and this week we get to explore some of the area’s best.

We’ll start with a classic from the Pennsylvania Dutch that takes a couple of days to prepare but is apparently well worth the wait!

Pennsylvania Dutch Pickled Beets and Eggs
Recipe found on
Provided by: Cindy
"A gift from the Amish."


8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
3/4 cup cider vinegar
1/2 teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves


Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

For many Pennsylvania is famous for the Philly Cheesesteak Sandwich. Here is a home-friendly version that should prove easy to prepare and delicious to devour.

Griddle Style Philly Steak Sandwiches
Recipe found on
"This is a simple and delicious recipe for a hot sandwich that is a snap to make, and sure to be a real crowd-pleaser."


1 (8 ounce) can sliced mushrooms, drained
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
8 slices provolone cheese
salt to taste
seasoned salt to taste
1 pound thinly sliced roast beef
4 submarine rolls, halved


Preheat an electric griddle or stovetop griddle over medium-high heat. On one half of the griddle, place the mushrooms, onion and pepper. On the other side, place the roast beef. Cook and stir each group separately, chopping the beef into smaller pieces as it cooks, and seasoning with salt and seasoned salt.
When the vegetables are tender and the beef is hot, place the slices of provolone cheese over the beef to melt. Turn off the griddle. Scoop the cheesy grilled beef into sandwich rolls, and top with the onions and peppers.

Finally I return to the Amish Country for what many would consider Fair food. Funnel cakes are wildly popular and, thankfully, simple to prepare at home if the Fair isn’t in town.

Funnel Cakes II
Recipe found on
Provided by: Sally
"These are Pennsylvania Dutch cakes. The batter is poured through a funnel into cooking oil and fried."


1 2/3 cups all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1 quart oil for frying
2 tablespoons white sugar
1 egg
1 cup milk
1/4 cup confectioners' sugar for dusting


In a mixing bowl, beat together egg and milk. Beat in flour, salt, baking soda, cream of tartar, and white sugar until smooth.
Heat about 1 inch cooking oil in frying pan to 375 degrees F (190 degrees C).
Pour 1/2 cup batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.

Like many states and regions, Pennsylvania has myriad types of food styles to try. This is a small sampling but I encourage you all to explore all there is to offer. Next time we delve into Pennsylvania’s rich wealth of food offerings we may look at Pittsburgh for inspiration and fresh produce for the season like apples. The possibilities are endless!

Please join me tomorrow for the week ending and ever popular Friday Music Blog on Chief 187™Chatter.

1 comment:

  1. Yummy!! Gonna make that Philly Cheese steak on Sunday.