294233 Fri Sep 26 23:39:11 -0700 2003 29 27 General Chowhounding Topics 0 1613067 In my social studies class this year we are traveling to different states and countries. As part of my lesson I want to have my kids taste foods from the different places we visit. (The more senses you use to learn the better you remember what you have learned!) One of our first stops is Pennsylvania. Other than the obvious Hershey Bars, cheese steak and soft pretzels, I am having trouble coming up with ideas. Any suggestions, but especially those that are easy to make, cheap to make and/or easy to find in the Mid-Atlantic region would be greatly appreciated. We do have a kitchen at our disposal so cooking is not a problem. Thanks Fri Sep 26 23:39:11 -0700 2003 0 specialteach 1 1613068 How about apple pie with a hunk of cheddar cheese on the side. It sounds strange but is actually pretty good. I encountered this in the western half of the state and am not sure how widespread it is. Also the Pennsylvania Dutch (Lancaster area) make lots of yummy food and the Amish/Mennonite community would be an interesting culture look at as part of a social studies class (I don't know if their religion would be a hot button issue with your school). If you don't mind another pie, I believe shoo-fly pie has its origins with the Pennsylvania dutch from the Lancaster area. Good Luck. Sat Sep 27 00:03:52 -0700 2003 1613067 0 SO_MD_Newbie 2 1613069 I am not sure that apple pie with cheddar cheese is a Pennsylvania thing since it was my father's favorite treat. Now, he might have picked it up somewhere overseas during WWII but he grew up in Wyoming (the state, not the valley.) Sat Sep 27 00:46:27 -0700 2003 1613068 0 wally 3 1613074 Interesting. Growing up in Maine we always had a hunk of sharp cheddar with my grandma's homemade donuts. We'd break the donut in half and place a bit of cheese on the broken end, and eat them both together. We served it with apple pie too. Sat Sep 27 10:42:29 -0700 2003 1613069 0 Pat Hammond 4 1613084 I read an old (at least a generation, probably more) cookbook with sayings. One was "A pie without cheese is like a kiss without a squeeze!" Sat Sep 27 23:07:08 -0700 2003 1613074 0 rat 5 1613106 That is a GREAT saying! I love a super sharp cheddar with my apple pie. Sun Sep 28 13:24:51 -0700 2003 1613084 0 The Rogue 3 1613150 Apple pie with sharp cheddar is more typically associated with northern New England in origin, though its popularity has spread. Mon Sep 29 11:37:40 -0700 2003 1613069 0 Karl S. 4 1613161 Actually it goes right on back well over 500 years to England where sharp cheeses have been traditionally paired with apples and apple pies and tarts. Mon Sep 29 12:10:06 -0700 2003 1613150 0 The Rogue 4 1613204 It was standard breakfast fare (I kid you not -- pie for breakfast) among the German and Bohemian imigrant families in Northern Wisconsin in the 1970s. I grew up in Duluth, Minnesota, which shares the end of Lake Superior with the border of Minnesota/Wisconsin, and a lot of those Northern-Wisconsin German kids came across the border to go to the private and parochial schools in our town. The Minnesotans, being of sturdy Norwegian, Swedish, or Finnish stock, OF COURSE thought pie-with-cheese was a disgusting habit. :) I remember tasting apple pie with an enormous slab of cheddar cheese on it for the first time, and finally getting it. The key is that the pie is NOT SWEET -- made with tart apples and not sweetened very much -- and it does combine well with the sharpness and tang of a good farmhouse cheddar. It's not something I'd eat for breakfast everyday, however, like these kids did! I think its probably an upper-midwest regional thing, perhaps concentrating in dairy-producing areas or where Germans and Central Europeans (the Pennsylvania 'Dutch" are really the "Deutsche"=German as I understand) settled. Mon Sep 29 15:47:59 -0700 2003 1613150 0 Mrs. Smith 5 1613211 Yes, the pie must not be too sweet. Tart is best. And it is a great breakfast, something my mother passed on to me... Mon Sep 29 16:35:06 -0700 2003 1613204 0 Karl S. 1 1613071 I'm not sure how far you want to go but... my great-grandmother was Pennsylvania Dutch and used to love Scrapple. I know it is still available in the can. A good way to show the kids how communities use/d all their resources without waste. Sat Sep 27 02:10:14 -0700 2003 1613067 0 srr 1 1613072 There are many Pennsylvania Dutch foods that are unique. Do a search on a recipe site such as Recipe Source for Pennysylvania Dutch. Apple Butter, Scrapple, Chicken Pot Pie, Shoo-Fly Pie, succotash, to name a few. Sat Sep 27 06:29:55 -0700 2003 1613067 0 Susie Q 1 1613073 Scrapple, chicken and waffles, shoo-fly pie and Rolling Rock beer. At least items 2 and 4 are edible. Sat Sep 27 09:33:48 -0700 2003 1613067 0 FatBob 2 1613100 i'm not so sure the poster wants to start the kids off so early on the rolling rock or iron city heh heh. and chik+waffles is to be found outside of pa. philly water ice might be something but i dont think that would travel too well? my rec is for PRIMANTI BROS of pittsburgh. one of the usa's greatest hero/sub joints. it's historic in that they pile the side of fries into the sandwich which was done originally so that the truck drivers could eat it while on the road. might be fun to make one in class? fyi--the PB sub schtick has been excellently ripped off by the cleveland area PANINI'S if yer in that area. Sun Sep 28 12:06:44 -0700 2003 1613073 0 mrnyc 1 1613077 Can you get white birch beer near you? Sat Sep 27 13:53:04 -0700 2003 1613067 0 Professor Salt 1 1613089 My husband's family is Pennsylvania Dutch. There are lots of fascinating Penn Dutch foods and food traditions beyond Shoo-fly Pie-- like "seven sweets and seven sours," apples and snitz, potato pie, corn pie, vinegar pie. Why not get a copy of "Cooking from Quilt Country" by Marcia Adams, which also has nice photos of Pennsylvania rural life. Sun Sep 28 00:15:26 -0700 2003 1613067 0 zora 2 1613144 I must say I am a Cookbook fanatic and I have three cookbooks by Marcia Adams.... Being a true New Englander (I love corn, molasses, pumpkin, squash, apple...anything with those homey flavors) Her cookbooks are FABULOUS!! Any recipe I've made comes out great... and they are all true old fashioned favorites. She even give a bit of history and commentary on each. Anything in Amish country would give schoolkids a great understanding of foods and lifestyles. I went there a few times as a kid and it sure left an impression on me. Get one of Marcia Adam's books if your heading that way. You could photocopy her recipes to accompany any foods you try so each child has a copy. PS: She has a receipe for a spread that Amish children use thats whipped 1/2 peanut butter and 1/2 fluff.... How could you beat that?? Mon Sep 29 11:12:58 -0700 2003 1613089 0 Duffelbag 2 1613145 I must say I am a Cookbook fanatic and I have three cookbooks by Marcia Adams.... Being a true New Englander (I love corn, molasses, pumpkin, squash, apple...anything with those homey flavors) Her cookbooks are FABULOUS!! Any recipe I've made comes out great... and they are all true old fashioned favorites. She even give a bit of history and commentary on each. Anything in Amish country would give schoolkids a great understanding of foods and lifestyles. I went there a few times as a kid and it sure left an impression on me. Get one of Marcia Adam's books if your heading that way. You could photocopy her recipes to accompany any foods you try so each child has a copy. PS: She has a receipe for a spread that Amish children use thats whipped 1/2 peanut butter and 1/2 fluff.... How could you beat that?? Mon Sep 29 11:13:47 -0700 2003 1613089 0 Duffelbag 3 1613170 Peanut butter and marshmallow fluff sandwiches were a staple of my New England childhood. Pat G. Mon Sep 29 13:10:56 -0700 2003 1613145 0 Pat Goldberg 4 1613244 Pat, I ate "Fluffernutter's" everyday of my life until I was about 12 years old. I was a skinny kid who would eat nothing else (BOY, has all that changed!!!). THe spread I speak of in Marcia Adams' book is not a peanutbutter and fluff sandwich, but a "spread" which she states was made for a congregation gathering after Sunday Church services. She says in many states it is made up by the "dishpanful", is a creamy beige, soft and frosting-like mixture which sounds dreadful, but is "disgustingly good", and that it is so popular, many Amish and Mennonite stores sell it to visitors. I've made it out of curiosity and downed it by the spoonful. In case you're curious.... * 18 ounces of creamy peanut butter * 2 cups of light corn sirup * 13 ounces of Marshmellow creme Beat vigorously in large misting bowl till well blended and serve on fresh bread. Mon Sep 29 23:45:54 -0700 2003 1613170 0 Duffelbag 1 1613116 Check the library for an old cookbook "The Frugal Gourmet Cooks American" by Jeff Smith. There is a small chapter on Philadelphia, which includes a recipe for scrapple, which would be quite easy (and cheap) for a class to do. I know of farming families in PA who still make scrapple after they butcher their pigs in the old way in a big iron kettle outside over a fire. Sun Sep 28 16:23:32 -0700 2003 1613067 0 Terrie H. 2 1613120 If only we could try scrapple that way. My kids would love that! I can just see the look on my principal's face as we chopped up a pig and put into an iron kettle. Oh well. I am afraid we may have to buy some already made...any suggestions on brand? I live in the DC area if that helps. Sun Sep 28 18:11:07 -0700 2003 1613116 0 specialteach 3 1613125 You can get scrapple at any major grocery store in DC. It's usually in the refrigerated section near the breakfast sausage. Sun Sep 28 21:37:58 -0700 2003 1613120 0 mouse 4 1613504 Habbersett's is widely distributed. And I suspect that if you can't find it and write them about using it in a classroom, they'd send some to you. Thu Oct 02 09:09:12 -0700 2003 1613125 0 saucyknave 1 1613131 I know you already have gotten plenty of responses, but if you want more, you could cross post on the Pennsylvania board... Mon Sep 29 00:41:32 -0700 2003 1613067 0 SO_MD_Newbie 2 1613141 Thanks... I noticed nobody posting here is a regular on our PA board. Go right to the source, baby... Scrapple for kids, I think, would be a tough sell. But, it's all the same stuff in most hot dogs. I'd suggest maybe a burger w/ fries on it, the way they do in Pittsburgh. Also too, not sure if this is only PA, but my years in Lancaster (Amish coutry) had me putting cole slaw on most of my sandwiches. Damn good stuff. Tastykakes are an all-out Philly favorite and perfect for kids too. The company only sells in the local area to retain freshness, but I believe have an internet mail order site... Mon Sep 29 11:01:52 -0700 2003 1613131 0 Kevin 1 1613138 Dried sweet corn. See link below. This stuff is fabulous, and very easy to prepare. They give you some traditional recipes. (I also make it very untraditionally--it takes beautifully to spices.) Link: http://www.copefoods.com/ Mon Sep 29 10:39:32 -0700 2003 1613067 0 aromatherapy 1 1613213 Pennsylvania is without a doubt the junk food capital of the world. Just a few: Utz potato chips, Hanover pretzels, tasty-cakes, Hersheys. Also, funnel cakes, I believe, are a dutchie thing. At the famous farmers market in Reading (I cant remember the name right now), I had a cheese-stuffed, hot dog-stuffed, soft pretzel, with mustard. When my wife comes home, I'll ask her. This is one of our favorite topics, the crazy food her family ate while she was growing up. jaks Mon Sep 29 16:56:23 -0700 2003 1613067 0 jake pine 1 1613223 On behalf of my students I thank you for your great suggestions. I told them that a whole lot of friends helped me this weekend to find yummy food from Pennsylvania. (I try to show how friends can help each other whenever possible and this is a great example!) Pennsylvania definately is a junk food state! We will try Tastey Cakes (sp?), cheesesteaks, Utz potato chips, Hershey kisses and scrapple. In the spring we will visit a local Pa. Dutch market, so I will leave those suggestions until then. If only we could pop open a few Rolling Rocks to wash down our treats with! I may be back for more help as we continue our travels through out the year........... Mon Sep 29 17:48:11 -0700 2003 1613067 0 specialteach 2 1613319 I'll mention a couple of pennsylvania dutch foods that have been overlooked - chow chow and pepper cabbage, both great pickled delicacies! chow chow is sort of like sweet bread and butter pickles, but with mixed vegetables instead of cucumbers. pepper cabbage is sort of like cole slaw but with a sweet vinegary dressing instead of a creamy mayonaise one and bits of red bell pepper. Tue Sep 30 16:20:19 -0700 2003 1613223 0 SC