Esse, wie wichdig iss Esse zu en Kuldur? Ich weess schunn, arrig wichdig. Fer uns Deitsche iss deitsche Esse en grosse Schtick vun uns. Denk mol draa, Pannhaas, Pissebett, Fastnachts, Seimaage, Sauergraut, Filse, Buweschenkel, Melassichriwwelboi, un Lattwarick un Schmierkaes. Fer mich muss Welschkannboi aa uff re Lischt sei.
‘Siss nau Tschulei un sell mehnt ass mir viel frische Gaardesache griege kenne: Tomaets, Peffer, Gummere, un Welschkann! Ich bin uff en Bauerei uffgewaxsne un mir hen allsfatt darrich der Summer frische Welschkann ghatt. Mei Mudder hot so gegliche Welschkann Bois zu mache un aa zu esse. Oft im Summer hot es en Welschkann Boi zum Owedesse gewwe. Waar es aa so fer eich?
Welschkannboi braucht net so viel Ingredients un es nemmt net lang zu rischde un aa net lang zu backe. Heit will ich der Reseet mei Familye mit eich mitdeele. Selle Reseet iss gut fer Vegetarians, awwer mer kann es aa mit Schpeck odder Eischder aa mache!
Ingredients:
3-4 weich gekochde Grummbiere – 2 Kuppche Welschkann – 1/4 Kuppche Millich – Boideeg – 2 gekochdes Oier – 3 Essleffel Budder (in 3 Schticke abgedeelt) – *Schpeck un Zwiwwele odder Eischder
Was du duhne musscht: In en Boideeg, schtell die Grummbiere (in gleene Vierecke gschnitte). Duh dei Welschkann dann drin (uff de Grummbiere). Schneid die Oier blettlich un leg sie uff die Welschkann. Geb die Millich aa drin. Schtell der Budder uff die Oier. Geb glee bissel Sals un Peffer dezu. Duh der Boideckel druff un schtech es mit en Gawwel. Back fer ee Schtunn bei 350 Graad odder bis es gold-braun iss.
Wann du es mit Schpeck macht, muss mer aerschd der Schpeck weich brode un ich misch des dann mit gekochde Zwiwwele un dann mit em Welschkann neiduh.
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Do iss en Video fer wie mer en Welschkann Boi mache kann:
Food, how important is food to a culture? I already know, very important. For us PA Dutch, Dutch food is a large part of who we are. Think about it, scrapple, dandelion, fastnachts, pig’s stomach, sauerkraut, potato filling, Buweschenkel, shoo fly pie, and apple butter and cottage cheese. For me, corn pie must be on that list.
Now it is July and that means that we can get a lot of fresh vegetables: tomatoes, peppers, cucumbers, and sweet corn! I grew up on a farm and we always had fresh sweet corn throughout the summer. My mother really liked to make corn pie and also to eat it. Often in the summer we would have a corn pie for supper. Was it the same for you?
Corn pie does not need a lot of ingredients and it doesn’t take to long to prepare or bake. Today I want to share my family’s recipe with you. This recipe is good for vegetarians, but one can also make it with bacon or oysters!
Ingredients: 3-4 soft cooked potatoes – 2 cups of sweet corn – 1/4 cup milk – pie dough – 2 hard boiled eggs – 3 tablespoons of butter (cut into three pieces) – * bacon and onions or oysters.
What you must do: in a pieshell, place the potatoes (cut into small cubes). Place your corn (on the potatoes). Cut the eggs into slices and lay them on top of the corn. Add the milk. Place the butter on top of the eggs. Add some salt and pepper. Place the pie crust top on and poke holes into it with a fork. Bake for one hour at 350 degrees or until it is golden brown.
If you want it with bacon, one must first fry the bacon and mix it with some cooked onions and then with the corn before placing into the pie shell.