4 Pennsylvania Dutch Church Supper Dishes Your Grandma Made

Welcome to The PA Dutch Kitchen! 🍽️ Today we're pulling up a chair at the church supper table for four Pennsylvania Dutch classics: ham loaf with its sweet-tangy glaze, creamy Amish macaroni salad, ruby-red beet eggs, and crisp pepper cabbage. Every full written recipe is below — cook along at home! ⏱️ TIMESTAMPS 0:00 Welcome to The PA Dutch Kitchen 0:32 Ham Loaf 1:16 Amish Macaroni Salad 2:01 Red Beet Eggs 2:51 Pepper Cabbage 3:35 Thanks for stopping by! --- 🍖 1. HAM LOAF Serves 6–8 Ingredients 1 lb ground ham, 1 lb ground pork 1 cup breadcrumbs, 2 eggs, beaten, 1/2 cup milk 1 small onion, finely chopped (optional), 1 teaspoon mustard (optional) Salt and black pepper to taste For the glaze: 1/2 cup packed brown sugar, 1/4 cup vinegar, 1 tablespoon mustard, pinch of cloves (optional) Steps 1. Heat the oven to 350°F (175°C). Mix the ground ham, ground pork, breadcrumbs, eggs, milk, onion, and mustard (if using). Season with salt and pepper. 2. Shape into a loaf in a greased baking pan or loaf pan. 3. Stir the glaze ingredients together and spoon half over the loaf. 4. Bake 1 hour to 1 hour 15 minutes, basting with the remaining glaze every 20 minutes, until cooked through (160°F internal) and the top is deep golden and caramelized. 5. Rest 10 minutes, slice thick, and spoon any pan glaze over each serving. Serve with mashed potatoes. --- 🥗 2. AMISH MACARONI SALAD Serves 8–10 Ingredients 1 lb elbow macaroni 4 hard-boiled eggs, chopped, 1 cup celery, diced, 1/2 cup onion, finely chopped 1/2 cup sweet pickle relish or chopped sweet pickles (optional), 1/2 cup shredded carrot (optional) For the dressing: 1 1/2 cups mayonnaise, 1/4 cup sugar, 2 tablespoons mustard, 2 tablespoons vinegar, salt and black pepper to taste Steps 1. Cook the macaroni in salted water just until tender. Drain, rinse briefly, and cool slightly. 2. Whisk the dressing ingredients together until smooth. 3. Toss the warm macaroni with the eggs, celery, onion, and pickles or carrot (if using). Pour over the dressing and mix well. 4. Chill at least 4 hours, preferably overnight. Stir before serving and adjust seasoning. --- 🥚 3. RED BEET EGGS Makes 8–12 eggs Ingredients 8–12 hard-boiled eggs, peeled 1 can (15 oz) sliced beets with their liquid, or 2 cups cooked beets with 1 cup beet juice 1 cup vinegar, 1/2 cup sugar, 1 teaspoon salt 1 small onion, sliced (optional), 3–4 whole cloves (optional) Steps 1. Place the peeled eggs and beets in a large glass jar or covered container. 2. In a saucepan, heat the beet liquid, vinegar, sugar, salt, onion, and cloves (if using) until the sugar dissolves. Do not boil hard. 3. Pour the hot brine over the eggs and beets. Cool, cover, and refrigerate. 4. Refrigerate at least 24 hours, turning the jar now and then, until the eggs are ruby-pink through. They keep up to 1 week refrigerated. 5. Slice and serve cold, with the beets alongside. --- 🥬 4. PEPPER CABBAGE Serves 8–10 Ingredients 1 medium head green cabbage (about 2 lbs), finely shredded 1 green bell pepper, diced, 1 small onion, finely chopped For the dressing: 1 cup sugar, 1 cup vinegar, 1/2 cup oil, 1 teaspoon mustard seed, 1 teaspoon salt, 1/2 teaspoon celery seed (optional) Steps 1. Toss the cabbage, pepper, and onion in a large bowl. 2. In a saucepan, heat the sugar, vinegar, oil, mustard seed, salt, and celery seed (if using) until the sugar dissolves. 3. Pour the hot dressing over the cabbage mixture and toss well. 4. Cool, cover, and chill at least 4 hours, preferably overnight, tossing once or twice. Serve cold. Keeps about 1 week refrigerated. --- Thanks for pulling up a chair at The PA Dutch Kitchen! New Pennsylvania Dutch recipe videos — shoofly pie, chicken pot pie, whoopie pies, apple dumplings, and all the comfort food grandma used to make. Eat hearty, and always save room for pie. 🥧