Boston Brown Bread Olive Navis, Cedar Grove
Shortening the size of an egg 2/3 cup white sugar 1 egg 1/2 cup molasses 1-1/2 cups graham flour	1-1/2 cups white flour 2 teaspoons baking soda 1/2 teaspoon salt 1-1/2 cups sour milk 3/4 cup raisins or nuts
Beat together shortening, sugar, egg and molasses.  Combine flours, baking soda and salt.  Add with milk to egg mixture.  Mix well.  Stir in raisins or nuts. Pour into on large or two small greased loaf pans. Bake in 350-degree oven for 45 minutes or until toothpick inserted in center comes out clean.

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Worstebroodjes (Pigs in a Blanket) Olive Navis, Cedar Grove
1 loaf frozen bread dough	1-1/2 pounds bulk bratwurst mean or other sausage
Put frozen dough in refrigerator overnight.  Let stand at room temperature until pliable.  Cut into nine slices. Divide meat into nine pieces and roll each into sausage shapes. Butter hands and stretch dough.  Wrap dough around the meat.  Place in greased pan about and inch apart. Cover and let rise until not quite doubled in size. Bake in 350-degree oven for 30 minutes.  Butter the tops while still hot. Makes nine servings.

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Balkenbrij (Buckwheat Pancakes) Olive Navis, Cedar Grove
1 quart cracklings 1-1/2 pints water 1-1/2 teaspoons allspice	1/2 teaspoon salt 1 cup white flour 2 cups buckwheat flour
Bring cracklings, water, allspice and salt to a boil.  Turn off heat. Stir in flours.  Dough will be stiff.  Put into bread loaf pans and push down.  Let dough cool. Slice 1/4-inch thick.  Fry on each side in a frying pan with a little grease or oil like a pancake. Serve with syrup. To make cracklings: Put leaf lard from a butchered pig in 250-degree oven until dry, but not browned.  May substitute fried pork fat.

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Dutch Lettuce and Potato
1 tablespoon butter 1 tablespoon flour 1/2 cup water 2 egg yolks or 1 egg 1/2 cup sugar 1/2 cup vinegar 6 servings mashed or riced potatoes	4 hard-boiled eggs, sliced 6 servings coarsely cut lettuce with a little onion 6 strips bacon, diced 1/3 cup vinegar 1/3 cup water
Melt butter.  Add flour and stir.  Add water and bring to a boil, stirring constantly. Beat together egg yolks, sugar and 1/2 cup vinegar and stir into hot sauce.  Bring to a boil.  Remove from heat. Fry bacon in skillet until browned.  Add 3 to 4 tablespoons of sauce, 1/3 cup vinegar and water.  Bring to a boil and keep hot. Place a layer of hot riced or mashed potatoes in a bowl, add a layer of lettuce, 2 sliced hard-boiled eggs and several tablespoons of dressing. Repeat layers and serve immediately. Makes six servings. Sauce may be made ahead of time and kept in refrigerator for several weeks. From "Het Boek Van Goede Kokken," Friends of the Cedar Grove Public Library cookbook.

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Cabbage-Beef Sandwich Filling Olive Navis, Cedar Grove
1 cabbage, chopped 1 pound ground beef	1 to 2 onions, chopped
Boil cabbage until tender, drain.  Fry beef and onions until browned.  Add cabbage and cook until liquid is reduced. Serve on buns.

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Dutch Meatballs and Gravy DeZwaan Restaurant, Cedar Grove
Meatballs 1/3 cup chopped onion 2 eggs 1/4 cup water 1/2 cup rolled oats 1 tablespoon prepared spicy mustard 1/2 teaspoon ground nutmeg	1 teaspoon salt 1/4 teaspoon pepper 2-1/2 pounds lean ground beef Gravy Drippings from meatballs 2 cups beef broth 2 teaspoons prepared spicy mustard
Meatballs: In a mixing bowl, combine onion, eggs, water, oats, mustard and spices.  Add ground beef and mix well.  Shape into 16 large meatballs. Place meatballs in a shallow baking pan.  Bake in 350-degree oven for 25 minutes or until no pink remains.  Remove meatballs.  Reserve drippings. Sauce: In a heavy medium saucepan, combine meatball drippings with beef broth.  Add mustard and seasonings, stirring until combined.  Bring to a boil.  Stir in cornstarch.  Cook and stir until thickened and bubbly.  Cook, stirring, for two more minutes.  Makes two cups gravy. Serve hot meatballs topped with gravy. Makes eight servings.

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Dutch Apple Cake DeZwaan Restaurant, Cedar Grove
1/2 cup butter or margarine, softened 1 cup sugar 2 eggs 1-1/4 cups applesauce 2 cups all-purpose flour 1-1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/4 teaspoon salt	1/4 teaspoon ground cloves 2 medium apples, peeled and finely chopped 1 cup raisins 1 cup chopped pecans Powdered sugar, optional Ice Cream or whipped cream, optional Apple Pureé Sauce, optional
Beat together butter or margarine, sugar and eggs with an electric mixer until light and fluffy.  Add applesauce and beat until combined. Combine dry ingredients.  Stir into applesauce mixture just until combined.  Stir in apples, raisins and pecans. Pour batter into greased 13 -by-9-inch baking pan.  Bake in 350-degree oven for 30 to 35 minutes or until a toothpick inserted in a center comes out a clean and top springs back when pressed lightly. Cool slightly and cut into squares. Serve sprinkled with powdered sugar or topped with apple pureé sauce and ice cream or whipped cream. Apple Pureé Sauce: Peel, core and dice fresh apples.  Add granulated or brown sugar to taste.  Cook over low heat until soft.  Pureé in blender. Makes 12 servings.

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