You know it’s Pa Dutch cookin’ …

Posted Nov 20 2013, 4:22 pm

I’ve lived in the heart of Dutch land most of life (except for six weeks in New Jersey and a year in England), but otherwise I’ve been surrounded by pickled red beet eggs, hog maw, and even schnitz and knepp. Those all sound pretty foreign, right. But then those wily Dutch slip in: Pot Pie. What’s special about Pa. Dutch pot pie — it’s slippery (or as we prefer to say about slippery situations: slippy). Slippery (aka boiled) pot pie varies greatly from baked pot pie.

Slippery Pot Pie


Baked Pot Pie


The boiled version above has carrots as a kid when we got boiled/slippery pot pie at elementary school nary a carrot, and baked pot pie never had an veg other than potatoes and maybe a few onions.

So there you have it the truth about the Pa Dutch and pot pie!

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