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"This rhubarb pie is simple, but good. I love the crumb topping on it. For a slight change, try Strawberry-Rhubarb Pie. The crumb topping may be replaced with a full or lattice crust."

Ingredients: lemon juice, pie shells...

"Take these to a cookout and watch them disappear!"

Ingredients: pepper, ham...

"Not your everyday apple salad. From the Michigan Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: lettuce, salad oil, salt...

"The Dillard House is a popular family restaurant in northern Georgia. I used to live near there. Here is a recipe for their potato soup, which I have changed only using vegetaable stock for the original beef stock. Feel free to use the beef stock if you prefer."

Ingredients: garlic, margarine, onions...

"Savory pancake and sausage dish. The Dutch are famous for their pancakes."

Ingredients: pepper, eggs, lemon juice...

"A delicious, from-scratch pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cornstarch, egg yolks, milk...

"Lovely with berries and lightly sweetened whipped cream or your preferred glaze. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooling time not included in preparation time."

Ingredients: cream of tartar, egg whites...

"Hollanders like plain, substantial food and lots of it. Long, slow cooking yields an extraordinarily tender meat. This method also works well for spareribs. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pork hocks, salt and pepper...

"Potato & cauliflower soup topped with bacon, fried bread and Gouda cheese."

Ingredients: lean bacon, gouda cheese...

"This bread should be allowed to stand for a day before eating, to allow the flavor to develop. From Taste of Home's Quick Cooking (November/December 1998)"

Ingredients: dark corn syrup, eggs, milk...

"This hot coffe and rum cocktail gets its name from the Dutch word for coffee (koffie) and the street (Van Brunt) where it is served at St John Frizell's Fort Defiance café-bar in Red Hook, Brooklyn. Bon Appetit Magazine, November 2009 edition. I am not a drinker now but the combination of this drink has got to be a winner! ;)"

Ingredients: cinnamon sticks, dark rum...

"This recipe would also work very well for young pheasants. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cream, partridges, salt...

"Kids love this recipe. You may want more and more."

Ingredients: crushed pineapple, berry juice...

"Not just any old Christmas cookie. Great any time of the year and just delicious with your tea or coffee. Overnight chilling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cloves, nutmeg, nuts...