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"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...

"Posting for ZWT6 - Germany - Benelux"

Ingredients: cinnamon, eggs, margarine...

Ingredients: gouda cheese, ham, mayonnaise...

"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...

"Yeah, same story as the Pancake recipe - Steve and I were watching $40 a day in Amsterdam and he got excited about the food he saw. I watched this 6 times to figure out recipes from this Amsterdam Episode. Anyhoo, This was what the host had for breakfast at a place called "De Prins" next to Anne Frank House."

Ingredients: cucumbers, rolls, gouda cheese...

"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...

"A perfect ending to those leftover boiled potatoes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, eggs, fresh parsley...

"A flavorful cauliflower dish from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: nutmeg, sausage, cauliflower...

"This recipe would be good with any game meat, such as rabbit, prairie chicken or pheasant. Allow 1 to 1 1/2 pounds per person. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: heavy cream, salt and pepper...

"Before you say "ick" to tongue, ask yourself if you like brisket or corned beef. If your answer is yes, then you'll love the very pleasant beefy flavor of tongue. The long, slow cooking needed for this meat would be perfectly suited to the crockpot. Allow 1/4 to 1/3 pound per person. From the Michigan Dutch chapter of the United States..."

Ingredients: beef tongues, salt and pepper...

"Before you say "ick" to tongue, ask yourself if you like brisket or corned beef. If your answer is yes then you'll love tongue, which has a very pleasant beefy flavor. Allow 1/4 to 1/2 pound of meat per serving. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: onions, peppercorns, salt...

"An elegant seafood salad for a fine repast. 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: mesclun, French dressing...

"Simple and easy...the best! From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate."

Ingredients: oysters, parsley sprigs...

"This recipe was listed as a salad in the cookbook, but it seems to really be more of a side dish. If you have some leftover cooked potatoes, feel free to cube them up and add to the melange. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: onions, salt, vinegar...