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Local Flavors
Jump to recipes for:
Chocolate
GobsSweet
Potato PiePagachSarma
(stuffed cabbage)Weiner
SchnitzelStuffed
Grape Leaves (Dolmathes)Chicken
Paprikas (Csirke Paprikas)Tandoori
Murgh (Barbecued Chicken)Irish
Lamb StewZuppa
Di Fagioli Con La Pasta (Bean Soup with Pasta)KnishesClassic
Mexican-Style Savory BeansPierogiForfar
Bridies (Meat Pies)Pineapple
Cheese BaklavaNut-Poppy
Seed RollsUkranian
Reprinted from the Johnstown Tribune-Democrat
Origin of the Gob
Susan Kalcik, a folklorist and archivist with the Southwestern Pennsylvania Heritage Preservation Commission in Johnstown, said her research shows that the Gob’s origin can be traced back to medieval Germany.
"They were making a cake-like pastry with a filling," she said. "It probably was brought to America by various German groups like the Amish or German Brethren."
But Kalcik said the Gob is not a Johnstown invention. The Amish in Lancaster make them and she’s seen them as far south as Virginia.
"They don’t call them Gobs, they’re called Whoopee Pies, " she said. "I’ve also found Whoopee Pies in New England and as far away as Hawaii."
Kalcik believes that the Gob became popular because it was easy to carry in a lunch bucket.
"Men went into the coal mines or steel mills and the little cake with the icing on the inside instead of on the outside served their purpose," she said. "I’m convinced that the name Gob is related to the coal mines. Lumps of coal refuse were called gob piles. These working people adapted the name to the dessert."
By any other name...
But technically, not just anyone can use the name "Gob" for the familiar icing filled treats. The name-along with all the rights to market "Gobs"- belongs to Tim Cost, owner of Dutch Maid Bakery.
Cost, who bought the rights from Harris & Boyar Bakery in Morrellville, said he’s always had a passion for the cake.
"Even though my family always owned a bakery when I was a kid, I used to buy Gobs," Cost said. "Little did I know that we’d be making it some day. When the opportunity presented itself to obtain the rights to the Gob, we pursued it vigorously."
The recipe is a long-standing formula and Cost said it’s protected.
"I would say Gobs are our biggest seller," he said.
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Chocolate Gobs
2 cups sugar
2 eggs
1 cup of boiling water
1 teaspoon vanilla
1/2 teaspoon baking powder
3/4 cup cocoa
1/2 cup shortening
1 cup sour milk (1 Tbsp. lemon juice or vinegar to sour it)
4 cups flour
2 teaspoons baking soda
Mix sugar, shortening, eggs, milk, water and vanilla. Then sift together flour, baking powder, soda and cocoa.
Gradually add dry ingredients to the first mixture, beating constantly until well mixed. Drop by tablespoon on engrossed cookie sheet, about 2 inches apart.
Bake at 400 degrees for about 5 minutes. Cool before icing.
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Gob Icing
2 1/2 tablespoons flour
1/2 cup milk
1/2 cup soft oleo
1/2 cup shortening
1 teaspoon vanilla
1/4 teaspoon salt
powdered sugar
Cook flour and milk together over low heat. Stir continuously with wooden spoon until thick like paste. Remove from heat and cool. Cream oleo, shortening, vanilla, and salt with flour mixture.
Beat in enough powdered sugar (3 to 4 cups) to make mixture thick enough to spread. Put icing between gob cakes and wrap with plastic wrap.
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Other Ethnic Recipes of Johnstown
Compiled by Henry Boni and Patricia Klavuhn
for the Johnstown Area Heritage Association
Sweet Potato Pie [African-American]
3 large eggs
1 1/4 c. sugar
dash of salt
1 tsp. powdered cinnamon
1/2 tsp. powdered allspice
1/4 tsp. powdered nutmeg
1 c. heavy whipping cream
3 c. cooked, mashed sweet potatoes
1 unbaked 10-inch pie shell
Beat eggs well; add sugar, salt and spices and mix thoroughly. Add cream and stir. Add mashed potatoes and mix thoroughly. Turn into pie shell and bake in a preheated 350 degree oven for 1 hour or until firm. Yields 8 to 10 servings.
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Pagach [Carpatho-Rusin]
(Makes 1 large loaf, enough for 8 servings)
This recipe certainly points to the cleverness of the cooks from the Ukraine. The dish is bread and potato or cabbage pie. That’s it, no meat at all. The results are unusually delicious.
The dough:
2 1/2 to 3 cups all purpose flour
1 cup warm water(105 degrees)
1 pkg. quick rising yeast
1/2 teaspoon salt
Topping:
salad oil
additional salt or garlic salt
Dissolve yeast in the warm water(105 degrees). Add the salt and 2 1/2 cups flour. Knead until smooth, adding more flour as needed if the dough is still too sticky. Place the dough on a plastic countertop and cover it with a stainless-steel bowl. Allow it to rise until double in bulk. Meanwhile, make the filling(recipes follow).
Punch down the dough. Divide it into 2 parts. Roll the dough out into a rectangle, 18 x 12 inches. Place the filling on one side of the rectangle, being careful to leave a margin of about 2-inches from the edges. Fold the other half of the dough over the filling so that you now have a turnover, 9 x 12 inches. Pat the top of the dough down lightly into the filling. Carefully pinch the edges together. Spread the salad oil on top and sprinkle generously with the salt or garlic salt. Place on a greased baking sheet. Let rise until double in bulk. Bake in a preheated 400 degree oven for 30 minutes or until golden brown.
Pagach and Cheese Potato Filling:
Boil peeled potatoes (about 1 1/2 pounds); drain and mash with a little butter and milk. Add grated sharp Cheddar cheese to the potatoes and cool(the more cheese, the tastier). Taste for salt and black pepper. This is a great filling for Pierogi or Pagach.
Pagach Cabbage Filling(Sweet Cabbage Filling): Cook 1 large peeled and sliced onion in 1/2 to 3/4 cup oil until soft. Add shredded green cabbage(medium head) and salt and freshly ground pepper to taste. Cover and cook until the cabbage is soft. Drain excess oil. This makes a good filling for Pagach or Haluski.
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Sarma (Stuffed Cabbage) [Croatian]
1 lb. ground chuck
1 lb. ground pork
2 eggs
1 (8 oz.) can tomato sauce
2/3 cup uncooked rice
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 can sauerkraut
1 large onion
Combine meat, rice, eggs, seasonings and sautéed onion. Plunge head of cabbage into boiling water to soften leaves; separate leaves from head. Place about 2 tablespoons meat mixture into each leaf and roll up, tucking the ends in. Leftover cabbage can be cut up and placed into the cooking pot as a bed for the cabbage rolls. Layer these rolls in the pot. Cover with rinsed sauerkraut and tomato sauce. Cover with water and bring to a boil. Cook slowly for 1 1/2 hours or so. Yields about 10 cabbage rolls.
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Weiner Schnitzel [German]
2 lb. veal cutlet, 1/2 inch thick (veal round steak)
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
1 egg, slightly beaten
1 Tbs. milk
1 cup bread crumbs
5 Tbs. butter
Cut veal into 6 pieces. Coat with a mixture of flour, salt and pepper. Dip in a blend of the egg and milk and then coat with bread crumbs. Let stand 10 minutes to seal coating. Melt butter in large, heavy skillet. Add the cutlets and cook over medium heat until browned and tender, about 20 minutes.
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Stuffed Grape Leaves [Greek]
1 lb. ground steak
1 large onion, chopped
1/2 cup rice
1/2 cup chopped parsley and mint
50 grape leaves
2 tsp. salt
pepper to taste
3 Tbs. butter
Wash fresh leaves thoroughly. If canned leaves are to be used, scald first in hot water to remove excess brine.
Filling:
Fry chopped onion in melted butter until golden brown. Then mix with meat, rice and seasonings. Take one teaspoon of filling and place in the center if one large leaf or two small ones, being sure that the shiny side of leaf is underneath or on outside when rolled. Carefully fold over top and sides like an envelope and roll up like a miniature football. Place a few coarse leaves in bottom of pot. Carefully arrange the balls on top, side by side and in layers until all filling and leaves are used. Add two cups water and a little butter and salt. Place a heavy plate in top and simmer for about a half hour or longer if needed. Serve hot with lemon sauce.
Lemon Sauce:
3 eggs
5 to 6 Tbs. liquid from dolmathes
Lemon juice
Beat eggs slightly; add a few drops of lemon juice. Beat well. Then add the liquid from dolmathes, one tablespoon at a time, beating constantly. Pour over dolmathes and remove from heat at once.
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Chicken Paprikas (Csirke Paprikas) [Hungarian]
4 Tbs. butter or oleo
1 medium onion, finely chopped
3 1/2 to 4 lb. chicken parts (preferably breast and legs) cut in half with skins removed* or use whole chicken
1 pt. (16 oz.) sour cream
1 tsp. salt
1/2 tsp. black pepper
1 tsp. hot paprika
3 sprigs parsley**
4 Tbs. flour
2 med. tomatoes, seeded and chopped**
Use a 3 quart saucepan or Dutch oven. Place chopped onion in Dutch oven with oleo or butter; sauté on low heat until onion is clear and transparent. Sprinkle with paprika, pepper and salt on the onions and add 1/4 cup of water. Stir well. Place chicken parts in Dutch oven to brown lightly. Add enough water to completely cover ingredients generously. Add tomatoes and parsley sprigs and cook on low heat until chicken is tender, about 1 1/2 hours.
When done, the chicken should be placed in a casserole and kept warm. Blend flour with sour cream thoroughly in a separate bowl. Gradually add to the chicken sauce in the Dutch oven, stirring constantly, until it comes to a boil. Then remove and keep warm in a casserole or on a warming plate. Serve with boiled rice, dumplings or any variety of noodles. To serve 6
*Skins can be left on, if so desired.
**Add these ingredients to give more flavor and coloring, but can be omitted.
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Tandoori Murgh [Indian]
(Barbecued Chicken)
2 lb. chicken
1 1/2 tsp. salt
1 1/2 tsp. crushed garlic
1 1/2 tsp. grated ginger
3/4 cup yogurt
1/2 tsp. black pepper
1/2 tsp. red chili powder
2 Tbs. butter or oil
1 tsp. garam masala (optional)
red food coloring (optional)
Wash and skin the chicken. To make the marinade, combine yogurt with all the other ingredients except butter. Rub the marinade over the chicken pieces. Leave for 2 to 4 hours or overnight in the refrigerator.
If cooking on a barbecue grill, place on rack and keep turning until done. In an oven, preheat to 400 degrees. Melt butter in a roasting pan and put chicken pieces in. Spoon melted butter over pieces and roast for 20 minutes. Turn the pieces and roast 20 more minutes. Turn the pieces once more and cook for 15 minutes. Serve hot with rice or naan. Serves 4.
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Irish Lamb Stew [Irish]
1/2 lb. thickly sliced bacon, diced
6 lb. boneless lamb shoulder, cut into 2 inch pieces.
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup all-purpose flour
2 cloves garlic, peeled and finely chopped
1 large yellow onion, finely chopped
1/2 cup water
4 cups beef stock (use canned)
2 tsp. sugar
4 cup carrots, 1 inch pieces
2 large yellow onions, peeled and sliced
3 lb. potatoes, peeled, cut into 1/2 inch pieces
1 tsp. dried thyme (whole)
1 bay leaf
1/2 cup dry white wine
chopped parsley(garnish)
Using a large frying pan, sauté the bacon. Reserve the fat and the bacon. In a large mixing bowl place the lamb, salt, pepper, and flour. Toss to coat the meat evenly. Reheat the frying pan. In batches, toss the meat in the flour to coat evenly, then brown in the reserved bacon fat. If you run out of fat, use a little oil. Transfer the browned meat to a 10 quart stovetop casserole, leaving about 1/4 cup of fat in the frying pan. Add the garlic and chopped yellow onion to the pan and sauté until the onion begins to color a bit. Deglaze the frying pan with 1/2 cup water and add the garlic-onion mixture to the casserole along with the reserved bacon pieces, beef stock and sugar. Cover and simmer for 1 1/2 hours or until tender. Add the remaining ingredients to the pot and simmer, covered, for about 20 minutes until the vegetables are tender. Check for salt and pepper before serving. Top with parsley to garnish.
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Zuppa Di Fagioli Con La Pasta (Bean Soup with Pasta) [Italian]
1 lb. dry white beans(Great Northern or navy)
3 1/2 qt. water
3 Tbs. olive oil
1/2 lb. ham, cooked and cubed
1/2 cup onion, chopped
1/4 celery, minced
1/2 tsp. garlic, minced
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 cup spaghetti, broken
1/4 cup Parmesan cheese
Combine beans and water in a large pot and bring to a boil. Remove from heat and let stand 1 hour. Return to medium heat and add olive oil, ham onion, celery, garlic, salt and pepper. Cook 3 hours. Then add spaghetti and simmer 10 to 15 minutes until tender. Serve in soup bowl and top with generous spoonfuls of Parmesan cheese. Serves 4 to 6.
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Knishes [Jewish]
(Makes About 4 Dozen)
Dough:
1 egg
1/4 cup salad oil
3/4 cup water
1 tsp. distilled white vinegar
2 3/4 cup all purpose flour
Place all the ingredients in the bowl of a heavy electric mixer, such as a Kitchen Aide. Mix with the dough hook until dough is very smooth. Cover and allow the dough to rest for 15 minutes.
Divide the dough into 2 pieces. Roll out 1 piece of the dough in a very thin rectangle. Place a rope of the filling, about 3/4-inch in diameter, 1-inch away from the long edge of the dough. Fold the long edge of the dough over to enclose the filling; press to seal. Cut the filled roll away from the rest of the dough. Using the narrow edge of the handle of a table knife, press and cut the roll into individual Knishes, 2-inches long. Place the Knishes on oiled baking sheets. Repeat with the remaining dough and filling. Bake at 425 degrees, uncovered, until lightly browned, about 20 minutes.
Potato Filling:
4 large yellow onions, peeled and finely chopped
1/4 cup butter
1/4 cup rendered chicken fat
3 1/2 lb. potatoes, peeled
salt and freshly ground pepper, to taste
Sauté the onions in the butter and chicken fat until golden. Boil the potatoes; drain and mash. Add the onions along with any oil that remains in the pan. Season with salt and pepper.
Cheese Filling:
2 large yellow onions, peeled and chopped
4 Tbs. butter
12 oz. cream cheese, cut up
2 1/4 lb. dry curd cottage cheese or farmer cheese
Sauté the onions in the butter until golden. Mix the onions in with the remaining ingredients, including any butter left in the pan. Cover and chill.
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Classic Mexican-Style Savory Beans [Mexican]
1/4 lb. pork rind
1/2 lb. pink beans
1 small onion, thinly sliced
3 large cloves garlic, minced
1 bay leaf
6 cups beef broth or water
2 tsp. salt
1/4 lb. thick strips bacon
2 medium tomatoes, peeled, seeded and chopped
3 Serrano chilies or jalapenos, seeded and finely chopped
1/4 cup finely chopped cilantro
In a large 8 quart saucepan, combine pork rind, beans, onion, garlic, bay leaf and broth or water. Bring to a boil over high heat. Lower the heat, cover the pot and allow the beans to cook gently for 1 1/2 hours. Add salt and cook another 15 minutes.
Cut the bacon into small pieces and cook in a medium skillet over high heat until golden brown. Add the tomatoes, chilies, and cilantro and allow them to cook together over low heat, uncovered for 15 to 20 minutes. Add to the beans. This can be eaten as a side dish vegetable or with the addition of more liquid, as a soup. Serves 6 to 8.
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Pierogi [Polish]
(Makes 30 to 36 Pierogi)
3 cup all-purpose flour
1 egg
1 Tbs. butter or margarine
1/4 tsp. salt
Work egg into flour with fork. Add salt, warm water and margarine; mix well. Knead until firm and soft. Cover with a lightly damp cloth and let stand for approximately 10 minutes. Roll dough to about 1/8 thickness and cut into 3-inch circles. Spoon filling on to one side of round and pinch edges firmly to seal. Drop Pierogi into salted (optional) boiling water. When they rise to the top, lower the heat and cook for approximately 8 to 10 minutes. Drop into cold water and drain. Pour a little melted butter on Pierogi to prevent sticking.
Filling:
8 potatoes
4 Tbs. butter or margarine
1 cup grated Longhorn cheese
1 onion, chopped finely
salt and pepper to taste
Boil potatoes. Sauté onions in butter or margarine until transparent. Mash potatoes. Add sautéed onions, cheese, salt and pepper immediately to mashed potatoes and mix well. To serve, sauté onions in butter or margarine and pour over Pierogi. (If Pierogi is cold, add Pierogi to sautéed onions and heat slowly). Other fillings to consider are: sauerkraut, cottage cheese, prunes or lekvar.
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Forfar Bridies (Meat Pies) [Scottish]
Filling:
1 Tbs. butter
1/2 cup finely chopped onion
1/2 cup ground beef(1/4 lb.)
2 Tbs. chopped parsley
1/2 tsp. salt
1/8 tsp. nutmeg
1 hard cooked egg, finely chopped
Pastry:
2 (8 oz.) pkg. refrigerated crescent rolls
1 egg yolk
1 Tbs. water
Melt butter. Sauté onion about 5 minutes. Add ground beef and sauté 3 to 4 minutes until all pink disappears, breaking up any large pieces. Stir in parsley, salt and nutmeg. Remove from pan, draining excess liquid. Cool 5 minutes. Add hard-cooked egg. Divide crescent rolls into 16 triangles as marked. Place 1 tablespoon mixture in center of each triangle. Brush all edges with water. Pinch each one together to enclose the meat mixture. Brush with a little egg yolk, beaten with 1 tablespoon of water. Bake at 375 degrees for 20 minutes or until golden brown.
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Pineapple Cheese Baklava [Serbian]
1 (20 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese
2 cups dry cottage cheese or Ricotta
1 cup sugar, divided
2 egg yolks and 1 whole egg
1 tsp. grated lemon peel
1/2 lb. frozen filo pastry leaves, thawed(about 10)
1 tsp. vanilla
1 cup butter, melted
1 tsp. lemon juice
Drain pineapple and save syrup. In mixing bowl combine cream cheese, cottage cheese, 1/2 cup sugar, egg yolks and whole egg, lemon peel and vanilla. Blend together on medium speed. Stir in drained pineapple. Place filo leaves between dampened towels to keep moist. Place a sheet of pastry on greased pan(9 x13 x 2-inch). Brush with melted butter. Repeat process with 4 more leaves. Spoon on the pineapple-cheese mixture and spread level. Top with remaining filo leaves, brushing each sheet with melted butter as it is layered. Use sharp knife to carve diamond shapes in top of pastry. Bake a 350 degrees about 50 minutes or until golden brown. Combine 1/2 cup reserved pineapple juice, remaining 1/2 cup sugar and lemon juice. Cook to thick syrup. When Baklava is baked, spoon hot syrup evenly over top. Cool and cut into diamond shapes at markings.
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Nut-Poppy Seed Rolls [Slovak]
9 cup flour
1 cup sugar
1 tsp. salt
1 lb. oleo
1 large cake yeast
6 egg yolks
1 pt. milk
Mix 1/2 of the milk and sugar and the cake of yeast in bowl. Let raise until dough is mixed. Take the flour, salt, sugar and oleo; mix as for pie crust. Beat egg yolks and milk. Put yeast mixture in and beat well. Mix with dough and refrigerate overnight.
Divide dough into 8 rolls. Roll out and fill with nuts or poppy seed. Brush with egg. Bake at 350 degrees for 30 minutes.
Filling: (for 8 rolls)
2 1/2 lb. nuts
1 cup milk
3 cup sugar
1 stick oleo
Boil milk and oleo. Pour over filling mixture.
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Ukrainian [Ukranian]
2 cup all-purpose flour
1 pkg. dry active yeast
2 Tbs. butter or margarine
1/4 tsp. salt
1 egg
5 oz. fresh mushrooms, chopped (1 1/4 cup)
milk
1/4 cup chopped onion
3 Tbs. butter or margarine
2 hard-cooked eggs, finely chopped
1/2 cup cooked rice
2 Tbs. snipped parsley
1/8 tsp. pepper
In small mixing bowl, combine 1 cup of the flour and the yeast. In saucepan heat the 2 tablespoons butter, 1/4 teaspoon salt, and 1/2 cup water just until warm (115 degrees to 120 degrees); stir constantly. Add to dry mixture; add egg. Beat at low speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Knead on lightly floured surface until smooth and elastic, 5 to 8 minutes. Shape into ball. Place in greased bowl, turning once to grease the top. Cover, let rise until nearly double, 45 to 60 minutes.
Meanwhile, cook mushrooms and onion in 3 tablespoons butter until tender. Stir in chopped eggs cooked rice, parsley, pepper and 3/4 teaspoon salt. On lightly floured surface roll dough to 12 x 12-inch square. Cut into thirty-six 2-inch squares. Place about 2 teaspoons mushroom mixture on each; fold one side of dough over filling making a rectangle. Moisten edges and seal. Place on greased baking sheet; brush with milk. Bake at 375 degrees for 12 minutes. Serve with soup or as appetizers. Makes 36.
Ethnic Recipes of Johnstown compiled by Henry Boni and Patricia Klavuhn
can be purchased from the
Johnstown Area Heritage Association (JAHA)
P.O. Box 1889
Johnstown, PA 15907
Phone toll-free 1-888-222-1889
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