Pittsburgh in Your Pot

By Joanne Niehl

Pittsburgh in Your Pot! is the second cookbook in my Pittsburgh journey of food and of the city I love. It is filled with over 180 recipes and stories that define the city, its people, and its culture. Pittsburgh is a city founded and formed by hardworking immigrant families. It is a city that is proud to say that all people were and are always welcome. As the city evolved over the past several hundred years, so did its cuisine. The ethnic food brought to Pittsburgh became a part of who we are. It defines our lives, celebrates our family times, and honors our traditions.

As in my first book, Pittsburgh on Your Plate! these recipes have been handed down from generation to generation and gathered over the years from my family, my husband's family, and many close friends. Most were written in worn notebooks and on recipe cards or scraps of paper stuck in cookbooks, all kept so dear. Many of the recipes were from my mom, my grandma Mary (who was a "numbers-running bookie" and packed pickles in a pickle factory), and her sister, my great-aunt Julie (Zia Zia). Pittsburgh in Your Pot! includes a very special section dedicated to our grandmas and their stories and recipes. It contains heartwarming life stories and offers some of the very best recipes handed down to us.

Pittsburgh in Your Pot! offers stories and essays about the history of Pittsburgh as well as the ethnic lore, amusing anecdotes, and family stories that will warm your heart and bring a smile--a book that, through its stories and recipes, will allow you to embrace what it is to be a part of this wonderful, unique black-and-gold Yinzer city of Pittsburgh!

Pittsburgh in Your Pot! is waiting for you to enjoy the food world of our hometown. Yinz know...that city where the three rivers meet dahntahn and them Stillers play!

• Language: English
• Publisher: Page Publishing, Inc.
• Release date: Dec 23, 2024
• ISBN: 9798891579651

Book preview

Table of Contents

Title

Copyright

Foreword

Preface

Pittsburgh And Its People

Appetizers and Drinks

Adam Niehl's Famous Pimento Cheese

Bramy's Mint Julep Iced Tea

Chili Cheesy Dip

Cold Veggie Pizza

Fruited Holiday Wassail

Gingerbread Hot Chocolate

Giuseppe's Hot Buttered Coffee

Harvest Pumpkin Dip

Hot Artichoke Dip

Huckle Bee Farms Honey Bourbon Toddy

Jake's Beer Cheese

Les' Cucumber-Onion Dip

Mexican Hot Chocolate

Natalie's Tomato Toasts with Basil-Whipped Ricotta and Crispy Prosciutto

Olivia Grace's Cannoli Dip

Parmesan Cheese Wings

Spiced Cranberry Wassail

Summer Sangria

Sweet, Tangy Meatballs

Tiramisu Dip

Tom's Chesapeake Crab Dip

Pittsburgh Neighborhoods—Eastmont

Breads, Soups, and Sauces

Andy Blenko's Green Pepper Soup

Beef Vegetable Soup

Bourbon Brown Sugar Sauce

Buttermilk Gravy

Cathy's Damn Buns…Again

Chicken and Wild Rice Chowder

Cranberry-Apricot Bread

Cranberry-Pomegranate Sauce

Dipping Sticks

French Breakfast Puffs

French Onion Soup

Italian Escarole Soup

Lutton's Irish Soda Bread Muffins

Italian Wedding Soup

Maddie's Watermelon Soup

Manhattan Clam Chowder

Milk Bread

Poppy Seed Dressing

Pumpkin Yeast Bread

Rustic Tortellini Soup

Sour Cream Yogurt Bread

Suzy Niehl Bujakowski's Vegetable Soup

Sweet Milk Rolls

Pittsburgh Sinkhole!

Side Dishes and Salads

Angie's Fried Peppers

Angie's Thanksgiving Stuffing

Angie's Three-Bean Salad

Anne Schildknecht Cosalter's Schupfnudeln

Aunt Julie's Baked Macaroni And Cheese

Balsamic Spinach Salad

Brandi's Manitoba Poutine

Corn Casserole

Festive Corn Salad

German Potato Salad

Fresh Cantalope Medley

Grilled Corn

Holiday Cranberry Chutney

Haluski

Homemade Applesauce

Layered Lettuce Salad

Maple-Glazed Acorn Squash

Michelle's Macaroni Salad

Panzanella

Pierogies in Butter and Onions

Pittsburgh Potatoes, aka Funeral Potatoes

Polenta

Roasted Balsamic Beets

Sicillian Eggplant Caponata

Summer Italian Tomato and Ice Cube Salad

Sweet-And-Sour Brussel Sprouts

Sweet Potato Pretzel Casserole

Tricia and Andy Blenko's Crock-Pot Beans

Pittsburgh Steel and Joe Magarac

Main Dishes

Air Fryer Wings

Air Fryer Crab Cakes

Angie's Marinated Chicken

Angie's out-of-this-World Meat Loaf

Apricot-Glazed Salmon

Aunt Emma Sholder's Hunter's Schnitzel

Baked Spaghetti Pie

Broiled Lemon Sole

Braided Fish

Cheese-Topped Macaroni

Chicken Divan

City Chicken

Crispy Cod and Chips

Crispy Fried Chicken

Crunchy Fried Shrimp

Ethan's Venison Italian Sausage

Filet Mignon Roast

Garlic Shrimp Linguini

Grilled Trout

Hawaiian Chicken

Helen Watson's Penn State Egg Bake

Huckle Bee Farms Honey-Garlic Chicken

Italian Stuffed Shells

Kielbasa Skillet Dinner

Juli's Stuffed Peppers

Les' Seafood Boil

Linguini with Cheese and Eggs

Linguini with Clam Sauce

Maple Syrup Toast Cups

Marcy Paul's Stuffed Shells

Marlene's Chipped Ham Barbecues

Mary Capezzuto's Hawaiian Chicken

David and Mary Dininno's Favorite Sheet-Pan Pizza

O' Burrito!

Oven-Fried Pork Chops

Oven Ribs

Pasta an a Pot

Pork Chops in Sour Cream Sauce

Slumgullion

Stuffed Pork Loin Chops in Buttermilk Gravy

Sweet-and-Sour Kielbasa Skillet

Tangy Garlic Chicken Fingers

Thursday's Tuna Noodle Casserole

Turkey Potpie

Zia Zia's Round Steak

Pittsburgh—Why Do We Talk Funny?

Desserts and Sweets

Angie Lutton's Snow-White Fruited Fudge

Aunt Babe (Frances) Disalvo's Cocoa Squares

Aunt Nettie's Easy Whipped Cream Icing

Aunt Sally Tyler's Raisin Cake

Chocolate–Peanut Butter Delight

Christmas Date Balls

Creamy Butterscotch Cheesecake

Ethan's Key Lime Pie Dessert Shooters

Fluffy's Egg Custard Pie

Italian Almond Biscotti

Howard's Favorite Peanut Brittle

Jan Mcmahon's Pistachio Fluff Salad

Lemon Snowflake Cookies

Liz's Lemon Lush

Lynnie's Rice Pudding

Marcy Paul's Chocolate Raspberry Crumb Bars

Mini Cheesecake Cupcakes

Peanut Butter Silk Pie

Pineapple Upside-Down Cake

Pittsburgh Pecan Pie Bars

Pittsburgh Pumpkin Cookies

Queen Cookies

Sassy Raspberry Sorbet

Simple Chocolate Butter Cookies

Sissy Piper's Mandel Bread

Sour Cream–Topped Cheesecake

Strawberry Jam Cookie Bars

Sugar Cookie Rounds

Suzanne's Gooey Butter Cake

Traditional Boiled Icing

Turtle Cake

Vanilla Sugar

Camp Avenue

Pittsburgh Grandmas and Their Recipes

Grandma's Recipes

Aunt Millie Wise's Pecan Pie And Buckeyes

Aunt Nellie May's Egg Custard

Dot Dot Harris's Chocolate Pudding And Mama Ruth's Blackberry Dumplings

Gramma Anne Visco's Classic Potato Salad

Grammy Anna Marie Sheaffer's Cheesecake

Grandma Anna Letto Battista's Petes

Grandma Anna Mae Mccall Lutton's Scottish Oatmeal

Grandma Catherine Ann Duncan's Yorkshire Pudding

Grandma Carrie Sunshine Lunsford's Red Velvet Cake

Grandma Chanfong's Very Simple Cucumber Salad

Grandma Devey's Christmas Pudding

Grandma Dorothy Nicklaus's Oatmeal Crispies

Grandma Elizabeth Rodgers's Poor Man's Cake

Grandma Hilda Sholder Niehl's Bochen (Brochen)

Grandma Jean Sphon's German Apple Cake

Grandma Mary Capezzuto Cerrone Falvo's Coconut Cake

Grandma Mary Sweatlock's Sweet Dough

Grandma Mildred's Red Cake

Grandma Minnie Hall's Card Club Chicken Salad

Grandma Ruth Hofmeister Morelli's German Dutchies Pancakes And Ruth's Best Cheesecake

Grandma Snyder's Christmas Rolls, Creamed Chicken In Patty Shells, And Peppernut Cookies

Grandma Steinbach's Shoofly Cake

Grandma Mary And Zia Zia Julie's Easter Bread

Lois Hockenberger's Lasagna

Nanna Franca Mele's Long Pie

Great-Grandma Elizabeth Johnston Mccall's Apple-Cherry Crisp

Great-Grandma Maggie Culbert's Boiled Ham, Cabbage, And Potato Dinner With Irish Soda Bread

Great-Grandma Mariantonetta Capezzuto's Linguini Aglio E Olio

Great-Grandma Marie Lambert Mccall's British Pasties

Our Grandparents Charlie And Minnie Myers' Noodles, Baked Apples, Chicken, And Flecklins

Nana Sarah Hanley Warfel's Grouch Noodles

Pap Ecky's Potato Salad

Acknowledgments

About the Author

cover.jpg

Pittsburgh in Your Pot

Joanne Niehl

Copyright © 2024 Joanne Niehl

All rights reserved

First Edition

PAGE PUBLISHING

Conneaut Lake, PA

First originally published by Page Publishing 2024

ISBN 979-8-89157-948-4 (pbk)

ISBN 979-8-89157-965-1 (digital)

Printed in the United States of America

To the people I love most:

My husband, Les

My children—Jacob, Adam (Kelsey), and Julia (Ethan)

And my granddaughters, Olivia Grace and Josie Katherine

I love you with all my heart…

Forever!

Foreword

When Pittsburgh on Your Plate! came to life back in 2020, my family was elated to have a perfectly compiled book of all our favorite recipes—the food we were raised on and grew to love so much throughout our lives. It has been a joy to see how Pittsburgh on Your Plate! has impacted its readers in many ways. For some, it brought back fond memories of foods they grew up with. For others, it helped them to branch out to new recipes and possibly even new traditions. We are pleased to introduce to you Pittsburgh in Your Pot! —a continued compilation of family heirlooms in recipe form.

Pittsburgh is often referred to as a melting pot of various cultures and ethnicities from all over the globe. This book extends past our immediate family and highlights recipes from many close friends and relatives to include their best Pittsburghese food. The book also recalls many Pittsburgh grandmas who are near and dear to our hearts. It is easy to scroll these pages and find a recipe that takes you back to your childhood, remembering precious moments of family dinners, and possibly even your own Pittsburgh grandma.

Each of these recipes comes from a place of love and is deeply rooted in family tradition. It is my mom Joanne's hope that you will find warmth, comfort, and joy in reading through these pages and sampling this food, just as we have throughout our lives.

Dr. Julia R. (Niehl) Ball

Preface

Here I am again. Just a couple of years have passed since I wrote Pittsburgh on Your Plate! , and I am again putting together a Pittsburgh cookbook, Pittsburgh in Your Pot! , embracing my love of home cooking and the city I hold so dear, Pittsburgh. Honestly, I really had no vision of writing one book, let alone two. I reached retirement age, and things just happened. With the loss of my family (my parents and my brother), I found solace in looking through all my old family recipes. They brought back such wonderful memories. I wanted to rewrite the recipes for my children, but then things moved to the next level. Soon, I found myself driven by thoughts and ideas that seemed to race through my head about those recipes and of the very uniqueness of Pittsburgh. I kept a notepad on my night table and often woke to write an idea down as I was never sure it would still be in my head in the morning. I never fashioned myself to be a writer. There were days that I spent writing the anecdotes used with each recipe and the essays that introduced the book sections that were exhausting. My greatest admiration goes to those who write for a living or for a passion. I truly appreciate that God has given me this experience.

I want to publicly thank Pittsburgh for never letting me down. It's a city that will always take the opportunity to make the most of what it offers. Pittsburgh will make a festival of the celebration of things like pickles, embrace its neighborhoods with so many street fairs and events, and take each holiday or season and proclaim it with celebrations and food like no other. We have fish fries in Lent, Christmas markets, New Year's Eve, Light Up Night, Three Rivers Arts Festival, The Pittsburgh Regatta, The annual Great Race, and The Pittsburgh Marathon, Fourth of July fireworks, and all the many parades to honor ethnicities, labor, and holidays—too many to mention. I have found that Pittsburgh thinks of its people first. The city truly belongs to its residents and always has. Pittsburghers are always ready to have a party, and I think that is a reward for their hard-work ethic.

I have again relied on my family and friends to make Pittsburgh in Your Pot! a reality. My husband's love, support, and grammar have gotten me through the process. Les is the greatest publicist I could ask for. He carries a book with him everywhere and tells everyone about my Pittsburgh cookbooks. I must admit that I do write in thoughts, and what is in my head goes on the paper regardless of punctuation. Les takes the time to help sort my thoughts into proper English. We search for verbs, subjects, and all those grammar things that I really did learn long ago from my English teacher, Adrienne Miller, back at Churchill Area High School. I am sure my editor appreciates Les' efforts. My children—Jacob, Adam, and Julia and her husband, Ethan—are always there for brainstorming, encouraging me on, and taste testing. They are the most amazing kids, and my daily chats with them are my lifeblood.

So I do hope Pittsburgh in Your Pot! provides you with a glimpse into the unique world of Pittsburgh, Pennsylvania. We are very special, and we will always welcome you to our Pittsburgh with the same love that we hold for our city and its people.

Pittsburgh And Its People

When I think of the people of Pittsburgh, I think of pride. I am proud of the people we have been and the people we still are. Our roots are deep in our work, our heritage, and most importantly, our families. Pittsburghers are not afraid to work long and hard to get the job done because that is what we do. Many of our steel mills are now closed. They provided the groundwork for doing the jobs that were not always easy but that our country needed done. The working conditions at the mill were harsh. I remember my great-grandfather Giuseppe Capezzuto so well because he only had one eye. He lost the other in an accident at the mill. He didn't use his artificial eye, which surprised my cousin Marie when she accidentally found it looking at her from the drawer one day. He went through life with one eye always closed. Every day he walked using his knobby cane to get the family's fresh water at the spring just across the Tassey Hollow Bridge in Braddock. He only spoke Italian, put a pat of butter in his morning coffee, and by the time I got to know him, took afternoon naps on the wicker couch in the sitting room. He came from Italy, had a good wife and lots of kids, and lived in a very nice house. He was proud of his world and what his hard work had brought to his family.

The people of Pittsburgh are rooted in ethnic origin. You know families not only by their name but also by their ethnicity. They are Polish, Italian, Slovak, Irish, German, and more. I joke about my husband's family having lots of nicknames. But I find it funny that my brother, Tom, and I had nicknames for each other, and they were in Italian. I, of course, picked up the name Porco, which my great-grandmother Mariantonetta would lovingly call him when he was little. She would pinch his chubby cheek and look into his eyes. Porco! she would say. In turn, until the day he died, he called me Chooch, which is the Italian slang for donkey or idiot. It is what siblings do, but the fact that we did it in Italian speaks to how we were raised and how deep those ethnic roots run. Our roots are like long-lost cousins. Ask someone in Pittsburgh who and where they are from and get ready because I can guarantee you will know of their family or you will end up being related to them in some way.

The people of Pittsburgh are just damn friendly. Remember, one of the friendliest people ever was Mr. Rodgers—he was a Pittsburgher! Pittsburghers like to talk, and we like to help. If you are standing in a line at the bank, at a concert, or at a grocery store, wherever, it's not unusual to have a conversation with the people around you. If you talk long enough, you will find a commonality—you know someone they do, you went to school with someone they did, or your cousin married theirs and you were at the wedding together. It happens all the time. Many Pittsburghers like to take walks, and that includes saying hello to those you pass on the street and those people sitting on their porches. I am pleased to say that I can see this trait moving forward, even with our younger generation. My dear uncle Tony DiVittorio went with my parents to visit relatives in a very Southern state. He was so upset that when he took his daily walks, no one spoke to him.

So how can we not be proud of the Pittsburgh we are? Pittsburgh is not a fast-moving city. We are a progressive city, but we are a city whose roots run like our coal mines, deep and long. We have been here through thick and thin, and we will be here in the future. It is most important that we know who we are and where we came from.

Appetizers and Drinks

Adam Niehl's Famous Pimento Cheese

Adam McCall Anthony Niehl is our middle child. He started reading at age two, when he went to the open door of the pantry and pointed to the baking soda and asked, Mom, when are we going to use this baking soda? His talents are endless. He is an accomplished drummer and was the drum major for the high school band. Some people are gifted with athletic abilities, and Adam is one of those individuals. He spent many a day climbing trees, walls, and decks, and before he was allowed outside by himself, he climbed every doorframe we had. I spent many a day removing him from the top of the doors. He loved hockey and played offense and was the goalie for the high school in-line team. He was known to do a flip in full goalie gear after a good game. He graduated from Point Park University with a degree in screen writing, and he is an amazing creative writer. We have all agreed that, without a doubt, he is the funniest member of our family, and he is always the center of our gatherings.

Ingredients

Directions

Combine all the ingredients, except for the pimentos and the hot wing sauce. Stir until well mixed. Add in the pimentos and hot wing sauce and mix until smooth. Spread on to white bread and make sandwiches and enjoy!

Yields 16 sandwiches.

Bramy's Mint Julep Iced Tea

When I think of mint juleps, I think of the South and Brooks Bratten. Brooks is one of Jake's closest friends. He lives in Nashville and worked many years for the Nashville Predators hockey team. Jake and Brooks roomed together at college, and both were responsible for the operation of the Robert Morris University television station. They were matched well despite being quite different in personality—much like The Odd Couple. Brooks and I often cooked together when he visited our home, and we always enjoyed talking food. Good things happen in the world, and one of those good things was Brooks meeting Amy Hurd. Together they are known by as Bramy. We were thrilled to have dinner with them recently, and we will soon be attending their wedding in Nashville. I must admit, I am hoping to enjoy a mint julep or two with them!

Ingredients

Directions

In a heavy saucepot, bring the 2 cups of water to a boil and slowly add the sugar, whisking to dissolve it. Whisk and allow to boil for 5 minutes. Remove from the heat and add the tea bags and mint. Allow this to steep for 15 to 20 minutes, depending on how strong you like your tea. Strain the tea bags and mint and discard. Pour the minted and sugared tea water into a large pitcher and add the orange juice, crème de menthe, and 3 quarts of water and stir.

Served chilled with a mint leaf garnish.

Chili Cheesy Dip

This is a great little dip for all occasions! We often enjoy this at our many Niehl gatherings. I must admit, I have a twin. Yes, there is another Joanne Niehl in the world. She is married to Les' cousin, Patrick Niehl. Patrick is an avid golfer and all-round super guy, and JoAnn Niehl (the other Joanne Niehl) is absolutely a blessing—truly genuine, thoughtful, and with a sense of humor and adventure. We all love and admire her. The Niehl Meals, as we sometimes call them, are covered dish events. We all bring some dish to contribute to the dinner. Whether she is bringing an appetizer, a side dish, a dessert, or a main course, JoAnn always brings adventure on a plate! Each dish has been better than the last, and we just wait for the next event to see what JoAnn has cooked up for us to enjoy. I can't think of a better person to share my name with!

Ingredients

Directions

In a large skillet, brown the ground meat, and when it is almost fully cooked, add the onions and allow to cook until they are softened. Once fully cooked, drain any excess fat from the meat. Transfer to a Crock-Pot and add all the ingredients, except the tortilla chips (the block of cheese may be cut into cubes for easier melting). Allow to cook until fully heated and serve with chips.

Cold Veggie Pizza

Veggie pizza is a very different kind of pizza. Not all things are alike, and this pizza is not like the other pizzas you think of! Like veggie pizza, the Mellon Institute of Research is a Pittsburgh building you may not think of when you think of famous Pittsburgh structures. The Mellon Institute of Research building, located in the Oakland section of the city, was designed by Benno Janssen in 1937 and is known for the sixty-two large thirty-six-foot-tall limestone columns that encircle the building. The Mellon Institute of Research building was actually seen in the Batman movie The Dark Night Rises, which was shot in Pittsburgh. Over the years, this very stately building was covered in soot from the area mills. That