Ask Joan: Halfway through 2012 edition

June’s ending – 2012 is halfway gone – and I’m feeling the long list of “2012 things to do” that I still haven’t accomplished.

The good news is, every week, I get to chip three questions off the list! :)

What’s inside
1. Recipe for Bury’s burger sauce…
2. … and for hot bacon dressing
3. Revisiting the name of Pinchtown

1. Need the recipe for the Bury’s hamburg sauce, for a graduation party. Can’t find my copy from the paper (I know it’s been in many times).
- Vonnie Lauer

I did get this back to Vonnie fairly quickly – hoping to make it in time for the party! But I know it’s always popular, so here’s your chance to try either one of several variations at your summer parties.

There are a couple different versions; the biggest difference is whether you use Worchestershire Sauce or not.

Here’s one WITH the Worcestershire:

Bury’s Hamburger Recipe (Worcestershire version)
1 cup ketchup
2 cups water
1 tsp. mustard
1 tsp. vinegar
1/4 tsp. salt
1/4 tsp. pepper
2 TB sugar
4 TB dried onion
Worcestershire Sauce (keep adding to taste)
Boil all ingredients, then simmer 10 minutes. Add cooked hamburgers and simmer.

And here’s one without:

Bury’s Hamburger Recipe (No-Worcestershire version)
1 cup ketchup
2 cups water
1 tsp. mustard
1 tsp. vinegar
1/4 tsp. salt
1/4 tsp. pepper
2 TB sugar
4 TB dried onion
Boil all ingredients, then simmer 10 minutes. Add cooked hamburgers and simmer.

See what you think of those! The second one is one we’ve printed a few times, I know, but the other was a response to that from Jim McClure’s York Town Square blog.

If you try either one – let us know how they turn out!

2. Any good recipes for bacon dressing? Looking for a good salad dressing!!
- Lindsay Kate

I’ve known Lindsay for several years, and she actually first raised this question in our comments back when we talked about potpie in summer 2011! So if we can help her get a good hot-bacon-dressing recipe, I’d love to do so!

Any suggestions?

3. Back in March, reader Tim Smith asked how the Pinchtown area of Dover Township got its name.

Shortly after, I heard from reader L. Clark, who provided the following: “Tim Smith’s question about Pinchtown aroused my curiosity so I checked South Central Genealogical Society’s 2004 publication, ‘Gazetteer of York and Adams Counties, Pennsylvania’, which informs us that Pinchtown was a ‘scattered settlement of the Old Canal Road south of Davidsburg. . ., same as Newport (q.v.) Dover Twp., York Co.’ The same source’s listing for the Newport in Dover Twp. reads ‘same as Admire, locally known as Pinchtown’. There is no indication here as to why it was called Pinchtown. As I’m certain you know, Admire was also known as Slabtown and Voltaire.”

This hit my radar again this week as detours and road closures on Canal and East Berlin roads took our family on a tour of the Greater Pinchtown Metroplex – and I realized we still don’t know! Any more ideas or discussion?

Got any questions? Ask Joan using the form at right. I’ll attempt to answer them in a future “Ask Joan” column on this blog. I get a large volume, but I will feature three each week and answer as many as possible!

About Joan

My name is Joan and I'm a lifelong Yorker. Throughout high school and college, I swore I was getting out of here as soon as possible. Now, a few years later, I can't think of anywhere I'd rather be. I love my town, and I hear every day from readers who love their towns, too. So please, connect with me and let's share what makes life in York County great. I'm here to help you enjoy this place as much as I do!
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One Response to Ask Joan: Halfway through 2012 edition

  1. Vicki Baker says:

    PA Dutch Bacon Dressing:
    1/4 lb bacon
    1/4 cp vinegar
    1/2 cp sugar
    1/2 cp water (vinegar & sugar to taste)
    2 eggs well beaten
    1 Tablespoon corn starch
    Fry diced bacon. Let bacon & grease cool a few minutes before adding the remaining ingredients. In a seperate bowl, mix corn starch with sugar. Using a wisk add beaten eggs, vinegar, & water. Add mixture to diced bacon & bring to a boil. Makes about 1 1/2 cups of dressing, can be refrigeratored & reheats. For larger amounts the recipe works well when doubled and holds well in a crock pot on warm. If dressing becomes too thick, add additonal water to desired consistancy.

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