Allison Farm - Claysburg, PA

A beautiful October, 2016 day near Allison Farm

A beautiful August, 2016 morning at Allison Farm

Sunrise at 7:15 am on January 10, 2017 at  Allison Farm on 11 degree day

Click This Button to See Our Cats Grow Up During the Past Five Years!

A winter day on February 9, 2017

at  Allison Farm.

Schweineschnitzel mit Soße or Breaded Pork Loin with a White, Creamy Gravy

Sunrise at 7:10 am on Winter Solstice, December 21, 2016 at  Allison Farm

A beautiful Spring, 2015 morning in March at Allison Farm

If mailed outside Pennsylvania:

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If mailed within Pennsylvania:

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--Rich & Sandy Allison


Also, visit our Allison Farm Cat-toons site for a good laugh of a cat's life on the farm.  These pampered cats are like our guests.  They were welcomed at our farm with open arms, fed well and loved.
Take a Walk Around the Farm to see why we love life on the farm.  Check out some of the activities that we have held and see some of the great foods that we have created there.

Our love of the local Claysburg Area History as well as our Family History is included on our website.  There is a common thread between our family history, our local history and many of our recipes.   Our recipes, just like our family history and local history have been handed down from generation to generation.

Please visit Our Cookbook site to see information on our cookbook, Cooking from the Farm to the City.  You will find information on our cookbook that contains over 650 recipes and includes many recipes from our travels.  Many of our recipes date back several hundred years from when our ancestors came to America!

​​​Welcome to the Allison Farm.  Our family heritage has blessed us with many great recipes from our Pennsylvania Dutch background.  Our first love is formulating recipes, cooking them and eating and feeding large groups of people.

Schweineschnitzel mit Soße or Breaded pork loin with a white, creamy gravy.  It is German food tonight at Allison Farm. We learned to make this in Herbrechtingen, Germany at Cousin Inge Schiller's home from the Burket side of the family.

Thinly sliced pieces of boneless pork loin seasoned well with seasoning salt, pepper and garlic powder then dredged in seasoned flour, dipped in an egg and milk mixture and then coated with a mixture of seasoned bread crumbs and panko bread crumbs.

Pork is then pan fried on medium for about 3 minutes per side til golden brown. Gravy is made with equal parts of remaining oil in skillet and flour to make a roux and browned and then milk is added with a small amount of chicken base for flavor. Gravy is then seasoned and parsley added and served on pork.

Very tasty and tender..... Watch for one of our German cooking classes in the Spring of 2017 at the Allison Farm! 

  I guess we can say we have some German heritage in our DNA!  Watch for our German cooking classes in the Spring of 2017!