The Homestyle Amish Kitchen Cookbook by Georgia Varozza

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    Once the potatoes are cool, put them in a very large container and add the remainder of the ingredients except for one hard-boiled egg and the paprika, and mix together until well blended. Start with about 2 cups mayonnaise and keep adding mayonnaise until the potato salad is the consistency you like.
    Put the potato salad into a large serving bowl. Thinly slice the remaining hard boiled egg and use the slices and a sprinkle of paprika to decorate the top.

Just one pound of seed potatoes can yield 20 pounds of potatoes in the garden, and they are so easy to grow. Simply hold back a few of the potatoes you buy to feed your family—the ones that have developed eyes are best—and in the spring cut them into several pieces (you want at least one eye per piece), plant them about 4 inches deep, water, and watch them grow. They are ready to dig and either cure or eat fresh when the leaves of the plants begin to die back. Home-grown potatoes are so good. The skin is tender, and they taste sweeter than store-bought ones.

 
    Rhubarb Salad
3 cups rhubarb, chopped
½ cup sugar
¼ tsp. salt
⅓ cup water
2 packages (3 oz. each) strawberry Jell-O
1 cup celery, finely diced
2¼ cups water
1 T. lemon juice
½ cup chopped nuts
    Heat thoroughly the rhubarb, sugar, salt, and water until rhubarb is somewhat soft. Then add the rest of the ingredients and refrigerate until set.

The discovery of a new dish does more for the happiness of man than the discovery of a star.

 
    7-Up Salad
2 boxes (3 oz. each) lemon Jell-O
2 cups boiling water
2 cups 7-Up
2 bananas, sliced
1 cup crushed pineapple, drained, reserving liquid
    Topping
½ cup sugar
3 T. flour
1 egg, beaten
1 cup pineapple juice
2 T. butter
1 cup cream, whipped
    Dissolve Jell-O in boiling water and then add 7-Up. Chill until partly set and then add the bananas and pineapple.
    For the topping, whisk together the sugar, flour, egg, and pineapple juice. Bring to a boil, stirring over medium heat. When thickened, remove from heat and add the butter. Cool, stirring occasionally, and then add the whipped cream and gently mix together. Spread over the Jell-O.

 
    Sauerkraut Salad
1 large jar or can kraut, undrained
1 cup onion, chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
1½ cups sugar
½ cup oil
½ cup vinegar
    Combine all ingredients in a large nonmetallic bowl and soak overnight in the refrigerator. When ready to serve, drain off the liquid and place in a serving dish.

 
    Sour Cream Cucumber Slices
2 large cucumbers, peeled and thinly sliced
1 small onion, sliced and separated into rings
½ cup sour cream
1 T. lemon juice
1 T. sugar
salt and pepper to taste
    Combine the cucumber and onion in a medium-sized bowl. Add the remaining ingredients and toss lightly to mix. Chill at least 2 hours before serving to blend the flavors.

 
    Sour Cream Dressing
1 cup sour cream
2 T. vinegar
½ tsp. salt
1 T. lemon juice
1 T. green onion, finely minced
3 T. sugar
    Combine the ingredients and shake in a jar until blended. Chill well before using.

 
    Strawberry Pretzel Salad
1 cup pretzels, coarsely crushed
½ cup sugar
¾ cup butter, softened
⅓ cup chopped nuts
1 8-oz. package cream cheese
1 cup sugar
1 cup whipping cream, whipped
1 6-oz. box strawberry Jell-O
2 cups boiling water
2 10-oz. boxes frozen strawberries (approximately 2½-3 cups)
    Mix together the crushed pretzels, ½ cup sugar, butter, and nuts. Press the mixture lightly into a greased rectangular glass baking dish. Bake 10 minutes in a 350° oven. Cool.
    Combine the cream cheese, 1 cup sugar, and whipped cream. Spread on the cooled pretzel layer and refrigerate.
    Dissolve the Jell-O in the boiling water. Add the frozen strawberries. When 75 percent set, put on top of the cream cheese layer. Refrigerate for several hours or overnight.

 
    Summer Salad
2 cups fresh spinach, washed and dried
1 cucumber, peeled and thinly sliced
4 green onions, chopped
½ cup radishes, thinly sliced
2 cups cottage