It has come to my attention that in posting salad recipes, I've neglected Potato Salad. Definitely a berks county staple for picnics, parties and covered dish events. I'm listing a few, if you have one you'd like to add, let me know.

Patio Potato Salad

• 1/2 c. milk
• 1/3 c. sugar
• 1/4 c. vinegar
• 1 egg
• 4 Tbsp. butter
• 1 Tbsp. cornstarch
• 3/4 tsp salt
• 3/4 tsp. celery seed
• 1/4 tsp. dry mustard
• 1/4 c. chopped onion
• 1/4 c. mayonnaise
• 7 medium potatoes, boiled and diced
• 3 hard boiled eggs, chopped

In a medium saucepan, combine milk, sugar, vinegar, egg, butter, cornstarch, salt, celery seed and dry mustard. Cook and stir over low heat until thick. Remove from heat, blend in onion, and mayonnaise. Let cool. Combine potatoes and hard boiled eggs, carefully fold in dressing. Chill. Sprinkle with paprika before serving.

Potato and Cucumber Salad

(the amount of ingredients depends on how much you want to make)

• potatoes, boiled and diced
• cucumber, diced
• sweet pickles, chopped
• tomatoes, diced
• onion, diced
• salt
• mayonnaise

mix together ingredients, and mix with enough mayonnaise to "make wet", serve immediately.

Variations:

add a little yellow mustard
drizzle a little vinegar into vegetables before adding the mayo
add black olives·

Macaroni Salad

This recipe for Macaroni Salad is from Pat, it comes from Central Kentucky. It's a bit different from "ours" but it sounds delicious. Thank you Pat!

• 1 lb cooked macaroni
• 1 lg onion diced
• 1 bell pepper diced
• 1 cucumber sliced thin, leave a little peeling
• 3 lg tomatoes diced
• 3 ribs of celery diced
• salt and pepper to taste
• Dressing
• 2 beaten eggs
• 4 tbsp butter
• 1/4 c flour
• 1/2 c vinegar

Mix eggs and vinegar. Melt butter, add flour, add egg mixture. Cook until thick. Cool. Add this to 2 cups mayo, mix well. Another dressing I use. Mix equal parts of a good mayo (light is ok) and non fat plain yogurt. ·

Strawberry Pretzel Salad

Here's a unique little salad that I've been getting requests for. It sounds great for covered dish occasions and picnics.

• 2 c. crushed pretzels
• 3/4 c. melted butter
• 8 oz. package cream cheese
• 12 oz. container of whipped topping
• 6 oz. package of strawberry gelatin
• 1 c. boiling water
• 1 pint sliced and cleaned fresh strawberries
• 20 oz. can of crushed pineapple

Combine crushed pretzels and melted butter and press into a 9" x 13" baking pan. Bake at 400 degrees for 7 minutes. Set aside to cool. Cream together cream cheese and whipped topping. Spread over cooled crust and chill. Dissolve gelatin in boiling water. Add strawberries and pineapple and chill until almost set but still pour-able. Pour over cream cheese mix and chill until set.

• 1 head of cabbage, grated
• 1/2 green pepper, chopped
• 1 large carrot, grated
• 1 c. sugar
• 1 cup vinegar
• 1 cup water
• pinch of salt (pinch it with your fingers and throw it in)

Mix the sugar, vinegar, water and salt together and pour it over the cabbage, pepper and carrot. Mix thoroughly. Tastes best if it can sit in the refrigerator for at least 1 hour.

A fellow surfer sent me this recipe. It is her sisters'. During the summer when fresh corn is around, it may be interesting to use it, blanched in boiling water first, instead of the canned corn.
Combine in bowl:

• 14 oz. can shoepeg corn, drained (I use up to 20 oz.)
• 2 tomatoes, chopped (or 1 box cherry tomatoes, diced)
• 1 bell pepper, seeded & chopped
• 1 cucumber, peeled & chopped
• 1 purple onion, chopped

Combine separately:

• 1/2 C. sour cream
• 4 Tbsp. mayonnaise
• 2 Tbsp. white vinegar
• 1/2 tsp. celery seed
• 1/2 tsp. dry mustard
• 1/2 tsp. black pepper
• 2 tsp. salt

Mix all together. Cover and refrigerate overnight. Hope you enjoy it!

• 1 bunch of fresh broccoli
• 1 medium onion, chopped
• 8 oz shredded cheddar cheese
• 1/2 lb bacon, fried and crumbled

Mix well and set aside. Dressing:

• 1/2 cup mayonnaise
• 1/4 cup sugar
• 1 Tbsp apple cider vinegar

Beat well and pour over broccoli mixture. Tastes best if it can sit in the refrigerator overnight.

• 1 lb. Macaroni, cooked and drained
• 2 hard boiled eggs, chopped
• 2 ribs of celery, chopped
• 1 carrot, chopped

Combine together, set aside. Dressing:

• 1 cup sugar
• 3-4 Tbsp mustard
• 1 cup mayonnaise
• 1/3 cup vinegar

Combine well and pour over macaroni. Tastes best if it sits in the refrigerator overnight.

• 1 head of cabbage, shredded
• 1/2 cup diced celery
• 1 onion, diced

Dressing:

• 1/4 cup vinegar
• 2 1/2 - 3 Tbsp sugar
• 1/2 tsp salt
• 2 heaping Tbsp mayonnaise
• pinch of pepper

Combine the celery, onion and cabbage, set aside.

Mix the dressing ingredients together. Add to cabbage mixture. This will make a crisp Cole Slaw, it should sit in the refrigerator at least 2 hours. For a softer cabbage, add 2 Tbsp vegetable oil.

• 1 bunch of young dandelion greens, washed
• 2 Tbsp bacon fat
• 1/4 cup vinegar
• 2 eggs
• 4 slices of bacon
• 2 Tbsp flour
• 2 Tbsp sugar
• 1 c water

Fry bacon, crumble and put pieces over top of the dandelion greens. Use flour and bacon drippings; mix to a paste with a little of the water. Add to the beaten eggs, water and vinegar. Mix well and heat in a pan (or microwave) until thick, stirring every once and awhile to prevent lumps. When thick, pour over dandelion and serve. Ingredients vary according to the bunch of dandelions you want to make. Best when dressing is served warm. This dressing can also be used over endive, garden lettuce or even potato salad.

I've gotten a lot of requests for Chow Chow. Here it is....

Chow Chow

• 4 quarts diced zucchini
• 2 medium heads of cauliflower, diced
• 2 c. diced carrots
• 2 c. diced celery
• 6 medium onions, chopped
• 3 red peppers, chopped
• water to cover
• 1/2 c. salt

Syrup:

• 4 c. vinegar
• 8 c. sugar
• 2 c. water
• 1/2 tsp. tumeric
• 1 tsp. garlic salt
• 1/2 tsp. celery seed
• 1 tsp. alum

In a large container combine zucchini, cauliflower, carrots, celery, onions and red peppers. Cover with salt water and soak at least 3 hours. Drain well.

To prepare syrup combine all ingredients in large kettle and bring to a boil. Add drained vegetables and boil 3-5 minutes. Spoon into sterilized quart canning jars, seal.
Some people add a can of each: Green Beans, Wax Beans, Kidney Beans

Caesar Salad

This recipe for Ceasar salad is from Mike - a professional chef who was gracious enough to share his experience with us. This salad is tangy, but isn't that what ceasar salad is? Thanks Mike!

Prepare:

• 4 bacon strips, fried crispy and drained as you do the rest:

In a large wooden salad bowl, mix together in order:

• 1 cup olive oil ( extra virgin for more flavor, regular or light for a
• lighter flavor)
• 1/2 cup fresh lemon juice
• 2 tbsp country dijon mustard
• 2 tbsp crushed fresh garlic
• 1 tbsp anchovie paste
• black pepper to taste
• 1/2 cup fresh grated parmesan

The amounts above make anough for one medium-sized head of romaine. Wash romaine, tear into medium-size pieces, and add to salad bowl. Turn dressing over lettuce until well-mixed. Grate fresh parmesan over the mixture. Break up bacon into pieces and spread over mixture.

Optional Croutons:

• 4 pieces of sliced bread, cut into small cubes (any kind you like - I prefer whole grain - these add a nice texture to the salad)
• 3 cloves garlic, sliced
• 2 tbsp olive oil

Heat oil over low-medium flame in a small skillet. Add garlic and saute until garlic starts to brown; remove garlic and save to snack on (I love this!) Add bread cubes to oil and saute until toasted brown.

Alternatively, keep the garlic in and saute both bread and garlic together, and add both to salad. Cool and drain. Serve in a small bowl and add as much as you want to salad.