Edwina Peterson Cross

The Traditional Germanic Recipes
of Lois Hess Cross

German Potato
Salad 6 eggs
Add sugar to make consistency of cool pudding
add vinegar to taste
1 cup heavy cream
Cook to boil stirring constantly

6 eggs (I often use 3 whole eggs and then 6 more whites)
Add 1 cup sugar (this seems like a lot, but it is less than ½ as much as the original)
3/4 cup vinegar
1 cup milk (I use skimmed milk)
Cook to boil stirring constantly

9-12 potatoes.
2 onions I dice the potatoes before boiling and boil them very lightly so they don’t get mushy. I also saute the onions in a little olive oil and add them after they have cooked. (The original uses raw onion.) Pour sauce over potatoes and sauteed onions. Add salt and pepper to taste.

2 ½ size can Kraut (Drain and squeeze out juice)
1 diced pepper
1 diced onion 2 T. diced Pimento

27 oz can Sour Kraut.
Drain and squeeze out juice
1 diced green pepper - I sometimes use red and yellow peppers, as well as green, which makes the salad pretty.
1 chopped medium onion - I chop the onion fairly fine and saute it lightly in a little olive oil.
2 T. diced Pimento (This is mostly for color)
Mix these together, then mix and heat:
3/4 cup water
2/3 cup vinegar
1 cup sugar
½ cup oil

The salad is really much better after spending a night blending flavors in the refrigerator. Even with all the sugar and vinegar, I wouldn’t ever leave it out overnight. Again, this sounds like a lot of sugar and oil, but I have cut back the original recipe quite a bit. It is still very good, if not quite AS good as the original.

I’m not joking. This was the original recipe that I got from my mother-in-law for one of my husbands favorite foods. I was only 21 when I got married and had never cooking anything. I am more than reluctant to admit that I made this salad dressing for several years without cooking it . . . raw eggs and all. I’m lucky I didn’t kill anyone with Salmonella. Let me now actually tell you how to make it!

Fry 6-10 strips of bacon. The major difference in my mother-in-laws dressing and mine happens here. She put all the bacon grease in the dressing (yummy, feel those arteries clog!) I pour the grease out, wash the pan and pat the bacon with a paper towel before going on. At any rate, you have to let the pan cool before you go on or you get fried eggs.

I usually use two eggs . . . sometimes one whole and two additional whites. Mix these well with ½ cup sugar and ½ cup vinegar. Put the entire mixture back in the pan and cook until it boils and thickens. Then crumble in the bacon. Even with all the changes, this ‘salad dressing’ is full of fat and sugar. It is however, a dressing to die for . . . it is delicious. You just have to think of it as dessert! It is good on garden lettuce and fantastic on spinach. If you put it on the salad hot, it wilts the salad and that is great. I always serve it on the side and let people add as much or as little as they want, usually warming it before serving.

Shortening size of large egg
1 ½ cups flour
Dash (1/8 tsp.) Salt
Cut together then add: 2 T. water
1 egg

I use margarine rather than lard, but I never did get a measurement much closer than ‘the size of large egg!’ I also never did figure out why this was called ‘Pot Pie.’ I roll the dough out and cut it into strips and call it . . . noodles!