Pennsylvania Dutch Potato Salad

10 large potatoes, cooked and peeled
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup vinegar
3 eggs
2 tablespoons mustard

Be sure potatoes are cold before adding dressing.
Heat sugar, water, vinegar, eggs and mustard in a saucepan.

Mix about 3 tablespoons cornstarch in a little water.
Add some of the hot sauce to the cornstarch, then gradually add to the saucepan, stirring constantly.
Pour over cold potatoes and mix gently.
Refrigerate until serving time.

Pennsylvania Dutch Amish Dessert

16 ounces cream cheese
2/3 cup granulated sugar
3 eggs
1 teaspoon almond flavoring

Topping
8 ounces sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Mix cream cheese, sugar, eggs and almond flavoring together with electric mixer.
Put into a greased 9-inch glass pie pan.
Bake for 35 minutes.
Let set for 10 minutes then add Topping.

Mix Topping ingredients in with electric mixer.
Put on top of filling and bake for 10 minutes.
Cool and refrigerate.
This may be served topped with strawberries or raspberries.

Pennsylvania Dutch Sour Cream Cabbage

Yields 8 to 12 servings.

1 medium head cabbage, shredded
1/2 cup vegetable oil (for frying)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups granulated sugar
2 tablespoons all-purpose flour
1 pint (2 cups) sour cream
2 cups distilled white vinegar

Heat oil in a large skillet over medium heat.
Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.

Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well.
Add mixture to cabbage and simmer all together until desired consistency is reached.