Recipe sent in by Debra Offord, of Macungie, Pa.  Debra pleases all of her family and friends each Memorial Day with her delicious Picnic Potato Salad.

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3 lbs small red potatoes, cut into cubes
3 teaspoons salt
1 cup sliced celery
1/2 cup chopped red onion
4 hard cooked eggs
1 cup french onion dip
1 tablespoon packed brown sugar
1 teaspoon ground black pepper

Place potatoes in large pot and cover with water.  Cook until tender.  Drain and cool.  Combine remaining ingredients and fold into potatoes, blending well.  Refrigerate at least 4 hours.


Recipe sent in by Nancy Matika, of Emmaus, Pa.  Growing up, her Mother would always make this tasty, refreshing dessert for their Family picnic.

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Mom’s Blueberry Cream Pie:  
1- 8 oz. brick cream cheese

1/2 cup sugar
1/2 cup milk
2 eggs
1 teaspoon vanilla
1- 9-inch unbaked pastry shell
2 tablespoons sugar
1 tablespoon cornstarch
1 cup water  —  2 1/2 cups fresh blueberries

Combine softened cream cheese and sugar, mixing until well blended.  Blend in milk, eggs and vanilla.  Pour into pastry shell.  Bake at 400*, 15 minutes.  Reduce oven temp. to 325*; continue baking 20 minutes.   In a saucepan, combine sugar and cornstarch;  gradually add water.  Cook, stirring constantly, until clear and thickened.  Add berries;  continue cooking 5 minutes.  Cool slightly;  spoon over cream cheese mixture.  Chill