Salads

Ingredients:

4 lb eggplants
3 large onions
1 bunch Parsley
5 cloves garlic
3/4 cup vegetable oil
3/4 cup 9% vinegar
2 tbsp sugar
1 tbsp salt
3 tbsp warm boiled water
3 sweet red peppers

Method:

Cut the eggplants alongside into 4 parts.

Pour 0.5 g water in a large sauce-pan, bring the water to boiling, add 6 tbsp salt, and dissolve.Put eggplants into water, and boil for about 10 minutes.

Ingredients:

1 lb Honeydew Melon
1 lb Red or Black seedless grapes
2 cups Romaine Lettuce
0.5 cup whipping cream
0.5 cup ground bitter chocolate
3 tbsp sugar

Method:

Cut odd balls from Honeydew using teaspoons.

Wash the grapes, and drain. Remove sticks.

Cover the salad large flat dish with Lettuce cut leaves.

Stir Honeydew balls and grapes, put on the salad leaves.

Whip the whipping cream with sugar; cover the Honeydew-grapes mix.

Ingredients:

1 boiled chicken breast
4 hard-boiled eggs
1 medium sweet onion
2 tbsp vinegar
3 pieces crabmeat imitation
Salt and Mayonnaise on your taste

Method:

Peel the onions, cut into small cubes, place in an enameled or glass dish, and pour the vinegar over onions.

Stir well, and let sit for about 15-20 minutes.

Cut the chicken, crabmeat imitation sticks, and peeled eggs into small cubes, mix thoroughly.

Ingredients:

1 can green peas (or 1 lb frozen)
3 hardboiled eggs
1-2 smoked chicken breasts
1 bunch green onions
Mayo and Soy sauce on taste

Method:

Boil the peas if necessary, and then cool them.

Grate eggs.

De-skin and de-bone, and cut the chicken breasts into medium cubes.

Cut the onions into small pieces.

Mix all ingredients, let sit for 10 minutes, and serve.

Ingredients:

1 lb frozen seafood
1 English cucumber
1 can yellow corn
2 tbsp mustard
2 tbsp Mayonnaise
Salt and sugar on taste
Dill, Parsley, green salad leaves

Method:

Boil the seafood as per instructions, then wash and drain.

Grate the seafood on a large grater, or cut into medium pieces.

Cut the cucumber into Julienne style pieces.

Make the mustard sauce: blend the mustard, Mayo, salt, and sugar.

Ingredients:

1 sweet red pepper
1 yellow pepper
1 medium cucumber (or ½ English cucumber)
1 celery stalk
1 medium carrot
7 red radishes
3 Dill stalks
3 tbsp sour cream or whipping cream
Curry and oregano spices on taste (optional)
Horseradish or wasabi on taste (optional)

Method:

Wash the vegetables, peel if necessary, and cut into medium cubes (or grate them on a large grater).

Mix well.

Blend the sour cream with the spices.

Ingredients:

1 lb potatoes
1/5 lb ham
3 tbsp dry white wine
1/10 lb black olives
3 tbsp vegetable oil
3 tbsp lemon juice
Italian parsley greens
Salt on taste

Method:

The amount of ingredients may be different, but the ratio has to be to be 10:2:1:1:1:1:1 (10 parts potatoes per 2 parts ham and 1 part wine, oil, juice and greens, weight-wise).

Wash the potatoes, and boil them until they’re ready. Then, peel and cut them into thin slices.

Ingredients:

1 can yellow corn (or 0.5 lb frozen one)
0.5 lb ground cheese
3-4 hardboiled eggs
Mayo and sour cream (or Yogurt) on taste

Method:

Boil the corns in salt water if necessary, and then cool them.

Cut the eggs in medium cubes, and mix all ingredients.

Let to sit for about 10 minutes, and serve.

Note:

This is a basic salad. You can add other ingredients (potatoes, boiled meat, ham, or fat fish) and greens on your taste.

Ingredients:

2/3 lb crab meat or imitation
½ English cucumber
3 hard-boiled eggs
½ cup shredded cabbage
Sauce
Salt and parsley on taste

Method:

Cut the crabmeat/imitation into small pieces.

Grate cucumber and peeled eggs.

Mix all ingredients, place in a refrigerator for 20 minutes, decorate with parsley, and serve.

Notes:

You may use more cucumber.

Ingredients:

4-5 boiled potatoes
½ lb boiled beef (de-boned, without fat)
2 hard-boiled eggs
1 medium apple
2 large salt cucumbers
1 small salt herring (or 4-5 large anchovies)

For dressing:

0.5 cup sour cream
1 tsp ground horseradish
2 tbsp vinegar
1 tsp mustard
2 tbsp dill and parsley greens, thinly cut

Method:

Soak the herring and anchovies if necessary (if they are too salted or too hot).