Corn, lima beans and green pepper Salad Recipe

Ingredients

The ratios of ingredients to taste:

Corn, cold boiled, cut off from the CDE
Lima beans, cooked cold

Green pepper, washed, seeded, cut into small cubes

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Dressing room
(For dressing room: mix1 / 2 teaspoon salt and pepper with 1 / 2 teaspoon lemon juice. Add ¾ liter thick cream gradually, while stirring constantly.)

Procedure

1. Lima beans and green pepper salad recipe, on each plate a few lettuce leaves.
2. Mix the corn, lima beans, green pepper and sauce.
3. Place in the center of lettuce leaves.

• Shelf-life: 1 week
• Cooking time: 15min
• Servings: 0
• Type: Non-vegetarian

Apple Chicken Casserole Recipe

Ingredients
3 unpeeled tart apples, cubed
2 chicken breasts, skinned
2 tbsp. orange juice
2 tbsp. honey
2 orange slices

Procedure

Place apples in bottom of lightly oiled casserole dish. Put chicken breasts over apples. Combine orange juice and honey in a cup. Spoon 1 tablespoon of mixture over each piece. Cover casserole and bake 45 minutes at 350 degrees. Uncover casserole. Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered. Garnish with orange slices.

• Shelf-life: 1 week
• Cooking time: 90 minutes
• Servings: 4
• Type:-

Cherry Cheese Recipe

Procedure

1. Take some sound, ripe, small cherries, stoned or not, as preferred; put them into a stone jar, cover it closely, and place this in a saucepan of boiling water, and let it simmer gently until the fruit is quite soft.
2. When the cherries are sufficiently tender, take them from the fire, skin and stone them, and add half a pound of finely sifted sugar to every pound of fruit.
3. Add a few of the kernels, blanched.
4. Put the mixture into a preserving-pan and boil it, gently stirring it all the time, until the fruit is so dry that it will not adhere to the finger when touched, and is quite clear.
5. Press it quickly into shallow jars which have been damped with brandy.
6. Cover closely, and keep in a dry place.
7. Time, two hours.
   

• Shelf-life: 1 week
• Cooking time: 2hour
• Servings: 3
• Difficulty Level: Moderate
• Type: Vegetarian

Russian Potato Salad Recipe

Ingredients

5 large potatoes
1 (16 ounce) package turkey hot dogs
5 eggs
5 large dill pickles, chopped
1 bunch green onions, chopped
1 (15 ounce) can baby peas, drained
salt to taste
1 cup mayonnaise

Procedure

1.Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.

2.Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.

• Shelf-life: 1 week
• Cooking time: 50 minutes
• Servings: 10
• Type:
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