Recipes
7 or 8 medium potatoes
3 beets
3 large hard boiled eggs
2 carrots
2 sticks of celery
1 large onion
2 sour pickles
1 small can of sweet peas
3 tablespoons Dijon mustard
3/4 cup mayonnaise
4 tablespoons sour cream
Salt and pepper to taste
Preparation
Separately boil potatoes (25 min.), beets (30 min.), and carrots (15-20 min), until tender. Cool, peel and dice all of them to 1/4 inch.
Chop the eggs and pickles into small dice. Mince celery and onion. Drain peas.
Mix the potatoes, beets, carrots, celery, pickles, and onions very gently. Gently mix in eggs and peas. Then gently mix in mustard, mayo and sour cream. Add salt and pepper to taste.
Refrigerate for about 2 hours before serving.
Chocolate Chip Cookies
2 sticks butter, softened
¼ cup sugar
¾ cup dark brown sugar
1 teaspoon pure vanilla extract
1 package instant vanilla pudding
2 eggs
2 ¼ cups flour
1 teaspoon baking soda
1 package chocolate chips
Preparation:
1. Preheat oven to 375 degrees.
2. Mix in large bowl the butter, sugars, vanilla extract and pudding. Beat until very smooth and creamy.
3. Beat in remaining ingredients (eggs, flour, and baking soda). Fold in chocolate chips last.
4. Drop by tablespoon onto ungreased cookie sheet.
Bake 8 minutes. DO NOT OVERBAKE.
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