Open House (Part 1) – Potato salad from grandmother

Bright ideas to welcome your family and
friends

From Susan Stetzel’s kitchen

“I really love cooking-consulting and
helping readers with any problems or concerns”, she said. “Being a social consultant
of online Taste of Hone is a work in my dream!”

Greek
chicken noodle

‘I love the easiness of this recipe.
With my crazy and dynamic life, I need the trustful and flexible recipe – and
this fits’.

Total time: 25 minutes

Yield: 5 portions

·        
2 cups of uncooked pasta

·        
¼ cup of butter, diced

·        
1 big onion, chopped

·        
¼ cup of all-purpose flour

·        
1 carton (14 ½ ounces) of low-sodium bouillon

·        
3 cups of roasted chicken, torn

·        
1 jar (7 ½ ounces) of artichoke core cut into quarters,
scented

·        
1 cup (4 ounces) of salty cheese from goat or sheep
milk,

·        
½ cup of dry tomato scented with oil, chopped

·        
1/3 cup of Greek olive, chopped

·        
2 tablespoons of fresh parsley, chopped

Greek
chicken noodle

1.   
Cook the pasta according to the instructions

2.   
Meanwhile, in a big pan, melt the butter at high
temperature. Add onion, cook and mix until soft. Stir the flour until blended;
slowly add bouillon. Boil, cook and stir in 2 minutes or until condensed. Add
chicken, artichoke, cheese, tomato and olive.

3.   
Drain the pasta, put into a pan. Heat it from 3-4-inch
in 5-7 minutes or until it is sparkling and turns brown. Add parsley.

Potato salad from grandmother

‘This is the special dish of my grandmother,
and it deserves the work, as she always says. All the family loves it and we
exchanged the stories about inventors while eating.’

Prepare: 45 minutes + cooling

Cook:
15 minutes + cooling

Yield: 24 portions (3/4 cup each portion)

·        
6 pounds of medium potato

·        
Water

Sauce:

·        
1 cup of water

·        
½ cup of butter, diced

·        
¼ cup of white vinegar

·        
2 eggs

·        
1/3 cup of sugar

·        
4 ½ teaspoons of corn powder

·        
¾ cup of mighty fatty milk

·        
¾ cup of Miracle whip

Salad:

·        
1 small onion, chopped

·        
2 green onions, sliced

·        
1 teaspoon of salt

·        
½ teaspoon of pepper

·        
3 well-done eggs, sliced chili

Potato
salad from grandmother

1.   
Put potato into saucepan and put water in. Boil. Remove
the heat; cover and cook in 15-20 minutes or until it gets soft. Drain. When
it’s cool enough, handle, peel and cut into thin slices. Leave it cool.

2.   
With sauce, cook in a big pan or metal bowl. Boil
water, butter and vinegar until melted. In a small bowl, break the eggs; add
sugar and corn flour. Add butter mixture; cook and stir in 5-7 minutes or until
it is condensed. Move to a big bowl; leave it cool.

3.   
In a small bowl, whisk the cream until it is formed as
solid corn. Add Miracle Whip into the cool sauce mixture; add whisked cream in.
Add onion, green onion, salt and pepper. Add potato; turn over until it is
blended. Put into the fridge, cover until it is cool.

4.   
Serve with boiled eggs on the top. Add some
chilies.