Ingredients:

• 4 tablespoons mayonnaise
• 4 medium size potatoes (boiled; diced)
• 1 carrot (boiled; diced to pea size)
• 1/2 cup peas (boiled(
• 2 cucumber pickle (diced to pea size)
• pinch of salt
• pinch of blackpepper

Recipe:

Mix all the ingredients together. Adjust the amount of mayonnaise and spices to taste. If desired, use canned or frozen peas. Drain the canned peas well. If using frozen peas, you only need to cook them for 3-4 minutes in boiling water. You can add boiled eggs or salami for a richer taste.

Ingredients (for 4):

• 1 lb ground beef
• 1 onion
• 1 egg
• 1/2 cup bread crumbs
• 2 potatoes
• 2 tomatoes
• 4-5 cubanelle peppers
• pinch of salt
• pinch of black pepper
• extra light olive oil for frying

Recipe:

1. Peel and grate the onion. Combine the ground beef, bread crumbs, onion, egg, salt, and black pepper. Mix well. Take walnut size piece from the meatball mixture and round it in your hand and roll the meatball to a thumb-like shape.
   
2. Peel the potatoes. Wash and pat dry them with a paper towel. Cut the potatoes into wedges. Heat the oil in a frying pan. Fry the potatoes wedges and arrange the fried potatoes along the edges of an oven safe dish.
   
3. Use the same oil to fry the meatballs. Arrange the fried meatballs in the middle of the potato wedges.
4. Fry the cubanelle peppers briefly and place them over the meatballs and potatoes.
5. Grate the tomatoes and pour the pulpy juice over the dish.
6. Preheat the oven to 350°F. Cook for 20-25 minutes and serve warm.

Ingredients:

• 1/2 lb ground beef
• 2 onions
• 2 tablespoons rice
• 1 egg
• pinch salt
• pinch black pepper
• 2-3 tablespoons flour
  
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 carrot
• 2 potatoes
• 6 cups water

Recipe:

1. Knead the ground beef with one grated onion, egg white, rice, salt, and black pepper. Make walnut size meatball and roll them onto the tray of flour. Shack the tray gentle to cover the meatballs with flour uniformly.
2. Sautee finely chopped one onion with olive oil. Add tomato paste and sautee for couple more seconds. Dice peeled carrot and potatoes to same size as the meatballs. Add carrots and potatoes to the pan and add 6 cups of water and then bring to a boil. Turn down the heat and add the meatballs one by one so that they won’t stick to each other. Add salt to taste. Cook on low heat until the meatballs and vegetables are done.

Ingredients:

• 4 pieces chicken leg (washed; dry padded)
• 8 potatoes (peeled)
• 2 onions (peeled; halved)
• 2 carrots (peeled; chopped into 2 inch pieces)
• pinch salt
• pinch black pepper
• pinch rosemary (or tyhme)

Instructions:

Preheat oven to 350°F. Place all ingredients in bag and shake to thoroughly coat chicken and vegetables with the spices. Seal bag and punch couple holes. Place bag in a baking pan, arrange chicken in 1 layer so pieces do not over lap. Bake 40 minutes or until chicken is done. To serve, open bag carefully and arrange chicken and vegetables in a plate.

Ingredients:

• 1 lb salmon (skin removed; sliced)
• 2 eggs (beaten)
• 3 potatoes (peeled; thinly sliced)
• ½ cup frozen green peas
• 2 tablespoons plain yogurt
• 1 small red onion (finely chopped)
• 1/4 teaspoon dried dill
• pinch of salt
• pinch freshly ground black pepper
• 2 tablespoons olive oil

Instructions:

Preheat oven to 350°F. Grease the bottom of the casserole dish with olive oil. Cover the bottom of the dish with potatoes. Place the salmon on top of the potatoes. In a bowl, mix the remaining ingredients.  Spoon mixture into the casserole dish. Bake in preheated oven for 35 minutes or until heated through and set in center.