I use less and less ingredients to do something sweet Now I used only three ingredients. Next time I’ll try to use breakfast crispie balls. Mars bars is very good when you don’t want to waste time unfolding butterscotches. And it gives the taste between butterscotch and chocolate. But we likes this sweet a lot – disappeared in minutes.

4 tbsps. butter

2 Mars bars

2 cups rice krispies

Melt butter and mars bars over medium heat. Add rice kispies and pour into a pan, that is lined with baking paper. Allow it to cool and harden before cutting into squares.

Source: Notecook

Very delicious salads. Sad that photo doesn’t present the real taste.

(6 servings)

500 g cooked beetroots

300 g cheese

4 boiled eggs

4-5 pickled cucumbers

200 g frozen green peas

Dressing:

270 g mayonnaise

300 g sour cream

1 tsp. lemon pepper seasonings

Grate beetroots, cheese and eggs, cut cucumbers. Pour boiling water over the green peas and sieve them. Prepare the dressing – mix all ingredients. Put everything in layers: first of all put green peas, eggs, and pour half the dressing. Then put grated beetroots, cucumbers and cheese. Pour the left dressing. Keep in a refregerator from 2 to 12 hours.

Source: Lengvi receptai I

I decided to prepare something new for our already borig quick meniu. This dish is very quick, if you do like me – boil chicken a day before. My hubby commended. I asked him maybe the dish is so good because almost all the week we ate what we had on hand? But he asured that no and ate almost everything, leaving just a few bites for my next day lunch… You can enjoy these salads and cold, and warm.

(4 servings)

225 g long-grain rice

600 ml vandens

salt

pepper

450 g cooked chicken

2 tbsps. mayonnaise

150 ml soured cream

1 tbsp. curry powder

1 tbsp. oil

1 tomato (optional, but it give some freshness)

Put the rice in a saucepan with the water and a little salt. Bring to the boil, cover and reduce the heat. Simmer for about 20 minutes or until the rice is cooked and all the water has been absorbed. Fluff up the grains with a fork and leave to cool. Arrange the rice in the base and to form a border round the rim of a serving dish. Dice the chicken and plave in a bowl. Cook the curry powder in the oil for 2-3 minutes, cool and mix with the remaining ingredients, seasoning with salt and pepper to taste. Toss with the chicken and spoon over the rice. Garnish with tomatoes, that will give the salads some freshness.

Source: Hamlyn New All Colour Cookbook (1986)