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Salad Olivier

Description
This salad is the creation of a French chef, M. Olivier, who in the 1860s opened a fashionable restaurant in Moscow called The Hermitage. The present-day version has veered quite far from the original, but Salad Olivier continues to be a favorite hors d'oeuvre and side dish for entrees.

Ingredients
1 whole chicken breast, poached, boned, and skinned, or 1/2 pound lean cooked veal, or 1/2 pound of bologna (thats what I like, best).
1 pound all-purpose potatoes, boiled in their skins and peeled.
2 medium Cucumbers in Brine.
1 cup cooked fresh or frozen peas.
1 medium onion, finely chopped.
1 cup Mayonnaise.
2 hard-boiled eggs, peeled and quartered.
8 large black Greek olives.
8 sprigs parsley.

Method
Serves 8-10 as an appetizer or 6 as an entree
Cut the cooked chicken and potatoes into 1/2-inch cubes. Peel the cucumbers and also cut into 1/2-inch cubes. In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion. Add the mayonnaise and mix gently, so those ingredients are not mashed.

Refrigerate the salad until serving time (but for no longer than 4 hours).

Enjoy! :thumbsup

I Like this one:

http://i31.tinypic.com/2igm9n4.jpg

Blue Monkey Smoothie

1 cup milk
1 (8-ounce)container blueberry yogurt
1 packet No Sugar Added Classic French Vanilla NESTLÉ CARNATION® INSTANT BREAKFAST Nutritional Energy Drink
1/2 cup frozen unsweetened blueberries
1 banana
Place milk, yogurt, Carnation Instant Breakfast, blueberries and banana in blender; cover. Blend until smooth.
Makes 2 servings.

Note: For added variety, blend in any flavor of fat free yogurt or unsweetened berries. For a frostier drink, omit yogurt and blend in 1 cup (about 2 large scoops) of your favorite fat free frozen yogurt.

CLASSIC RUSSIAN BORSCHT

2 quarts beef stock
3 tablespoons butter
1 cup cabbage, finely chopped
1 cup potatoes, diced
1/2 cup carrots, diced
1 stalk celery, minced
1 onion, chopped
1 1/2 cups canned tomatoes
1/2 cup juice (from can of beets)
1 cup cooked or canned beets, diced
1 teaspoon vinegar
chopped dill or parsley (for garnishing)
sour cream

In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock.
Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes and beet juice to stock. Cover and simmer over low heat until vegetables are firmly tender but not soft.

At this point, add the chopped beets and vinegar. Season well with salt and pepper and remove from heat before the beets begin to lose their color.

Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl. :thumbsup