POTATO SALAD

Ingredients:
5 new potatoes (or red potatoes)
1 stalk of celery finely chopped
2 tbsp chopped pimento pepper (cherry pepper)
1/2 medium onion finely chopped
1 tbsp chopped sweet pickles or dill
1 tbsp pickle juice
1/2 tbsp French's mustard
1/2 tsp dry mustard
1/4 cup mayonnaise
3 hard boiled eggs
Salt & pepper

Preparation:

• Boil the potatoes, peel and cube them. Let them cool.
• Peel the hard boiled eggs and dice them. Let them cool.
• In a bowl mix mayonnaise and French's yellow mustard to make it into soft yellow.
• Mix in the pickle juice, celery, chopped onion, pickles, salt & pepper.
• Now add in the potatoes and diced eggs and mix them well to coat them together. 
• Serve cool.

GREEK STUFFED PEPPERS

Ingredients:
2 large green/red bell peppers
1/2 cup(or 5 1/2 tbsp)  rice
1 medium onion chopped
2 cloves garlic minced
2 tsp black pepper powder
5-6 mint leaves
1 tsp dried oregano
2 tbsp tomato sauce
any grease (butter/oil/ghee)
1 potato thinly sliced
1 tbsp bread crumbs.
2 tbsp finely chopped parsley or cilantro
1/2 tsp sugar
water as needed
salt

Preparation:

• Cut the top off the pepper and scoop off the flesh and seeds from inside. Preserve the top.
• Wash and soak the rice for about 15-20 minutes.
• In a pan heat oil. Add onion, garlic, black pepper.
• After a few moments add the rice in and fry. Add the mint leaves, salt and fry for 3-4 minutes.
• Add about a cup of water to it.And add tomato sauce and sugar to it. Fry by covering for another 3-4 minutes.
• Take it out of the heat and cool it.
• Fork the peppers all around and stuff the fried mixture into it. Don't over stuff it as the rice will rise after cooking.
• Sprinkle the bread crumbs and chopped cilantro/parsley on top of it.
• Coat a baking pan with butter/oil/ghee and pour in about 1/2 inch of water. Add oregano and salt to the water and mix it.
• Cover the peppers with their tops and place them in the pan.
• Add the thin sliced potatoes to the water.
• Bake it at around 375F (180C).