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Greek style potato salad



1 1/2 -2 lbs. potatoes washed
1/2 c Crumbled feta cheese thoroughly rinsed and drained
1 Medium onion peeled, cut in Half,then thinly sliced
1/2 c Fresh parsely, coarsley chopped
1/2 ts Salt free xtra spicy season
3 ts Salt free garlic&herb season
1 ts Oregano
1/3 c Lemon juice
2 tb Olive oil
2 tb Vinegar
Boil potatoes until firm but tender. Do not overcook (15-20 minutes). Cool by placing pot of potatoes in sink and gently running cold water over potatoes. Drain thoroughly. Cut potatoes into 1/2 inch cubes. Place in a large bowl with the rest of the ingredients and toss lightly, mixing well.
77. Gulab Jamuns
1 c Bisquick
2 c Carnation Powder milk
2 c Water
1 1/2 c Sugar
4 Cardamom pods
Few drops rose water
4 tb Butter
1/8 c Yogurt
Oil for frying


Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls. Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Boil, then simmer to reduce the water by half. Heat the oil till hot, fry the balls to golden brown or till they are dark brown--almost black. Soak in sugar syrup till they double in size (1 hour or overnight). Serve hot or cold.













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