'g3!lqnd'3!.r3$

svurtT

l€,llz eIB IiElIIBuos rad Lnrlued

rrnluontr 4

selrrll rno Jo sollllBuosred LroJ

snuontr,

nullos BelsIrJ BITBIAI

ilF---k

96

'oclnp url nc .ueru rryogep lncotsoruu pugc vtu? triermd .pno rS pqr1s gzuI 1-riece4

(l€uIRJq Inil op celsorue un rfsceg 1r 'ecer el rer liesq V# e.leoJ r€l deputlsJ .(dul

gpqpdrug .(rrnllri*c qpol€oJ liepupug .nou ulpoto Z repr8rg q fespl E, ololclel nc Iocrryt lsnl"nc ElelnwuJ oroq op elp

as aroc ,auqgtd ap wryD l 'arynp a7do1 nc puoc 1 p,

nos) tun nc un&ury C ,(p

19 apuolilpntl apfay nr unlua7[ I

8l itsolnn aqc fpf

Sg a"rqap) alafay nc lmlaary I

7g dwntl pluuoe n4uad nruapg

. gg dutntl p1nuoq ntnuary

l? pInW n1nfiuy n4uad nrua1q

,, ptl.rary nTaSuV,tot nuary

L u!rud 4u!pnL4 ntryad nrua147

gt urrnd 4utrpuL4 nf nua74

€€ ZO topop n4uad nruay,y

6Z ZO.to1coq ntnual4[

97 [a..{atry qntdg nquad nluary

rc ta$utful qudg .to! nuatrg

lI aotunJ funillH n4uad nrua14

g uotunJ tuoruH n!nuatr41

6 salnqJ plu1t4 nlluad nrualy

S salnqJ aculrd ntnualry

SNIIUdNJ

c|tF*-

Iooc ol qEnop eq1 dee; 'pe1e.rofuocul sr rueerc oq] il}un Jellor ?

Wpl lr IIor pue qEnop oql ploC'eseer8 qllllr ]l elecrrqnl pue eceJrnse uo ll IIor 'qEnop ,(1uu$ e11nb e peeul pu" >llyu rure./rt oIDII ernod'sluerpe;8ut eql xq,{ 'll\oq q}nou-epl^\ e q (>lllru ruJe.^A. rilrl\peuelsrow) 1see.( pue lles 'rnog pelJIS r{ser; oql eurqtuo3 :q8noq

8ugffrus.tot - qto'tq oil2tr,tot uoodsa1qo1 1 'nddad punot7 uoodsoay Z/[ 'tlosuoodsoay 7yy 's33a 7 'suotuo Z aUqM'payouls ro uocoq mot 3 ggg

:q8nop "tot- 411w uol to (dnc 1) lw 0ge 'p,tol(suoodsalqry il 3 OOf 'qos uoodsoat e/t '6oat 3 Ot '"tnog[ 3 OOS

utu.t Sf :&uryoq lsmoq € :au,ut uot4otodatd !suos"tad g-,(ezz1d,;o dlapu.r,IBroI u) uocuq pa{ous qllr nIqrIT

nzpaddV

roqlne eqJ

'elqrssod se uego s€ elg€] Jor{ l€IIIrq slu?,{(1. €rusruou pu? erer{ psAII ecurrd oq} Jo se^r}el3J leroAes'glleJ pu€ suorlrperl f-leuolllru 'ssel8 ueer8 'z(luorues s,]r peureleJffiq r{3rq^\ ,{1unoc e - elrre\lfsuerl Jo plJo,/y\ eq} q ,fqrnbue.llspulJ e11anbr1e FnoJ 1er(og s./KolloJ f11cr"4s oqrrt JeJcerer{cEunureqc eql ',,eq o1 lou Jo oq o],, uoelueq 'ecuud fue e>1q l{3ne3

o77ncp3 to osaral DqtoryiIata@woc'[1np0qartT

soIrBrIJ oJurJd roJ nuoIAI

esoJpe el 'lrcrr aj -:-:

ft! rr

eprnldery Jl€oI -nuxt

eurfuede Ifupr rarsaJu [n]

IAIU

30 minutes, then ro11 it again and lubricate it with the remaininglard. It is preferable to work the dough this way 2-3 times. put it tocool and leave it for another 30 minutes in the refrigerator.Filling: chop the bacon in 2-3 cm long strips and put it in the pan.work with soft fire. chop the onion in little slices and saut6 it inthe bacon's grease. After 15 minutes, pull the pan from the heat,cool the mixture for 15 minutes and mix with: tomato broth, raweggs, salt, ground pepper (and other spices of your choice).Get the dough from the refrigerator, spread a \arge sheet, put itinto an ungreased baking tray, spread over onions and baconstuffing and bake the lichiu in oven for 40 minutes. when thedough has become crispy, remove it from the oven and let it coolfor 2 hours. Serve it with beer or white wine. If you have a largebrick o\-en, bake the lichiu on large leaves of beet or horseradishinstead of a bakin g tray

Main course

Outlaws'lamb6-8 persons; preparation time: 6 hoursOne lamb with fur on, 4-6 peeled onions, 500 ml white wine,3 tablespoons salt, 3 tablespoons thyme, I tablespoon groundpepper, 2-3 garlic bulbs

use the lamb without removing the fur. slice the lamb's belly,remove the entrails, which can be stored or cooked separately.Let the lamb with belly down for the blood to drain, then wipe itwith paper towels and salt it throughout the cavity where thebowels were placed. Leave it for 15 min with salt on it, then washit and drain it well. chop the onions as finely as you like, add saltand pepper, then pour one glass of wine over the onions. sew thebelly, then place the (headless) lamb on a spit. Dig a hole, firl itwith wood or vine tendrils. At two ends of the pit beat down two

pieces of thick u'ood. c

pierced from head to ttrfur get burned. The skinwine occasionally. The s

heat all over. Keep the ntheir matching portionswith homemade bread ar

Dessert

Poale-n brffu (cheese pi6-8 pers ons ; preparatiorFor the dough: I kS 7j0 g yeast, 500 ml milk1 teaspoon saltFilling: 5009 uumb200 g cottage cheese, ze

Sieve the flour into a bomilk, add the yeast (licknead the dough. Whenaside to rise for 30 minthe goat chees with4-5 tablespoons of sugaStretch l0-I2 thin sheet

with the cheese mix, -er

middle until you coverpan and fry them in oil.lid. When they brownrbrown them evenly. Re

on paper towels. Sprinkon a plateau one over thThey are as good even i

'ploc eJe.,(or{}Jr uole poo8 s? eJe f.,{J'e?ue-r ur pocrls '1oq serd eql e^JeS 'Jerllo oql JeAo euo neeleld e uotueql eceld 'erd qcee uo reEns perepmod eplur;dg 'slo..tAol roded uoureql 1nd pue ued eq1 ruo{ serd eq} eloruo11 'r(perre -rql u./y\oJqpue ,(11ryerec rueql um1 'eprs euo uo peu/(org ,(eq1 ueq16 'pry

e rllll\ peroloc ued eq1 qll-At 'leeq .rvrol uo 'llo u} ruor{l frg pue uedeql ur serd eql 1n4 'qEnop qll^\ esooqc erll roloc nof plun olpppuorll spJul\t,o1 q8nop oql Jo seEpe eq1 reqle8 'xrur oseeqo orp qlrl\sleeqs erilJo elppru eql re^oc 'qEnopJo sloeqs uHl zI-0I qclo4s'looc oJ selnuru gI 1v\olle 'q8nop p€eu>I 'reEns3ro suoodsolq€] s-tpue lsez orp ppe 'eseeqc e3elloc oq] qll^\ seeqc leo8 egt

IAoq e8rel e ut xrtrN :3ur11g eql erederd 'urru 0€ roJ osrJ oJ oprse

lr e^€ol e.rorufue ,(1c4s lou sr q8nop eql uorl\\ 'qEnop eq] p€oDIo1 urEeq pue (reEns pue tles qtrA\ pegenbq) lsee,( oql ppe '{lluruil€,t.r rnod'olpp$u eql q eloq e e>leru'l.toq € oJur rnog eql olers

ttoto dnc y 'tp7ns suoodsa1qry g-h '1saz'asaaqc a3o77oc 3 OOe'asaaqc TooB .to asaaqc daaqs palqwnn SOOE :3ut11tg

tlos uoodsoay yIto8ns suoodsalqoy 7 '(ra1naa.?ur1y"tods ,to) )1tu/ lut 96g

,1sna{ 3 gg'(q8nop &uty"torv. .toJ) suoodsa1qoy g mogf 8ry f :q&nop aqt nl

ulu,t 06 :awry uoryo.rcdatd !suosnd g-guud eq1 q pol4 (e1d eseeqc) ngrq u-elsod

uassa(J

',(llcegred slg eur^\ ollqlg 'cqreE pue peerq ep€tueruoq qtl^\1ee .{eq1 qclrll!\ 'qruel eql ruo4i .,(11celp suorpod Sulqcleur Jloqt]nc u€c s1sen8 ,,vrolloJ pue '1rds eql uo }eoru eq1 dee; .rolo

IIB leeq,(q pele.rleued ge,rrr sr Jr uaq.& f,peer sr aols eql .r(lluuorsecoo eur,/v\qlIA\ eplurrdg 'su,tnoJq 1l se dsuc seuocoq uDIS orlJ .pounq 1eB rrgoqt plun llds eqt runl pu€ anJ orp IqEIT 'eo] 01 peeq ruo4 pec;erdqtusl oq] glr.^d. lrds eql xg no,{ qc}qrvr uo 'poo.tr {olq} 3:o secerd

01\4.1 u,,!\op teaq Ud try .

ll ilg 'sloq e frrt :ndsoql ,^res 'suoru0 }rp Je,,

tl€s ppe 'e1ry noi se-r{;qw,/v\ uoql'1I uo {rs wloql oJoqlr ,{lr-rer aryr :

11 edrm ueql'urerp or p'r(lelerudes pa{oor -ro :

'f,lleq s,qruel erp aJrIS

punotB uoodsalqot y'al4(w a\ql^ pt tt\S

"\:l

r{srperosJog Jo 13Jq Jo se3re1 e elerl no,{ g1 'em

Iooc lr lol pue u3.\o 3qler{l ueQt\.selnulu Orhuoceq pue suoruo Je,t0

tl lnd'1eeqs e8rel e pH'(ecroqc rno,.( 3.o sarrdrrvre.r 'q1orq ol"Iuol :rFI-\t'leoq oq] uro+ ued aqt 1uI ]r ?ln?s puB seJrls alil'ued eq1 u1 11 1nd pue sdr

'rolere8uleJ aql r

ol ll lnd'seturl g-7 fe.u sEurureuer .,{} gl!r\ tl Jll

Cake Regina Maria (Queen Mary)B-10 persons; preparation time: 20 min; baking: 30 min; cooling:120 min7 egg- whites, I0 tablespoons powder sugar, 200 g crushedwalnuts kernels, I cup flour, I/2 teaspoon salt, I teaspoon bakingpowder, vinegar or lemon juice - for the cake crust; 7 egg yolks,200 g powder sugar, 200 g butter, 100 g chocolate

Beat 7 egg-whites (2 min with an electric mixer or 5-6 min withan whisk) with 10 tablespoons of powdered sugar. When themixfure becomes hardened place the crushed walnuts kernels insmall portions and mix it slowly with a fork. Extinguish thebaking soda with vinegar or lemon juice, add zest and then theflour. Pour this dough in a butter greased flour dusted baking tray,place the trai in the hot oven and bake the crust 25-30 min inmedium heat. Remove the tray from the oven when the crust gotbrown and let it cool for 30 min.Cream: Make a homogenous cream out of 7 egg yolks,200 g powder sugar and a little salt, which you mix with smallpieces of butter. Boil the cream on low heat, stining continouslywith an wooden spoon. When the cream is boiled pull the bowlfrom the heat, let it cool for 30 minutes, then spread the warmcream over the cake crust. Shave the chocolate over the cake usingthe sharp edge of a knife or a vegetable peeler. Put the cake tocool for 1-2 hours before you serve it.

Meniu pt

Prins, ca orice prin!, incare urmeazd cu strictrlumea Ardealului - linttradiliile milenare qi cr

prin{ului gi Romdnia il I

Aperitiv

Lichiu cu sl[nin5 afun4-6 pers; timp de prega500 g fdind albd, 30100 g (4 linguri) cu u

nefiert - pentru aluat;300 g sldnind crudd sat

cu sere, I/2 lingurildroSii - pentru umpluturt

Aluatul: Face{i un aluz

vas cu gura 1arg6, sare

DupS ce amestecali infrdmdntali un aluat pot

neSueld ed riepu4uJ Il erec ed 'ere1 op 1r^rrlod 1en1e un rieluguprgr$ plec e1de1 ulind elgc rfeurn] eloluerper8ur llecelseue ec pdnq'p1ec eldel nc Elernruul eJeq ep erpfo,rp rS eres ,g1tel ern8 nc senun-4ul lpdseord ElnrrJec EuIRI urp nldurrs ]enle un rfeceg :1nlunly

p"tnlnldutn n,ryuad - nfo"tap uotruq nc o.tngull [ 'tryulcoau ndrd nc plt.tn&u11 e/[ 'a.ms n)pfum&utl e/[ 'pno e 'aqp adac 7 'pwwnto nos r2pnn ourupy 3 OOt

!qonp n4uad - 1"tagfaua7do1 nc (puoc t) rut gg7 'c.tod ap otnrun nc ("tn&ull il 3 00:.'a"ft)s nc oft.m&ull Z/t 'a.nq ap a1p[o",tp 3 Ot 'pqp putpt 3 OOS

utLu gh :a"D)oo) lato E :a.u4o&atd ap dut77 !snd g-y(eznd, ap Fuolqolnu alelolrsa o) plurungs pulufls nr nIqJIT

rtpltadV

eeJ€olnv

'ro essru el sepol€ epru e^slgc lnceJ] ne rcrs'eprezr Eqrq'eeunqcel 1e4spdu1 eelSrurl elSespE rSg 'rrf-rn3leuosred lruolplugcuJ ',,IJ nu e

reru ]gc eor^ II €rugruo6 rS rnlnfurrde4 'eiurperc rS eJeuelrur eprirperle-tS srec lnuli - rnlnleoprv €orunleleqcrle efelculs nc gzeorJrJn oJec

IS IJ 8,, erlur 'fur.rd ecuo ec 'surl4

01 e{ec eql lnd ';-Ja;Eutsn o>l€J JW Jt ,i.,,r tt?- -

rruea eql pea.rds u;:: -

I,!\oq eql 11nd P;lr,]i :,(lsnourluoc 6ur::rrS T?lil€tus tpl,n rp nt i ;::'u11or( EBa

1oE 1sruc oI{1 u3Qr'" f,:',--ur uIIu 0€-sc lsnJJ ailp'r(er1 8un1sq patsnp i: -- -:oql uegl pue 1s3z Pp?

';

eq1 qsrn8urtx:l 'rpq: iuI sleIue{ slnq€-n p:qsoql uee\\ 're6ns Fi:r:iqll^\ uIIII g-s ro rJ\rrm :

aJOlf-))t:'tu

'$/lo[ 33a 1 :tsnr] a:,tr:3u14oq uoodsnat / Jrrr-i :

paLlsnrr 3 OO; ';n;,:-;

:8ut1ooc lutw gg ;8lqri;

ouncp) ap Dza,tal 0c10w

io-aqSaugdtug'antoqopu! o a4sa nfnyl

soIrBrIJ Iniulrd nrluod npoIAI

qi-l ungeli cu unturd. impdturili aluatul, treceli cu vergeaua peste

aluat pdnd c6nd untura se incorporeazd. fine{i aluatul la rece30 min, apoi intindeli din nou foaie qi ungeli cu restul de untur6.Este de preferat s[ lucrali aluatul de 2-3 ori. Pune{i-l la rece dup[ce ali incorporat untura qi ldsa{i-l 30 min in frigider.Umplutura: Tocali sldnina fAqii de 2-3 cm lungime gi puneli-o intigaie. Lucrali la foc moale. Tocali ceapa pegtigori gi o c61i1i pAnd

cdnd se inmoaie in untura ldsatd de sl6nina. Dupb 15 min tragelitigaia de pe foc, r[cili amestecul 15 min gi amestecali cu: bulionde roqii, oud crude, sare, piper mlcinat (qi alte condimente laalegere). Scoate{i aluatul de la frigider, intindeli foaie mare, pe

care o pune{i in tav6 neuns6, intinde}i deasupra umplutura de

ceapi gi slSnind qi coace{i lichiul la cuptor 40 min. Cdnd aluatul a

devenit crocant, scoateli forma din cuptor qi tdiali lichiul dup62 orc. Servili cu bere sau cu vin alb. Dac6. faceli pdine in cuptormare de cdrdmidS, coaceli lichiul pe frunze mari de sfecld sau de

hrean.

Felul principal

Miel haiducesc6-8 pers; timp de pregdtire: 6 oreI miel cu bland, 4-6 cepe curdtrate, 500 ml vin alb, 3 linguri cusere, 3 linguri cu cimbru, I lingurd cu piper mdcinat,2-j cdpdldni de usturot

Folosili mielul ftrd a-l curdla de bland. Dupd ce a fost t[iat,spintecali mielul pe burtd, scoateli mSruntaiele, pe care le pdstralisau le g1"/riti separat. Ldsali mielul cu burta in jos ca s[ se scurgdsdngele, dupd care il gtergeli cu prosoape de hdrtie qi sdrali toatd,cavitatea unde au stat mdruntaiele. it l[safi 15 min cu sarea pe el,apoi il sp[la]i qi-l scurgeli bine. Toca{i cepele cdt de mdrunt vreli,sdrali qi piperali, apoi turnali 1 pahar cu vin peste ceapd.

Punefi ceapa in burta r(,fitrd cap) in fri-eare. Icurpeni de vila de r-ie. lpe care fixa{i frigareacoadd. Aprindeli focul I

Pielea devine crocantddin cdnd in cdnd. FriSe {ine mielul pe fri,earcare le consumd cu pA

alb.

Desert

Poale-n brflu coapte ir6-8 pers; timp de pregaPentra uluut: I kg 5t

30 g drojdie de bere, 5(

zahdr, I lingurild cu saUmplutura: 5009 br200 g brdnzd dulce dtzahdr, I cand cu ulei

Cerneli fdtna intr-un l

turnali laptele cald, drr

incepe{i s[ frlmdnta]i :

la dospit 30 min. Pregimare brdnza frdmAntaldmAie qi 4-5 linguri crIntindeJi 10-12 foi sul

umplutura de brdnz6,,brdu. Prdjili in ulei pur

trgaia acoperiti cu ctintoarceli cu atenlie qi

10

TIeleio^res ed rfeleocs 'ruroJlun 1lrueurru e1 rs erfuel€ nc rfecreolulel 'e1ted o ed lrueruru n€-s pugJ .cvdec nc glpedoce erc?qnc 'crur coJ €l elelurcpld 1itfqla

.ere8rl ur snd IOIn uI litlqla .ngrq

u-e1e1eod Bc rnlqenlu epurS;eu rie8ug t1s ,gzrtetq op e.rnlnldunnc rolroJ lncolhru riuedoce 'Wnle ep urfqns \oJ ZI-g1 rfepu4ul'ocoJ el uru gI flesEI '17eztue8ouo 'Jpr{ez nc rrnEuII g-V rS ergruglep em&zq fie?rype 'ec1np ezwtq nJ g.IEIWrrrg{ Ezuetq eJeruuo4s?c un-4ul rfecelserue :srnlnldun liltESerd 'ulru 0E lrdsop e1

Iiespl 'pwrrr ep epurrdsep es pugc 'lnlunls lietugrue.r; ps riedeculrS e.res A tqryz nc glegeqcrl ereq ep elpforp ,plec e1e1de1 rfeuml'colfiur u1 1oE un rfece3: 'nrcoifnu ueeqErl un-Jlul eWW 1ieu;e3

Dln n) 0u0J I 'J,p,qoznc rtn&utl S-h 'algLupl ap prnryzpl 'tcot ap nrup pzugq E OOf'p"tdoc ap nos rc ap pur/1utg"tpt pzug,rq BOOS :nm7n7dw11

a"rcs nr pt7m8u17 [ ,tpqzznc nn8utl 7 '@ycnu1ul pdo nos) a7do1 pr 005

,ataq ap arytory E gE'(ltztortlo tonry n.t1uad) pulpt tm&utl € tS B4 [ :tonft nquad

utLu 06 :atrw&a.td ap dwTt !snd g-ga1u8r1 ug elduoc ngrq u-oluod

trasa(I

InuI^ elSerr.r4od eS 'rornlsn rS psec ep eurgd nc p..,nsu", ,, ,:J:ed 'elrnrrlod rri,rod erel rsl rrueseruoc rer 'ere8ug ed lnlerur eurf eg'gsuru1pd eurq olse pugc ele8 elsa ernldrrg .pugc uI pugc urpur^ nc |i1dot15 'elseueurnJ os ec ErnsEru ed pluecorc our^op €elord'euelq epre es pugo grydeercEr4lilUg,rul rS lncog riepuudy .ppeore1 dec el ep Inleru sundp4s y7e etec nc eere8r.g liexg erec ed'eseo;8 ouruol pnop lieleq rrdor8 lnlpdec eTerl ep Eil^ ep rued,rncn€s euruel nc rieldurn o 'pdeo;8 o rfeceg .ere8uJ uI (dec prg)Inloru rfeund rode 'egnq rieseo3 'rnlnloru €unq ur udeec rleun4

-llqlr-._

'pdeec elsad q." :r -

'llerrr ]uruEru 3tr ;?: ;-a.'1e ed €eJ€s nf, u;u ; - ::

pluot lietps ri ar=: ::p8rncs os ES E-.' s --. ; rtie4spd ol arer a,i ';-::r'la\gl lsoJ ? 3r Er-f

'TDtmDLLt ndtd \: ;-nc utn8utl € 'qp l,j.r" -'ru

ep nes EIceJS 3p uE-f ;zroldnc u1 eured ri+--e: ;:Ednp Inlr{rll riergr ri ::e In]€nl€ pupJ 'unu r-,; -op eJnlnldrun e:dnse;led 'e;eru oI€oJ rlapurr:.el olueurpuos etlE :s :

uorlnq :nc riecetsou:E .:-

rie8e.rt ultu S1 g,Jnq 'q:Eugd lilqc o r( uoiras:iu1 o-rfeund rS arurFuni u

':eptiru ugdnp ecer BI l-riaund 'u,;'qrnlun ep Intsar nr li:iiocer €l Inl€nle riaurf 'l

elsed enea8re,r nl ria-.:::

de hdrtie. Presdra{i zahdr tos pe fiecare plbcintb. Le aqeza\i unele

peste altele, le treceli pe platou. Pldcintele se servesc calde, tdtate

felii in razd. Sunt la fel de bune qi reci.

Prljiturl Regina MariaB-10 pers; timp de pregdtire: 20 min; coqcere: 30 min; rdcire:120 min7 albuSuri, 10 linguri cu zahdrfarin, 200 g nucd mdcinatd, I cand

cu fdind, l/2 lingurild sare, I praf de copt, olet sau zeamd de

ldmdie - pentru btat; 7 gdlbenuSuri, 200 g zahdr farin, 200 g unt,

100 g ciocolata

Face{i un aluat dinT albuquri bdtute spumd tare (2 min cu mixerul

sau 5-6 min cu telul) cu 10 linguri de zahdr farin. Cdnd amestecul

se line de furculild puneli nuca mdcinatd in portii mici qi

amesteca{i incet cu furculila pentru omogenizare. Stingeli praful

de copt cu zeam6 de ldmdie sau o!et, parfuma{i cu rlzdtutd de

ldmaie gi adduga{i fbina in ploaie. Turnali aluatul acesta in tavd

uns[ cu unt qi tapetatd cu ftin[, puneli tava in cuptorul fierbinte qi

coaceli blatul 25-30 min la foc potrivit. il scoateli din cuptor cdnd

s-a rumenit, il l6sa{i sd se rdceascd 30 min.Crema: Din 7 gilbenuquri,200 g zahdr farin qi pulind sare faceli ocremd omogen6, pe care o amestecaJi cu untul tdiat bucdli mici.Fierbe{i crema pe foc moale, amestec0nd ftrd intrerupere cu

lingura de lemn. Cand este fiartd,trage\i vasul de pe foc, ldsali sd

se rdceasc[ 30 min, apoi intindeli crema peste blatul cdldu!.Folosind lama asculitd a unui culit radeJi deasupra 1009 de

ciocolatS. Obline{i fbgii late de 1 cm, pe care le imprdqtiali peste

prdjiturS. Puneli forma in cdmard qi ldsaJi prdjitura sd se rdceascd

l-2 ore, dupd care o tdi{i romburi gi o servi{i rece.

Menu

People come and go.

symbol of politics made

way!From Romania, to thedared to confront the rgood thoughts and tradi

Appetizer

American salad6-8 persons ; preparatia2-3 corn cobs, 5009 t

200gham,2boiletmqyonnaise, salt

Clean the corn cobs, pRemove them after 45cobs, put them in a deepeppers cut into thin slboiled eggs cut in (

t2