“Rollton rosettes”

I buy “Rollton” products regularly. I like everything in them: taste, fast preparation and possibility to invent various dishes. One day when a jubilee was celebrated I decided to surprise my guests and prepared “Rollton rosettes”.

It is necessary to prepare at first the rosettes themselves. Boil and brew “Rollton” vermicelli, pour out water. Take two sieves 10 cm in diameter. Spread out carefully ready vermicelli along the walls of one of them and press the second sieve to it from above, sink them into a deep-fryer. Then take them out, cool vermicelli and take it out of the sieve. Spread lettuce leaves on a large tray, place rosettes on them, put three colored balls in each of them.

The balls may be prepared as follows. Prepare “Rollton” mashed potatoes using 1 package of it (mashed potatoes should be hot), add at least 100 g of any cheese grated finely and mix everything thoroughly. Make flat cakes of the prepared paste, put on them stuffing (boiled eggs with stewed onion, mushrooms fried with onion, etc.) and roll up balls. Roll then balls with one stuffing in freshly cut dill, roll the same with another one in bread-crumbs and roll the rest of balls in sesame or grated cheese.

Decorate ready rosettes with balls with olives.

Potato soufflewith meat

My personal cookbook is replenished permanently; here is one of its new items.

You’ll need 1 package of “Rollton” mashed potatoes, 2—3 table-spoonfuls of butter, 1 onion, 250 g of minced meat, 3 eggs, 4 spoonfuls of bread-crumbs, salt, pepper.

Brew mashed potatoes according to instructions on the package. Add to mashed potatoes butter mixed with yolks and beat up whites of eggs into foam. Add to minced meat fried onion, pepper and salt to your taste. Put a half of potato paste in a pan coated with butter and sprinkled with bread-crumbs, sprinkle it with bread-crumbs. Then lay out minced meat on that layer, sprinkle it with bread-crumbs and cover with the rest of mashed potatoes. Bake in oven.

“Chuck-chuck” soup

Using “Rollton” products we save money, time, efforts and therefore acquire health. I wish to impart to you my recipes. As a matter of fact, there are plenty of them, and one of the best is “chuck-chuck” soup. It is a dietary dish and everybody likes it. “Rollton”chicken bouillon add the zest to it.

You’ll need: “Rollton” bouillon with chicken flavor, 3 large potatoes, 1 package of melted cheese, 2 uncooked eggs, 1 onion, 1 carrot, some butter.

Put sliced potatoes into boiling water (1,5—2 l), bring it to the state of half-readiness. Sink then by turns: crumbled melted cheese, beaten eggs, add onion and grated carrot stewed in butter. Add about 2 tea-spoonfuls of dry “Rollton” bouillon at the end of cooking. Coddle during 10—15 minutes, and the soup is ready!

“Rolltosha” salad

Using “Rollton” I am sure that I can at any moment quickly prepare breakfast or dinner, which is so important in view of today’s deficit of time. I decided to impart to you a simple recipe of a tasty salad, which is liked by my whole family.

Take 2 packages of “Rollton” vermicelli, 1 boiled egg, 50 g of hard cheese, 1 table-spoonful of canned green pea, 1 medium size onion, 1 pickled cucumber, 1 table-spoonful of sour cream, mayonnaise, pot-herbs.

Prepare “Rollton” vermicelli in compliance with the requirements specified on the package. Grate cheese through a coarse grater, cut very small boiled egg and pickled cucumber and mix with ready vermicelli. Add to salad green pea. Fry onion until it becomes golden-colored and put into salad. Mix then everything thoroughly with mayonnaise. Put ready salad to a salad-bowl in a heap, pour on it sour cream and sprinkle it with chopped pot-herbs. Isn’t it simple, fast and tasty?