Potato Salad

8 Russet Potatoes. cubed
3 eggs, boiled, peeled, diced
1 small onion, diced
3 ribs of celery, diced
4 T mayonnaise (not salad dressing)
1 T mustard
Salt and Pepper, to taste

Boil potatoes and eggs until potatoes are fork tender, (about 20 minutes.)
Combine all, stir.

I prefer to eat it warm, but most like to refrigerate for an hour before serving.

Breakfast Tacos/Burritos

3" Chorizo (beef or pork)
6 corn tortillas (or 2-3 flour)
2 eggs
2 med size potatoes
1/4 C shredded cheese (jack/cheddar or mixed)
salt and pepper


Poke a few holes in each potato and microwave for 5 minutes (or until tender).
Dice potatoes* into bite sized pieces and season with salt and pepper.
Cook chorizo over medium heat for about 3 minutes. 
Add potatoes to pan and stir.
Crack eggs into pan and scramble with potato mixture.
Sprinkle cheese over all, remove from heat and cover for 1 minute to melt the cheese.

Meanwhile: fry tortillas in taco shape until crispy.

Fill shells and serve.
*You can peel them or leave the peel on.

For (2-3) burritos use unfried flour tortillas instead.

Thanks to Johnny for this recipe :)

Egg Rolls and Egg Flower Soup

Boil 3 chicken breasts (covered with water)
Add
4 ribs celery
1 bunch green onions, chopped
1 carrot, chopped (or 6 baby carrots)
5 bouillon cubes
Boil 40 minutes


Remove all from broth.
Keep broth boiling.
Scramble 2 eggs and pour from up high while stirring broth.


Shred chicken, mix with veggies and make eggrolls.


Egg rolls.
Wrappers available in deli section.
Place spoonful of mix in center of wrapper, roll up like a burrito, wet the edge to seal and fry until crispy.


Hint: I usually double the veggies and also make "Chinese Fried Rice"