Garlic Butter
1 lb butter, softened
8 cloves garlic, minced finely (or garlic to taste)

1) Knead butter well using potato masher or hands, add finely minced garlic and mix well.
2) Form a long roll of the butter, about 1.5 inches round, down a sheet of aluminum foil or plastic wrap. Twist the ends to seal and refrigerate or freeze. Garlic butter can be sliced as needed for breads, meats, or vegetables.

Shrimp Marinade
½ cup olive oil 1 TBS dried oregano
½ cup vegetable oil ½ tsp salt
1/3 cup lemon juice 2 TBS chopped garlic
2 TBS tomato paste ½ tsp hot pepper sauce
¼ cup chopped parsley

Whisk all the ingredients together. Pour over 3 lbs peeled shrimp and marinate in the refrigerator for several hours.
Lamb Marinade
½ cup olive oil
½ cup vegetable oil
½ cup fresh lemon juice
4 cloves garlic
1 tsp salt
1 tsp oregano
1 tsp rosemary
1 cup thinly sliced onions
10 bay leaves
¼ cup chopped parsley
Beat together the oils and lemon juice.
Peel and smash garlic and add to oil mixture along with all other ingredients.
Toss with 5 lbs cubed lamb or a leg of lamb. Marinate for at least 8 hrs and baste while grilling.


Creamy Garlic Dressing
3 TBS oil (vegetable or olive)
2 TBS vinegar (white, cider, or wine) Don’t use balsamic as it is too strong
Salt and pepper to taste
2 garlic cloves minced finely or pressed


Lemon Dressing (tastes great on spinach salads)

3 TBS oil (see previous recipe)
3 TBS lemon juice
½ tsp oregano
½ tsp minced garlic
Salt and pepper to taste


Balsamic Vinaigrette (Tastes better on stronger flavored greens)

3 TBS oil
1 TBS balsamic vinegar
½ tsp minced garlic
1 pinch Italian seasoning (optional)

Directions for all the above Vinaigrette Dressings
These are very small recipes and can easily be doubled and quadrupled for larger groups. They also store well in the refrigerator.
1. Shake all ingredients together in a lidded container or whisk in small bowl.
2. Let stand 10 minutes to blend flavors.
3. Shake again, then dress salad as desired.



Wrapped Onion Appetizers
2 (2 ½ ounce) pkg deli roast beef, very thinly sliced
1 (8 ounce) pkg cream cheese, softened
3 bunches green onions, cleaned and trimmed

1. Wash and trim onions. Dry thoroughly.
2. Spread cream cheese thinly on one half of one slice of beef.
3. Lay one onion on the cheese-covered half of the meat so that the white end on the onion lines up with the middle of the meat (where the cheese ends) and the green side of the onion points out of the beef.
4. Fold the plain half of the meat over the onion, matching up the edges of the beef.
5. Roll the beef and cheese tightly around the green onion (the green top will stick out.)
6. When finished with assembling appetizers, refrigerate until cheese is firm and serve cold.

Creamy Crab and Artichoke Dip
1 can (14 oz) drained artichoke hearts
1 pkg (8oz) softened cream cheese
1 cup mayonnaise
¾ cup shredded Parmesan cheese
1/3 cup sliced green onions
1 pkg (8oz) flaked imitation crabmeat, finely chopped
Serve with crackers of choice

Chop artichoke hearts and set aside.
Stir together cream cheese and mayonnaise. Add artichoke, parmesan cheese, and onion and mix thoroughly. Fold in crabmeat.
Place in a pie plate or small casserole and bake, uncovered, at 375 degrees for 25 minutes. It also works well to put dip mixture in a small crock-pot or microwave.


Grilled Green Onions Toasted Corn-Sweet Onion Salad
2 TBS vegetable oil, divided
4 ears fresh sweet corn, corn sliced off
1 TBS lime juice
¼ cup prepared roasted tomato salsa
½ small red pepper, thinly sliced
¼ cup sliced green onions (about 3 or 4)
Salt and pepper to taste
In a medium saucepan over medium-high heat, add 1TBS oil. When hot, add corn and cook, stirring occasionally until corn toasts slightly on all sides.
In a large bowl, combine the lime juice, remaining 1TBS oil, and the roasted tomato salsa. Stir.
Add the toasted corn, red pepper, and green onions.
Toss to coat and season with salt and pepper to taste.

Grilled Green Onions
12 green onions rinsed and trimmed
2 garlic cloves, minced
2 TB butter cut into small pieces
Salt and pepper to taste

Grill away from main heat source for 5-10 minutes until tender.

Grilled Potatoes with Green Onions

6 large potatoes, peeled
6 green onions finely chopped
2 TBS butter
Salt and pepper to taste

Preheat an outdoor grill for high heat.
Microwave potatoes on high for 5 to 8 minutes, until tender but still firm. Cool slightly, and cube.
Place cubed potatoes in a large piece of foil. Top with green onions. Dot with butter and season with salt and pepper. Seal tightly.
Cook on grill until tender. About 20 to 30 minutes.

Mama’s Supper Club Parmesan-Tilapia
2 lb Tilapia
2 TBS lemon juice
½ cup grated Parmesan cheese
4 TBS butter
3 TBS chopped green onion
¼ tsp seasoning salt (ex:Lawry’s)
¼ tsp dried or 1 tsp chopped fresh basil
Black pepper to taste
Dash hot pepper sauce
Place all ingredients except tilapia in medium bowl and mix well.
Place tilapia fillets in heavy duty tinfoil, cover with above mixture, and grill or bake in oven until tilapia flaky and white.



Baked Leeks
4 leeks, trimmed and split in half the long way
¾ cup chicken broth
1TBS butter
Salt and pepper to taste

Preheat oven to 350 degrees. Place leeks in baking dish cut side down. Add other ingredients, cover, and bake for 1 hour.

Brussels Sprouts with Leeks

10 Brussels sprouts, trimmed and halved
1 large leek sliced thinly
1TBS butter
Dash salt
In saucepan bring 1 inch water and Brussels sprouts to a boil. Reduce heat, cover, and simmer for 8 minutes.
Add leeks, cover, and simmer about 5 minutes until vegetables are tender.
Drain, add butter, seasonings, and serve.

Sweet and Sour Leeks (4 servings)

3 large leeks
3 TBS vegetable oil
3 TBS butter
½ cup lemon juice
3 TBS sugar
Half each leek lengthwise and then half each piece crosswise.
Heat oil and butter in a large skillet. Cook leaks over low heat until tender and browned lightly, turning occasionally.
Remove leeks form pan and keep warm.
Add juice and sugar to the same pan, bring to a boil and simmer, stirring frequently, until sauce reduces to a syrupy consistency.
Pour sauce over leeks and serve.

Potato and Leek Patties (serves 6 to 8)

2 sweet potatoes, peeled and cut into chunks
2 carrots, peeled and chopped
2 large leeks, trimmed and finely chopped
3 garlic cloves, minced
3 oz crumbled feta cheese
1 to 2 tsp Tabasco sauce (to taste)
2 TBS chopped fresh cilantro
Pepper to taste
1. Preheat oven to 375 degrees
2. Cook sweet potato and carrots in a large pan of boiling water until tender. Then drain and mash together with minced garlic.
3. Add leeks, feta cheese, Tabasco, cilantro, and pepper to the potato mixture. Cover and refrigerate for 30 minutes.
4. Shape the mixture into smallish patties, place on baking sheet sprayed with no stick spray, and bake for 15 to 20 minutes until piping hot. Serve with ketchup.

Baked Leeks with Bacon and Swiss
4 medium leeks, trimmed
3 slices bacon
1 large egg
¼ cup milk
¼ cup chicken broth
Salt and pepper to taste
3 oz Swiss cheese, shredded
1 TBS dry bread crumbs
1 TBS fresh minced parsley (optional)

Trim leeks and steam until tender. (Leeks are tender when knife inserted into thickest part of leek can slip through. This is about 10-12 minutes. (Do not overcook as leeks get sloppy.)
Preheat oven to 350 degrees.
Fry bacon until crisp, drain, and set aside.
Whisk egg, milk, broth, salt and pepper. Stir in cheese.
Cut steamed leeks into 2 inch pieces and arrange in single layer in baking dish. Pour egg mixture over; sprinkle with crumbled bacon and bread crumbs.
Bake until top is brown and egg mixture is set; about 30 minutes. Sprinkle with parsley and serve.

Leek Tart
2 cups chopped, braised leeks
8 slices bacon
9 inch pastry shell, partially cooked
4 extra-large eggs
1 ½ cup cream
¾ tsp salt
¼ tsp sugar
Dash black pepper

Cook bacon until crisp. Drain, cool, and crumble.
Spread leeks evenly in pastry shell and top with crumbled bacon.
Mix eggs, cream, salt, sugar, and pepper. Pour over leeks.
Bake in 425 degree preheated oven for 15 minutes, then reduce heat to 300 degrees and bake an additional 30 minutes, or until inserted knife comes out clean.

French Leek Pie

1 - 9 inch pie crust

2 tsp butter
3 chopped leeks
Salt and pepper to taste
1 cup half-and-half
1 ¼ cup shredded Gruyere cheese (can use Swiss)

Preheat oven to 375 degrees.
Melt butter in skillet, stir in leeks and cook about 10 minutes until leeks soft.
Season with salt and pepper.
Reduce heat, add cream and cheese and mix thoroughly, heating through.
Transfer leek mixture to pie shell and bake about 30 minutes until crust done and leeks totally tender.

Leek and Egg Mornay (serves 4)

2 TBS butter
4 leeks, sliced
8 hard-boiled eggs, shelled and quartered
2 oz butter
2 TBS flour
10 oz milk
2 oz Cheddar cheese, grated
1 tsp mustard
Salt and pepper to taste

Melt the butter in a large skillet, add the leeks and cook until tender, stirring frequently. Remove and place in 2 qt baking dish.
Arrange the egg quarters on top of leeks and season with salt and pepper.
Meanwhile, melt 2 oz butter in a small pan over medium heat. Gradually add the flour, stirring constantly until mixure is creamy. Slowly add milk until blended, stirring constantly. Bring the white sauce to a boil, reduce heat, and simmer until mixture thickens, continuing to stir.
Add the cheese and mustard, stirring until well-mixed.
Pour this sauce over the eggs and leeks, and place under broiler for 2 to 3 minutes until bubbling. Then serve hot.

Fettuccine with Sausage and Leeks

8 oz uncooked fettuccine
1 lb bulk Italian sausage
2 medium leeks sliced
½ lb fresh mushrooms
¾ cup heavy whipping cream
Salt, pepper, and seasonings to taste

Cook fettuccine per pkg directions.
In a large skillet cook sausage and leeks over medium heat until sausage is no longer pink and leeks are tender. Drain.
Add mushrooms and cook 3 to 4 minutes more until mushrooms are tender.
Stir in cream, reduce heat, and cook about 5 minutes more until heated through. DO NOT BOIL.
Drain fettuccine and serve with sausage mixture.

Chicken Breasts with Leeks (serves 4)

2 whole chicken breasts (to make 4 half breasts)
2 cups braised chopped leeks
4 slices Swiss cheese
Salt and pepper to taste
½ tsp allspice

Pound chicken breasts to make them of nearly equal width throughout. Cook in a little butter or oil in skillet until insides no longer pink. Remove chicken breasts.
Place chopped braised leeks in the same heavy skillet with a little extra butter.
Place chicken breast on top, cover, and cook over low heat. (It may be necessary to add a little water or broth throughout the cooking process to ensure the leeks don’t burn.)
When leeks and chicken well-heated through sprinkle with seasonings and place slice of Swiss cheese on top. When cheese just melted, serve.

Stir-Fried Shrimp and Leeks (serves 4)

1 lb whole leeks, washed and trimmed
1 lb medium sized shrimp
1 TBS dry sherry
1 ½ tsp soy sauce
1 tsp salt
¾ tsp sugar
½ cup vegetable oil
1 quarter-sized piece ginger root, minced (or ¾ tsp dried ginger)
1 garlic clove, minced

Cut leeks into very fine diagonal rounds, or julienne into 1 ½ inch strips
Peel and de vein shrimp, if necessary. Set aside
Mix sherry, soy, salt, and sugar in small bowl and set aside.
Heat oil to very hot in large skillet (non-stick) over high heat.
Scatter in shrimp and toss to whiten and blister, almost like searing the shrimp.
Remove shrimp and add leeks to hot skillet. Add a little extra oil if necessary. Add ½ tsp salt and ½ tsp sugar to leeks and stir-fry two minutes.
Add ginger and garlic and stir-fry another 30-45 seconds.
Return shrimp to pan along with sherry/soy mixture, cover, and cook for one minute or until very hot.

Leek and Potato Soup

4 oz butter
4 to 5 cups chopped leeks
2 stalks celery, chopped
1 large onion, chopped
3 to 4 cups potatoes, peeled and cubed
2 qt chicken stock or water
2 cups heavy cream
Salt and pepper to taste

Melt the butter in a large saucepan, add leeks, celery, and onion. Stew slowly until golden and soft, about 10 to 15 minutes. Do not let brown.
Add potatoes and chicken stock or water; cover and bring to a boil stirring occasionally. Reduce heat and simmer until potatoes are tender.
Roughly mash vegetables (we like to leave many chunks.) (Do not drain before mashing.)
Add cream, salt, and pepper to taste stirring until well heated.

Meaty Potato Leek Soup

1 medium whole chicken
6 slices bacon
6 large potatoes cubed
3 large leeks, sliced
1 tsp dried thyme
Salt and pepper to taste
1 cup heavy cream

Cook whole chicken and remove meat from bones. (Strain and reserve cooking broth)
Fry bacon until crisp and break into pieces. (reserve 2 TBS bacon drippings)
Cook and stir leeks in bacon drippings until soft, but not brown.
Add potato, thyme, salt, pepper, and reserved chicken broth, and simmer until potatoes are tender.
Mix the cream and chicken into the soup, heat, and serve.




Beef Vegetable Cheese Ball
8 oz cream cheese
½ cup butter, softened
¼ lb thin sliced dried beef
1 TBS finely diced onion
1 TBS finely diced celery
1 TBS finely diced bell pepper
Finely chopped nuts (optional)
Shred dried beef with a knife. Put all ingredients in a mixer bowl and beat until well blended. Shape in a ball, and if desired, roll in chopped nuts. Cover and refrigerate until serving. Serve with crackers or fresh vegetable.


Caramelized Onion Spinach Dip (yields 2 ½ cups)
1 sweet onion, chopped
2 tsp olive oil
3 garlic cloves, minced
¼ cup reduced-sodium chicken broth
¼ cup white wine or additional chicken broth
2 cups sour cream
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
¾ tsp salt
Tortilla chips

In a large nonstick skillet coated with cooking spray, cook onion in oil over medium heat for 8 minutes, stirring frequently. Add garlic; cook 3 minutes longer.
Stir in broth and wine or additional broth. Reduce heat to medium-low; cook for 25 to 30 minutes or until onions are golden brown and liquid is evaporated, stirring occasionally.
Transfer to a bowl. Stir in the sour cream, spinach, and salt. Serve with tortilla chips. Refrigerate leftovers.

Baked Onion Dip (yields 2 cups)
1 cup mayonnaise
1 cup chopped sweet onion
1 TBS grated Parmesan cheese
¼ tsp garlic salt
4 oz shredded Swiss cheese
Minced fresh parsley, optional
Assorted crackers

In a large bowl, combine mayo, onion, Parmesan cheese, and garlic salt; stir in Swiss cheese. Spoon into a 1-qt baking dish.
Bake, uncovered at 325 degrees for 40 minutes or until golden brown. Sprinkle with parsley if desired. Serve with crackers or vegetables.

Grilled Tangy Onion Flowers
4 medium onions
Vegetable oil
¼ cup balsamic or cider vinegar
1 TBS chopped fresh or 1 tsp dry oregano leaves
1 TB packer brown sugar
¼ tsp salt
¼ tsp pepper
1/3 cup seasoned croutons, crushed

Heat coals or gas grill. Peel onions; cut ½ inch slice from top of each onion and leave root end. Cut each onion from top into 8 wedges to within ½ inch of root end. Gently pull wedges apart.
Brush four 12 inch squares of heavy-duty aluminum foil with vegetable oil. Place 1 onion on each square; loosely shape foil around onion.
Sprinkle onions with vinegar, oregano, brown sugar, salt and pepper. Wrap foil securely around onions.
Cover and grill onions 4 inches from medium heat 50 to 60 minutes or until very tender. To serve, sprinkle onions with crushed croutons.




Outback Steakhouse Bloomin Onion

4 very large sweet onions
BATTER
1/3 cup cornstarch
1 ½ cup flour
2 tsp garlic, minced
2 tsp paprika
1 tsp salt
1 tsp pepper
24 oz beer (or use Sprite)
SEASONED FLOUR
2 cup flour
4 tsp paprika
2 tsp garlic powder
½ tsp pepper
¼ tsp cayenne pepper
CREAMY CHILI SAUCE
1 pint mayonnaise
1 pint sour cream
½ cup chili sauce
½ tsp cayenne pepper
RANCH SAUCE
1 pint mayonnaise
1 pint sour cream
¼ cup butter milk
1 pkg dry ranch dressing mix

1. Peel the onion, and slice enough off of one end so that it will stay upright by itself. Now slice the onion vertically into about 12 to 16 sections; stopping ½ inch shy of the bottom of the onion.
2. Place the onion in ice water, and let sit for at least 1 hour. This will help the “bloom” to open up. Remove about ¾ to 1 inch of onion petals from center of onion.
3. Now make the batter: Mix cornstarch, flour, and seasonings until well blended. Add beer or sprite, mix well. Set aside.
4. Mix all ingredients of seasoned flour. Remove onion from ice water and dip onions in flour, coating thoroughly. Remove excess flour by shaking.
5. Separate petals in onion slightly, taking care not to pull onion totally apart. Dip in batter to coat thoroughly.
6. Gently place the onion in deep fat fryer basket and fry at 375 to 400 degrees for about 1 ½ minutes. Turn onion over and fry an additional 1 ½ minutes.
7. Place onions on rack on a cookie sheet and bake at 250 degrees for 10 minutes. Drain on paper towels.
8. Serve hot with creamy chili sauce or ranch sauce.

Baked Blooming Onions (8 servings)

4 large sweet onions
2 TBS butter, melted
4 tsp Dijon mustard
6 TBS dried bread crumbs
½ tsp salt
½ tsp pepper

SAUCE
½ cup sour cream
½ cup mayonnaise
3 tsp minced onion
4 minced garlic cloves
½ tsp dill weed
1. Slice ½ inch off top of onions, peel, and cut each onion into 12 to 16 wedges, to within ½ inch of bottom end.
2. Place each onion in heavy duty tin foil and seal tightly. Place in baking dish and bake, uncovered @ 425 degrees for 20-25 minutes.
3. In a small bowl, combine butter and mustard. Open foil around onions and brush this mixture over onions. Then sprinkle with dry bread crumbs and seasonings.
4. Bake 18 to 22 minutes longer until onions are crisp tender.
5. Meanwhile, in small bowl combine sauce ingredients and serve over warm onions.

Bacon Onion Appetizers
1/3 cup butter, softened
½ cup white onion, finely chopped
6 slices bacon cooked and crumbled
2 TBS fresh parsley, chopped
2 cans refrigerated crescent rolls
Combine first 4 ingredients.
Unroll crescent rolls and separate into 8 rectangles and firmly press diagonal perforations to seal.
Spread butter and onion mixture evenly over dough and roll up each rectangle beginning with short side and pinch seam to seal. Cut each crescent roll into 4 slices.
Place the sliced on ungreased cookie sheets and flatten slightly.
Bake at 375 degrees or until golden. Serve hot.



Grilled Bacon and Onion Appetizers

2 large sweet onions
12 hickory-smoked bacon strips
½ cup packed brown sugar
½ cup balsamic vinegar
¼ cup molasses
2 TBS barbecue sauce
Cut each onion into 12 wedges. Cut bacon strips in half widthwise; and wrap a piece of bacon around each onion wedge. Secure with toothpicks. Place in as ungreased 13 x 9 inch pan.
In a small bowl, combine the brown sugar, vinegar, molasses, and barbecue sauce. Pour ½ cup over onions. Cover and refrigerate for 1 hour, turning once. Cover and refrigerate the remaining marinade for basting.
Drain and discard marinade from onions. Grill onions, covered, over medium heat for 10 to 15 minutes, turning and basting frequently with reserved marinade.

Onion Bite Appetizers (serves 4 )
1 small onion, quartered lengthwise and thinly slivered crosswise
6 TBS mayonnaise
Salt and pepper to taste
6 slices white bread with crusts removed
3 TBS freshly grated parmesan cheese
Pre-heat the oven to 350 degrees. Mix the onion with 5 TBS mayonnaise and salt and pepper to taste.
Spread 3 slices bread on one side with the remaining mayonnaise. Cut this into quarters.
Cut the remaining 3 slices of bread into quarters and spread each square evenly with the onion mixture. Top with the reserved bread squares, mayonnaise side up.
Place on a baking sheet and sprinkle generously with Parmesan cheese. Bake until lightly golden and slightly puffy, about 15 minutes. Serve while hot.

Onion Apple Sausage Appetizers (2 to 4 servings)
1 onion, chopped
1½ tsp butter
2 TBS berry butter (raspberry, strawberry, blackberry, etc)
2 TBS brown sugar
8 oz miniature smoked sausage links
1 apple, peeled and sliced
¾ tsp cornstarch
1½ tsp water

1. In a small saucepan, sauté onion in butter until tender. Stir in jelly and brown sugar, add sausage links.
2. Cook, uncovered over medium-low heat for 15 to 20 minutes or until thickened, stirring occasionally. Add apple slices.
3. Cover and cook over medium-low heat for 8 to 10 minutes or until apples are tender.
4. Combine cornstarch and water until smooth; stir into saucepan and bring to a boil; cook and stir for 1 minute or until thickened. Serve warm.

Tandoori Onion Salad
3 red or sweet onions
1 TBS salt
2 TBS dark brown sugar
Juice of 1 lemon
3 medium tomatoes, thinly sliced
1 medium bell pepper, thinly sliced
1 green or red chili pepper, thinly sliced
1 TBS finely chopped cilantro
1 TBS grated ginger
Thinly slice onions, sprinkle with salt, and drain in a colander for 1 hour. Rinse and pat dry
Dissolve brown sugar into the lemon juice and a little hot water and mix with the onions.
Add tomatoes, peppers, ginger, cilantro, and salt to taste. Serve as a relish or side salad.

Cucumber Onion Salad
1 large cucumber
1 medium or large onion
1 large tomato
Prepared zesty Italian dressing
1 TBS wine vinegar
Salt and pepper to taste
Dice the cucumber, onion, and tomato into small cubes. Salt and pepper to taste, and add 1TBS wine vinegar.
Add enough Italian dressing to cover (to taste)

Onion Beet Salad (9 servings)
12 whole fresh beets (about 2 ½ lbs), peeled and halved
(I would use uniform sized beets and boil just until skins slip off. Much easier)
5 TBS olive oil, divided
1 large red onion, chopped
½ cup balsamic vinegar
1/3 cup red wine vinegar
¼ cup sugar
1 tsp salt
1 tsp dried basil
½ tsp pepper
Place beets in a large re-sealable plastic bag; add 2 TBS oil. Seal bag and shake to coat. Place an 18 x 12 inch piece of heavy-duty foil in a 15 x 10 inch baking pan.
Arrange beets on foil; fold over beets and seal tightly. Bake at 400 degrees for about 1 hr or until just tender. Do not over-bake as you don’t want mushy beets. (You can also use cooked beets, see above.)
Cool beets to room temp. Cut beets into cubes and place in large bowl. Add onion
In a small bowl whisk the vinegars, sugar, salt, basil, pepper, and remaining oil.
Pour over beet mixture and toss gently to coat. Cover and refrigerate for a couple of hours before serving, stirring occasionally.

Orange and Red Onion Salad (4 servings)
4 cups torn romaine lettuce
2 medium navel oranges, peeled and sectioned
1 red onion, sliced and separated into rings
¼ cup olive oil
3 TBS red wine vinegar
1 tsp sugar
¼ tsp salt
1/8 tsp pepper
On a serving platter arrange the romaine oranges and onion.
In a small bowl whisk the remaining ingredients; drizzle over salad
HINT: It works well to replace the oranges with sliced fresh strawberries

Tomato Onion Salad (6 servings)
4 large tomatoes, sliced
2 medium sweet onion, thinly sliced and separated into rings
¼ cup olive oil
2 TBS red wine vinegar
2 TBS minced fresh parsley
1 tsp salt
1 tsp Italian seasoning
1 tsp finely chopped onion
½ tsp sugar
¼ tsp garlic powder (or replace with 2 cloves minced garlic)
¼ tsp pepper
Layer tomatoes and onions in a shallow serving dish.
In a jar with lid, combine the remaining ingredients; shake well to mix.
Drizzle over salad. Cover and refrigerate for a couple of hours before serving.

Classic Italian Salad
Fresh tomatoes
Onions
Mozzarella cheese slices or crumbled blue or feta cheese
Chopped fresh basil
On serving plate slice fresh tomatoes, onions, and place mozzarella cheese slices on top. Drizzle with a small amount of olive oil and sprinkle with chopped fresh basil.



Tiny Onions Braised in Red Wine (serves 6)
2 TBS butter
2 lbs small white onions, peeled (do not slice)
Salt and pepper to taste
½ cup red wine
¼ cup balsamic vinegar

In a large skillet add butter and melt. Add onions and season with salt and pepper. Saute until nicely browned, add the wine and vinegar.
Bring to a boil, cover, reduce heat, and simmer until onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up, and let the liquid reduce and thicken until it forms a glaze and coats the onions well.

French Fried Onion Rings (serves 4 )
3 large onions
½ cup milk
1 egg
¾ cup all-purpose flour
½ tsp salt

Cut onions into 1/3 inch slices and separate into rings.
Heat oil in deep fat fryer.
Beat all other ingredients together until a smooth batter.
Dip each onion ring into batter, letting excess drip into bowl.
Fry a few onion rings at a time, turning once, and place on paper towels to drain. Sprinkle with salt.

Creamed Onions
3 onions, chopped
4 TBS butter
WHITE SAUCE
3 TBS butter
3 TBS flour
2 cup milk
Salt and pepper to taste

In large skillet sauté onions in butter until clear.
In saucepan melt butter for sauce, blend in flour, salt and pepper, and cook over low heat until mixture is bubbly. Then, over medium heat slowly whisk in milk, stirring constantly and bring to low bubble. Continue cooking over low heat until sauce thickens. Add salt and pepper to taste. Add onions and heat through

Deluxe Creamed Onions (4 to 6 servings)

1 ½ to 2 lbs small white onions (can use large onions and quarter or half them)
2 TBS butter
2 TBS flour
½ tsp salt
¼ tsp pepper
1 ½ cup half-and-half
1 ½ cup shredded carrots

1. Boil the onions in lightly salted water until tender; drain.
2. Heat the butter over low heat until melted. Blend in flour, salt, and pepper.
3. Cook over low heat, stirring constantly until mixture is smooth and bubbly.
4. Remove from heat, stir in half-and-half. Heat to boiling, and boil 1 minute, stirring constantly.
5. Stir in carrots and cook 5 minutes longer or until carrots are tender.
6. Pour white sauce over hot, coarsely chopped onions.

Scalloped Onions

3 TBS butter
8 cup sliced onions
Sprinkle of nutmeg
1 ½ cup heavy cream
Grated Swiss cheese

In a large skillet melt butter, stir in onions, cover and cook, stirring frequently, for about 10 minutes or until onions are golden.
Season with salt, pepper, and a dash of nutmeg and spoon into a buttered baking dish.
Pour cream over, sprinkle with cheese, and bake in a preheated 375 degree oven for about 30 minutes or bubbly and lightly browned.

French Onion and Rice Dish

½ cup raw rice
2 lb onions, peeled and chopped
6 TBS butter
2 TBS oil
½ tsp salt
¼ cup heavy cream
½ cup grated cheese
Pepper to taste

Place rice in 2 cups boiling water and boil for 8 minutes. Drain and set aside.
Heat butter and oil in baking dish. Stir in onions, rice, and salt. Mix well.
Cover pan and bake 45 minutes in preheated 325 degree oven, or until rice is completely tender and onions are soft and golden. Stir occasionally. (may need to add a little extra liquid if too dry)
Mix in cream, cheese, and pepper to taste. Continue baking until hot and bubbly. Serve.

Grilled Marinated Red Onions (4 servings)
(Great served with grilled steak)

4 large red onions cut into ¾ inch slices
4 TBS olive oil, divided
1 ½ TBS balsamic vinegar
2 tsp chopped fresh or ½ tsp dried thyme
Salt and pepper to taste

Preheat grill.
Brush onion slices with 1TBS olive oil.
Whisk together remaining olive oil, vinegar, thyme, salt, and pepper.
Grill onions until golden on 1st side. Turn and grill until tender and golden on the second side.
Transfer to platter and drizzle with vinaigrette.

French Onion Beef Au-Jus

3 to 4 lb sirloin tip roast (or your choice)
½ cup soy sauce
2 to 3 garlic cloves, minced
1 pkg dry onion soup mix
5 cup water
2 large onions, cut into ¼ inch slices
¼ cup butter

Lightly brown onion slices in butter.
Combine soy sauce, onion soup mix, and water.
Place roast in a 4 qt Dutch oven. Add soy mixture and onions.
Cover and bake 2 ½ hours in 325 degree oven until tender.
Slice roast thinly across grain and return slices to broth.
Serve as main course or on hoagie buns with au-jus.
This can be done in a crock-pot. Just use 2 less cups of water.

Chicken Pot Pie

1 lb skinless, boneless chicken breast halves, cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
½ tsp salt
¼ tsp pepper
1 ½ cup chicken broth
2/3 cup milk
2 (9 inch) unbaked pie shells


Preheat oven to 425 degree.
In a saucepan, combine chicken, carrots, peas, and celery . Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
In the saucepan over medium heat, cook onions in better until soft and translucent. Stir in flour, salt, pepper.
Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot onion/broth mixture over.
Cover with top crust and seal edges. Make several small slits in the top crust.
Bake in the preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly. Cool 10 minutes before serving.

Red Bean Vegetable Soup (2 quarts)

3 large colored bell peppers, chopped
3 celery ribs, chopped
2 medium onions, chopped
3 cans (16 oz each) red kidney beans, rinsed and drained
4 cups chicken broth
2 bay leaves
1 tsp salt
½ tsp pepper
½ to 1 tsp Cajon seasoning
In a Dutch oven combine all ingredients and stir to mix well.
Cover and cook on low heat until all vegetable are tender. Discard bay leaves and serve.



Creamy Onion Soup (2 quarts)

2 lb onions, thinly sliced
3 TBS butter
1TBS oil
1 cup thinly sliced carrots
1 tsp curry powder
¼ cup rice
2 cup chicken broth
2 cup milk
2 cup half-and-half
Salt and pepper
2 egg yolks
1 egg
Chopped chives (optional)

In large saucepan heat butter and oil, add onions and carrots, cover, and cook for 10 minutes, stirring occasionally.
Uncover, stir in curry powder, and cook 1 minute
Add rice and broth, bring to boil, reduce heat, and simmer until rice, onions, and carrots are tender.
While vegetables are cooking, mix milk and cream, and heat on low.
Add milk and cream mixture to vegetables and season with salt and pepper.
Beat egg yolks and egg together in small bowl. Pour in a little hot liquid to warm eggs, the whisk egg mixture into soup.
Cover and cook on low heat, stirring, until slightly thickened.
(An optional method is to omit the eggs, and add 4 TBS butter instead.)

French Onion Soup (Crockpot Recipe)
3 TBS butter
3 cup thinly sliced yellow onions
3 TBS flour
1 TBS sugar
1 tsp salt
1 quart beef bouillon or broth
4 to 6 slices French bread, toasted
1 cup shredded Swiss or Mozzarella
Melt butter in crock-pot insert on stovetop. Add onions and sauté until golden brown.
Stir in flour, sugar, and salt. Return casserole to crock.
Add beef broth, mix well, cover and cook 6 to 8 hrs on medium.
Before serving remove cover and top with French bread and cheese.
Place casserole under broiler for a few minutes to brown.




Red Butter Sauce (Beurre Rouge) (makes 2 cups)
Serve with fish or other seafood

1 cup dry red wine (Cabernet Sauvignon, Pinot Noir are good)
½ cup red wine vinegar
2 TBS finely chopped shallot
1 lb unsalted butter, cold
Salt to taste

Heat wine, vinegar, and shallots in a saucepan until it boils, then lower heat and simmer until liquid is reduced to 3 TBS, about 10 minutes.
While the wine mixture reduces, cut the butter into ½ inch cubes. Return to refrigerator to keep cold.
Once the wine mixture has reduced, reduce cooking heat to low, and start adding cubes of butter, 1 or 2 at a time, and whisk rapidly. As the butter incorporates keep adding more butter and continue to whisk rapidly. The finished sauce should be thick and smooth.
Season to taste with salt and serve right away.

Bernaise Sauce
A rich, buttery sauce served with grilled or broiled steaks

¼ cup white wine vinegar
¼ cup good white wine
2 TBS minced shallots
3 TBS chopped fresh tarragon leaves, divided
Salt and pepper to taste
3 extra-large egg yolks
½ lb (2 sticks) unsalted butter, melted

Put the vinegar, wine, shallots, and 1 TBS tarragon leaves, salt, and pepper in small saucepan. Bring to a boil and simmer over medium heat until mixture is reduced to 3 TBS. Cool slightly.
Place the cooled mixture with the egg yolks and 1 tsp salt in a blender for 30 seconds. With the blender set on medium, slowly pour the hot butter into the blender jar. Lastly add the remaining 2 TBS of tarragon leaves and blend for another couple of seconds.
If the sauce is too thick, add ½ to 1 TBS white wine to thin. Keep at room temperature until serving.

Classic Bordelaise Sauce (3 cups)
Serve with roasts and steaks

2 TBS butter
2 TBS shallots, minced
2 garlic cloves, minced
2 small carrots, peeled and shredded
2 cups beef broth
½ cup sherry
2 TBS lemon juice
1 lb fresh button mushrooms, sliced
Salt and pepper to taste
1 ½ TBS cornstarch
¼ cup water

Melt butter in a medium sauce-pan, add shallots, garlic, and carrots. Sauté until vegetables are limp but not brown.
Add beef broth, sherry, and lemon juice. Heat until almost boiling.
Add mushrooms and cook over low heat for 5 minutes. Season with salt and pepper to taste.
In covered glass jar mix cornstarch with water, and shake well to mix.
Add to sauce and stir over low heat, until thickened. Serve hot.

Mignonette Sauce
Serve with oysters or other shellfish

1 cup of good dry white wine
½ cup red wine vinegar
¼ cup finely minced shallots
1 tsp fresh black pepper
1/8 tsp salt

Place white wine and red vinegar in a small saucepan. Bring to a boil and cook, uncovered until reduced to about ¾ cup. Stir frequently throughout.
Stir in shallots, pepper, and salt.
Chill 2 hours before serving over seafood.