Caramelized Bread ...... 3 Tangy Red Cabbage and Apples ...... 3 Warm Cheddar- Dip ...... 4 with Shrimp and White Bean Hummus For flatbread: ...... 4 Slow-Cooked Onion Salad ...... 7 Onion Brie Appetizer ...... 8 Rustic Fig, Onion and Pear Tart ...... 9 Edamame Salad ...... 9 Carmelized Chocolate Onion Cake ...... 10 Mexican Lasagna ...... 10 Debbie's Meatballs ...... 11 Ellanor’s Mushroom & Onion Stuffing ...... 11 Squares ...... 12

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Caramelized Onion Bread

Soft fluffy bread, the aroma of the makes you want more and more. Makes 1 loaf of bread Caramelized Onion 1 large onion, chopped or thinly sliced 4 cups flour 1 bunch green onion bulbs, chopped 1/2 tsp salt 2 tbsp olive oil 2 ¼ tsp yeast salt 1 bunch green onion leaves, finely chopped 10 oz warm water

In a frying pan heat oil over medium high heat. Cook onion for about 5 minutes until soft. Reduce heat to medium-low and continue cooking until golden brown. Season with salt. Set aside to cool.

In a large bowl, mix flour with salt. Dissolve the fresh yeast in water and add to the flour mixture. Mix everything together then add caramelized onion and green onion leaves and knead until the dough is smooth and pulls away from the side of the bowl. Cover it and let it sit for about 1 hour at room temperature, to let the dough rise until doubled in size.

Preheat oven to 240C (470F) 30 minutes before baking. Spoon 1 tablespoon flour into a small baking tray, put the dough in the tray and let sit until the oven is hot. Optional sprinkle salt and few green onion chopped leaves on top.

Put an empty baking pot in the oven ten minutes before baking. As you put the baking tray in the oven, add a cup of hot water in the empty pot, in this way it will instantly boil and create steam. Bake for about 25-30 minutes. Remove the bread from the baking tray and cool on a wire rack. Betty

Tangy Red Cabbage and Apples

1/4 cup butter or margarine 1 cup water 2 medium apples, peeled, cored and thinly ½ cup red wine vinegar sliced 1/3 cup sugar 1 medium onion diced ½ teaspoons of salt 1 medium red cabbage, shredded about 8 1/8 teaspoon of pepper cups 2 bay leaves

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In a 4 quart sauce pan heat butter or margarine over medium heat until hot, but not brown. And apples and onions; cook until tender- about 10 minutes. Add cabbage and remaining ingredients; heat to boiling. Reduce to low, cover and simmer 40 minutes or until cabbage is very tender. Stir occasionally. Discard bay leaves and serve. Elaine

Warm Cheddar-Vidalia Onion Dip

1 large Vidalia onion or other sweet onion (about 1 pound), finely chopped (3 cups) 4 ounces pepper-Jack cheese, shredded 8 ounces reduced-fat cheddar cheese, shredded 4 ounces light cream cheese 1/2 cup light mayonnaise 1/4 teaspoon dried thyme

Place 2 cups onion in a bowl.

Place shredded cheeses, cream cheese, mayonnaise, thyme and remaining 1 cup onion in bowl of food processor. Process until fairly smooth. Mix with onion in bowl. Spoon into shallow 6-cup baking dish.

Bake at 375 degrees F for 20 minutes. Stir. Bake 10 more minutes. Cool slightly. Serve with crackers or toast. Makes 16 servings. Pat B

Flatbread with Shrimp and White Bean Hummus For flatbread:

For dough For hummus: 1 1/4 cups warm water (105°F to 115°F) 5 to 6 cloves, unpeeled 1 teaspoon active dry yeast 1 tablespoon extra-virgin olive oil 1 teaspoon sugar 1 1/8 teaspoons kosher salt 3 cups all-purpose flour 1 (15-ounce) can white beans, rinsed and 1 1/2 teaspoons kosher salt drained 2 tablespoons extra-virgin olive oil 2 tablespoons white vinegar 2 teaspoons fresh lemon juice 1 tablespoon tahini 1 teaspoon fresh rosemary, finely chopped

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For caramelized onions: For melted : 2 teaspoons unsalted butter 2 tablespoons extra-virgin olive oil 2 medium Spanish onions, cut into medium 4 leeks, white and light green parts only, dice washed and cut into medium dice 1 1/2 teaspoons sugar 1/4 teaspoon kosher salt 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground black pepper

To serve: 6 ounces Grana Padano or Parmigiano- 1 tablespoon extra-virgin olive oil for Reggiano cheese, finely grated (about 1 ½ brushing flatbread cups) 1 lemon, halved lengthwise and very thinly 3/4 teaspoon kosher salt sliced 1 1/2 teaspoons fresh lemon juice 1 pound small, sweet shrimp such as 3/4 cup mixed micro greens, such as baby Caribbean Laughing Bird*, peeled and arugula cooked

*Small and full of flavor, Caribbean Laughing Bird shrimp are sustainably raised off the coast of Belize. If they're unavailable, you can substitute rock shrimp, which are similar in flavor, though not as environmentally friendly. Alternatively, use any sweet shrimp, cut into pieces if large.

Special equipment: stand mixer with paddle attachment and dough hook, pasta machine or rolling pin, pizza stone or heavy baking sheet, food processor

Make flatbread: In bowl of stand mixer fitted with paddle attachment, stir together water, yeast, and sugar until dissolved, about 5 seconds. Let stand until foamy, about 5 minutes. In large bowl, whisk together flour and salt. Add to yeast mixture and mix on low speed until just combined, about 30 seconds. Add oil and mix on low speed until just combined, about 30 seconds. Switch to dough hook and mix on medium speed until dough is elastic and pulls away from sides, about 8 minutes. (Dough should feel firm and moist, but not sticky.)

Lightly oil large bowl. Gently shape dough into ball and transfer to bowl. Turn over several times to coat lightly with oil, then cover with plastic wrap and let rise in warm place (80°F to 85°F, see Chef's Notes) until doubled in size, about 1 hour.

While dough is rising, position rack near bottom of oven and top with pizza stone or heavy baking sheet. Preheat oven to 450°F for 1 hour.

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Set smooth rollers of pasta machine on widest setting (see Chef's Notes). Divide dough into 6 equal parts. Cover 5 parts with plastic wrap. Shape remaining piece into rough rectangle and feed through rollers once to flatten into roughly 12-by 4-inch rectangle, approximately 1/8-inch thick. Transfer flatbread to large baking sheet, dust with flour, and top with sheet of parchment paper. Roll out remaining in same manner, stacking between layers of parchment paper. Cover with plastic wrap until ready to bake.

Transfer 1 or more flatbreads to preheated pizza stone and bake in batches until slightly puffed but still pale, about 5 minutes. Transfer to wire rack to cool completely. Leave oven on. DO AHEAD: Flatbreads can be prepared ahead and frozen, wrapped tightly in parchment paper and plastic wrap, up to 6 months.

Make hummus: Transfer garlic cloves to 6-inch square of foil, drizzle with 1 teaspoon olive oil, sprinkle with 1/8 teaspoon salt, and wrap tightly. Bake until tender, about 45 minutes. Unwrap and let cool. DO AHEAD: Roasted garlic can be prepared ahead and refrigerated, in airtight container, up to 3 days.

Squeeze garlic cloves from skin into food processor. Add white beans, remaining 2 teaspoons olive oil, vinegar, lemon juice, tahini, rosemary, and remaining 1 teaspoon salt and purée until smooth, about 2 minutes. DO AHEAD: Hummus can be prepared ahead and refrigerated in airtight container up to 3 days.

Make caramelized onions: In large, heavy saucepan over moderately low heat, melt butter. Add onions and sauté, stirring occasionally, until slightly transparent and starting to soften, about 2 minutes. Add sugar and 4 teaspoons water and sauté, stirring occasionally, until golden brown, 12 minutes. Stir in salt and pepper, then transfer to medium bowl to cool. DO AHEAD: Onions can be prepared ahead and refrigerated, in airtight container, up to 3 days.

Make melted leeks: In large, heavy saucepan over moderate heat, heat olive oil. Add leeks and sauté, stirring occasionally, until soft and translucent, about 8 minutes. Stir in salt and pepper, then transfer to medium bowl to cool. DO AHEAD: Leeks can be prepared ahead and refrigerated, in airtight container, up to 3 days.

Assemble and serve: Position rack near bottom of oven and top with pizza stone or heavy baking sheet. Preheat oven to 450°F for 1 hour.

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Brush each flatbread with olive oil and spread with hummus. Scatter onions and leeks over and top with lemon slices and shrimp. Scatter with cheese, then sprinkle with salt and lemon juice.

Transfer 1 or more flatbreads to preheated pizza stone and bake in batches until toppings are warmed through and cheese has melted, 6 to 8 minutes.

Transfer flatbreads to large cutting board and top with micro greens. Using very sharp knife, cut into 6 thin slices and serve immediately. Sharon

Slow-Cooked Onion Salad yield: Makes 6 servings active time: 35 min total time: 1 1/2 hr

For onion mixture For salad 4 medium leeks (1 lb total; white and 1 tablespoon olive oil pale green parts only), trimmed and cut 2 teaspoons fresh lemon juice crosswise into 1-inch pieces (1 cup) 1 teaspoon finely chopped garlic 2 tablespoons mild honey 1 teaspoon coarse-grain mustard 1 tablespoon olive oil 1/2 teaspoon salt 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon black pepper 2 Belgian endives 1 sweet onion such as Vidalia (1/2 lb), 5 cups baby spinach (5 oz) trimmed and cut crosswise into 6 slices 1/4 cup chopped fresh or 1 large (1/2 lb), trimmed and cut lengthwise into 6 wedges Accompaniment: lemon wedges (optional) 1 large (10 oz), trimmed and cut lengthwise into 6 wedges 6 medium (10 oz total), trimmed 8 fresh thyme sprigs

Make onion mixture: Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil, allowing 2 inches to hang over each end of pan.

Wash pieces well in a bowl of cold water, then lift out and drain well.

Whisk together honey, oil, salt, and pepper and add onions, shallots, and leeks, tossing to coat. Spread onion mixture in an even layer in baking pan. Scatter thyme on top, then cover with another large sheet of foil and crimp edges all around to seal, forming a package.

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Roast until very tender, about 1 hour. Carefully remove top sheet of foil (steam will emerge) and turn on broiler. Broil onion mixture 5 to 6 inches from heat until tops of onions are browned and caramelized, 2 to 5 minutes. (Check frequently, removing pieces as they brown.) Discard thyme.

Make salad while onion mixture roasts: Whisk together oil, lemon juice, garlic, mustard, salt, and pepper in a large bowl.

Trim endives and halve lengthwise. Cut in half crosswise, then cut lengthwise into 1/4-inch- wide strips.

Just before serving, add endives to dressing along with spinach and chives and toss until lightly coated. Season with salt and pepper. 3Divide salad among 6 plates and top with warm onion mixture.

Cooks' notes: • Onions, shallots, and leeks can be roasted 1 day ahead and cooled completely, then chilled, covered. Reheat in a preheated 350°F oven 5 to 10 minutes. Lois

Onion Brie Appetizer

2 medium onions, thinly sliced 1 sheet frozen puff pastry, thawed 3 tablespoons butter 4 ounces brie cheese or camembert cheese, 2 tablespoons brown sugar rind removed, softened ½ teaspoon white wine vinegar or cider 1 to 2 teaspoons caraway seeds vinegar 1 egg 2 teaspoons water

 In a large skillet, cook the onions, butter, brown sugar and vinegar over medium-low heat until onions are golden brown, stirring frequently.  Remove with a slotted spoon and cool to room temperature.  On a lightly floured surface, roll puff pastry into an 11x8 inch rectangle.  Spread Brie over pastry.  Cover with the onions; sprinkle with caraway seeds.  Roll up one long side to the middle of the dough; roll up the other side so the two rolls meet in the center.  Using a serrated knife, cut into ½ inch slices.  Place on parchment paper-lined baking sheets; flatten to ¼ inch thickness.  Refrigerate for 15 minutes.  In a small bowl, beat egg and water; brush over slices.

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Bake at 375 degrees F for 12 to 14 minutes, or until puffed and golden brown.

Yield: 1.5 dozen Colette

Rustic Fig, Onion and Pear Tart

3 large sweet onions, halved and thinly 1 cup fig preserves sliced 1 Tbs plus 1 tsp cider vinegar 3 medium pears, peeled and sliced 1/8 tsp salt 1 and 1/2 Tbs olive oil 1 sheet refrigerated pie pastry dough 1 and 1/2 Tbs butter 1/8 tsp pepper

Saute onions and pears in butter and oil until softened. Reduce heat to medium-low and cook for 40 minutes or until golden brown. Add preserves, vinegar and salt. Bring to a boil; cook for 5 minutes or until thickened. Cool slightly. Place 1/4 of mixture in food processor -- puree. Place pie pastry on greased pan. Spoon puree over pastry to within 2 inches of edges; sprinkle with pepper. Top with reserved onion mixture. Fold up edges of pastry over filling, leaving center uncovered. Bake at 450 degrees for 15-20 minutes or until crust is golden and filling is bubbly.

For today's pot-luck, I doubled the filling recipe and used a sheet of pizza dough since it was a big group. I like the pie crust better (for a single recipe), but the pizza dough did hold up to the large amount of topping well. ( I think pie crust would have gotten soggy with the doubled recipe). Benita

Edamame Salad

1 lb frozen shelled edamame Dressing: 3 cups frozen petite corn kernels 1/3 cup fresh lemon juice 1 chopped red bell peppers 2 tablespoons Dijon mustard 3/4 cup sliced green onions 2 tablespoons olive oil 1/2 cup finely chopped red onions 3/4 teaspoon salt 1/4 cup chopped fresh Italian parsley (I 3/4 teaspoon fresh ground black pepper used cilantro) 2 tbs chopped fresh oregano or 2 tbs marjoram or 2 tbs basil (I used rosemary)

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Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly. Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano. In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

Carmelized Chocolate Onion Cake

6 oz unsweetened chocolate 1 tsp vanilla 1 C sweet onion, lie Vidalia, finely diced 2 C flour 1 C vegetable oil, divided 1 tsp baking soda 2 C sugar 1/2 tsp salt 2 large eggs 1 C sour milk

Melt chocolate in micro-wave, stirring often. In 2 tsp of oil, carmelize onions over medium low heat for 8 to 10 minutes, or more. In large electric mixer bowl, beat oil, sugar eggs and vanilla until fluffy. Beat in warm chocolate and carmelized onions. Mix flour, baking soda and salt, stir into alternately with sour milk.

Bake at 350 in two round cake pans (I used cupcake pans) for 25 to 35 minutes (20 to 25 minutes for cupcakes). Check with tooth pick. Cool on racks before frosting with your favorite frosting or dusting with powdered sugar. Toni

Mexican Lasagna

1 pound extra-lean ground beef 2 1/2 cups water 1 (16 ounce) can refried beans 2 1/2 cups salsa 2 teaspoons dried oregano 2 cups sour cream 1 teaspoon ground cumin 3/4 cup chopped green onions 3/4 teaspoon garlic powder 1 (2 ounce) can sliced black olives 12 dry lasagna noodles 1 cup shredded Pepper Jack cheese

In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.

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Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all

Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.

In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted. Serves 12. Etta

Debbie's Meatballs

1 cup chopped onion 2 eggs beaten 2 cloves chopped garlic 1 t salt 1/2 cup or so dry bread crumbs 1/2 t pepper 2 pounds ground beef 1/2 t thyme 1/4 to1/3 cup milk

Cook onions in pan with a little oil till soft. COOL! this is a very important step. Mix everything together and shape in to 1 inch balls and cook in skillet till cooked thru. Meatballs can be frozen at this point. Or added to any sauce. Like spaghetti sauce, soups, or I used beef stroganoff sauce at cooking. This makes a lot of meatballs. Enjoy

Ellanor’s Mushroom & Onion Stuffing

1 ½ Loaves White Bread 1 ½ - 2 cans of Skim Evaporated Milk 3 medium to large Yellow Onions 1 Tablespoon Ground Poultry Seasoning 12 ounces Crimini Mushrooms 1 Tablespoon Blended Poultry Seasoning 1 ½ sticks Butter, reserve ½ stick Salt Pepper

Place bread on cookie sheets so it can dry overnight. Turn occasionally to ensure even drying. It shouldn’t be cracker crumb dry. The next day, slice onions thinly, can be chopped if you are fixing for people who don’t like onions too much – this hides them very well. Slice the mushrooms. Melt 1 stick if butter in large sauté pan, add onions, cover and sweat for about 5 minutes over medium heat. Add mushrooms and remaining ½ stick of 11 butter, salt and pepper to taste, cover and continue cooking over medium low heat while preparing the bread. While onions and mushrooms are cooking, cube bread, place in very large mixing bowl, sprinkle with 1 tablespoon ground poultry seasoning and 1 tablespoon of Salt free Poultry Seasoning blend, such as made by The Spice Hunter. Add Salt and Pepper with Poultry Seasoning to your taste. Carefully pour onion, mushroom and butter mixture over bread cubes and seasoning. Gently mix until bread is evenly coated with onion mixture. Add 1 can of Skim Evaporated Milk and mix gently until it holds together, when you can shape in to a dome that holds its shape it’s good to go, you may need to add up to a ½ can more of Evaporated Skim Milk, depending on how dry your bread is and how moist you like your stuffing. Line cupcake pan with cling wrap. Fill each cup with 1/3 to ½ cup of stuffing mixture. Freeze trays. Once they are frozen lift the plastic out of the pan to remove and place them in a freezer bag to be used needed.

To cook:

Remove as many portions as you need, place them in butter cupcake pan, bake for 30 minutes at 350 degrees. For a crispy top, raise temperature to 425 degrees and cook for 5 more minutes. Enjoy!

Good for making stuffed pork chaps and stuffed chicken breasts.

Sweet Onion Squares

2 cups cooked long-grain rice, cooled slightly (white or brown) 1 Sweet onion, chopped 5 eggs, lightly beaten 1 cup (4 ounces) shredded hot pepper jack cheese ½ cup (2 ounces) freshly grated Parmesan cheese 2 teaspoons finely chopped fresh oregano or parsley ½ teaspoon salt

Preheat oven 350 . Generously grease 1 x 7 x 2 inch baking pan. Combine cooked rice, sweet onion, eggs, pepper jack, 1/4 cup of the Parmesan, oregano, and salt. Mix well. Turn mixture into prepared pan, smoothing the top. Sprinkle with the remaining 1/4 cup Parmesan. Bake until cooked through and lightly browned on top, about 45 minutes. Serve warm or at room temperature, cut into small squares.

Yield: 6 servings

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