Onion tart – bollefladde

Ingredients

Pastry
2 1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup crisco or other vegetable shortening
1 1/2 cup milk

Filling
3 lb onions thinly sliced
1 stick unsalted butter plus more
9 eggs
2 cup milk
2 tsp salt
Freshly grated nutmeg

How to prepare

Make the pastry, combine dry ingredients in a med bowl. Cut in crisco until mixture resembles a coarse meal. Stir in milk with a fork until dough forms. Knead 3 times. Gather into a ball, wrap in plastic, and chill at least 1 hour. Preheat oven to 375 degrees. On a floured surface, roll out dough into a lg rectangle. Press into a 9″x13″ baking pan and prick with a fork. Bake 10 minutes.
In a lg skillet, melt 1 stick butter over medium-low heat. Add onions, cook, covered, until tender but not brown, about 25 minutes. Remove from heat, cool slightly, and place in crust. Preheat oven to 450 degrees. In a med bowl, beat eggs with milk and salt. Pour slowly over onions. Sprinkle with nutmeg and dot with butter. Brown 10 minutes. Reduce heat to 350 degrees and bake until custard is set, about 30 minutes.

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Cognac chicken

Ingredients

12 small white onions, peeled
4 lbs. Roasting chicken, cut up
1/2 tsp salt
1/4 tsp black pepper
1/4 cup brandy or cognac
2 cloves garlic, peeled and crushed 1/4 tsp ground thyme
1 bay leaf
1 1/2 cups dry, strong red wine
5 tbsp all purpose flour
1 cup chicken bouillon
3/4 lb fresh mushrooms, wiped and stemmed
1 tbsp butter or margarine
1/4 tsp salt
1 tbsp chopped fresh parsley

How to prepare

Place the onions in the slow cooker. Remove the fat from the chicken and dice it. In a large skillet over medium heat, heat the fat until it is rendered. Discard the shriveled bits and saut

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Mashed potatoes with garlic & basil

Ingredients

6 to 8 med baking potatoes
6 whole garlic cloves, peeled
salt to taste
2 tbsp virgin olive oil
1 1/4 cups warm milk
2 tbsp finely chopped fresh basil
freshly ground white pepper

How to prepare

Peel the potatoes and cut them into 3/4″ cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt. Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook. Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher. Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot. Yield: makes 4 servings.

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Nectarine- orange salsa

Ingredients

1/4 cup minced red onion
6 medium nectarines
2 large oranges
2 red or green jalapenos, seeded and minced
4 tsp rice vinegar
1/4 tsp cayenne pepper

Salt
1/4 cups finely shredded fresh basil leaves

How to prepare

Soak onion in cold water while preparing fruit. Slice nectarines into wedges and again into small cubes. Cut ends off the oranges down to the pulp. Stand fruit on one end. With a sharp knife, cut away the peel and white pith in slices from top to bottom. Cut between the membranes to remove the segments. Drain onion and pat dry with paper towels. Combine with rest of ingredients except basil and refrigerate about an hour. Just before serving, shred basil with scissors and stir into salsa. Serve with chicken or fish. Makes 8 servings.

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CROCK POT ROUND STEAK ITALIANA

Ingredients

1 1/2 pounds Round steak
15 1/2 ounces Spaghetti sauce w/mushrooms
1 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Pepper
16 ounces Can whole small onions

How to prepare

Cut steak into 5 or 6 serving-size pieces. Coat with salt, oregano, and pepper. In crock-pot pour spaghetti sauce over the meat. Cover and cook on low for 7 to 9 hours or until meat is tender. Turn control to high; add onions. Cook on high for 10 to 15 minutes. Serve with Italian green beans and toasted garlic cheese bread

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Tomato-chile salsa with papaya, mango & pineapple

Ingredients

1/2 med tomato, seeded, chopped
2 jalapeno or serrano chiles, trimmed, seeded, and finely minced
1/2 med red onion, diced
1 med mango, seeded, skinned, diced
1 medium papaya, seeded, skinned and diced to 1/8″ pieces
1/4 medium pineapple, seeded, skinned & diced to 1/8″ pieces
1/3 cups red wine vinegar
2 tbsp olive oil
1/4 cups cilantro or mint leaves, roughly chopped

How to prepare

Combine all ingredients and keep at room temperature to serve immediately. Makes 4 servings.

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Black bean soup with rum

Ingredients

2 cup onion, chopped
1 cup celery, chopper
6 sprg parsley
2 sprg fresh thyme
1 bay leaf
3 tbsp unsalted butter
1 lg ham hock
2 cup dried black beans, picked over 6 cup beef broth
1/3 cup dark rum
lemon juice to taste
garnishes 8888
eggs, hard-cooked, chopped fresh parsley, chopped lemon slices

How to prepare

The night before, soak beans in cold water to cover by 2″. Change water at least once. Drain and rinse. In a heavy kettle, cook onion, celery, parsley, thyme, and bay leaf in the butter over mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt and pepper to taste. Bring the mixture to a boil, reduce heat, and simmer, uncovered, adding more water if necessary to keep beans covered, for 3 hours. Discard ham hock and bay leaf. Put the mixture through a medium disk of a food mill into a large bowl and then return it to the kettle. Stir in rum, lemon juice, and salt and pepper to taste. Adjust the consistency with hot water and garnish for serving with the eggs, parsley, and lemon slices. Makes about 7 cups.

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Blanquette de veau

Ingredients

2 lbs. Boned veal shoulder, cut in 2″ pieces
1 quart water
1 small onion, peeled
4 whole cloves
5 carrots, scraped and quartered
1 bay leaf

1/8 tsp. Dried thyme
1/2 cup diced celery
4 peppercorns
1 tsp. Salt
1/4 cup butter or margarine
1 lb sm. White onions, peeled (15)
1/2 lb. Sm. Mushrooms, wiped
2 tbs. Butter or margarine
2 egg yolks
2 tbs. Lemon juice
1 tbs. Minced parsley

How to prepare

In the slow cooker place the veal, water, onion stuck with the cloves, carrots, bay leaf, celery, peppercorns, and salt. Cover and cook on low 4-6 hours.
Before serving: when the veal has finished cooking, melt 1/4 cup butter in a medium skillet; put the onions into the butter and cover. Simmer at low heat for 15 minutes, or until the onions are cooked through. Don’t let them color (they will if the heat is too high). Remove to a warm serving dish. In the same skillet, saut

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