HOLIDAY RECIPE COLLECTION • Chop onions and garlic. Size doesn’t matter because you cook them for a long time. Melt butter in a large pot over medium heat. Add onions, garlic and bay leaves. Cover with a lid and leave until the onions release a lot of moisture (about 10 minutes). Cook for 1 to ½ hours stirring every 20 minutes. When the onions start to stick to the bottom and turn brown add a splash of water. They aren’t burning, they are caramelizing. Once the onions are very dark and a quarter of the volume they once were, add eight cups of water, salt and pepper. Bring to a boil and cover the pot again. Turn down low and let simmer for another hour. Taste and adjust with salt/pepper. Take out bay leaves. Ladle soup into bowls Place a piece of bread over each bowl. Sprinkle the cheese.
FIESTA BEEF SALAD by Jules Valentino
1/2 lb lean ground beef 1 Tbsp butter 1/2 cup finely chopped onion 1 can (15 oz) kidney beans (drained) 1/3 cup sliced ripe olives 1 cup grated sharp cheddar cheese 1 tomato diced 1 avocado peeled and diced
Soup & Salads • 5 1 small head of iceberg lettuce shredded 1 cups corn chips 1 tablespoons taco sauce 1/3 cup well-seasoned clear French dressing
Cook ground beef in butter in skillet Combine ground beef, onions, kidney beans, olives, cheese, tomato, avocado, lettuce and corn chips Add taco sauce to French dressing Pour over salad mixture and toss Serve immediately Serves 6
PIPER’S PASTA SALAD by Piper Gardner
Package of tricolor rotini pasta noodles 1 cup seeded, chopped cucumber ½ cup kalamata olives sliced in half or fourths 1 cup of marinated artichokes ½ - ¾ cup chopped red onion 1 cup cherry tomatoes cut in half 8 oz package of feta cheese 1 cup Italian dressing (I like the Olive Garden brand) Cook the pasta in salted water and drain Add all ingredients in a large bowl and stir together well. Add more dressing and vegetables if desired. Salt and pepper as needed.
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