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CARMELIZED ONION I ANTI PASTA I BRIE APPETIZER

CARMELIZED ONION QUESADILLA-by Amanda Sage

CARMELIZED ONION -by Amanda Sage

In a large skillet, heat butter and oil over high heat, cook onions, sugar and rosemary, stirring occasionally, for 5 minutes. Reduce heat to med high, cook stirring and scraping bottom of pan often, for 10 to 15 minutes or until golden brown and very soft.
Let cool to room temp. (recipe can be prepared to this point and refrigerated in airtight container for up to 24 hours.). In a small bowl, stir together cheese, salt and pepper. Evenly arrange over the top of one tortilla. Spread the onions on to~ of the cheese. Top with the remaining tortilla. Place on baking sheet and bake in oven, turning halfway through, for about 10 minutes. 425° To serve, cut into wedges. doubled the recipe, but used 3 large onions instead of 4. Another trick is to sprinkle grated Swiss cheese on the bottom of the tortilla before you add the goat cheese, and ten on top of the onions, this helps the tortillas to stick together. One more helpful hint is to put the rosemary into a little bit of water, for about 5 minutes. Then just scoop out and put in with onions. It really makes a big difference to the taste of the rosemary, and softens all the sharp pieces.

1 tbsp butter
1 tbsp oil
3 cup sliced onions (2 large)
1 tsp sugar
1 tsp crumbled, dried rosemary
4oz creamed goat cheese
Pinch salt
Pinch pepper
2 (10”) flour tortillas

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ANTI PASTA - by Cindy Stephens

ANTI PASTA In large saucepan pre cook cauliflower for 5 minsand drain. Add olives, onions, ketchup, peppers,
oil,and vinegar. Simmer gently for 10 mins. Add tuna, mushrooms and shrimp. Simmer gently for 30 mins. Bottle and refrigerate. 2 quarts keeps for ages. Serve with crackers, melba toast. Rye bread.

1/2 small head of cauliflower separated into small flowerets.
1 (8oz) jar olives (drained)
I (8oz) jar sweet pickled onions (drained)
32oz- bottle ketchup
3 green peppers chopped
1/2 cup oil
1/4 cup vinegar
2 cans (7oz) tuna (drained)
1 can sliced mushrooms (drained)
1 can (7oz) small shrimp (drained)

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BRIE APPETIZER - by Mary-Kay Fullerton

BRIE APPETIZER Run the Sun Dried Tomatoes through the food processor to make it spread-able. Cut the Brie in
half.. .Iike a bagel. Spread a good layer of Pesto Sauce on one half and spread the Sun Dried Tomatoes on the other half. Put back together. Wrap in tin foil. Bake at 350° until it starts to get melty. Serve with Ryvita crackers.

1 round Brie or Camembert cheese
Pesto Sauce
1 pkg or tin of Sun Dried Tomatoes

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