Recipes

Melt butter in a large pan, cook onions until soft but not brown. Stir in flour until well blended. Add liquids, bring to a boil and simmer 2 hours.
Ladle into ovenproof bowls. Top with a slice of bread or Rusk and top with cheese, with parmesan last. Bake in oven approx 20 minutes at 350°F until golden brown.

5-6 medium onions, sliced
3-4 Tbsp. Butter
2 Tbsp. Flour
2 cans beef broth
3 cans water
2 cans red wine
French bread or Dutch Rusks
Swiss Cheese, shredded
Mozzarella Cheese, shredded
Parmesan Cheese, grated

Combine in a bowl: peanut oil, sesame oil, orange juice, garlic, hot pepper, Tamari, Salt, vinegar, pineapple and honey or brown sugar.
Add the hot rice to the dressing. Mix well and add:
green onions, celery, bean sprouts, raisins, peanuts, cashew pieces, Sesame seeds, pepper slices, water chestnuts.
Optional: a couple of handfuls of fresh snow pea pods
This salad is very good. You can change the vegetables you add to anything good and crunchy. Allow time for it to cool and the flavour to marinate.

Cook 2 cups brown rice in 3 cups water
1/3 c peanut oil
3 tbsp sesame oil
1/2 cup orange juice
1 clove garlic, crushed
1/2 tsp. Crushed hot pepper
2 tbsp. Tamari or dark soy sauce
1 tsp. Salt
2 tbsp. Cider vinegar
1 cup crushed pineapple
Optional:
1-2 tbsp honey or brown sugar
2-3 minced green onions I stalk celery, chopped
1/2 lb bean sprouts
1/2 cup raisins
½ cup chopped peanuts
1/2 cup toasted cashew pieces
2 tbsp. Sesame seeds
1 cup mixed red and green pepper slices
1 cup thinly sliced water chestnuts

Sauté dry ingredients in butter —cool.
Mix dressing ingredients together. Store in refrigerator until ready to use.
At serving time, sprinkle desired amount of noodle mixture over the lettuce. Shake up the dressing again and add desired amount. Toss all together.
Note: Not all dressing and noodle mixture will be needed unless a larger amount of lettuce is used. Extra can be stored in the refrigerator for about a week.
Other types of lettuce may also be used..