BAKED TEXAS TROPHY 1015 ONIONS

VEGETARIAN

Ingredients

2 Texas Trophy 1015 onions peeled
2 tablespoons white wine
1 tablespoon butter melted
1 tablespoon balsamic vinegar (no substitute)
1 teaspoon chopped fresh parsley or 1/4 teaspoon desired dried cup herbs such as thyme basil marjoram or Fine Herbes
Salt to taste
Freshly-ground pepper to taste

Instructions

Cut tops and bottoms off the onions and place in the bottom of a
2-quart covered casserole. Combine wine butter vinegar and
desired seasonings in a small bowl; pour over onions. Sprinkle
with salt and pepper. Cover dish and bake at 375 degrees F for 45
to 50 minutes or until onions are very soft basting with liquid
halfway through cooking time. Halve onions. Pour liquid over
onions before serving. Makes 4 servings. To grill the onions cut
tops and bottoms off onions and cut into 1-inch thick slices.
Place in shallow pan or zip-type bag. Combine 1 tablespoon olive
oil (in place of butter) with wine vinegar and desired
seasonings; pour over onions and let marinate several hours.
Layer onions in a grill basket over medium-hot coals or carefully
place slices directly onto grill. Grill approximately 5 to 7
minutes or until streaked with brown basting with marinade
occasionally. Carefully turn and cook until other side is browned
and onion is soft. Season with salt and pepper to taste.

HERBED CREAM CHEESE OMELET

VEGETARIAN

Ingredients

1/2 cup fresh cilantro leaves
salt and pepper to taste
3 tablespoons butter
8 eggs

Instructions

Mix the cream cheese with the cilantro in a bowl adding salt and
pepper to taste. Heat one-quarter of the butter in a
well-seasoned omelet pan or 8 inch non-stick frying pan over
medium-high heat. When the butter is hot and bubbling swirl it
around in the pan. Just before the butter begins to brown beat 2
of the eggs and pour into pan. Lower the heat. After 10 seconds
or so the omelet will coagulate. Push the omelet to one side of
the pan with a spoon or spatula and let the raw egg run over the
cleared skillet. Repeat this one more time then take the skillet
off the heat. Dab one quarter of the herbed cream cheese along
the middle of the omelet from one side to the other. Season the
omelet with additional salt and pepper to taste. If it has not
completely set place the pan over medium heat for a half minute
longer. When the omelet is set slide it from the pan onto a plate
so that the omelet rolls up and the herbed cream cheese runs
along the length of the roll. Serve it right away. Make three
more omelets the same way making sure the pan and butter get good
and hot before adding the beaten eggs. Serve each one as soon as
it is cooked. more

GOURMET HOMINY BAKE

VEGETARIAN

Ingredients

2 (1 pound 3 ounce) cans white hominy
2 (4 ounce) cans green chiles minced
Salt and fresh cracked pepper
Sour cream
Butter
1/2 cup heavy cream
1 cup shredded Monterey jack cheese

Instructions

Drain and rinse hominy. Generously butter a 2 1/2 quart
casserole. Layer the ingredients in this order: hominy green
chiles seasonings dots of sour cream and dots of butter. Repeat
layers ending with hominy. Dot with butter. Pour cream over all
and sprinkle with cheese. Bake at 350 degrees F for 25 to 30
minutes. Serve very hot!

WEBBY CHEESE

VEGETARIAN

Ingredients

Preparation - 5 minutes Cooking time - 5 minutes
1 tsp Dijon mustard
2x8 inch flour tortillas
1 1/4 cups fontina finely grated
2 slices prosciutto
ground black pepper
1 tsp vegetable oil

Instructions

Spread the mustard on one of the tortillas and scatter on the
grated cheese ham and plenty of black pepper. Place the second
tortilla on top and press together firmly. Brush a large nonstick
frying pan with the oil. Cook the sandwich for a monite or on
each side until crisp and well browned and molten inside. Cut
into wedges or squares and eat warm. more

OLD-FASHIONED GREEN BEANS WITH BACON

VEGETARIAN

Ingredients

1/2 pound bacon
1 1/2 pounds green beans broken
1/2 red pepper pod
1 teaspoon salt

Instructions

Bring bacon to boil in a large pot of water. Cover and let simmer
for 1 1/2 hours. Wash beans well and drain. Put into pot with
bacon. Add red pepper and salt. Cook uncovered for at least 25
minutes or until beans are tender and the juice has cooked down.