mix well. Cut about 3/4″ off top of onion and peel. Cut into onion

12 to 16 vertical wedges, but do not cut through bottom root end.

Remove about 1″ of petals from center of onion. Dip onion in seasoned

flour and remove excess by shaking. Separate petals and dip in batter

to coat thoroughly. Gently place in fryer basket and deep-fry at

375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.

Drain on paper towels.

Place onion upright in shallow bowl and remove center core with circular

Directions

Dice unpeeled red potatoes into 1/2−inch cubes. Place in a large Dutch oven,

cover with water and bring to a boil. Let boil for 10 minutes or until

almost cooked. In a separate large Dutch oven, combine melted margarine and

flour, mixing until smooth. Place over low heat and gradually add

half−and−half, stirring constantly. Continue to stir until smooth and liquid

begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to

cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and

cook over low heat for 30 minutes, stirring occasionally. Place soup into

individual serving bowls and top with crumbled bacon, shredded cheese,

chives and parsley.

Directions

When you open the can of carrots, run the blade of a paring knife through

them right in the can so that you”ve reduced them to tiny bits without

mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside.

Empty the cam of broth into the blender and add the celery along with the

sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds

on high speed, only until celery is finely minced.

Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and

onion to the Dutch oven. Pour blender mixture over and stir to combine with

rubber bowl scraper until completely moist.

Cover with a lid and bake at 350* about 45 minutes to an hour or until

piping hot.

Refrigerate leftovers to use within a week. Freeze to use within 4 months.

Directions

Cook onion in olive oil till tender, add remaining ingredients. Simmer till

desired thickness or add a little flour mixed in cold water.

Directions

Butter one slice of bread and put butter side down into preheated skillet,

on medium heat. Spread the up side of the slice with mayo. Sprinkle on half

of cheese. Heat the turkey and ham slices in the same skillet for about 30

seconds. Lay the turkey on the cheese, then the tomato. Spread bbq sauce

over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.

Butter the second slice of bread on one side and put on top, with butter

side up. The first bread slice should be brown, flip sandwich over and brown

the second side for 2−3 minutes, or till golden brown. Remove from skillet,

cut in half diagonally and serve with additional bbq sauce.

Directions

Place into top of double boiler over gently simmering water milk, cheese,

mustard powder, turmeric, salt and pepper in that order. Stir with whisk

occasionally until melted and smooth. Stir pasta into hot cheese mixture and

keep hot until serving time over hot water, up to an hour. (If it begins to

thicken up too much, dilute with a little milk). Never put into oven or over

direct heat as it will scorch and change the texture to a sticky mess.

Directions

Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey,

lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking

dish. Apply mixture to chicken pieces in a single layer. Bake in oven for

35 to 40 minutes, basting every 8 to 10 minutes, until well browned and juices

run clear when you cut into the thickest part of the chicken. Remove from

oven. Cover with foil for 15 minutes.

This softens the chicken and keeps it hot until served. Serves four.

Directions

Sparkling Water (not tonic water, like Perrier)

Mix first three togther. Fill a tall glass 2/3 to

3/4 with Lemon mixture then fill with sparkling water.

An intresting variation is to puree some fruit

(raspberries, strawberries, etc) with a little

superfine or powdered sugar and put that in the

glass before adding the the lemonade and water.