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Baked Stuffed Onions

• 6 large onions
  
• 1/2 teaspoon salt
  
• 2 Tablespoons vegetable oil
  
• 1/4 lb ground beef
  
• 1 cup cooked rice
  
• 1/2 cup soft bread crumbs
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon pepper
  
• 2 Tablespoons melted butter
  
• 2 Tablespoons grated Parmesan cheese
  
• 1/2 cup soft bread crumbs
  
• 1 Tablespoon chopped parsley

Cut off root, peel and rinse onions. Cut a 1/2 inch slice from the top of each onion. In an uncovered pot, in enough salted water to cover the onions, cook for 10 to 15 minutes or until slightly tender. Drain well and cool. Set aside.

Heat oil. Add ground beef and cook, stirring often, until brown. Scoop center out of onion, chop and add to ground beef. Cook until onions are golden brown. Combine rice, egg yolks, salt, pepper and 1/2 cup bread crumbs together. Add to meat mixture. Fill onions.

Mix together melted butter, cheese, parsley and 1/2 cup bread crumbs. Spread over filled onions. Bake in an ungreased casserole at 350 degrees for one hour. Serves 6

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Red Onion Confit

• 2 Tablespoons butter
  
• 2 Tabespoons extra-virgin olive oil
  
• 1/2 cup sugar
  
• 1 1/2 pounds thinly sliced red onions
  
• 3/4 cup dry red wine
  
• 1/3 cup + 1 Tablespoon red wine vinegar

In a large pan, melt butter and oil over a low heat. Add sugar and stir to disolve completely. Add onions. Stir to cover with sugar/butter mixture. Place a loose fitting lid on the pan and cook approximately 30 minutes. Stir occasionally.

Add wine and vinegar. Stir. Increase heat and bring to a boil. Reduce heat and simmer uncovered for another 30 minutes. Increase heat once more and cook, stirring, 5 to 8 minutes or until mixture becomes thick and jam-like. Remove from heat and cool. Place in a sterilized jar and store in the fridge for up to a month.

SUGGESTION:
This makes a wonderful addition to a gift basket. Prepare as directed and place in small jars. It can be used in omlettes, as an accompaniment with meat or with a wedge of cheese on warm crusty bread.

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Garlic Lemon Shrimp

• 1 pound of large shrimp with shells
  
• 6 minced garlic cloves
  
• 1/3 cup lemon juice
  
• 1/3 cup olive oilM
  
• 1 Tablespoon minced fresh Italian parsley
  
• 1 1/2 teaspoons minced fresh thyme
  
• 1 1/2 teaspoons grated lemon peel
  
• Coarse salt and freshly ground pepper

In a large pot of salted, boiling water cook shrimp until bright orange - approximately two minutes. Drain. When cool enough to handle, remove shells and set aside.
In a glass or metal bowl whisk garlic, lemon juice, oil, parsley, thyme and lemon peel together. Season to taste with salt and pepper. Add shrimp and toss to coat. Refrigreate for several hours, tossing occasionally. Serves 6

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Garlic Salsa

• 10 garlic cloves - finely chopped
  
• 3/4 cup chopped fresh Italian parsley
  
• 1/2 cup olive oil
  
• Coarse salt and fresh ground pepper
  
• 1/4 teaspoon dried pepper flakes
  
• 1 baguette

Combine first three ingredients in a glass or metal bowl. Season with salt and pepper to taste. Add red pepper flakes (optional). Cut baguette into bit sized pieces and serve. Serves 4 to 6.

SUGGESTION:
A very tastey condiment with grilled chicken or meat.

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Roasted Garlic

• 6 garlic heads (the full bulb)
  
• 6 Tablespoons olive oil

With a sharp knife, cut approximately 1/2 inch off the top of each garlic head. Place in a shallow baking dish and drizzle oil evenly over the tops. Bake at 350 degrees F for 45 to 60 minutes or until soft. Brush often with oil. This is a must for the garlic lover. When baked, the garlic will become soft and will have a mellow, nutty, buttery flavor.

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