Ingredients Jump to Instructions ↓

  1. 3 qt Water

  2. 3 lb White onions,

  3. 1 inch in

  4. 1 1/2 c Sherry syrup vinegar OR 1 cup red wine -vinegar

  5. 9 Tbsp olive oil

  6. 6 tb Brown sugar

  7. 1 ts Salt

  8. 1/2 ts Freshly ground pepper

  9. 12 bushels of peaches. Now theydeserve a long soak and a special treat. You have just the righ combination of food and ricnk to revive them as they enjoy the hot water.

  10. 2 or more days in advance

  11. 25 minutes until the onions are tender. Cool in liquid. If there is too much liquid remaining after the onions have cooled, remove the cover and boil again until the liquid is a syrup. Cool, ocver and refrigerate for 2 days ro more to mellow and blend the flavors. Turn onions in the syrup

  12. 2 3 times per day. Serve either hot or at room temperature with toothpicks in each onion

  13. 8 oz cream cheese

  14. 1/2 cup 1/4 cup beer

  15. 1/4 tsp garlic powder

  16. 1/3 cup diced dill pickle

  17. 8 oz cheddar cheese, cubed Blend the cream cheese with the

  18. 1/2 cup beer on high speed in a blender for 7 seconds. Add garlic powder, the

  19. 1/4 cup beer and dill pickle. Blend

  20. 10 seconds. Refrigerate until ready to use.

  21. 8 oz dry curd cottage cheese

  22. 8 oz feta cheese

  23. 8 oz softened unsalted butter OR cream cheese

  24. 1/2 small grated or pureed onion

  25. 1 tsp anchovy paste

  26. 2 tsp caraway seeds salt/pepper to taste

  27. 2 tsp Hungarian paprika

  28. 1 tsp dry mustard Put the cottage cheese and feta cheese through a sieve, then beat in the butter/cream cheese. Blend in onion, anchovy paste, caraway seeds & salt/pepper, paprika & mustard. Packthe mixture into a crock or shape it into a roll decorated with chopped parsley. Serve chilled.

  29. 8 oz liverwurst

  30. 4 oz cream cheese

  31. 2 Tbspmayonnaise

  32. 3 Tbsp cream

  33. 1 Tbsp Worchestershire sauce

  34. 1/2 tsp curry powder

  35. 1 tsp brandy OR dry vermouth salt/pepper to taste black rye bread or crisp bread for serving Mix the liverwurst, cream cheese , mayonnaise and cream. Add the Worchestershire sauce, curry powder, brandy/dry vermouth and salt/pepper. Store the pate well covered with plastic wrap or aluminum foil. Refrigerate until ready to serve. Spread on thin slices of black rye bread or crips bread.


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