cups water, salt, and onions in a bowl. Cover mixture and
ver medium heat in 3-quart pan. Add the onions, garlic and
Chop up cucumber, place in a bowl or small container with a lid.
Add vinegar, stir to coat the cucumber in vinegar, or gently shake the container with lid.
Enjoy immedately or put in the fridge or pack in an insulated lunch kit with an ice pack for a few hours with your lunch.
Note - this recipe is best cold.
inch slices and brown in 2 Tbsp. of the oil
Saute garlic and onions in olive oil.
When onions are tender add ketchup, choice of cayenne or pepper flakes and paprika.
Simmer over a low heat for about 15 minutes.
Add vinegar and simmer 30-45 minutes.
Add salt to taste.
Serve over grilled hot dogs in steamed buns.
Soak steaks in vinegar and water for 1 hour.
Wash and sprinkle with meat tenderizer.
Roll in flour.
Place in skillet with hot grease.
Brown both sides on high.
Reduce heat to medium.
Cut up onions in slices and place over steaks.
Add a pat of butter to each steak.
Add salt and pepper.
Cover and cook until done, turning once.
Worcestershire sauce may be sprinkled over steaks while cooking to add more flavor.
Slice in bowl the cucumber and onion.
Combine vinegar, water, salt and sugar.
Pour over the sliced cucumber and onion.
Let set 1 to 2 hours to blend flavors.
In large heat proof bowl, pour boiling water over onions to loosed papery
Put cucumbers, garlic, and onion in a bowl.
Pour in vinegar and water until covering cucumbers, at a 3-1 ratio between vinegar and water.
(3parts vinegar for every part water).
Allow to marinate overnight before serving.
aking dish.
Bring onions to a boil in a large pot
elt it over low heat in a NON-aluminum saucepan.
Place the onions in a non stick frying pan. Add the stock and wine.
Simmer gently, uncovered, until the liquid is almost gone.
Season to taste with salt and pepper.
Cut onions in half; cut halves into 1/2-inch-thick slices.
Combine all ingredients in a 3 1/2 quart slow cooker.
Cook, covered, at HIGH 8 hours or until golden brown and very soft.
Store in an airtight container.
Refrigerate up to 2 weeks or freeze up to 2 months, if desired.
Cut sausage into pieces about 2 to 3 inches long.
Brown sausage.
Fry peppers and onions together.
Combine sausage, peppers and onions in a casserole.
Add enough sauce to just cover the contents.
Cover.
Bake 2 hours at 350\u00b0.
Good served on large buns.
oak chicken in water, and vinegar for about 10 minutes. Rinse
Cook green beans in boiling water.
Drain.
(This can be done ahead.).
Cut onions into thin slices, and cut each slice in half.
Cook onions in a nonstick skillet over medium-high heat, stirring occasionally until onions are golden brown.
(Original recipe says do not stir onions first 5-10 minutes.) Reduce heat to medium; stir in butter and brown sugar.
Add green beans; cook 5 minutes or until thoroughly heated.
Toss with vinegar.
irst layer of onions and continue packing the onions in to the jar
ven to 400\u00b0F.
In a large skillet, heat 1
Cook the onions in a saucepan of boiling water
pinach, sliced mushrooms & crumbled bacon in a lrg bowl. Add dressing