3 large white onions, sliced
3 tablespoons butter
2 tablespoons brown sugar
64 oz Beef Broth
1 tbsp Worcestershire sauce
1 clove garlic, minced
⅓ cup dry sherry
4 sprigs fresh thyme (1 tsp dried Thyme)
1 Bay Leaf
8 slices dry french bread
¾ cup Gruyere cheese, shredded
½ cup Emmental cheese, shredded
6 tablespoons fresh parmesan cheese
In a large non-stick pan, cook onions, butter and brown sugar over medium low heat until golden and caramelized. (About 20 minutes). Once golden, add to the slow cooker along with remaining ingredients except bread and cheeses. Cook on low for 6-8 hours. Remove and discard bay leaf and ladle the soup into bowls. Top with dry bread slices and cheeses. Broil 2-3 minutes or until cheese is melted and browned.
1 lb. shredded deli ham (can used diced leftover ham)
12 slices bread (approx.)
2 cups shredded cheddar
6 eggs beaten
salt & pepper
2 cups milk
1 heaping tbsp mustard
Topping: 2 tblsp. melted butter 2 cups crushed corn flakes
Place slices of bread to line bottom of greased 9 x 12 pan. Top each slice with ham and cheese. Place more slices of bread on top. Combine milk, mustard, salt, pepper and eggs, blend and pour over bread. Refrigerate overnight. In AM mix corn flakes and melted butter and sprinkle over top of egg/bread. Bake in preheated oven at 350° for 50 – 60 minutes or until knife inserted in center comes out clean.
Option: sauté 1 diced bell pepper and 1 small diced onion and sprinkle over top of ham before topping with cheese. Could also use green onion and mushrooms.
4 thin cut boneless pork chops
1/2 small onion, sliced
1/4 cup Hellman’s mayonnaise (or more, if you really love mayo)
4 oz Kraft extra sharp cheddar cheese, shredded
sea salt, black pepper, to taste
Bring the oven to 350 degrees F. Using a meat hammer (or any other appropriate kitchen utensil) tenderize the meat on each side.
Place meat side by side on a baking sheet lined with Reynold’s aluminum foil.
Season the pork with salt and pepper and then spread sliced onions on top. Spread Hellman’s mayonnaise over meat and onion and then top with Kraft shredded cheese.
Bake 35-45 minutes until cheese is bubbly on top and meat is cooked through to about 165.
1 loaf French Bread
8 ounces, weight Pimiento-stuffed Green Olives
8 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
1/2 cup Mayonnaise
1 pound Monterey Jack Cheese, Grated
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 350ºF for 20 to 25 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
4 oz. Greek feta, crumbled
1/2 c. Greek yogurt
1/4 c. extra-virgin olive oil, divided
Juice of 1 lemon, divided
2 cucumbers, chopped
1/2 c. chopped kalamata olives
1 pint cherry tomatoes, halved
1/4 c. chopped dill
oregano, salt & pepper
Preheat oven to 400 degrees F. Slice pita into wedges. Put triangles in a single layer on a baking sheet. Drizzle with 2 tbs. olive oil, sprinkle with salt, pepper and oregano. Toss to combine. Bake until toasted, about 10 minutes. Let cool. Meanwhile, make whipped feta. In a large bowl, combine feta, 1/4 c. greek yogurt, olive oil and juice of half a lemon. With a hand mixer, mix until fluffy. Dollop whipped feta on baked pita chips. Garnish with cucumber, olives, tomatoes, and dill. Drizzle with more olive oil and the remaining lemon juice over the chips.
14 slices of Emmental (Swiss Cheese)
8 slices of cooked ham
½ cup flour
½ cup butter
2 ½ cups whole milk
Nutmeg, for grating
Salt and Pepper
6 oz Gruyere cheese, grated
Slice your croissants in half. Swipe with mustard and top with a slice of ham and then swiss cheese. Top with the other half. Place 4 of these croissants down in a small baking dish- they want to fit snugly. Top with 6 slices of emmental and 3 slices of ham. Now another layer of croissants. Make your cheesy béchamel: Foam your butter, add your flour, then gradually add your milk while whisking. Once all the milk has been added, throw in your Gruyere cheese, a grating of nutmeg and a good pinch of salt and pepper. Remove from heat and pour all over your croissants. Bake for 20 mins at 400ºF.