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Watermelon Salsa with Dried Mango

Watermelon Salsa with Dried Mango
No Comments08/19/13
Mango Recipe Sweet Onion Recipe
Watermelon Salsa with Dried Mango
 
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Ingredients
  • 6 cups Watermelon, diced and drained
  • ½ cup Great Lakes Dried Mango, diced
  • ¾ cup Sweet Onion, diced
  • 1 Green Pepper, diced
  • 1 Jalapeno Pepper, finely diced, seeds too
  • 4 Tablespoons Lime Juice
  • 1 teaspoons Garlic Salt
  • ½ cup Cilantro, chopped

Instructions
  1. Place diced mango in a small bowl, cover with hot water and set aside to soak for 15 minutes. In a large bowl combine all of the other ingredients. Drain the mango and add to other ingredients. Mix well and serve.

 

 

Onion Pie

Onion Pie
No Comments08/13/13
Sweet Onion Recipe
Onion Pie
 
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Ingredients
  • 3 cups Sweet Gusto Vidalia Onions, sliced thin
  • ¼ cup Butter
  • 3 Eggs
  • 1 ¼ cups Milk, scalded
  • 2 cups Cheddar Cheese, shredded
  • 1 Pie Crust, unbaked
  • Salt and Pepper to taste

Instructions
  1. Saute thinly sliced onions in butter until soft. Place the onions in an unbaked pie crust top with cheddar cheese. In a separate bowl beat 3 eggs with scalded milk. Salt and pepper to taste. Pour over onions and cheese. Bake at 350 degrees for 30-45 minutes. This will make a large pie so if you use a 9” crust reduce amount of milk. Pie is done when it is golden brown and the center is set.

Four Bean Salad with Sun Dried Tomatoes

Four Bean Salad with Sun Dried Tomatoes
No Comments07/30/13
Sweet Onion Recipe Tomato Recipe
Four Bean Salad with Sun Dried Tomatoes
 
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Ingredients
  • 2 cups Green Beans, steamed and cut into 1 inch pieces
  • 14.5 can Kidney Beans, rinsed and drained
  • 14.5 can Black Beans, rinsed and drained
  • 14.5 can Black Eyed Peas, rinsed and drained
  • 1 ½ cups Quinoa, cooked
  • ½ cup Celery, diced
  • ½ cup Sweet Onion or Green Onion
  • ¼ cup Great Lakes Sun Dried Tomatoes, diced
  • ¼ cup Cilantro, chopped
  • ½ cup Pinenuts, toasted or Sunflower Seeds
  • 2 Tablespoons Olive Oil
  • Juice and zest of one Lemon
  • Salt and pepper

Instructions
  1. Cook quinoa per package directions and cool. Steam green beans and set aside to cool. Stir together the lemon juice, zest, olive oil. Drain and rinse the canned beans. Combine all the ingredients in a large bowl. Salt and pepper to taste.

Sun Dried Tomato Pasta Salad

Sun Dried Tomato Pasta Salad
107/30/13
Sweet Onion Recipe Tomato Recipe
Sun Dried Tomato Pasta Salad
 
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Ingredients
  • 12oz Tricolor Rotini Pasta
  • ¼ cup Olive Oil
  • 2 teaspoons Balsamic vinegar
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 teaspoons Minced Garlic
  • 2 tsp Dried Basil
  • 1 teaspoon Dried Italian Seasoning
  • ½ cup Sweet Onions, diced
  • 1 Red Pepper, diced
  • ½ lb Asparagus, cut small pieces and steamed
  • ½ cup Great Lakes Sun Dried Tomatoes, Diced
  • 6 oz can Sliced Black Olives, drained
  • 4 ounces Mozzarella Cheese, small cubes
  • 3 ounces Turkey Pepperoni, diced

Instructions
  1. Cook pasta according to package directions. Drain, rinse with cold water and drain again. Stir together olive oil, vinegar, garlic, salt, pepper, Italian seasoning and basil. Set aside. Put the pasta in a large bowl. Add the dressing, olives, onions, tomatoes, asparagus, pepperoni and cheese. Stir well. Cover and chill until time to serve. Inspired by Emeril Lagasse’s Antipasto Pasta Salad.

Sweet Gusto Onion Soup

Sweet Gusto Onion Soup
No Comments07/18/13
Sweet Onion Recipe
Sweet Gusto Onion Soup
 
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Ingredients
  • 4 Sweet Gusto Onions, sliced (4-6 cups)
  • ¼ cup Butter
  • 2 Garlic Cloves, minced
  • 1 teaspoon Dried Thyme
  • Salt and Pepper to taste
  • ¼ cup Red Wine
  • 4 (10.5 ounce) cans Beef Broth
  • 1 teaspoon Worcestershire Sauce
  • French Bread
  • Provolone Cheese slices
  • Swiss Cheese
  • Parmesan Cheese, grated

Instructions
  1. Saute onions and garlic in butter in an 8 qt stock pot on medium heat
  2. until tender and beginning to brown. Season with thyme, salt and pepper. Add the wine, beef broth and Worcestershire sauce. Simmer for 15 – 30 minutes. Heat the oven broiler. Slice the bread in ½ inch slices. Arrange bread on a cookie sheet and broil for 3 minutes, turning once until well toasted on both sides. Set aside. Arrange oven safe bowls or crocks on a baking sheet. Fill each bowl almost to the top with soup. Top each bowl with a slice of toasted bread, a slice of provolone cheese, some swiss cheese and a sprinkling of parmesan cheese. Broil in the oven until cheese is melted and slightly browned.

 

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