Tag Archives: onions

Vegetables and Salads

Carol’s Potato Salad

  • 4 white potatoes
  • 2 carrots
  • 3 hard cooked eggs
  • 1 small zucchini
  • 1 small onion or 3 green onions with tops, chopped
  • 1 green pepper
  • 1 stalk celery
  • 4 radishes
  • 1 clove garlic
  • 3 tbsp chopped parsley
  • salt and pepper
  • 1 tsp thyme or fines herbes
  • Mayonnaise
  • 1 tsp vinegar

Boil potatoes in their jackets with carrots till tender. Drain and cool. Cut potatoes into large cubes and carrots into small cubes. Steam whole zucchini until barely tender. Cool and cut into small cubes. In a bowl, combine finely chopped green pepper, celery and onions. Add seasonings, herbs and garlic. Toss together carefully with cooked and cooled vegetables, adding enough mayonnaise to moisten well. Sprinkle on vinegar (garlic or cider vinegar is best) and toss lightly. Cover and refrigerate for a couple of hours to let flavours penetrate. Serve topped with sliced or quartered eggs, parsley and radish slices.

Meatless Main Dishes

Lecso 2

Another Lecso  … also spelled Letscho.

  • 8 oz. tomatoes
  • 1 lb. green peppers
  • 1 large onion
  • 1-1/2 oz. bacon fat or drippings
  • salt and pepper

Slice the onion into thin rings and cook in the hot fat till they shrivel, but do not turn brown. Wash the green peppers, take out the seed cases and the inside veins. Slice them into rings and add them to the onion in the saucepan. Fry lightly and then add the quartered tomatoes. Season with salt and freshly ground black pepper. Put the lid on and cook very slowly till the tomatoes get – mushy and the peppers are tender. Serve hot.

Although this has no meat in it, to make it truly vegetarian and vegan friendly, substitute vegetable oil for the bacon fat or drippings! Add a sprinkle of smoked paprika for extra flavor.

Soups and Stews

Five Onion Soup

  • 1/4 cup butter
  • 3 shallots, thinly sliced
  • 1 small onion, yellow, thinly sliced
  • 2 green onion, sliced
  • 1 leek, white part, thinly sliced
  • 1 T garlic, minced
  • 1/8 t cloves
  • 4 cups beef broth
  • 4 slices cheese, Swiss
  • 4 slices mozzarella cheese
  • 2 T butter, melted
  • 1 t garlic, minced
  • 4 slices french bread
  • 1/2 cup grated Parmesan cheese
  • 4 T sherry, dry
  • 2 T chives, chopped

Melt 1/4 c. butter. Add all onions except chives. Saute till golden. Add garlic and cloves. Saute 1 minute. Stir in broth and sherry. Bring to boil. Reduce heat, cover and simmer 30 minutes.

Preheat broiler. Combine melted butter and garlic in bowl. Brush on bread, using 1/2 of mix. Broil about 2 minutes.

Turn over and brush on rest of mix. Broil. Sprinkle with Parmesan.

Preheat oven to 500°F. Ladle soup into bowls. Top each with bread and 1 slice each of Swiss cheese and mozzarella. Bake till melted and bubbly. Sprinkle with chives.

Servings: 4