German Potato Salad

8 slices bacon
3 T. flour
4 t. chopped onion
2/3 cup white distlled vinegar
2/3 cup water
1/2 cup sugar
4 t. salt
1/2 teaspoon ground black pepper
1 teaspoon powdered dry mustard
2 quarts cooked diced potatoes

Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, sugar, salt and spices. Cook only until mixture is of medium thickness. Add crumbled bacon to potatoes. Toss potatoes with care to prevent mashing.

French Onion Soup

4 to 6 servings

Ingredients

2 T. butter
4 Onions, approx. 1 1/2 - 2 pounds, slice thin with grain
Salt and freshly ground black pepper
1 t. flour
1/2 C. dry red wine
1 t. lemon juice
2 C. beef stock
2 C. chicken stock
1/2 cup grated provolone, swiss or gouda
1 T. grated Parmesan
4 (1-inch thick) slices crusty bread, cut on the bias

Directions

In a heavy Dutch oven or large saucepan, melt the butter over medium-low heat. Add onions, sprinkle with salt, cover, and cook until deeply caramelized, 1 to 1 1/2 hours. Turn the heat up to medium and sprinkle the onions with the flour. Stir and allow to cook for 1 or 2 minutes. Deglaze with the red wine. Add lemon juice, and stock and simmer for 10 minutes. Taste, salt and pepper, as needed.

Ladle into crocks or bowls, topping with a slice of bread and layer of cheese. Place under the broiler (or in microwave) until the cheese is melted on top of bread.

Pasta with Garlic Tomatoe Sauce

9 cloves garlic, minced
1/2 cup olive oil
1 stick butter
15-ounce can crushed tomatoes
1 pound spaghetti, cooked al dente

Directions

In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat.

Stir occasionally to keep the garlic from drying out.
In a medium saucepan, add the butter and tomatoes stir until well blended and the butter is melted.

Stir in the garlic oil.

Allow the flavors to meld for 10 minutes.

Toss with the spaghetti.

Serves 4