Thank you Nancy....I've been wondering what I would choose and decided on one of the kitchen's most used vegetables....ta da....The ONION! Especially when it's not just something hidden in the mix, but is rather a star element of the recipe.....your best onion soup, onion quiche, onion gravy, baked whole, on pizza, onion rings or whatever you choose. I'll start the ball rolling with this delicious Leek and Onion Quiche. Ingredients: 1 slice of streaky bacon finely chopped (I used 3 slices ) 400 grams (14 oz) onions halved and sliced (approx 2 large onions) 200 grams (7 oz) leeks sliced in circles 150 grams (1 cup) plain flour 1 TBS baking powder 3 TBS vegetable oil 2 TBS milk 3 TBS plain yoghurt (without sugar) (I used quark) 60 grams (3 rounded TBS) cottage cheese or cream cheese (I used cottage) 1 egg salt & pepper water 1 pyrex pie plate... measuring 19 cm (7.5 inches) across bottom ..... if it has sloping sides, top rim to rim 24.5 cm (9.3/4 inches) Preparation: 1. Preheat oven to 180 - 190° C (approx 365° F) 2. Put the flour and the baking powder in a mixing bowl and stir. Leave a well in the middle and add the cheese, one tablespoon of oil, one tablespoon of milk and a pinch of salt. 3. Mix well with a round bladed knife or your hands until you have a pastry which binds well together and is slightly sticky. You may need to add a little water. Do so by the spoonful to make sure you don't add too much. 4. Place into a pie plate and spread well over the base and up the sides, patting with fingers and the back of a soup spoon. 5. Place in the fridge to rest. 6. Gently fry the vegetables and bacon in the remaining oil until soft and golden, then using a slotted spoon. 7. Beat the egg with the remaining spoonful of milk and the yoghurt (or quark) and making sure that it is spread evenly over the whole quiche. 8. Season and place in the oven for 40 minutes. Here it is sliced: Source: Recipe page of Island Connections English Newspaper, Tenerife 21.06.2008 SharonCb

I make salmon and peas in a white sauce and serve it over a home made tea biscuit. It's a quick meal. I make the white sauce in the microwave. If you don't want to make white sauce you can use cream of celery soup diluted with a bit of milk to gravy consistancy--omit the salt. 1 cup white sauce 1 can salmon, drained and flaked 1/2 cup frozen peas salt and pepper. I make the white sauce in a 4 cup measuring cup and then get the bisciuts on. Once they are in the oven. I put the peas in the sauce and microwave for 40 seconds--watch for boil over and stir down if it starts to rise up the sides of the measuring cup too far. I take it out of the microwave, Add the Salmon and salt and pepper and return to the microwave for 30 seconds to a minute to heat everything right through. Serve over halved biscuits. It's good on toast too. 2 generous servings

Sounds like fun! Something we've done for several parties is to cook up a selection of sausage bites (chicken apple/sweet Italian/Sun dried tomato) etc. We've particularly loved serving Bruce Aidell's, but you can find great varieties everywhere. So we pre-cook, and serve in a chafing dish with toothpicks and 3 selections of dipping mustards (whole grain, honey mustard, horseradish). They go like hot cakes every time for adults and kids. Stuffed mushrooms are always another big hit and easy to do in quantity. I've done crab stuffed, cheese stuffed, sausage stuffed. It's all good. Another idea that serves a crowd is a carving station. For New Year's, we did tri-tip roasts with little rolls on the side and horseradish sauce. I've also pictured doing a ham with little biscuits and selections of spreads and chutneys to go with it. And as mentioned above, a large smoked salmon with creme fraiche and red onion. It's all the little sauces and choices that make it seem so elegant. Don't forget a large cheese and fruit tray (and I don't mean cubes ;-), with large triangles of a wonderful blue, aged goat, or even a tete de moine (with a girolle!), perhaps with quince paste and honey and a cracker selection. As a side note, we're having a Sweet 16 for our daughter this weekend, but we're going the bonfire route. There will be the standard fare available by the fire including dogs, s'mores etc. Then in the kitchen we'll have finger foods such as ravioli/marinara, shrimp cocktail, veggies, that sort of thing. I'm also setting up a hot chocolate bar as it's supposed to be in the low 40's later in the evening, so I'll have teens in and out. As mentioned a few times above, just having stations even for the lowly hot dog turn it into a fun and elegant affair. I would love to see what James Beard would do with a hot dog station! Anyway, it sounds like a lot of fun, a definite challenge and a chance to show off your cooking skills!

I forgot to write that last night we sat next to "Seinfeld's parents", LOL. They were hysterical! All 4 of them - 2 from Staten Island and 2 from Brooklyn, now moved out here to the famous town in our area where all the over 55 communities are located. They were just the funniest ever - I wish Jerry could have been there to listen - he could have started a whole new sitcom! And they weren't trying to be funny, that's what was so cool. I had my back to them so I couldn't see what they looked like but Ken kept looking and we were just cracking up the whole time! They were just on the good side of sleazy, LOL, not in a really bad way. If you know what hard core Brooklynese sounds like, then that's them :) Our waitress, the pleasant and efficient Lee Ann, seemed to enjoy them and of course they loved her like their own granddaughter :) The other thing I had wanted to mention was that the chef came out later in the evening and spoke to every table, such a nice and thoughtful thing to do we thought. It was just a lovely experience for us, one we haven't had in a long time in our area. I know, it sounds like I'm plugging my own place, LOL, I only wish it were! Back to reality tonight - grilled chicken ala Ken but I do hope to buy chorizo today so I can make Debbie 814's sweet potato/spinach/chorizo/feta warm salad :)