I've posted this before....we love this one! Spaghetti with smothered onions 2 tablespoons butter with 2 tablespoons extra virgin olive oil 1 1/2 pounds onion, sliced very thin, about 6 cups Salt Black pepper 1/2 cup dry white wine 2 tablespoon chopped parsley 1/3 cup freshly grated parmigiano reggiano cheese ( I just use fresh parmesan cheese) 1 to 1 1/2 pounds pasta 1. Put the butter and olive oil, and the onions with some salt in a large sauté pan. Cover and turn heat to very low. Cook for almost an hour until the onions become very soft. Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away. Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsely, stir thoroughly, and take off heat. Ahead-of-time note : You can cook the sauce entirely in advance up to the point where you add the parsley. When you are nearly ready to toss with the pasta, reheat the sauce over medium heat and add the parsely just before draining the pasta. Toss with cooked drained pasta, adding the grated Parmesan. As you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. Serve immediately.

Here's another one from the Kraft newsletter. Just got it. Easy Chinese Stir-Fry Prep Time: 10 min Total Time: 25 min Makes: 4 1 tsp. oil 1 lb. (450 g) pork tenderloin, cut into thin slices 2 carrots, sliced 1/4 cup KRAFT SIGNATURE Sweet Onion Vinaigrette Dressing 2 Tbsp. hoisin sauce 2 Tbsp. water 1 green onion, thinly sliced HEAT oil in large skillet on medium-high heat. Add meat and carrots; stir-fry 5 min. STIR in dressing, hoisin sauce and water. Stir-fry 7 min. or until carrots are crisp-tender. ADD onions; cook 1 min. Kraft Kitchens Tips Creative Leftovers Sprinkle meat with 1 tsp. cornstarch before stir-frying for beautiful browning. Serving Suggestion To make this a meal, serve this tangy stir-fry over hot cooked angel hair pasta or rice.

I love cheese grits. I put garlic in ours. I didn't realize you Canadian's ate a southern favorite like grits!!LOL My favorite comfort food (today anyway) is soup. Especially this one a neighbor gave me many years ago. I thought potato soup was yucky until I tasted this. POTATO CHOWDER Potatoes, about 5 lbs. Bacon, 10-12 slices Onion, 1 medium Velvetta cheese, 1 lb., diced up Butter, 1/2 stick Parsley (I use dried) Evaporated milk, 12 oz. can Fill a 6 quart (or any large size) pot 3/4 full of peeled, diced potatoes. Cover with water and cook until tender. Dice bacon and saute until crisp. Remove from skillet and add diced onion; cook til soft. When potatoes are cooked, drain enough water off so the liquid barely covers them. Add bacon, onion and some of the bacon grease, cheese and butter. Stir until cheese melts. Add parsley. Allow to cool before adding evaporated milk. Reheat when ready to serve.

This is a nice side dish with roast beef or roasted chicken Roasted Fingerlings and Green Beans With Creamy Tarragon Dressing Makes: 4-6 servings Prep: 15 mins. Bake: 44 mins 1 ½ lb. fingerling potatoes* 1 ½ tbsp. olive oil, divided 1 tsp. salt divided ¾ tsp cracked pepper, divided ½ lb tiny green beans (haricots verts) Creamy tarragon dressing 1. Preheat oven to 425 degrees. Cut fingerlings in half lengthwise and place in a large bowl. Toss with 1 Tbsp olive oil, ½ tsp salt and ½ tsp pepper. Place potato halves, cut sides up, in a jelly-roll pan. Toss green beans with remaining ½ tbsp oil, ½ tsp. salt and ¼ tsp pepper and place in another jelly-roll pan. 2. Bake potatoes at 425 degrees for 30 to 32 minutes or until tender and browned. Remove from oven, and let potatoes stand in pan. 3. Bake green beans at 425 degrees for 12 min. 4. Arrange green beans round roasted potatoes on a serving platter. Drizzle with Creamy Tarragon Dressing. *1 ½ lb small red potatoes, halved may be substituted with a bake time of 35 minutes. 1 ½ russet potatoes, quarted may be substituted with a bake time of 40 minutes. Creamy Tarragon Dressing: Makes: about ¾ cup Prep: 10 Min ¼ cup buttermilk 2 tbsp fresh lemon juice 1tsp sugar 1tsp Dijon style mustard ¾ salt ¼ tsp coarsely ground pepper ½ cup olive oil 2 tbsp finely chopped green onion 1 tbsp chopped fresh tarragon 1. Whisk together first 6 ingredients in a small bowl until combined. Gradually whisk in olive oil in a slow steady stream whisking constantly until smooth. Whisk in green onion and tarragon. Use immediately or store in airtight container