Page 12 - zontacookbook1985

Mushroom Hors d'Oeuvres

1 lb. clean fresh mushrooms, 1 stick butter
stems removed fondue pot or chafing dish
8 oz. bottle I tali an dressing toothpicks

Wash mushrooms; remove stems. Heat butter over low heat until melted.
Add bottled Italian dressing; bring to a boil. Add mushrooms. Reduce heat
and simmer until mushrooms are heated through. Pour into fondue pot or
chafing dish; keep warm. Serve with toothpicks and cocktail napkins. Makes
20 servings.
A quick and easy party treat.
- A. Karin Edmondson

Oignons Marines

(Marinade of Onions)

For the Tomato Puree.
1 lb. tomatoes bouquet garni
2 onions salt
3 cloves garlic pepper
1 ¾ fl. oz. oil sprig of basil (or dried basil)
For the onion dish.

2¼ lb. small white onions 3 oz. caster (fine) sugar
3½ oz. seedless raisins bouquet garni
6 T olive oil salt
7 fl. oz. white wine vinegar pepper

Begin by preparing the puree of tomatoes. Peel and seed the tomatoes, and
put with all the other ingredients mto a pan. Simmer together for 30 minutes
and then pass everything through a fine sieve. Put to one side. Trim the
·onions and put them in a casserole with the tomatoe puree, 18 fl. ounces of
water raisins, oil, vinegar, sugar, bouquet garni and the seasoning. Bring
all to the boil, reduce the heat and let the ingredients cook slowly uncovered
for a good hour Allow to cool, turn into a serving dish and refrigerate. Serve
chilled. Makes 6 servings.
- Vicki Oren

Onion 13reao :Rounos

white bread slices ½ C. finely chopped onion
1 C. mayonnaise
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