Other dishes

1 refrigerated ready-to bake pie crust (from 15 ounce package)
2 tablespoons butter
2 1/2 pounds Vidalia onions, sliced (about 8 cups)
3/4 cup diced sweet red bell pepper
1 teaspoon salt
1/2 to 3/4 teaspoon thyme leaves, crushed
1/8 teaspoon ground black pepper

Preheat oven to 375 degrees. In a 10-inch tart pan with a removable bottom or a 9-inch pie plate, follow directions on package, press in pie crust (flute edges if pie plate is used). Set aside. In large skillet over medium-low heat, melt butter. Add onions, red pepper, salt, thyme and black pepper. Cook and stir until onions are soft, 12 to 15 minutes. Place onion mixture in prepared pie crust. Bake in a 375 degree oven until onions and crust are golden, about 40 minutes. Garnish with onion rings and a sprig of fresh thyme, if desired. Serve immediately or at room temperature.

Walla Walla Onion Pie Serves 4
4 Walla Walla sweet onions, thinly sliced 1 tablespoon olive oil 3 tablespoons butter 2 eggs 1 cup half and half 2 tablespoons flour	1 teaspoon salt 1/8 teaspoon pepper pinch of nutmeg 2 oz. Swiss cheese, grated chopped parsley
Prepare and partially bake a crust to fit a 9-inch pan, using a basic pie dough recipe. Sauté onions in oil and butter over low heat until golden yellow. Beat together eggs, half and half, flour, salt, pepper and nutmeg, then add onions and half of the grated cheese. Pour into crust; sprinkle remaining cheese on top and bake at 375 degrees for 25-30 minutes or until golden brown. Garnish with parsley.

Crusty Potato Cups
Makes 6 servings

While the outside of each potato cup becomes browned and crusty, the inside remains creamy. You can serve the cups perched on tomato slices, with a dollop of sour cream on each.

3 medium size (about 1 1/2 pounds) potatoes
1 medium-size onion, minced
1 1/4 cups (5 oz.) shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon each, pepper and ground nutmeg
Butter
Paprika
About 3 medium size tomatoes, peeled, and cut into 12 thin slices (total)
Sour cream

Cooks note: 5 cups shredded frozen Ore Ida potatoes are an ok substitute.

Peel potatoes. With a food processor or shredded, coarsely shred them. (If potatoes are not used immediately, place in a bowl of cold water to prevent discoloration; drain well and pat dry before using.) Mix potatoes with onion, cheese, salt, pepper, and nutmeg until well combined.

Generously butter 12 muffin cups (about 2 1/2-inch size); lightly sprinkle paprika over butter and press potato mixture evenly into each cup. Bake uncovered in 350 degree convection oven for 40-50 minutes or until edges are well browned. Remove from oven and let cool for about 5 minutes. Loosen edges and invert each potato cup onto a tomato slice; spoon a dollop of sour cream onto each cup. Serve immediately. Pass additional sour cream to spoon over potatoes.

Microwaved Whole Cauliflower

You can microwave a whole cauliflower on bed of green beans, spinach, or peas (any vegetable you like). Clean and core cauliflower leaving a few outer leaves and 1/4 inch of core to hold head together. Wrap in plastic wrap (two layers) and place in microwave on high for 5 minutes. Turn over and give 5 minutes more. (more if needed, test for doneness with toothpick) Place on cooked greens and cover with cheese. Tent and stand several minutes to melt cheese. Serve whole with parsley sprinkled over top.