3 large onions,sliced thin
1/4 cup butter
1/2 pound bacon,crisp fried and crumbled
1 1/4 cup milk
2 teaspoons Worcestershire
3 eggs
1 cup Bisquick
1/4 teaspoon dried savory leaves
1/4 teaspoon dried basil leaves
1/4 teaspoon dried parsley leaves

Heat oven to 400F.Grease a 9″ pie plate.Cook onions in butter in a 10″ skillet,stirring frequently,until onions are softened.Arrange half of the onions evenly in pie plate sprinkle with half of the bacon.Top with
remaining onions and bacon.Place milk,worcestershire sauce,eggs and Bisquick in blender container.Cover and blend on high for 15 seconds.Pour into plate.Mix herbs in small bowl,crush slightly.Sprinkle evenly over milk mixture.Bake until knife inserted in center comes out clean about 35 minutes.

Nonstick vegetable oil spray
6 medium onions (about 2 1/2 pounds),peeled,each cut vertically
through root end into 12 to 14 wedges
6 tablespoons (3/4 stick) butter
2 cups canned low−salt chicken broth
3 tablespoons sugar
2 tablespoons red wine vinegar
3 pounds slender green beans,ends trimmed

Preheat oven to 450F.Spray 2 heavy large baking sheets with vegetable oil spray.Arrange onions in single layer on prepared sheets.Dot onions with 4 tablespoons butter,dividing equally.Season with salt and pepper.Bake until onions are dark brown on bottom about 35 minutes.Meanwhile,boil broth in heavy large skillet over high heat until reduced to 1/2 cup about 6 minutes.Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil.Add onions to sauce,reduce heat to medium−low.Simmer until liquid is slightly reduced about 5 minutes.Season with salt and pepper.Can be prepared 1 day ahead.Cover and refrigerate.Rewarm over low heat before continuing.Cook green beans in large pot of boiling salted water until crisp−tender about 5 minutes.Drain well.Return beans to same pot.Add remaining 2 tablespoons butter and toss to coat.Mound beans in large shallow bowl.Top with onion mixture and serve.

1 can cream of mushroom soup,10 3/4 ounce
4 cups cooked green beans
1/8 teaspoon pepper
3/4 cup milk
1 1/3 cups fried onions

Mix soup,milk and pepper in a 1 1/2−quart casserole dish.Stir in beans and 2/3 cup of the fried onions.Bake for about 25 minutes at 350F.Top with the remaining 2/3 cup fried onions and bake about 5 more minutes,until onions are lightly browned.

1−1/2 cups all−purpose flour
1 tablespoons baking powder
4 eggs,separated
1−1/2 cups sugar
1/2 cup milk
Fresh strawberries and mint leaves for garnish
Topping (recipe follows)
Meringue (recipe follows)

Preheat oven to 350F.Grease and flour a 13−by−9−by−2−inch baking pan.Sift flour with baking powder.In large bowl with clean beaters,beat egg whites until frothy.Add sugar gradually,beating to form stiff peaks.Add yolks,1 at a time.Slowly add flour and milk.Pour batter into prepared pan and bake until edges are golden brown about 40 to 45 minutes.Remove from oven and let cool on a rack.Prepare Topping.Pour Topping over cake and let sit until all the mixture is absorbed,20 to 30 minutes.Prepare Meringue and refrigerate.Before serving,cut cake into squares and spread Meringue over each.Garnish as desired with fresh berries and mint leaves.

Topping:1 (12−ounce) can evaporated milk 1 (14−ounce) can sweetened condensed milk 2 cups milk 1 (16−ounce) carton sour cream.

Combine milks and sour cream (do not beat).Use as directed.

Meringue:1 cup sugar 1/2 cup water,heated 3 egg whites

Combine sugar and water in a saucepan.Let sit until sugar is dissolved. In clean electric mixer bowl with clean beaters,beat egg whites.Slowly pour sugar syrup over egg whites,beating constantly until meringue holds stiff peaks.Store in refrigerator.This can be served immediately but is best made 24 hours ahead and chilled.The meringue will keep,covered, 2 days in the refrigerator.

6 boneless,skinless chicken breast halves
1 can cream of chicken soup
1 soup can water
8 oz. sliced Swiss cheese
1/2 stick butter
1 package coarse bread crumbs

Cut the chicken into bite−sized pieces and place in the bottom of a
casserole dish.In a small bowl,mix soup and water then pour over chicken.Put a layer of swiss cheese over this.Melt butter and add enough bread crumbs to take up the butter.Sprinkle bread crumbs and butter over the cheese.Bake,covered with foil in a 375F oven for 35−45 minutes until nicely browned and bubbly.

2 tablespoons unsalted butter
1 package (16 ounces) frozen small whole onions,thawed
2 1/2 tablespoons light brown sugar
1 tablespoons Dijon mustard
2 tablespoons minced fresh parsley

Melt the butter in a large skillet over medium heat.Add the onions and
cook,stirring occasionally,until the onions begin to brown on all sides,
10 to 12 minutes.Sprinkle with the brown sugar and gently stir in the
mustard to make a smooth coating over the onions.Cook two minutes more.Sprinkle with parsley and serve hot.

1 pound Velveeta cheese,cubed
2 cups mayonnaise
1 (2 pound) package frozen hash brown potatoes,thawed
1 white onion,chopped
1 (3 ounce) jar real bacon bits

Preheat oven to 350F.In the microwave,melt cheese in a large
microwave−safe bowl.Stir in mayonnaise,potatoes and onions.Spread in a 9×13 inch baking dish and top with bacon bits.Bake in preheated oven for 1 hour or until hot and bubbly.

9 potatoes,peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter

Bring a large pot of salted water to a boil.Drop in potatoes and cook
until tender but still firm about 15 minutes.Transfer potatoes to a large bowl and mash until smooth.Mix in the cream cheese,sour cream, onion powder,salt,pepper and butter.Cover and refrigerate 8 hours or
overnight.Preheat oven to 350F.Lightly grease a medium baking dish. Spread potato mixture into the prepared baking dish and bake in the preheated oven about 30 minutes.

6−8 thinly sliced potatoes
1 can cheddar cheese soup
1 cup velveeta cheese
1−1/2 cups grated sharp cheddar cheese
1 can (12 oz.) evaporated milk
Salt and pepper

Spray crockpot with cooking spray.Fill crockpot half full of the sliced
potatoes.Layer 1/2 can of soup,1/2 cup velveeta cheese,chunked, 3/4 cup grated sharp cheese and 1/2 can of milk.Add salt and pepper to taste.Layer remaining ingredients in same order.Cook on high about 6 hours. You need to check for you may need to add more milk.You can parboil the potatoes for quicker cooking.

Cake:
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter,
at room temperature
2 teaspoons powdered instant coffee
1/3 cup hot water
1−1/2 cups bleached all−purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1−1/2 cups sugar
1 cup sour cream
2 large eggs
2 ounces unsweetened chocolate,melted
1 teaspoon pure vanilla extract

Icing:
1/2 pound (2 sticks) unsalted butter at room temperature
2 cups (about 1/2 pound) confectioners’ sugar
6 ounces unsweetened chocolate,melted and cooled
1/2 teaspoon pure vanilla extract
1/2 cup confectioners’ sugar for garnish (optional)

To make the cake,preheat the oven to 350F.Butter a 9 X 13 X 2−inch baking pan with 1 tablespoon of the butter and set aside.Dissolve the coffee in the hot water and let cool.Sift together the flour,cornstarch,baking soda and salt onto a large sheet of waxed paper.Cream the remaining 8 tablespoons butter and the sugar in a medium bowl with an electric mixer on high speed until light and fluffy,scraping down the sides as needed,about 3 minutes.Add the sour cream and mix well.In three additions,add the flour mixture,alternating with the eggs,beating well after each addition and scraping down the sides of the bowl as needed.Beat in the melted chocolate,dissolved coffee and vanilla.Spread the batter in the prepared pan.Bake until a toothpick inserted in the center of the cake comes out clean,40 to 45 minutes.Cool on a large wire rack for 10 minutes. Carefully run a knife around the edges of the cake,invert onto the rack and cool completely.

To make the icing,beat the butter in a large bowl with an electric mixer on high speed until fluffy,about 2 minutes.On low speed,beat in the sugar,about 1/4 cup at a time,until smooth.Add the cooled chocolate and vanilla and mix well.If not using immediately,cover tightly with plastic wrap until ready to use.Slice the cake in half horizontally.Transfer the bottom,cut side up to a platter.Spread half of the icing over the cake with a metal icing spatula.Top with the top half of the cake,cut side down.Spread the remaining icing over the top and sides of the cake.Sift the 1/4 cup confectioners’ sugar through a fine wire sieve to garnish,if desired.Serve at room temperature.