Cheesy Onions

Cook the sliced onions in salted boiling water for ten minutes. Drain, retaining ¾ cup (175 ml) of the liquid. Put the onions in a buttered baking dish. In the original pot, add the oil and flour and stir to make a smooth paste. Remove from heat. Add salt, pepper, onion liquid and cheese. Stir until cheese is melted. Add cornstarch to yogurt, blending well. Gradually add some of the hot mixture to the yogurt then add all the yogurt mixture to the cheese mixture. Pour sauce over the onions and top with bread crumbs. Bake covered at 375°F (190°C) for 30 minutes. Serves 6.

Tasty Beets

Cook beets and cut into shoestring pieces. Melt butte and blend in flour. Cook over low heat until mixture is smooth and bubbly. Remove from heat. Add vinegar, sugar, salt, dill weed and pepper. Heat to boiling stirring constantly. Boil for 1 minute. Stir in beets and heat through. Add cornstarch to yogurt and mix thoroughly. Heat through over low heat and pour over hot beets. Serves 4.

Artichokes with Yogurt Hollandaise

Wash artichokes and cut off stem at base. Remove small bottom leaves and using a scissors, trim tips from leaves. Cut a 1" slice across top. In a deep casserole dish, stand artichokes upright. Add boiling water to measure 3" and add olive oil, lemon slices, bay leaf, garlic, salt and peppercorns. Cook in microwave for 15 minutes or until base is pierced easily. Drain upside down. Serve with hollandaise sauce for dipping.

To eat, pull outside leaves off, one by one, dip in sauce and slide the fleshy part between the teeth. Discard leaf and go on to the next. It is quite an experience the first time you eat an artichoke. When you reach the heart, discard the middle thistle part and savour the heart using the rest of the hollandaise sauce. Serves 4.

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