Categories: Appetizers 
      Yield: 6 servings 
  
      3 qt Water                                    -vinegar 9 
      3 lb White onions, 1 inch in                  Tbsp olive oil 
           -diameter & unpeeled                6 tb Brown sugar 
  1 1/2 c  Sherry syrup vinegar OR 1/2         1 ts Salt 
           -cup brand & 1 cup red wine       1/2 ts Freshly ground pepper 
  
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!) 
   
  Food for people who've accomplished great things.  The Scene: the crew has 
  accomplished projects like cleaning out the gargage, layhing the tile floor 
  in the kitchen, freezing 12 bushels of peaches. Now theydeserve a long soak 
  and a special treat. You have just the righ combination of food and ricnk 
  to revive them as they enjoy the hot water. 
   
  ~=> Menu Sweet and Sour Onions Beer Cheese Dip and Pretzels Austrian 
  Liptauer Cheese Speedy Spiced Pate Dark Tuborg beer (purchased) Tomato 
  juice (purchased) 
   
  ~=> Sweet and Sour Onions (NOTE: this must be made 2 or more days in 
  advance) 
   
  Boil water.  Add onions.  Boil rapidly one minute.  Remove the onions from 
  the heat and drain in a colander. Rinse in cold water. When they are cool, 
  trim the stem and root ends and slip off the outer skins. 
   
  Combine the sherry syrup vinegar (or brandy/vinegar) with olive oil, brown 
  sugar, salt and pepper in a sauce pan.  Add peeled onions, cover and cook 
  over medium low heat about 25 minutes until the onions are tender. Cool in 
  liquid. If there is too much liquid remaining after the onions have cooled, 
  remove the cover and boil again until the liquid is a syrup. Cool, ocver 
  and refrigerate for 2 days ro more to mellow and blend the flavors. Turn 
  onions in the syrup 2 3 times per day. Serve either hot or at room 
  temperature with toothpicks in each onion 
   
  ~=> Beer Cheese Dip 8 oz cream cheese 1/2 cup + 1/4 cup beer 1/4 tsp garlic 
  powder 1/3 cup diced dill pickle 8 oz cheddar cheese, cubed 
   
  Blend the cream cheese with the 1/2 cup beer on high speed in a blender for 
  7 seconds. Add garlic powder, the 1/4 cup beer and dill pickle. Blend 10 
  seconds more.  Add the chedar cheese and blend another 10 seconds. 
  Refrigerate until ready to use. 
   
  ~=> Austria Liptauer Cheese 8 oz dry curd cottage cheese 8 oz feta cheese 8 
  oz softened unsalted butter OR cream cheese 1/2 small grated or pureed 
  onion 1 tsp anchovy paste 2 tsp caraway seeds salt/pepper to taste 2 tsp 
  Hungarian paprika 1 tsp dry mustard 
   
  Put the cottage cheese and feta cheese through a sieve, then beat in the 
  butter/cream cheese.  Blend in onion, anchovy paste, caraway seeds & 
  salt/pepper, paprika & mustard.  Packthe mixture into a crock or shape it 
  into a roll decorated with chopped parsley. Serve chilled. 
   
  ~=> Speedy Spiced Pate 8 oz liverwurst 4 oz cream cheese 2 Tbspmayonnaise 3 
  Tbsp cream 1 Tbsp Worchestershire sauce 1/2 tsp curry powder 1 tsp brandy 
  OR dry vermouth salt/pepper to taste black rye bread or crisp bread for 
  serving 
   
  Mix the liverwurst, cream cheese , mayonnaise and cream.  Add the 
  Worchestershire sauce, curry powder, brandy/dry vermouth and salt/pepper. 
  Store the pate well covered with plastic wrap or aluminum foil. Refrigerate 
  until ready to serve.  Spread on thin slices of black rye bread or crips 
  bread. 
   
  [ Food for Wet Fingers, Sharon R. Hines. 11/81. ] 
   
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-