Baked Bermuda Onion

BAKED BERMUDA ONIONS
2 lg. onions Honey Butter Cut onions in half crosswise. Place in baking dish, cut side up. Place on top of each onion 1 teaspoon honey and 1 teaspoon butter. Sprinkle with salt and pepper. Surround onions nearly to the top with tomato juice, cover and bake at 350 degrees for 1 1/2 hours or until soft. May use beef bouillon instead of juice.

Tea Biscuits

BERMUDA TEA BISCUITS

2 c. whole wheat or white flour 3 tsp. baking powder 1 tsp. salt 1/2 c. butter 3/4 c. milk 1 egg, beaten Combine flour, baking powder, and salt. Cut in butter thoroughly, add milk and egg and stir. Add additional flour as needed to make the dough stiff enough to handle. Knead it a little, then roll out 1/2 inch thick and cut out with biscuit cutter. Place on cookie sheet and bake at 450 degrees for 12 to 15 minutes.

Salad Bowl

BERMUDA SALAD BOWL

1 sm. head cauliflower broken into flowerts 1/2 lg. bermuda onion, sliced and separated into rings (I use red onion for color.) 1/2 c. sliced pimento stuffed olives 2/3 c. French salad dressing 1 sm. head iceberg lettuce torn (4 c.) 1/2 c. crumbled blue cheese (2 oz). Slice flowerts in large bowl. Combine cauliflower, onion and olives. Pour French dressing over to coat vegetables. Cover and refrigerate 30 minutes. Just before serving add the lettuce and blue cheese, toss lightly. Add extra French dressing if needed. Makes 8 to 10 servings.