Mini Meatloaves

• 1 egg
• ¾ cup milk
• 1 cup shredded cheese
• ½ cup oatmeal
• ½ cup chopped Walla Walla Sweet Onions
• 1 tsp. salt
• 1 lb. ground beef

Mix all ingredients together. Form into small loaves. Place into lightly greased pan. Pour topping over tops of mini loaves. Bake at 350 degrees for 45 minutes.

Topping:

• 2/3 cup ketchup
• ½ cup packed brown sugar
• 1 ½ tsp. mustard

Mix together.

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Stuffed Peppers

• 1/2 cup cooked long-grain white rice
• 1/2 pounds lean ground beef
• 1 Walla Walla Sweet Onion, finely chopped
• 1 egg
• 1/2 teaspoon salt
• 1 3/4 cups salsa, divided
• 1 orange bell pepper, halved and seeded
• 1 yellow bell pepper, halved and seeded
• 1 red bell pepper, halved and seeded
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

In a bowl, mix the cooked rice, beef, Walla Walla Sweet Onions, egg, salt, and 1/2 cup salsa. Stuff orange, yellow, and red bell pepper halves with equal amounts of the rice mixture. Arrange pepper halves in the baking dish, and top with remaining salsa.

Bake uncovered 1 hour in the preheated oven, until peppers are soft and filling has reached a minimum temperature of 160 degrees

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Beef and Walla Walla Sweet Onion Gratin

• 2 tablespoons cooking oil
• 1 pound lean ground beef
• 4 Walla Walla Sweet Onions, sliced
• 2 cups boiling water
• 1/2 cup Walla Walla Sweet Onions water
• 1 can cream of celery soup
• 3 cloves minced garlic
• 2 tablespoons dry mustard
• 1 teaspoon white pepper
• 1/2 cup grated Cheddar cheese
• 1/2 teaspoon salt
• 2 tablespoons green Walla Walla Sweet Onions
• 1 cup Parmesan cheese
• 1/2 cup dry bread crumbs
• 6 tablespoons butter, melted

Preheat oven to 350F. Heat oil in skillet, then brown beef well. Drain and set aside. Simmer Walla Walla Sweet Onions in boiling water 10 minutes. Drain. Reserve 1/2 cup of Walla Walla Sweet Onions water. To this add cream of celery soup, garlic, mustard, pepper, cheese, salt, Walla Walla Sweet Onions, mix well. Pour into a 2-quart baking dish, lightly greased. Bake 25 minutes. Combine Parmesan cheese, bread crumbs and butter. Mix well. Remove dish from oven and turn on broil. Spread cheese mixture on casserole and broil until brown (about 2 minutes).

Serves 4.

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Steak Quesadillas with Black Bean Salsa

Steak Quesadilla Section

• 1 strip steak (8 0z. & 1 in. thick)
• ½ tsp. oregano
• 3 tsp. olive oil
• 4 flour tortillas
• 1 ½ cups grated pepper jack cheese
• 1 Walla Walla Sweet Onions, halved and thinly sliced
• ¼ cup sour cream

Rub steak with oregano; season with salt and pepper. In a 10-inch skillet, heat 1 tsp. oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2-3 minutes per side. (Steak will cook while baking). Transfer steak to a cutting board; let rest 5 minutes before slicing ¼ inch thick.

Preheat oven to 425 degrees with racks in upper and lower thirds. Brush one side of each tortilla with remaining 2 tsp. oil. Place 1 tortilla, oil side down, on each of two baking sheets. Dividing evenly, layer with half the cheese, then Walla Walla Sweet Onions and steak, ending with remaining cheese. Top with remaining tortilla, oil side up. Press lightly to seal. Bake, turning over once (with wide spatula), until lightly browned and crispy, about 5 minutes per side. Transfer to a cutting board; cut each quesadilla into 6 triangles. Serve with black-bean salsa and sour cream. YUMMY!

Black Bean Salsa Section

• 1 can (15.5 oz.) black beans, drained and rinsed
• ½ cup cilantro
• 2 plum tomatoes, cut into ¾ inch pieces
• 1 avocado, halved, pitted, peeled, and cut into ¾ inch pieces
• 1 tbs. fresh lime juice
• 1/8 to ¼ tsp. cayenne
• Coarse ground salt and pepper

In a small bowl, combine black beans, cilantro, tomatoes, avocado, lime juice, and cayenne; stir to combine. Season with salt and pepper.

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Skillet Steaks with Caramelized Walla Walla Sweet Onions and Raspberry Chipotle Sauce

Carmelized Walla Walla Sweet Onions

• 1 tbs. butter or olive oil
• 2 Walla Walla Sweet Onions, sliced

Preheat a large skillet over medium heat, add 1 tablespoon olive oil or butter, and swirl to coat the bottom of the pan. Add Walla Walla Sweet Onions and sauté 10 to 15 minutes, stirring often, until they are golden brown. Set aside and keep warm.

Skillet Steaks

• 2, 1-inch thick New York strip steaks
• 1/2 teaspoon coarse salt for pan, plus 1 teaspoon coarse salt for steaks
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons clarified butter (3 tablespoons butter yields 2 tablespoons clarified)
• Preheat a large skillet or grill pan over medium heat until hot. Season the steaks with salt and pepper.

To clarify butter, microwave it in a small bowl 2 minutes at 50 percent power until it has melted. Spoon off the white solids from the top and discard. Pour 2 teaspoons clarified butter into the hot skillet and sprinkle it with coarse salt.

Immediately place the strip steaks into the skillet and cook 2 minutes until brown; then turn and cook 2 more minutes. Add 1 to 2 additional teaspoons of clarified butter to the skillet. Turn the steaks and cook 2 minutes more on each side, for a total of 8 minutes cooking time for medium-rare. Check the steaks for desired degree of doneness, transfer them to a serving platter, and cover to keep them warm. Reserve pan drippings.

Raspberry Chipotle Sauce

• 1/2 cup diced Walla Walla Sweet Onions
• 2 cloves garlic, minced
• 2 teaspoons canned chipotle chiles in adobo, chopped
• 1 12-ounce package frozen raspberries, thawed
• 1/4 cup raspberry vinegar
• 1 tablespoon balsamic vinegar
• 2 tablespoons seedless raspberry jam
• 1 tablespoon beef stock or broth
• 1 teaspoon coarse salt
• Freshly ground black pepper
• Fresh raspberries, for garnish (optional)

Add Walla Walla Sweet Onions and garlic to skillet drippings and sauté 2 minutes until the Walla Walla Sweet Onion is soft. Stir in chipotle chiles and cook 1 minute more, stirring constantly. Add thawed raspberries with their liquid, vinegars, raspberry jam, beef stock, and salt and pepper. Cook the sauce 10 minutes, stirring occasionally, until it thickens. If desired, strain the sauce before serving.

To serve, top each steak with caramelized Walla Walla Sweet Onions and spoon some of the sauce around the plate. Garnish with fresh raspberries, if desired.

Recipe serves 2.