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Sauté the onion in the butter in a large skillet for 10 to 12 minutes, until just tender.

Pick up the onion in a slotted spoon and remove to paper towels to drain, reserving the drippings for a later use, if desired.

Slice the eggs into halves and place, yolks up, in a baking dish.

Preheat the oven to 350°F.

Mix the onion with the milk, 2 tablespoons water, the lemon juice, parsley, curry powder, cumin, red pepper flakes, and cheeses in a large bowl. Pour over the eggs.

Place the baking dish in the oven and bake for 30 minutes.

SERVES 4. Serving size: 1 egg with 1 serving of green salad. (Remember, you can go back in a few hours for seconds.)

Thousand Island Eggs

½ cup sour cream

¼ cup chopped stuffed olives

1 tablespoon chopped fresh chives

¼ cup ketchup

Pinch of garlic salt

Dash of hot pepper sauce

½ teaspoon salt

¼ teaspoon pepper

4 teaspoons butter

4 eggs

Mix together the sour cream, olives, chives, ketchup, garlic salt, hot pepper sauce, salt, and pepper in a medium bowl.

Preheat the oven to 400°F.

Put 1 teaspoon butter in each of four ramekins or baking cups, and put the ramekins in the oven to melt the butter quickly.

Remove the ramekins, and break 1 raw egg into each (the eggs will begin to cook immediately). Pour the sour cream mixture, evenly divided, over the eggs, and place in the oven. Bake for 15 to 20 minutes, until set.

SERVES 4. Serving size: 1 ramekin.

This dish can be cooled and still enjoyed. Simply warm the egg in a microwave for 30 seconds and serve with a few tablespoons of cooked vegetables or a few thick slices of salted ripe tomatoes drizzled with balsamic vinegar. This dish is excellent for a midnight snack, or early morning breakfast.

Temperature Control

It is wise to make certain foods to be served hot, some to be served at room temperature, and others whose flavor comes through best when they are ice cold.

When serving a dinner buffet-style, arrange to have hot foods served hot from a chafing dish. Be certain that foods you are serving at room temperature are correctly served that way.

Kasha

1 egg, beaten

1 cup kasha

1 teaspoon salt

¼ cup vegetable shortening

Combine the egg, kasha, and salt in a bowl, mixing thoroughly.

Melt the shortening in a large skillet. Stir in the kasha mixture and 2 cups water. Bring to a boil, then quickly reduce the heat to low.

Cook, tightly covered, over low heat for about 30 minutes or until the grains are soft.

Serve as you would rice or vegetables, or in soups, or with gravy.

SERVES 3 OR 4. Serving size: 2 tablespoons.

Succotash

1 cup lima beans (fresh, frozen, or canned)

1 cup frozen whole kernel corn

¼ cup chicken stock

1 tablespoon butter

½ teaspoon sugar

½ teaspoon salt

¼ teaspoon pepper

Combine the ingredients in a large, heavy pot. Simmer, covered, for about 15 minutes over low heat.

Increase the heat and cook for 30 minutes more, stirring occasionally. Serve hot.

SERVES 4. Serving size: ½ cup succotash as a side dish.

Pink Beans

4 cups dried pink beans or small red beans (about 1½ pounds)

2 tablespoons canola oil

1 large Spanish onion, chopped

One 28-ounce can crushed tomatoes

3 large garlic cloves, chopped

2 large carrots, peeled and chopped

3 celery stalks, chopped

2 bay leaves

½ teaspoon salt

¼ teaspoon pepper

Sort through the beans and remove any debris. Rinse and drain the beans.

Combine the beans and 8 cups water in a 5-6 quart pot. Soak overnight.

Heat the oil in a large skillet and sauté the remaining ingredients until the onion is translucent.

Drain the beans and add 8 cups water. Bring to a boil, then reduce the heat, cover, and simmer until the beans are tender to the bite, 2 to 2½ hours. Remove bay leaves.

Combine beans and vegetables, stirring well. Season to taste with additional salt if needed.

SERVES 8. Serving size: One cup of beans with ½ cup white rice.

If made ahead of time, cover and refrigerate. Before serving, bring to a simmer over medium heat, stirring