Oooey Goooey Fresh and Fruity

Oooey Goooey Cheesy Onion Casserole

1 cup celery, minced
1 cup onion, diced
1/2 cup leeks, sliced thinly
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. sugar
1 stick butter
3 Tbsp flour
2 cups whole milk
1/2 pound mild Mexican velveeta cheese, cubed
1 cup buttered cracker crumbs

Preheat oven to 375 degrees.

Place a very small amount of water in the bottom of a large saucepan.  Cook over high heat.  Add onions, celery, leeks, salt and sugar and mix together well.  Bring to a full boil.  Boil for about 5 minutes or just until the veggies are tender.  Drain.

Melt butter over medium heat.  Stir in flour. When bubbling occurs,  add milk. Stir well.  Gradually mix in  cheese.  Heat over low heat, stirring continuously until the cheese is completely melted and smooth.

Grease a 13×9 casserole with butter.  Spread veggies onto bottom of baking dish.  Pour the cheese sauce over the veggies.  Sprinkle with the buttered cracker crumbs.  Bake 30 – 45 minutes or until golden brown and bubbly.

Creamy Dreamy Fresh and Fruity

1/3 cup sugar
1 Tbsp cornstarch
1 Tbsp fresh lemon juice
Zest same lemon and reserve
1/8 tsp. salt
2 large eggs, lightly beaten
1 can pineapple in own juice (NOT in syrup) chunks drained (reserve juice)
1 cup fresh juicy strawberries, sliced thinly
1 cup seedless black grapes,  halved
1 cup mini marshmallows
6 cups ripped leaf lettuce (not iceberg)

Put salad bowl into freezer for 15 minutes.

Cook sugar,  cornstarch, lemon and reserved pineapple juice over medium heat. Add salt and stir well.  Bring to a steady boil, stirring constantly until sugar has completely dissolved.

Temper eggs by adding about 1 Tbsp of the heated juice mixture into the lightly beaten eggs and whisk briskly quickly together to keep the eggs from beginning to set. Repeat.

Pour the egg mixture into the warm juice and continue to whisk until combined.  Cook over low heat. Bring to a slow boil, cook and stir for 2 minutes.

Remove from the heat. Cool to room temperature.  Remove salad bowl from freezer. Place the fruit pieces in it.  Gently fold in the marshmallows.  Pour room temperature dressing over the fruit and toss.  Serve on top or ripped lettuce pieces. Garnish with lemon Zest.

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