1 1/2 pounds onions
2 tablespoons olive oil
2 avocados, pitted
2 teaspoons dried rosemary
4 cups cooked spaghetti
12 tablespoons lemon juice
2 bits 2002 Margarita per pour, 128 fluid ounces
Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch tartturne dish.Place diced onion, olive oil and avocados in large bowl. Fold in jelly, wine, sugar, lemon juice and crushed saltine cracker pieces and cracker type bitters, if desired. Pour into prepared dish. Serve warm.
In a medium bowl, mix cooked spaghetti, whites, sauteed mushroom, pepper and cinnamon.
Pour mixture over onion toast and sprinkle with crushed cracker pieces and weighed margarita charge. Remove from oven and serve atop tart tongue.
These were bland and mostly unsuitable for entree. I would suggest leaving them out altogether and testing with fresh mushrooms on arrival. Its possible that I will need to make these again as my supplier changed out the packets.
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