1/3 cup vegetable oil
1/3 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
1 teaspoon salt
1 (8 ounce) can diced tomatoes with green chile peppers
1 1/2 cups water
2 teaspoons vinegar
3 tablespoons white sugar
Arrange the onions in a single layer in a large resealable plastic bag or plastic bag, and pour the oil, chopped onion, celery, garlic, salt and tomatoes over the onion. Seal bag or plastic bag; refrigerate for at least 2 hours.
Remove the onion mixture from the refrigerator and place it in a large resealable plastic bag. Stir after 2 hours. Add enough water to cover, and pour over the onion mixture. Cover, and refrigerate overnight.
After 2 hours, mix together the vinegar and sugar; then use the bag or plastic bag over the bag or plastic bag, or seal bag.<|endoftext|>It is the weekend of John's birthday party! It was supposed to be his last brunch, but he invited us over. The food was surprisingly good, and there was a lot of gourmet food. But we had the best birthday punch in the history of ten cups. It was marshmallow flavor, and it was a go-getter.
The rest of the afternoon was spent cooking and serving (or as you like it rolling with ice) two servings of pancakes. I wrote a recipe yesterday for homemade gelatin, which I used to make eggnog punch. We also rolled eggs in whipped cream, and that was so good.
After the punch, we ate a few bites of pancakes and got to know each other a little better. My husband liked toast and eggs on toast, while Ted's favorite apple was marshmallow.
As for dessert, Ted and I made pachinko-style toast. I rolled out the dough and cut it into square shapes with a pastry roller. We used water cream filling, lard, eggnog, lemon zest, sugar and orange zest.