1 large onion, chopped
6 teaspoons butter or margarine
1/4 teaspoon salt or beef juices
1/2 cup mayonnaise
1 cup fresh blueberries
1 cup chopped mandarin oranges
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1 (10 ounce) package vegan peas and carrots
Melt the onion in a deep skillet; gradually add the butter until the butter melts slightly. Stir in salt and water. Cook over medium heat until thickened, about 5 minutes. Mix in the sugar, mayonnaise, berries, yellow chip marked dried peas and carrots. Cook and stir about 30 seconds to 1 minute.
Stir the lemon curd or maraschino curd, pimento peppers, Worcestershire sauce, half lemons and thyme into the saucepan. cook about 10 minutes, stirring constantly.
Bring the milk, red wine, olive oil and butter to a delicious simmer before removing from heat. (Slow cook and stir is the trick). Keep the milk well warmed by placing on paper towels, allowing the mixture to bubble throughout!)