• 8 oz. pkg. cream cheese, softened
• 2 cups grated Gruyere or Swiss cheese
• 2 onions, chopped
• 1/4 cup butter
• 1/8 tsp. pepper
• 9 sheets filo dough, thawed
• More melted butter (about 1/3 cup)

1. In medium bowl, mix cream cheese and Gruyere. Set aside.
2. In heavy skillet, saute onions in 1/4 cup butter until very soft and beginning to brown, 10-15 minutes. Cool 20 minutes.
3. Mix together onions and cheese mixture and refrigerate.
4. Place one sheet filo dough on work surface. Brush with melted butter. Lay another sheet on top, brush with butter, and put one more sheet on top.
5. Divide the onion mixture into thirds, and form a roll about 1 inch in diameter down one long edge of the stacked filo.
6. Roll up carefully, cut the long roll in half, and place on cookie sheet. Brush thoroughly with more butter.
7. Repeat with remaining filo and filling, making three long rolls total, or six halves when cut. Three halves fit easily on each cookie sheet. Cover well with plastic wrap and chill overnight.

When ready to bake, remove cookie sheets from oven and cut each roll into 1 inch pieces. Bake at 190 degrees C, 10-17 minutes or until rolls begin to brown and cheese filling melts. Let stand 5 minutes, then serve.

What you need

• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1-1/2 cups shredded Swiss cheese, divided
• 1 egg, beaten
• 1/2 cup finely chopped onion
• 1/4 cup chopped celery leaves
• 1/4 tsp. ground nutmeg
• 1/4 tsp. allspice
• 1 cup cooked rice
• 10 oz.can condensed cream of mushroom soup
• 3/4 cup milk
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 cups cooked rice

1. Preheat oven to 180 degrees C. In large bowl, combine beef, pork, 1/2 cup Swiss cheese, egg, 1/2 cup finely chopped onion, celery leaves, nutmeg, allspice, and 1 cup cooked rice and mix gently.
2. Form into 1" meatballs and place on a large baking pan. Bake at 180 degrees C for 20-30 minutes until browned..
3. Combine 1 cup Swiss cheese with soup, milk, garlic, Parmesan cheese, and 2 cups cooked rice in large bowl. Add cooked meatballs and mix gently.
4. Pour into 3 quart baking dish. Bake 170 degrees C, 40-45 minutes, until sauce bubbles around the edges.

To freeze, bake meatballs and cool completely in refrigerator. Combine with remaining ingredients and pour into lined baking dish. Wrap, label, and freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Stir casserole gently, then bake at 180 degrees C, for 30-45 minutes until hot and bubbly

Savoury Mustard Sauce

What you need

For the salad:
• 1 head of leaf lettuce
• 1 red onion, halved, very thinly sliced
• 2 avocados, sliced into wedges
• 2 navel oranges, peeled, sliced into thin rounds
• For garnish: small, whole strawberries
  
  
  For the Strawberry vinaigrette:
• 1 cup olive oil
• 1/2 pint strawberries, hulled
• 2 Tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried tarragon, crumbled
• 1/4 teaspoon sugar

How to do it.

1. For the salad: Arrange the lettuce, onion, avocado and oranges on a platter.
2. For the vinaigrette: combine the olive oil, strawberries, vinegar, salt, pepper, tarragon and sugar in a food processor.
   Process until all the berries are pureed.
3. To serve: Drizzle the platter with the dressing. Garnish with the strawberries if using and serve.

INGREDIENTS:

• 2 cups canned peach halves, drained
• 1 cup sour cream
• 1/2 cup brown sugar
  

Place drained peach halves in a shallow glass baking dish.
Spoon sour cream over peaches and sprinkle evenly with brown sugar.
Broil/Grill 4-6" from the heat until sugar melts and caramelizes.