I could eat this stuff by the spoonful!!  It is good on beef, pork, chicken.  Use it as a sandwich spread.  Great on hamburgers.  

Ingredients:

• 1 Tab Olive oil
• 4 medium onions, thinly sliced (about 8 cups)
• Kosher salt and freshly ground black pepper
• 2/3 c balsamic vinegar

Instructions:

1. Heat the oil in a large skillet over medium heat until it slides easily across the pan.
2. Add the onions, salt, and pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft.
3. Reduce the heat to medium-low.
4. Cook, stirring frequently, for about 10 minutes, until the onions appear dry.
5. Add the vinegar.
6. Reduce the heat to low.
7. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry.
8. Serve warm or at room temperature.
9. Store the marmalade in the refrigerator. It will keep for several weeks.

Serves:  2 to 3 cups

Source: A variation on several recipes.  Some add sugar, it’s up to you how sweet you like your savorys.

Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.

Ingredients:

• 1 garlic clove, finely grated
• 1 c mayonnaise
• 1/2 c finely chopped mixed tender herbs (such as basil, chives, parsley, and/or tarragon)
• 1 tsp finely grated lemon zest
• 2 Tab fresh lemon juice
• Kosher salt, freshly ground pepper

Directions: 

1. Stir garlic, mayonnaise, herbs, lemon zest, and lemon juice in a small bowl to combine.
2. Season with salt and pepper.

Even better – Mayonnaise can be made 6 hours ahead. Cover and chill.

Serves:  8

Source: Epicurus – Rick Martinez

There are two recipes here.  The first is quick and easy, but uses a mix.  The second is more time consuming.  When we are camping – fast is sometimes better.

Quick

Ingredients:

• 8 oz. creme fresh or sour cream or yogurt
• 1/4 cup Cucumber Dill Dip Mix (4 oz)

Directions:

1. Mix together well.
2. Refrigerate for 30 or more minutes.  (The longer the better – overnight.)
3. Serve.

Serves:  1 cup

Source:  Package directions

Not as quick but tasty.

Ingredients:

• 1 (16 ounce) container sour cream
• 1 cucumber, peeled, grated and squeezed as dry as possible
• 1 c fresh dill, chopped
• 1/4 c lemon juice, or to taste
• 1 tsp salt, or to taste

Directions:

1. Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended.
2. Stir in the lemon juice and salt.
3. Adjust seasonings to taste.
4. Cover and refrigerate 1 to 2 hours.

Serves:  2 cups
Source:  Allrecipes.com, Recipe By:sylvaere

This can go on desserts, ice cream, ham, pork, chicken.  Try not to eat it by the spoonful!

Ingredients:

• 2 (8 ounce) cans crushed pineapple, in juice ( do not drain)
• 1 cup brown sugar, packed
• 1 Tab cornstarch
• 1/4 tsp salt
• 1/4 c  rum

Directions: 

1. In a small sauce pan mix the brown sugar, cornstarch.
2. Stir in undrained crushed pineapple.
3. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
4. Boil while stirring for 1 minute.
5. Add rum.
6. Serve warm or cold.

Serves:   2 1/2 cups

Source:   Cornstarch will thicken anything.