2 ounce bacon drippings
1/4 pound red onion, diced fine
2 cups water
1/2 cup honey
1/2 cup red wine vinegar
2 tablespoon Dijon mustard
1 1/2 tablespoon cornstarch
1 tablespoon Tabasco sauce (optional)

Place the bacon grease in a saucepan over medium-high heat. Add the onions and saute until the onions start to blacken.
At the same time, in a mixing bowl place the water, honey and red wine vinegar. Using a whisk, mix the ingredients well. Add the cornstarch and whisk well.
After the onions have caramelized, add the Dijon mustard to the onions and stir together.

Add the water, vinegar, pepper, honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refrigerator until needed.

**To reheat, use a double boiler.

The Tabasco sauce is optional and can be added at the end for a little extra kick!

Ingredients:
3 eggs
6 ounces shredded Monterey Jack cheese
6 ounces shredded Colby cheese
1 (16 oz.) box frozen chopped broccoli, thawed, drained well
2 1/2 ounces bacon bits
1/2 ounce diced yellow onion
1 ounce all-purpose flour
Italian bread crumbs, as needed
Oil, for frying

Directions:
Drain thawed broccoli thoroughly.
Beat eggs in a mixing bowl with a whisk.
Place all the ingredients into a plastic container, except for the bread crumbs.
Stir together until thoroughly combined.
Refrigerate mixture for about 1 hour. This will help bind the mix.

Heat about 4 cups oil in a fryer or deep pan for frying at 350F.
Set up a shallow dish with bread crumbs.
Scoop about 1/2 ounce portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well with the crumbs.
Place broccoli bites into the oil. Make sure they do not stick together.
Fry for about one minute, then remove and place onto a dish lined with paper towels to absorb the oil.
Serve with Honey Mustard Dressing

Honey Mustard Dressing

3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon lemon juice (I use slightly more)

In a mixing bowl, combine sour cream, mayonnaise and mustard.
Blend thoroughly using a whisk.
Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.

Ingredients:

1 lb linguini
1 tablespoon vegetable oil
12 scallops
12 large shrimp, peeled and deveined
10 clams
1 tablespoon parsley
1/3 cup Garlic Lemon Butter (recipe follows)
4 cups Marinara sauce (recipe follows)
Crushed Red pepper, to taste (optional)
1/4 cup grated Parmesan cheese
1 teaspoon parsley (for garnish)

Garlic Lemon Butter
1/2 cup butter, melted
2 teaspoons chopped garlic
1 1/2 teaspoon lemon juice

Marinara Sauce
3 tablespoons vegetable oil
8 ounces diced yellow onions
1 tablespoon chopped garlic
1 (28 oz.) can crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano leaves
1 1/4 teaspoon dried basil leaves
1 whole bay leaf
1 1/2 teaspoon salt

Directions:

To prepare the marinara sauce, in a large saucepan, heat oil over medium heat. Add onions. Cook, stirring frequently until onions start to become soft and transparant, about 5 minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients to saucepan; stir well. Bring sauce to boil, stirring occasionally. Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf.

Cook linguini until al dente (approx 8-10 minutes) drain well.
Rinse linguini and mix in vegetable oil to prevent sticking.
Prepare garlic lemon butter by mixing the butter, garlic and lemon juice.
Place garlic lemon butter in a large saute pan over medium-high heat. Be sure not to burn the garlic.
When butter starts sizzling, add the scallops, shrimp, and clams; saute for 5 minutes.
Add marinara sauce and stir the mixture to ensure even heating of all the ingredients. Add linguini and toss until noodles are well covered with sauce.
Continue to cook for another 2 minutes. Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish.

Enjoy!