traditional food?

Vernita Robberson: Traditional French Onion Soup [10 servings]Soup ;-3 cups onions, thinly sliced into rings 2 tablespoons plain flour, sifted 8 cups water 6 tablespoons pareve beef stock powder 1/4 cup red wine 1 tablespoon margarine Bread ;-1 French baguette 2 cups grated mozzarella cheese 6 tablespoons grated parmesan cheese Melt margarine in fry pan, coating fry pan with fat. Add onions and cover pan with lid. Cook for 15 minutes, stirring onions occassionally.Do not brown onions! Add flour to onions and mix well. Put remaining ingredients into a pot and add onion mixture. Bring water, wine and beef stock and onion mixture to boil. Add salt and pepper if desired. Cover and simmer for 45 minutes. Meanwhile, cut french stick into 1 1/2cm slices and toast under a grill only on one side. Turn bread over, untoasted side up, and sprinkle desired amount of cheeses on top and grill until melted through and golden brown. Pour soup into bowls, 1-2 ladles per pe! rson. On top of soup, place a cheese toasty with the cheese side up, so that the toasty will float....Show more

Inez Relihan: You could make a french salad - baby greens, goat cheese, walnuts, grapes, vinagrette dressing. I like the site I listed below, you should be able to find something fun and easy to do. I linked over to a great Chocolate Mousse recipe that is pretty simple to make:

Dewey Heersink: And this is supposed to be French ethnic cuisine, rather than, say, Polynesian or Cajun???I guess something easily portable would be best. How about madeleines?1/2 cup (113 grams) unsalted butter, melted but not hot1 cup (140 grams) all-purpose flour 1/8 teaspoon salt 3 large eggs, at room temperature 2/3 cup white sugar 1 teaspoon pure vanilla extract Beat eggs and sugar until mixture is tripled in volume and forms a thick ribbon when a spoon is dipped in and removed. Add vanilla and combine.Fold in flour a little at a time. Then whisk a little of this mix! into the butter. Finally fold the rest of the mixture into t! he butter.Put batter in refrigerator 30 minutes, covered tightly.If you can get madeleine pans (they look like little cockle shell molds) fine, otherwise just use mini-muffin tins. Lubricate pan and portion batter to fill each mold, the center of each should be convex. Bake in preheated 375 oven for 11-13 minutes, edges should be golden and center should spring back slightly. Do not overbake, they'll dry up....Show more