3 cups chopped sweet onions. ; 3 cups diced

3 cups chopped sweet onions. ; 3 cups diced tomatoes ; 2 avocados, diced - ; 2 tsp. finely chopped fresh of canned serrano chili 3 T. fresh chopped cilantro ! Juice of two limes ! Salt and pepper to taste | Garlic salt to taste j Combine all ingredients and re* frigerate. Serve with grilled meats or as a dip with tortilla chips. ! Sweet Onion-Potato Bake ! Makes 1 serving. 1 sweet onion 1 medium potato 1T. Parmesan cheese p 1 thin pat butter Peel onion and slice cross wist into five equal slices. Scrub potatc well and cut into six equal crosswise slices. Dredge onions in cheese anc roll sides of potato through cheese. Reassemble potato with a slice ol onion between each slice and place ir a piece of aluminum foil that has s pat of butter on it. Seal foil and bake at 375 for 45 minutes. Harvest Vegetable Sauce Makes 4 servings j 1/3 cup chopped green pepper ! 2 cups diced zucchini j 1 tomato, chopped i 1/2 cup sliced mushrooms 2 T. butter or margarine i 1/2 tsp. salt j 1/2 tsp. basil i 1/2 cup plain yogurt ! 1/2 cup grated mild Cheddar 1 Saute green pepper, zucchini, tomato and mushrooms in butter for 2 to 3 minutes or until crisp tender. Stir in salt, basil and yogurt. Spoon over baked sweet onions and sprinkle with grated cheese. Baked Sweet Onions