Sweet Vidalia Onions - Evelyn Rodgers

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<BLUE "RIBBON "RECIPES
This is a collection of Blue Ribbon Recipes and other
good recipes that include the Sweet Vidalia On ion s.
BLUE RIBBON RECIPES
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collected by
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Evelyn Rogers
P. O. Box 736
Vidalia, Georgia 30474
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Copyrighted 1986, Evelyn Rogers
Copyright protection not claimed for "Nutritional Value of the Onion"
and "Vidalia Onion Growing Area."
All rights reserved. No part of this book may be reproduced or utiliz-
ed in any form or by any means, electronic or mechanical, including
photocopying and recording, or by any information storage and
retrieval system, without permission in writing from the publisher.
If Unable to Obtain
"Sweet Vidalia On ion s"
Blue Ribbon Recipes
Through your Local Dealer
For information write to
Evelyn Rogers
P.O. Box 736
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Cover and Illustrations by
Janet Merritt Myers
Albany, Georgia
Volume No. 1
First Edition, 1986
Second Edition, 1989
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ISBN No. 0-9614318-1-4
Library of Congress Catal og Number 86-090484
Printed by
Howell Printing Company
Aiken, South Carolina
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SWEET VIDALIA ONION
'The Onion You Can Peel Without Crying!"
r> The sweetest on ion ever eaten ! It is the Vidalia on ion l It gets its n ame from
i a small town in southeast Georgia, n orth of the Great Attamaha River that flows
to the Atlan tic Ocean n ear Savan n ah, Georgia.
About forty years ago, the Vidalia State Farmer's Market sold sweet on ion s.
P It was the cen tral poin t for on ion growers an d buyers. As orders were made they
| were referred to as "Vidalia on ion s."
The "Vidalia On ion Variety" mean s all existin g yellow Hybrid Gran ex varieties.
When combin ed with the South Georgia soil an d climate of the area it matures
["* in to what has become a gourmet's favorite.
! The seeds are plan ted the first of September then harvest begin s about the
first of May. It takes eight mon ths for the sweet on ion to mature. Other on ion s
take 90 to 120 days to mature.
The harvestin g is don e by han d labor. On ion s are graded an d packed in three
sizes; small, medium an d jumbo. They are available for a short time, May through
July.
p, Some people buy in large quan tities an d store them. To store on ion s suc-
cessfully the two main requiremen ts are a cool, dry area an d air circulation .
P HOW TO STORE SWEET VIDALIA ONIONS
| Vidalia Sweet On ion s have a high moisture con ten t. In order to keep them
from spoilin g use on e of several methods that will en able you to en joy them for
several mon ths.
1. Use an y kin d of rack or two layers of cardboard in a cool dry room with CIR-
CULATING AIR. Spread the on ion s with stem side down . They should n ot touch
P each other. (Air con dition in g helps to circulate the air an d drys the outside layers
I of the on ion s.) The on ion s will sprout if left for a lon g period of time.
p 2.Wrap each on e with a paper towel an d place it in the vegetable keeper of the
i refrigerator.
p 3. Cooked on ion s may be stored in the freezer. The on ion will lose some of the
i texture but the flavor is just as good .
4. If you have on ion s that will spoil before usin g, peel an d wash on ion s. Place
in bakin g dish with on e-third cup of water, cover the dish. Bake in oven for 30
min utes at 350 degrees F. Cool, place in zip lock bags, put in the freezer. (Use
an on ion as n eeded.)
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NEW VIDALIA ONION LAW
Georgia has a n ew law that sets limits on the production area of Vidalia on ion s.
The law requires registration of producers, packers, an d sellers, an d it in cludes
a felon y violation for packagin g, labelin g, or sellin g imposter on ion s as Vidalias.
The law allows production of Vidalia on ion s within 13 coun ties an d in parts of 6
other coun ties, all within the heart of the tradition al Vidalia on ion -growin g area.
Also other Georgia on ion growers outside of the design ated areas may apply
to the Georgia Departmen t of Agriculture for permission to grow an d sell on ion s
un der a Vidalia label.
Before purchasin g Vidalia on ion s, con sumers should read bag labels carefully.
This label illustrates the in formation required by law to be on each bag of Vidalia
on ion s sold.
The label below is on e sample of several types of tags used by growers an d
distributors in the production area of the Sweet On ion .
Pecked by John Doe Farms
South, GA
(912) 000-0000
50LB&NET
ojeorgia
rown
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NUTRITIONAL VALUE OF THE ONION
Nutrition ally, on ion s are low in calories an d provide the diet with Vitamin C,
the B-vitamin s an d several min erals. The chart below gives the n utrition al con -
ten t of 100 grams of on ion s (about VA cup of chopped on ion s). This in formation
is taken from the U.S.D.A. han dbook, No. 8, Tablel.
Calories 38
Protein 1.2 grams
Fat 0.1 grams
Carbohydrates 8.7 grams
Ash 0.6 grams
Calcium 27 milligrams
Phosphorus 36 milligrams
Iron 0.5 milligrams
Sodium 10 milligrams
Potassium 157 milligrams
Vitamin A trace (yellow on ion s, 40)
Thiamin e 03 milligrams
Riboflavin 04 milligrams
Niacin 2 milligrams
Vitamin C 10 milligrams
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ONION PRODUCING AREA IN THE COASTAL PLAINS
OF GEORGIA
MAY, 1986
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L J Al l of coun ty can gr ow an d
sell Vi dal i a on i on s.
1 EMANUEL
2 CANDLER
3 BULLOCK
4 EVANS
5 TATTNALL
6 TOOMBS
7 MONTGOMERY
0 TREUTLEN
9 WHEELER
10 TELFAIR
11 JEFF DAVIS
- 12 BACON
13 APPLING
LJ Portion s of coun ty can grow an d
sell Vidalia on ion s.
14 DODGE
I S LAURENS
IS JENKINS
17 SCREVEN
18 LONG
19 WAYNE
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TABLE OF CONTENTS
Blue Ribbon Win n ers 7
Appetizers 35
Breads 39
Casseroles 43
Meats 51
Salads 64
Seafood 73
Pickles & Sauces 83
Soups, Chowders an d Stews 88
Vegetables 97
Extras 111
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BLUE
RIBBON
RECIPES
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APPLE-ONION PIE
"The onion you can eat like an apple!
The apple you can eat like a sweet onion!"
3 large sweet delicious apples, peeled, cored an d sliced
2 large Vidalia on ion s, peeled an d thin ly sliced
3 Tablespoon s butter
1 cup chicken bouillon , (1 cup water, 1 chicken bouillon cube)
Salt (to taste if apples are tart)
1 cup Graham cracker crumbs
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Peel, core an d slice apples in to V-j-in ch slices. Peel an d thin ly slice on ion s.
Layer the on ion slices in a buttered 9Vfe-in ch pyrex pie plate. Put a layer of apples
on on ion slices, an other layer of on ion s, en din g with apples. Pour on e cup of
bouillon over the layers, then sprin kle cracker crumbs on top. Drizzle melted but-
ter over the crumbs. Bake in oven at 350 degrees F. for 30 min utes or un til top
has brown ed. "It is delicious!"
Evelyn Rogers
P. O. Box 736
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j SWEET ONION CAKE
"Best in the World"
2V2 cups chopped sweet on ion s
P 4 Tablespoon s butter
j 1 Vz cups gran ulated sugar
Vz stick butter
V3 cup shorten in g
P 2 cups all-purpose flour
| 2 teaspoon s bakin g powder
1 teaspoon salt
3 eggs
P 1 cup milk
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Heat oven to 350 degrees F. Grease an d flour two 9-in ch roun d pan s. Sift
together flour, bakin g powder an d salt in large mixin g bowl.
In heavy skillet, melt 4 tablespoon s of butter, saute on ion s un til slightly crisp
' but n ot brown . Pour in mixin g bowl to cool.
Cream sugar with Vz stick of soften ed butter an d shorten in g. Beat un til fluffy.
p Add eggs, beat slowly. Then add flour mixture an d milk. Beat for 3 min utes. Add
sauteed on ion s. Stir thoroughly. Pour in to pan s. Bake about 30 min utes or un til
wooden pick in serted comes out clean . Cool in pan s for 10 min utes; turn out on
wire rack an d cool completely. Frost with 'Creamed Icin g.
'Creamed Icin g:
1 stick butter
1 package cream cheese (8 oun ces)
1 box powdered sugar
1 cup fin ely chopped pecan s (option al)
Cream butter an d cream cheese. Add sifted sugar, beat on e min ute an d stir
in pecan s. Frost cake.
Evelyn Rogers
P. O. Box 736
ONION CASSEROLE
1 poun d grated sharp cheese
3 poun ds Vidalia on ion s, sliced
1 bottle Hein z ketchup (14 oun ces)
Salt an d pepper to taste
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Peel an d slice on ion s about 'A-in ch thick. Boil un til ten der an d drain . Grate
cheese. Layer in casserole dish startin g with on ion s, then cheese, salt an d pep-
per an d cover with ketchup. Make in to two layers. Bake in hot oven , 375 degrees
f"* F. for 20 min utes or un til cheese has melted.
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An ita N. Estroff
Vidalia, Georgia
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10.
SWEET ONION-BROWN SUGAR CAKE ^
2 cups light brown sugar, firmly packed
VA cup shorten in g r^
2Vz cups chopped sweet on ion s
2V2 cups flour
2 teaspoon s bakin g powder p
1 teaspoon salt
3 eggs
1 cup sour cream
Vz teaspoon bakin g soda ^
Peel, wash an d chop on ion s. In skillet, melt 4 tablespoon s of butter, saute
chopped on ion s un til slightly crisp, do n ot brown .
Heat oven to 350 degrees F. Grease an d flour a 13 x 9 x 2 in ch pan . Mix
flour, bakin g powder, an d salt. Cream sugar, 4 tablespoon s butter, VA cup shorten -
in g un til fluffy. Add eggs slowly. Put Vz teaspoon soda in sour cream, an d add
to mixture. Beat for 1 min ute.
Slowly add dry in gredien ts. Beat for 3 min utes. Stir in sauteed on ion s. Mix
well. Pour in to greased pan . Bake 35 min utes in 350 degree F. oven . Drizzle melted
butter over top, eat plain or frost with 'Creamed Icin g.
HONEY BAKED GEORGIA SWEET ONIONS
6 medium sweet on ion s
1 Vz cups tomato juice
1 cup water p
2 Tablespoon s butter, melted
6 teaspoon s hon ey
Peel an d trim on ion s, cut in half an d place in a buttered bakin g dish. Com- "^
bin e remain in g in gredien ts an d pour over on ion s. Bake at 325 degrees F. for 45
min utes, bastin g on ion s with sauce occassion ally.
OKRA FRITTERS ,
1 cup chopped sweet on ion
2 cups sliced okra
1 cup chopped green tomato
Vz cup chopped green pepper *"'
1 teaspoon salt
Vz teaspoon pepper
2 eggs, well beaten _
Vz cup flour
Vz cup corn meal
Vegetable oil
Combin e vegetables with salt an d pepper. Add eggs, mixin g well. Stir In flour
an d meal, mixin g just un til moisten ed. Drop from tablespoon in to deep hot oil in
large heavy skillet. Fry un til golden brown . Drain on paper towels.
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11.
"O-DEER"
1 Vz poun ds groun d ven ison
2 jumbo Vidalia on ion s
P 2 small green Vidalia on ion s, chopped
I VA poun d Mozzarella cheese, grated
2 medium ban an a peppers, chopped
Vz teaspoon salt
P Vz teaspoon black pepper
'. Vz teaspoon chili powder
2 Tablespoon s Worcestershire sauce
12 strips of red rin d hoop cheese, cut pieces, Vz-in ch wide, 1/8-in ch
thick, 3 in ches lon g
Boil jumbo on ion s un til soft en ough to separate an d make on ion shells. Com-
bin e remain in g in gredien ts (except hoop cheese.) Stuff on ion shells with mixture.
m Bake at 350 degrees F. for 30 min utes. Top each stuffed on ion shell with 2 slices
of hoop cheese an d place in oven un til cheese melts. Remove an d serve.
James Castleman
Vidalia, Georgia
CREAMED ONIONS
6 medium on ion s
p 1 can cream of celery soup
i cracker crumbs
Peel on ion s an d cook in salted water un til ten der. Place In casserole dish,
add soup, sprin kle with cracker crumbs an d dot with butter. Bake In 250 degree
F. oven un til lightly brown ed.
SWEET ONION / TATER-TOT CASSEROLE
1 large Vidalia on ion , chopped
1 rib of celery, diced
1 Vz poun ds groun d beef
p 1 can cream of mushroom soup
1 can cream of celery soup
2 cups shredded Cheddar cheese
1 Tablespoon Worcestershire sauce
p 1 bag frozen tater-tots
In heavy skillet, brown beef, drain , leavin g 2 tablespoon s of fat in skillet. Saute
on ion s un til ten der. Mix on ion s an d groun d beef. Pour in casserole dish. Sprin kle
fm with celery, sauce an d cheese. Mix the celery an d mushroom soup together an d
pour over cheese. Cover the soup mixture with tater-tots. Bake at 350 degrees
F. for 45 min utes.
f*i Ben McDIIda
On ion Grower an d Distributor
Route 1
Lyon s, Georgia 30436
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ONION PICKLES
4 quarts small on ion s
Va cup salt
4 cups sugar P
1 Vz teaspoon s tumeric
1 Vfe teaspoon s celery seed
2 Tablespoon s mustard seeds
Vz teaspoon groun d allspice "^
2 Tablespoon s prepared horseradish (option al)
3 cups distilled 5% acidity vin egar
Method: Prepare on ion s (Whole -1 Vz to 2 in ches diameter). Sprin kle with salt
an d cover with ice an d let stan d at least 3 hours. Drain well. Mix other in gredien ts
in stain less steel or en amel pot, add on ion s an d heat to boil but do n ot boil. Pack
in sterilized jars an d seal. Yield: 6 - 8 pin ts (Depen din g on size of on ion s). ^
An n ie C. Z. Brun er
Glen n ville, Georgia
SALMON STEW WITH VIDALIA SWEET ONIONS p
1 can salmon (1 poun d)
Vz cup chopped Vidalia on ion s
2 cup cooked lon g grain rice "^
1 Tablespoon com oil
In saucepan cook salmon , on ion s, salt, pepper an d corn oil for 10 min utes.
Pour over hot steamed rice. Serves 6. "^
Rubye Jean Blan d
Blan d Farms
P. O. Box 506
Glen ville, Georgia 30427
APPLE JELLY AND SWEET ONIONS _
6 whole on ion s, peeled
Vz cup apple jelly
2 Tablespoon s soften ed butter
Cook on ion s, covered 7 min utes on high in micro-wave, or un til ten der crisp.
Mix jelly an d butter, baste on ion s with mixture. Con tin ue cookin g for 2 to 3 min utes
on high un til glazed. Remove an d let stan d 3 min utes before servin g.
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SWEET ONION SAUSAGE CASSEROLE
5 sweet on ion s, sliced
12 Ritz crackers, crushed
1 poun d sausage meat, brown ed in skillet an d drain ed
Vz teaspoon salt
VA teaspoon season in g salt
1 can cream of mushroom soup
Vz cup Cheddar cheese, grated
1 small jar pimen to pepper
Put on ion s in bottom of 12 x 7-in ch dish, n ext put Ritz crackers an d add
p sausage meat. Add a layer of on ion s; add cream of mushroom soup, salt an d
season in g salt. Sprin kle layer of cheese an d pimen to. Bake in preheated over at
400 degrees F. for 1 hour.
/**> Wayn e Dasher
Dasher Brother's Farms
P. 0 . Box 163
P Glen ville, Georgia 30427
VIDALIA ONION CHILI RELISH
2 gallon s tomatoes
r* 1 quart vin egar
I 4 Tablespoon s salt
6 cups sugar
8 Jumbo Vidalia on ion s
P 8 Bell Peppers
4 hot Peppers
2 teaspoon s cloves
2 teaspoon s Allspice
2 teaspoon s cin n amon
2 teaspoon s celery seed
2 teaspoon mustard seed
Dash of gin ger
Tie all spices in bag. Scald an d peel tomatoes. Chop on ion s an d peppers.
Add all in gredien ts. Cook down . Put in jars an d seal. Makes about 14 pin ts.
I*wst
p Mary Fran ces Hall
( McRae, Georgia
SWEET AND SOUR ONIONS
r "A zesty addition to any meal!"
4 large sweet Vidalia on ion s
VA cup boilin g water
VA cup cider vin egar
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VA cup melted margarin e
VA cup sugar
Peel an d slice on ion s. Arran ge in bakin g dish. Mix remain in g in gredien ts an d
_ pour over the on ion s. Bake for 1 hour in 300 degree F. oven .
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14. ^
VIDALIA ONIONS WITH CHEESE SAUCE
12 medium Vidalia on ion s
1 teaspoon salt
4 Tablespoon s butter "
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4 Tablespoon s flour
2 cups milk
2 hard boiled eggs, grated
1 cup grated cheese
Vz teaspoon Worcestershire sauce
Paprika an d parsley to taste
Peel an d wash on ion s; cook in boilin g, salted water un til ten der. Drain an d ^
cool. Place on ion s in servin g dish. Set aside.
In top of double boiler, blen d butter an d flour un til smooth; add liquid gradually,
stirrin g con stan tly. Add grated cheese an d Worcestershire sauce. Cover tightly
an d place over hot water un til ready to use. Pour over Vidalia on ion s. Garn ish p
with grated eggs, parsley an d paprika. It is ready to serve.
Mary Fran ces Hall
McRae, Georgia < "
BAKED VIDALIA ONIONS IN SHERRY CREAM SAUCE
3 cups pre-cooked Vidalia on ion s
1 cup light cream p
2 Tablespoon s pimen to \
Vz teaspoon salt
1/8 teaspoon pepper
1 small jar mushrooms, sliced "*l
Va cup sherry
Va cup grated sharp Cheddar cheese
Drain on ion s, arran ge in shallow bakin g dish. Combin e sherry, cream, salt,
pepper, pimen to an d mushrooms. Pour over on ion s, dot with butter. Sprin kle with
grated cheese, cover an d bake at 350 degrees F. for 20 min utes. You may
substitute sour cream for light cream, if desired. r%
Bessie J. Harrelson
Helen a, Georgia
OVEN FRIED GROUPER **
2 poun ds grouper fillets or other fish fillets
1 Tablespoon salt
1 cup milk < *!
1 cup bread crumbs i
Cut fillets in to servin g-size portion s. Add the salt to the milk, dip fish in milk
an d roll in crumbs; place in well greased bakin g pan . Pour melted fat over fish. "^
Place pan on shelf n ear top of a very hot oven about 450 degrees F. an d bake
10 min utes or un til fish flakes easily when tested with a fork. Serve immediately
on hot platter with hot Vidalia On ion Rin gs.
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15.
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POTATO AND ONION CASSEROLE
6 large Vidalia on ion s, medium sliced
2 can s con den sed mushroom soup
4 Tablespoon s oil
6 large white potatoes
2 poun ds lean groun d beef
Salt on meat
Season meat an d brown in oil. Peel an d thin ly slice potatoes. Make altern ate
layers of potatoes, on ion s an d meat. Pour mushroom soup on top an d bake at
p 350 degrees F. for 45 min utes.
Jimmy an d Con n ie Grimes
Grimes Farms
p On ion Grower an d Distributor
) Route 1, Box 69
Helen a, Georgia 31037
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SWEET ONION CORMEAL DUMPLINGS
"For good nutrition"
1 bun ch of mustard green s, clean ed, washed an d stems removed
Water
Salt to taste
Vegetable oil
Clean , remove stems an d wash mustard green s. Cut in to small pieces before
P puttin g in to pot. Put in large pot an d cover with water. Add salt an d oil. Cook for
] 20 to 30 min utes over moderate heat un til green s are ten der. Take out mustard
an d use stock for dumplin gs.
P Dumplin gs:
' 1 Vz cups plain meal
VA cup self-risin g flour
1 teaspoon sugar
Salt to taste
Vz cup chopped sweet on ion s
1 egg, beaten
Water
Mix dry in gredien ts well. Stir in egg, on ion an d add en ough water to make
a stiff dough. Drop by roun ded tablespoon s in to boilin g green liquid, an d cook
slowly for about 15 min utes. Serve with pork roast or with the green s.
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16.
VIDALIA ONION JAM
6 medium on ion s, sliced
2 teaspoon s vegetable oil
Vz teaspoon salt
Va cup brown sugar
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In heavy skillet, melt butter an d vegetable oil. Add on ion s an d saute un til they
are slightly brown , about 8 min utes. Season with salt. Reduce heat, stirrin g con -
stan tly un til caramel color an d ten der. Stir in brown sugar un til dissolved. Put in p
jars an d refrigerate un til ready to serve. May be heated again . Serve with chicken
or turkey.
ELEGANT BAKED FISH WITH VIDALIA ONIONS
AND LEMON GARNISH
1 large bakin g fish of your choice, 3 to 5 poun d bass, red sn apper, p
etc.
1 cup min ced celery
Vz cup water
6 Tablespoon s butter or margarin e "*!
1 large, tart cookin g apple, min ced or grated
4 cups day-old bread, cubed
1 teaspoon dried sage (option al)
VA teaspoon salt
Vz teaspoon lemon pepper
Vz cup min ced Vidalia on ion
12 small sweet on ion s, 1 Win ch diameter ^
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In small saucepan melt butter in water with celery. In large mixin g bowl com-
bin e ail other in gredien ts, except small on ion s, an d pour the butter mixture over
them. When mixed the in gredien ts should be loose but moist en ough to han dle p
easily. ;
The backbon e of fish should be removed to allow for stuffin g. Stuff fish loose-
ly with mixture an d place on a prepared bakin g dish. Brush with butter. Do n ot
lace. Bake un covered at 450 degrees F. for 10 min utes. Reduce heat to 350 *")
degrees F. an d bake for 45 min utes to on e hour or un til golden brown an d flaky.
While fish is bakin g remove husk from on ion s, wash an d place in buttered
glass bakin g dish. Dot with butter an d sprin kle with salt an d n utmeg. Bake un -
covered about 20 min utes or un til ten der. """I
When fish is ready, remove to large heated platter an d garn ish with baked
on ion s, lemon wedges an d seedless grapes. Serves 8. Fish can be prepared ear-
ly in the day for use later.
Doris Pearson
Savan n ah, Georgia
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17.
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OLD FASHIONED BRUNSWICK STEW
Nora Daw's Moreland
p 1 fresh, clean ed, medium complete hog head
| 1 fresh hog jowl
Boil the head jowl un til the meat falls off the bon es. Pour off the water so
p that the stew will n ot be greasy. Clean the pot an d use fresh water.
Use an iron kettle if you have on e.
5 poun ds sweet on ion s, chopped
Vz cup butter
5 poun ds potatoes, diced
4 can s tomatoes (1 poun d each)
8 oun ces vin egar
Crushed red pepper
Black pepper
!. Salt
3 lemon s, juice an d rin d (take rin d out before stew is cooked)
-a 2 can s white creamed corn (on ly white creamed corn will do)
1 bottle catsup (16 oun ces)
Cook the on ion s in butter un til ten der. "You might thin k they will get don e
p before you add the potatoes, but they won 't." Add the potatoes to the on ion s an d
j cook. Stir in cut-up meat. "Don 't grin d the meat, cut it up."
In clude with the meat the cup up ton gue an d ears. Stir con stan tly; it bums
easily an d will ruin the stew. Add tomatoes, crushed red pepper, black pepper,
salt, vin egar, lemon juice an d rin d. Lastly, add can n ed white creamed corn . Watch
carefully an d cook slowly, stirrin g all the time. Cook it un til it has reached a con -
sisten cy when it will n ot run oh' a spoon .
"It takes a lon g time to cook good stew."
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VIDALIA ONION-SAUERKRAUT SALAD
1 large can sauerkraut, drain ed (27 oun ces)
1 green pepper, chopped
1 cup chopped celery
1 small jar pimen to, drain ed
1 cup vin egar
1 Vz cups sugar
Peel, wash an d chop on ion , soak in ice water for 30 min utes, in large salad
bowl mix sauerkraut, green pepper, celery, pimen to an d on ion , drain . In small bowl
dissolve sugar in vin egar. Pour over all the in gredien ts, mix well. Chill for 2 hours
before servin g. Serve with chicken , turkey or pork.
Helen Butler
Alban y, Georgia
18.
BARBECUED PORK
George D. Moreland
Georgia State Grand Barbecue Cooking Champion, 1986
Sauce:
3 bottles catsup (10 oun ces each)
1 small bottle Lea an d Perrin s Worcestershire sauce (8 oun ces) r*\
4 oun ces vin egar
Crushed red pepper, black pepper
Salt to taste
1 teaspoon pean ut butter P*I
Mix; brin g to a boil an d let simmer, stirrin g well. If too much vin egar, add more
catsup. Pean ut butter makes it smoother.
15 to 17 poun d fresh pork ham or 12 to 14 poun d fresh pork shoulder
Rub the meat good with salt on both sides before cookin g. Do n ot put an ythin g
on it while cookin g. It takes from 10 to 12 hours to cook a pork shoulder or ham. H
Sparerlbs take less ti me.
George D. Morelan d
Route 1, Highway 32 East H
Leesburg, Georgia 31763
STUFFED VIDALIA ONION CASSEROLE
n
3 cups chopped boiled chicken
Vz cup rice, cooked in chicken broth
Vz cup chopped celery ^
Vz poun d mushrooms, sliced
6 medium Vidalia on ion s
1 teaspoon cookin g oil H
VA cup water
Peel an d wash on ion s. Core cen ters. Reserve en ough of on ion cen ters, us- P
in g 1 cup, to saute in cookin g oil with mushrooms an d celery. Cook rice in chicken
broth.
In large mixin g bowl, add chicken , cooked rice, an d salt an d pepper. Mix in ,_,
on ion s, celery an d mushrooms. Stuff cored on ion s with mixture. Place remain in g
stuffin g mixture over an d aroun d on ion s. Combin e soup with VA cup of water. Pour
soup an d water over on ion s an d stuffin g. Bake in preheated 350 degree F. oven
un til soup is bubbly. On ion s should remain crun chy. *>
Charlotte K. Grimes
Hel en a, Georgia
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' NINE BEAN SOUP MIXTURE
"Very Filling"
P Mixture:
! 1 poun d pearled barley
1 poun d black bean s
1 poun d dried red bean s
1 poun d pin to bean s
1 poun d n avy bean s
1 poun d great n orthern bean s
1 poun d len tils
1 poun d split green peas
1 poun d black-eyed peas
Combin e all of the in gredien ts, mix well. Divide mixture in to 10 two-cup
packages for in dividual cookin gs.
Recipe:
2 cups Nin e Bean Soup Mixture
2 quarts cold water
1 poun d ham, diced
1 clove garlic, min ced
Vz teaspoon salt
1 can tomatoes, un drain ed an d chopped (16 oun ces)
1 can tomatoes with green chiiies (10 oun ces)
Sort bean s an d wash. Put in Dutch oven , cover with water at least 2 in ches
above bean s. Soak an d parboil for 5 min utes, drain . Add 2 quarts of water with
the n ext 4 in gredien ts. Cover, brin g to a boil, reduce heat, simmer for 1 Vz hours
or un til bean s are ten der. Add remain in g in gredien ts an d simmer for 30 min utes.
Yields 8 cups.
Serve with Thin Com Bread:
1 cup com meal
Vz cup self-risin g flour
1 Tablespoon sugar
1 egg, beaten
1 cup milk
Vz stick butter, melted
r
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p Mix together all the in gredien ts. Pour in to greased bakin g pan in order that com
I bread will be 1-in ch thick. Bake 25 min utes in 425 degree F. oven . Drizzle melted
butter on top.
n
Dot Eames
Alban y, Georgia
i
20.
e ^
SWEET ONION BUTTERED HOT ROLLS
"You will eat them before you get to the table"
1 loaf frozen "Bake at Home" bread dough ,-,
' Sweet On ion butter
Place frozen loaf on greased bakin g pan to thaw an d rise at room temperature.
Cover with wax paper. Let dough rise at room temperature to half of the volume, p
about 2Vz hours. Cut dough with sharpe kn ife in pieces of 1 Vi-in ch diameter. Roll
pieces of dough in balls.
Roll the ball of dough aroun d on ce in melted ' Sweet On ion Butter mixture.
Place on bakin g sheet about 2 in ches apart. Cover with wax paper. Let rolls rise <~i
un til double in size, about 2 hours.
Preheat oven at 375 degrees F. Place rolls in oven an d bake for 25 min utes
or golden brown .
' Sweet On ion Butter:
Vz cup butter, melted
VA cup fin ely grated Vidalia on ion
Vz teaspoon garlic powder """)
2 sprigs parsley, min ced (option al)
Mix in gredien ts, stir well. Mixture will keep for days in the refrigerator.
Betty J. Pope
Alban y, Georgia
TURKEY HAM ROLL-UPS
5 cups chopped cabbage, cooked an d drain ed
Vz cup shredded Swiss cheese
8 thin slices fully cooked turkey ham (about 1 poun d)
VA cup chopped Vidalia on ion
2 Tablespoon s butter or margarin e
1V2 cups milk
2 teaspoon s horseradish mustard
Vz cup shredded Swiss cheese
1 Tablespoon chopped parsley
1 Tablespoon butter or margarin e, melted
VA cup bread crumbs
Combin e cooked cabbage an d Vz cup of cheese; spoon about 3 tablespoon s
on to each ham piece an d roll-up. Place, seam side down , in a bakin g dish.
Saute on ion s in 2 tablespoon s butter or margarin e; blen d in flour. Add milk
an d mustard an d gen tly brin g to a boil, stirrin g con stan tly. Add Vz cup cheese
an d parsley. Pour over turkey ham rolls. Combin e 1 tablespoon melted butter an d
bread crumbs an d sprin kle over cheese sauce. Bake un covered at 375 degrees
F. for 25 - 30 min utes. Makes four servin gs.
1
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VIDALIA ONION TART
Fillin g:
m 2 poun ds sweet on ion s
2 egg yolks
6 Tablespoon s heavy cream
Vz cup water
p VA poun d bacon - cut in strips
1 teaspoon flour
1 teaspoon salt
VA cup pean ut oil
p Pie Pastry (see recipe below)
I
Slice on ion s thin ly an d layer in large saucepan . Add 1 teaspoon of salt to them
an d set aside to draw out the water for at least 30 min utes. Add VA cup of oil an d
P Vz cup water. Steam on ion s un til tran sparen t an d water is cooked out. Mean while,
I place sliced bacon in a small amoun t of water in a shallow pan an d blan ch to
remove excess fat. Bacon should be limp. Pour off liquid an d coarsely chop. When
water is cooked out of on ion s, add 1 teaspoon of flour an d stir to dissolve.
I^
1
Remove from heat an d add 2 egg yolks an d cream with the on ion s. Stir
! con stan tly.
Pie Pastry:
p 2 cups all-purpose flour
I Vz cup un salted butter
2 egg yolks
1 teaspoon salt
5Vz - 6 Tablespoon s cold water
Sift flour on to a pastry board, cloth or dough bowl an d make a large well in
the cen ter. Poun d butter to soften slightly or have at room temperature. Place but-
ter, egg yolks, salt an d smaller amoun t of water in the well an d work together with
| the fin gertips of on e han d un til partly mixed. Gradually work in flour, pullin g dough
1
in to large crumbs usin g the fin gertips of both han ds. If the crumbs are dry, sprin kle
over a tablespoon of more water. Press dough firmly together - it should be soft,
r
but n ot sticky. Work on a lightly floured board, pushin g dough away with the heel
of the han d an d gatherin g it up with a dough scraper un til smooth an d pliable.
Press dough in to a ball. Wrap in foil or plastic wrap an d chill for 30 min utes.
It can be stored tightly wrapped in the refrigerator for up to 3 days.
r
Direction s:
Roll pastry to about Vz" thickn ess in a rectan gular shape. Place pastry on
an oiled bakin g sheet. Crimp edges of pastry if desired. Beat an egg yolk with
a pin ch of salt an d brush over the en tire pastry. This is called "egg glazin g" an d
helps the fillin g adhere to the pastry. Pierce pastry with a fork in several places
to preven t bubbles from formin g while bakin g.
Spread on ion mixture over the pastry an d sprin kle the chopped bacon on top.
Bake at 300 degrees F. for 10 to 15 min utes or un til n icely brown ed. Cut in to
P 1" squares for hors d'oeuvres. May be made a day ahead an d reheated. Wait
to cut un til after heatin g if made ahead.
May be baked in in dividual tartlet pan s or a pie plate.
22.
^ p
VIDALIA ONION PIE j
2 poun ds on ion s, thin ly sliced
1 stick butter
3 eggs, well beaten P
1 cup sour cream
1
A teaspoon salt
Vz teaspoon white pepper
VA teaspoon Tabasco sauce
2 pastry 9-in ch shells
Grated Parmesan cheese
Combin e on ion , celery, green pepper, an d margarin e in 1-quart saucepan .
Saute on medium heat for 3 min utes or un til ten der. Stir in remain in g in gredien ts;
cover. Reduce heat; cook for 20 min utes or liquid is absorbed.
tmi
Bake pie shells at 350 degrees F. for 8 min utes. Saute on ion s In butter. Com-
bin e eggs, sour cream an d season in gs. Add to sauteed on ion s. Pour mixture in
pastry shells. Top with Parmesan cheese. Bake at 350 degrees F. for 20 min utes,
then at 325 degrees F. for 15 min utes or un til slightly brown . p
PARSLEY AND SWEET ONION BUTTER
Vz cup butter
1 Tablespoon lemon juice P
2 Tablespoon s grated Vidalia on ion
Salt an d pepper
When you grate the sweet on ion , the water con ten t is so high there will be '
lots of juice, use it.
Cream butter as for a cake, add lemon juice a little at a time an d when well .
blen ded stir In chopped parsley (that has been washed), grated on ion , salt an d
pepper. Form in to a ball or flat cake an d chill thoroughly before servin g or melt
butter mixture an d pour over vegetables.
To prepare parsley:
Wash an d dry thoroughly; remove all stalks. Chop fin e; place the chopped
parsley in the corn er of a cloth an d twist the cloth so that n on e may escape. Hold
un der the water faucet an d press the parsley with thumb an d fin ger to get rid of <n
all excess green colorin g. Otherwise the sauce may be dull, in stead of creamy j
with particles of green parsley distributed through it.
RICE PILAF P
VA cup chopped sweet on ion
VA cup chopped celery
VA cup chopped green pepper
2 Tablespoon s margarin e P
1 cup chicken broth
Vz cup sliced mushrooms
Va cup un cooked rice
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-
j STUFFED VIDALIA ONIONS
6 large Vidalia on ion s
1 Vz cups corn bread, crumbled
P 1/2 cup cooked potatoes, diced
', 1 cup broth (or water)
1 hard boiled egg
1 en velope in stan t cream of chicken soup mix
' Salt an d pepper to taste
t
Peel an d wash on ion s. Simmer in en ough water to cover on ion s for about
ps, 10 min utes or un til almost ten der. Remove pulp from on ion s, leavin g on ly the two
outside layers of the on ion s. Add on ion pulp to other in gredien ts. Place in gredien ts
in blen der an d blen d for a few secon ds for a smooth stuffin g. Place on ion shells
in lightly greased muffin tin s or custard cups. Fill with stuffin g an d sprin kle with
p paprika. Bake in slow oven 325 degrees F. for about 30 min utes. To serve, place
stuffed on ion s aroun d meat.
p
Effie Purvis
Helen a, Georgia
SWEET ONION CUSTARD
3 cups chopped on ion s
p VA cup light cream
j Vz teaspoon salt
2 Tablespoon s melted butter
2 eggs, beaten
** 1/8 teaspoon pepper
Bread crumbs
In skillet, melt butter, put in on ion s an d VA cup cream; slowly cook un til on ion s
_ are ten der.
Fill 6 greased custard cups VA full with hot mixture. In bowl, beat eggs, re-
main in g cream, salt an d pepper together un til light. Fill cups Vz full with egg mix-
ture. Sprin kle with bread crumbs.
p Place cups in a pan of hot water. Bake at 350 degrees F. for 25 to 30 min utes
un til set. Serve immediately.
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GREEN ONIONS - CHUTNEY CHEESE MOLD
2 packages cream cheese (8 oun ce packages)
3 Tablespoon s raisin s, chopped
3 Tablespoon s sour cream
3 teaspoon s curry powder
p VA cup roasted pean uts, chopped
! 1 small chopped Vidalia on ion
Vz cup chutn ey
Vz cup cocon ut, grated
P 4 Tablespoon s crumbled bacon
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Mix all in gredien ts by han d. Form in to balls. Refrigerate. Roll In cocon ut. Serve
with blan d crackers.
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24.
SHE CRAB SOUP "~"
3 quarts milk
VA poun d butter
1 small Vidalia on ion , fin ely chopped ^
8 oun ces crabmeat, fresh or frozen
VA cup crab roe or yolks of 3 hard cooked eggs, grated
1 teaspoon paprika
VA cup all-purpose flour
Salt an d pepper
VA cup Sherry win e
Thaw crabmeat if frozen . Drain . Remove an y remain in g shell or cartilage. Rake
the crabmeat.
Heat milk un til hot, but n ot boilin g. In the top of a double boiler, melt butter;
add on ion an d let simmer for 3 min utes. Add crab meat an d crab roe. Stir. Add = |
paprika an d stir. Fold in flour an d simmer for 5 min utes. Pour milk in double boiler,
stir un til blen ded; add salt an d pepper. Keep on low heat for 30 min utes. Add Sherry
to each servin g.
SHE-CRAB SOUP WITH VIDALIAS 1
1 medium Vidalia on ion , chopped
2 teaspoon s flour p
1 quart whole milk ;
2 poun ds flaked white crab meat
VA poun d crab roe or 2 egg yolks of hard cooked eggs
Pepper P
Mace
1 pin t cream
Vz cup Sherry
i î
In a heavy skillet, melt 1 Tablespoon butter an d saute on ion s. In top of dou-
ble boiler, melt 2 tablespoon s of butter an d blen d in flour. Stir in on ion s, add 1
quart of milk, stirrin g con stan tly. Add crab meat an d roe. Stir. Add season in gs
an d cook for 20 min utes. Add the cream an d stir well. Remove from heat an d add
sherry. Garn ish with min ced parsley.
CAVIAR-SWEET ONION DIP
4 Tablespoon s black or red caviar
1 Tablespoon catsup
Vz c\ip mayon n aise "!
Vz cup sour cream
2 Tablespoon s grated sweet on ion
2 teaspoon s lemon juice
Mix all of the in gredien ts together. Use as dip with un salted crackers or it
is great as dressin g for fish salads.
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25.
SAVANNAH CRAB STEW
1 quart milk
1 Tablespoon flour
1 Tablespoon butter
1 teaspoon salt
White pepper to taste
Dash of Tabasco
1 Tablespoon lemon juice
Vz poun d crab meat
VA cup Sherry
In heavy saucepan , melt butter, saute on ion s, blen d in flour, gradually stir
in milk. Stir un til smooth. Add season in gs. Remove from heat. Stir in lemon juice,
crab meat an d Sherry. Heat through.
FRENCH FRIED ONION RINGS
1 cup Buckwheat flour or all-purpose flour
1 cup beer
2 jumbo Vidalia on ion s
2 Tablespoon s corn meal
VA teaspoon salt
4 cups oil
Combin e flour, meal, beer an d salt in mixin g bowl stirrin g fast an d thoroughly.
Let sit about 3 hours at room temperature. Peel, wash, an d slice on ion s, separate
in to rin gs an d soak in ice water for 30 min utes. Towel dry. Heat oil in deep fry
pot. Dip each rin g separately in to batter. Drop in to hot oil. Fry in oil un til brown .
On ion s rin gs may be placed in bakin g dish an d kept in oven at 200 degree F.
un til ready to serve.
VIDALIA ONION RINGS
2 large sweet on ion s
2 eggs, separated
1 % cups buttermilk
1 Vz Tablespoon s vegetable oil
1 VA cups flour
1 teaspoon salt
1 VA teaspoon s bakin g powder
Peel an d slice on ion s In to Vi-in ch slices. Separate in to rin gs. Beat egg yolks;
add buttermilk, oil an d sifted dry in gredien ts. Beat egg whites un til stiff; fold in to
buttermilk mixture. Dip on ion rin gs in to batter. In deep hot oil in a large saucepan
fry rin gs, a few at a time un til golden brown . Drain on paper towels'
26.
In skillet melt butter, saute on ion s about 15 min utes but do n ot brown . Pour
in beer; syrup an d apples. Cook un covered about 15 min utes or un til most of li-
quid has evaporated, stirrin g occasion ally. Serve with sliced turkey.
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ONIONS-APPLES 'N BEER
8 small sweet on ion s, quartered
Va cup butter or margarin e P
1 cup beer
Vz cup maple syrup
3 apples, cored, do n ot peel, cut in VA in ch slices
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SCALLOPED POTATOES WITH SWEET VIDALIA ONIONS
' 'Great tor Covered Dish Dinners'' P
4 medium potatoes, peeled, cooked an d sliced i
2 medium Vidalia on ion s, thin ly sliced
1 cup buttermilk
1 cup sour cream P
1 Tablespoon dried parsley
Bread crumbs _
1 cup grated Cheddar cheese '
p
Place potatoes in pot, cover with water, cook un til ten der. Peel an d slice. Place
1 layer in buttered casserole dish. Place layer of on ion . Mix buttermilk, sour cream
an d season in gs. Pour over layers. Place an other layer of potatoes, then on ion s.
Pour remain in g milk mixture over layers. Sprin kle bread crumbs over top of
casserole. Bake for 20 min utes in 350 degree F. oven . Remove from oven , sprin kle
grated cheese on top of bread crumbs. Return to oven an d cook for 10 min utes p
or un til cheese melts.
OGEECHEE CATFISH STEW
p
2 poun ds steamed an d debon ed catfish
1 Vz poun ds streak-a-lean pork meat
3 poun ds white potatoes
3 poun ds Vidalia on ion s H
Fry streak-a-lean , drain , an d break in to small pieces. Save drippin gs to pour
over stew. Slice potatoes an d on ion s thin ; pour small amoun t of fat drippin gs in p
bottom of large dutch oven . Place layer of potatoes, layer of catfish, an d layer I
of on ion s. Sprin kle crumbled pork on top. Salt an d pepper an d repeat layers un til
pot is filled. Pour bacon drippin gs over top. Simmer covered over low heat for 2
to 3 hours. "">
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27.
VIDALIA ONION FISH STEW
4 cups water
p 2 teaspoon s white win e
| 1 each of sweet on ion , parsley sprig, carrot
Dash of vin egar
p 3 poun ds bass, sole or whitefish filleted
I 3 egg yolks
2 cups garlic sauce (recipe below)
6 slices of toasted Fren ch bread
Put liquids, on ion , parsley an d carrot in kettle an d brin g to a boil. Cook for
10 min utes. Add fish to boilin g broth an d poach for 5 to 10 min utes or un til fish
flakes easily, an d n ot over cookin g. Remove fish to a hot platter an d strain broth.
P Cook down to about 2 cups. Beat egg yolks in top of double boiler. Gradually add
I hot broth, then set pan over hot water, n ot boilin g, cook an d stir un til thicken ed.
Gradually stir in 1 cup of 'Garlic Sauce (recipe below) an d blen d un til mixture
is creamy an d heated thoroughly. Warm six soup plates an d place a piece of toast
in each. Top with cooked fish an d pour some of sauce over all.
'Garlic Sauce:
la 4 garlic cloves
VA cup mayon n aise
1 Tablespoon fresh lemon juice
1 % cups mayon n aise
Put garlic cloves in blen der, add VA cup mayon n aise an d lemon juice. Blen d
well. Add 1 % cups mayon n aise. Mix well.
VIDALIA ONION SOUP
2 medium Vidalia on ion s, sliced
2 teaspoon s sugar
5 cups beef broth
Salt an d pepper
p Melt butter, saute on ion s un til ten der. Stir in sugar an d beef broth an d heat.
Add season in gs. Simmer for 30 min utes over low heat. Put bread in bottom of
soup cups; pour soup over bread, or 'Whole Wheat Crouton s may be used on
top of soup.
j 'Whole Wheat Crouton s:
Slice 6 slices whole wheat bread in Vz-in ch cubes. Bake in 250 degree F. oven
about 30 min utes un til dry. For season ed crouton s; use 1 beaten egg white, 1
P*
1
tablespoon Italian herb season in g with 1 teaspoon season ed salt. Beat egg white.
j Mix season in gs in paper bag. Put bread cubes in egg white, then shake in paper
bag with season in gs. Place on bakin g sheet an d bake about 40 min utes in 300
degree F. oven .
2 8 ^
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SAUTEED GROUPER
"Catch ofthe Day"
2 poun ds grouper, fresh or frozen
2 medium Vidalia on ion s, sliced
1 green pepper, seeded an d sliced
Season ed salt ^
Pepper to taste
Meal
Thaw fish if frozen . In heavy skillet, melt butter, saute on ion s an d green pep- p
per rin gs un til ten der, but n ot brown . Place in servin g dish.
Dredge fish lightly in meal; season . Place in skillet; saute. Cook un til fish flakes
when pierced with a fork. Place fish on dish with on ion s an d green peppers.
Delicious. p
"You Will Want To Catch More"
Crust:
CHICKEN PECAN QUICHE
1
1 cup all-purpose flour
1 cup sharpe Cheddar cheese, shredded
VA cup pecan s, chopped ^
Vz teaspoon salt
VA teaspoon paprika
6 Tablespoon s oil
p
Mix dry in gredien ts an d stir in oil. Set aside on e fourth of mixture for toppin g.
Place remain der in bottom of 9-in ch pie pan . Press with fin gers to form a crust.
Bake at 350 degrees F. for 10 min utes. Remove from oven .
Fillin g:
3 eggs, beaten
1 cup sour cream
VA cup mayon n aise P
Vz cup chicken broth
2 cups cooked chicken , diced
Vz cup sharp Cheddar cheese, shredded
VA cup grated sweet on ion P
VA teaspoon dill weed J
3 drops hot pepper sauce
Blen d first four in gredien ts, stir in the remain in g in gredien ts an d pour in to
prepared crust. Sprin kle reserved crumb mixture on top. Garn ish with VA cup pecan
halves. Bake at 325 degrees F. for 45 min utes.
Claire R. Allen
Alban y, Georgia _
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29.
"* SWEET VIDALIA ONION SCALLOP
3 medium sliced on ion s
VA cup butter or margarin e
p VA cup chopped green pepper
j 2 Tablespoon s chopped pimen to
1 cup grated Swiss cheese
1 cup cracker crumbs
P 2 eggs, well beaten
[ VA cup light cream
2 Tablespoon s margarin e, melted
In a heavy skillet, saute in margarin e the on ion s an d green peppers un til
ten der. Stir in pimen to. Place half of on ion mixture in shallow bakin g dish. Sprin kle
with half of grated cheese an d half of cracker crumbs. Repeat layers of on ion s
p an d cheese. Beat eggs with light cream, salt an d pepper. Pour over on ion s. Sprin kle
top with cracker crumbs lightly, drizzle melted margarin e over top. Bake in
' moderate oven at 350 degrees F. for 25 min utes.
p STUFFED VIDALIA ONION
j 4 small Vidalia onions
1 Tablespoon butter
VA teaspoon salt
P 1/8 teaspoon pepper
\ 1 cup herb-season ed stuffin g mix
VA cup beef broth
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Place a piece of plastic wrap large en ough to cover stuffed on ion in a 1 Vz
quart casserole. Slice on ion s crosswise in to 3 layers. Place bottom slice of on ion
on plastic wrap in casserole.
Place butter in a 4-cup glass measure, microwave at HIGH 20 secon ds to
melt. Stir in salt, pepper, stuffin g mix, an d beef broth. Place a little of the stuffin g
mixture on on ion slice, put cen ter on ion slice on top of stuffin g, place a little stuff-
in g on this slice, top with remain in g on ion slices.
Cover with plastic wrap an d microwave on HIGH for 6 to 7 min utes.
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VIDALIA ONION - CHEESE SUPPER BREAD
Vz cup chopped on ion
1 Tablespoon butter
1 egg, beaten
V/z cup biscuit mix
1 cup Cheddar cheese, grated
1 Tablespoon poppy seed
2 Tablespoon s melted butter
1 cup milk
Saute on ion s in butter un til clear. Add half of the cheese to dry biscuit mix.
Combin e egg an d milk, add to the mix. Stir slowly. Add on ion s. In a greased bak-
in g pan , spread dough, sprin kle top with remain in g cheese an d seed. Drizzle
melted butter over top. Bake in hot oven about 400 degrees F. for 25 min utes.
30.
Crust:
Soften butter. Crush saltines and mix with butter. Spread in deep pie pan,
quiche dish or baking pan.
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GRILLED ONIONS
4 large Vidalia onions
4 Tablespoons butter p
4 beef bouillon cubes
Salt and pepper to taste
Remove skins from onions, wash and core. Place 1 teaspoon butter and 1 i*(
beef bouillon cube in center of each onion, sprinkle with salt and pepper. Wrap
each onion in double thickness of heavy duty foil. Cook on grill about 45 minutes
or in 350 degree F. oven about 45 minutes. You may freeze leftover onions in
ziplock bag and use later.
m
VIDALIA ONION PIE AU GRATIN
3 medium onions, thinly sliced _
2 Tablespoons butter
Vz pound sharp grated Cheddar cheese
1 Vz cups scalded milk
3 eggs, beaten p
Salt and pepper to taste i
35 saltine crackers
VA cup butter
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Filling:
In skillet, saute onions in butter. Arrange on cracker crust. Sprinkle grated
cheese on top. In mixing bowl, mix milk, eggs and seasonings. Pour over onions
and cheese. Bake at 350 degrees F. in oven for 30 minutes. P
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VIDALIA ONIONS IN CURRY CREAM SAUCE
5 medium Vidalia onions, sliced
Vz cup margarine
Vz cup. cooking sherry
3 Tablespoons flour
Vz teaspoon curry powder p
Salt to taste l
1 cup dry herb stuffing
In heavy skillet, melt half of butter. Add sliced onions, and sherry. Simmer p
20 minutes or until onions are tender. Mix flour with VA cup water and stir into I
onion mixture. Cook until thickened. Mix in seasonings. In a saucepan, melt re-
maining butter and mix with stuffing. Pour onion mixture into greased casserole
dish, sprinkle stuffing over onion mixture. Bake in preheated oven at 350 degrees "^
F. for 20 minutes or until lightly browned. Serve with baked hen.
31.
HOT CHICKEN PASTA STIR-FRY
1 Vz cups wheel-shaped pasta
p 1 medium Vidalia on ion , sliced
> 2 Tablespoon s vegetable oil
2 whole chicken breasts, skin n ed, bon ed an d cut in to Vi-in ch cubes
2 small green peppers, cut in to strips
p Vz teaspoon groun d cumin
| Vz teaspoon cayen n e
1 can whole kern el corn , drain ed (8 oun ces)
VA teaspoon salt
P 2 can s tomatoes with chiiies (10 oun ces each)
2 Tablespoon s corn starch
1 cup shredded Cheddar cheese
P Cook pasta accordin g to package direction s, drain , heat oil in wok or large
I skillet over high flame. Add chicken ; stir fry un til pieces turn white. Add green pep-
pers, on ion , cumin , an d cayen n e. Stir-fry 3 min utes. Add addition all oil, if n ecessary.
Stir in drain ed pasta, corn , an d salt. Cover; cook 2 min utes. Drain tomatoes with
P chiiies, reservin g liquid. Add tomatoes with chiiies, to cooked mixture. Mix 2 tables-
! poon s corn starch with half of reserved liquid. Add to wok; brin g to boil, stirrin g
con stan tly. Reduce flame; sprin kle cheese on top. Cover; heat 2 min utes, or un til
_ cheese melts.
p SPANISH CHICKEN WITH VIDALIAS
; 2 whole chicken breasts, halved an d bon ed
1 can chicken broth
p 1 green pepper, cut in to strips
( 1 large sweet on ion , cut in to wedges
Vz teaspoon garlic powder
Vz teaspoon cumin
P 1 teaspoon season ed salt
j 2 ripe tomatoes, chopped
2 Tablespoon s gran ulated sugar
1 package yellow rice mix (7 oun ces) (prepare acccordin g to package
direction s)
Vz cup chopped ripe olives
Vz cup grated Cheddar cheese
f
Place chicken breast halves In a large skillet, pour the chicken broth over
i them, then add a can full of water. Brin g the liquid to a boil, reduce heat, simmer
for 10 min utes. Turn chicken on ce. Cool. Cut in to chun ks. Pour off liquid an d melt
m
butter in skillet. Saute green pepper, on ion , garlic, cumin an d season ed salt for
2 min utes. Add tomatoes, sugar, chicken an d stir. Cover an d reduce heat to
medium low. Simmer for 5 min utes. Spoon mixture with olives an d cheese.
pa
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TURKEY SALAD POCKET SANDWICH
2 cups fin ely diced cooked turkey
Vz cup fin ely diced celery p
VA cup min ced Vidalia on ion
2 hard-cooked eggs, chopped
Vz teaspoon salt
VA teaspoon pepper
Dash of cayen n e pepper
VA cup mayon n aise
Combin e all in gredien ts, mixin g well. Can be covered an d refrigerated for
several hours to allow flavors to blen d. Use as san dwich fillin g for pita bread or
your favorite san dwich bread.
p
SOY BURGERS
2 cups cooked soybean s
1 medium Vidalia on ion , chopped _
Vz cup chopped green papper
Vz cup chopped celery
1 carrot, grated
1 egg, beaten
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1 cup cracked wheat
2 Tablespoon s cookin g oil
Mash the bean s an d chop the vegetables. Add egg an d cracked wheat. Mix m\
well, shape in to patties. Fry in oil about 12 min utes on each side, un til crisp. Drain
on paper towel.
JUICY ROASTED CHICKEN ""j
1 4Vfe poun d chicken
3 cups water
VA cup soy sauce P
1 Tablespoon sugar '
1 medium Vidalia on ion , chopped
Vz cup cookin g sherry
1 teaspoon gin ger
1 teaspoon salt
Combin e all in gredien ts except chicken . Brin g to boil. Add whole chicken , _
cover for 10 min utes. Remove from heat an d let stan d for 20 min utes. Remove
chicken from liquid, place in shallow pan with rack an d roast at 375 degrees F.
about 40 min utes or un til ten der.
Cool chicken stock. Do n ot leave out too lon g before refrigeratin g. Pour in to *^
freezer con tain ers, label an d freeze. When you n eed chicken broth for a recipe.
Thaw in refrigerator or place in a pan of hot water.
IP"!
33.
( SPICY PEANUT CORNBREAD
Fillin g:
jm, 1 medium Vidalia on ion , fin ely chopped
j Vz cup pean ut butter
1 poun d groun d beef
Vz poun d grated Cheddar cheese
p 3 chopped Jalapen o peppers (option al)
i 1 jar pimen tos, (2 oun ces) chopped
Corn meal Batter:
p 1 cup corn meal
I Vz teaspoon bakin g soda
VA teaspoon salt
2 eggs, well beaten
P 1 cup buttermilk
I Vz cup pean ut oil
1 can cream style com
P In skillet, cook groun d beef an d drain off fat. To prepare fillin g, mix together
! pean ut butter an d groun d beef. Set aside. In a separate con tain er combin e on ion ,
cheese, peppers an d pimen tos. Prepare corn meal batter by combin in g all in gre-
ss, dien ts an d mixin g well.
Pour Vz corn meal batter in to a greased casserole dish or a large iron skillet.
' Spread even ly to the sides. Form a layer on top of the batter with the pean ut but-
ter groun d beef mixture. For n ext layer spread on ion , cheese, pepper an d pimen -
p to mixture. Pour on remain in g batter for top layer. Bake un covered in a preheated
| 350 degree F. oven for 50 min utes.
Mrs. An n Kemp
p Dawson , Georgia
SWEET ONION EGG SPREAD
j "It's easy and low in calories"
V/z cups cream style cottage cheese, small curd, well drain ed
2 teaspoon s Worcestershire sauce
Vz teaspoon salt
) VA teaspoon dry mustard
VA teaspoon pepper
Dash of hot pepper sauce
p VA cup chopped sweet on ion
, VA cup fin ely chopped celery
8 hard-cooked eggs, chopped
p If desired, press cottage cheese through sieve. Combin e in medium bowl with
f season in gs, on ion an d celery, stirrin g un til blen ded. Stir in eggs. Cover an d chill
several hours or overn ight to blen d flavors. Serve in lettuce cup as a dieter's salad
or spread in crisp celery stalks.
F^l
34.
ONION PIZZA SANDWICH
1 Vz poun ds vidalia on ion s, thin ly sliced
1 clove garlic, min ced
3 Tablespoon s salad oil p
1 can tomato sauce (8 oun ces)
VA teaspoon Italian season in gs
1 teaspoon salt
Dash of pepper P
1 poun d of groun d beef
Loaf of Fren ch bread
Margarin e or butter
Vz cup grated Cheddar cheese \
Peel an d wash on ion s. Slice thin . Saute on ion an d garlic in heavy skillet in
salad oil. Add tomato sauce an d season in gs. Simmer 5 min utes. Brown groun d ^
beef in an other skillet in small amoun t of oil. Add to on ion mixture. Cut Fren ch
bread in half, len gthwise. Spread with butter an d toast un der broiler. Spread with
on ion mixture. Sprin kle with Cheddar cheese; broil un til cheese is melted. Cut
in slices to serve. p
BAKED RED SNAPPER WITH SOUR CREAM STUFFING
3 or 4 poun ds dressed red sn apper or other fish, fresh or frozen
IV2 teaspoon s salt
* Sour Cream Stuffin g P
2 Tablespoon s oil i
Thaw frozen fish. Clean , wash an d dry fish. Sprin kle in side an d out with salt.
Stuff fish loosely. Close open in g with small skewers or toothpicks. Place fish in P
a well-greased bakin g pan . Brush with oil. Bake in oven , 350 degrees F. for 40
to 50 min utes or un til don e. Remove skewers.
'Sour Cream Stuffin g:
Vz cup chopped sweet on ion
VA cup oil
1 quart dry bread cubes
Vz cup sour cream
VA cup diced peeled lemon
2 Tablespoon s grated lemon rin d
1 teaspoon paprika
1 teaspoon salt
In skillet cook on ion an d celery in oil un til ten der. Combin e all in gredien ts
an d mix thoroughly. Makes about 1 quart of stuffin g.
p
p
p
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35.
APPETIZERS
po*
p CHEESE PECAN BALL
2 to 3 Tablespoon s Sweet On ion Relish
2 Tablespoon s Hein z 57 Steak Sauce
p 1 teaspoon pepper sauce
i Garlic powder to taste
1 Vz cups chopped pecan s
P Cream cheese should be at room temperature. Mix all in gredien ts together
i an d form in to a ball an d chill. You may reserve Vz cup pecan s to roll ball for gar-
n ish, or sprin kle paprika on the cheese ball an d garn ish with olives on toothpicks
_ to make it more attractive.
p
i Teresa Bish
Savan n ah, Georgia
VIDALIA ONION-TURKEY CRESCENTS
VA poun d Louis Rich fully cooked Breast of Turkey
2 can s refrigerated crescen t roll dough
Fillin g:
1 package frozen chopped spin ach, thawed an d squeezed dry 1 cup
shredded Swiss cheese (4 oun ces)
p Va cup mayon n aise
/ 2 Tablespoon s Vidalia on ion , fin ely chopped
1/8 teaspoon tarragon
p*El
Cut turkey in to 1 /8 in ch slices. Cut each turkey slice in to four crosswise pieces;
set aside. Un roll crescen t roll dough. Cut each trian gle in half to form two trian gles.
Roll up as directed on package to form a "min i" crescen t. Place on un greased
bakin g sheet. Bake in 375 degrees F. oven 5 - 7 min utes un til golden brown . Cool.
Slice in half len gthwise. Combin e fillin g in gredien ts; spread scan t tablespoon on
bottom of crescen t halves. Top with turkey an d remain in g crescen t half. Place
san dwiches on bakin g sheet. Cover loosely with foil. Bake in 400 degree F. oven
for 15 min utes. Makes 32 appetizers.
f'"n
36.
^ ^ ^ ^ - _ _ _ _ < = *i
CAVIAR YOGURT DIP
% cup plain yogurt
1 Tablespoon parsley, min ced (option al) ^
2 Tablespoon s Vidalia on ion , grated with juice
1 teaspoon prepared mustard
1 jar Roman off Red Lumpfish Caviar (2 oun ces)
run
Combin e all in gredien ts. Serve at on ce or cover an d chill. Just before serv- ,'
in g, stir. Very good with un salted crackers or crisp raw vegetables. Makes about
on e cup dip.
CAVIAR AND SWEET ONION BUTTER
1 jar Roman off Red Lumpfish Caviar (2 oun ces) p
Un salted crackers or Toast Poin ts
Vz cup sweet whipped butter, soften ed
VA cup Vidalia on ion , fin ely chopped
p
Combin e soften ed whipped butter an d on ion ; stir well. Spread on un salted I
crackers or 'toast poin ts. Lightly spread caviar on butter. Place on servin g dish.
Garn ish with lemon wedges.
'Toast poin ts: Use 100 percen t whole wheat bread, sliced thin . Trim edges. Cut P
in trian gles. Place on bakin g sheet; bake in 300 degree F. oven un til slightly brown \
or dry.
CONGEALED SALMON MOUSSE
2 packages un flavored gelatin
Vz cup cold water p
1 can tomato soup, un diluted
1 cup mayon n aise
Vz cup diced celery ^
Vz cup sliced stuffed olives !
Vz cup chopped green pepper
1 cup salmon , flaked, bon es removed P
1 teaspoon dried parsley (option al)
Dissolve 2 packages of gelatin in Vz cup cold water. Heat 1 can tomato soup,
un diluted, melt gelatin in hot soup. Put in blen der with 1 cup mayon n aise an d cream '
cheese. \
Add remain in g in gredien ts, mix well. Pour in to well oiled 5 cup mold.
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37.
po
CLAM FONDUE
1 sweet Vidalia On ion , diced
P Vz green pepper, diced
VA poun d processed Cheddar cheese, cubed
4 Tablespoon s catsup
VA teaspoon red pepper or liquid hot pepper
2 can s min ced clams, drain ed (7 oun ces each)
2 Tablespoon s sherry
p In top of double boiler, melt butter. Add on ion an d green pepper. Saute un til
soft. Add process cheese, catsup, Worcestershire sauce an d pepper. Place over
hot water un til cheese melts. Add clams an d sherry. Blen d well, heat through.
Serve with Fren ch bread as dip.
p
VIDALIA ONIONS AND CUCUMBERS
Vz cup yogurt
Vz cup sour cream
1 teaspoon dill, min ced
salt (option al)
lemon pepper to taste
_ 1 cup cucumbers, sliced
1 cup on ion s, chopped
Combin e the yogurt, sour cream an d season in gs. In bowl, combin e the yogurt
mixture with sliced cucumbers an d on ion s. Cover an d marin ate in the refrigerator
P for at least 2 hours. Spread on toast.
VIDALIA ONION MEXICAN DIP
_, 1 can con den sed bean with bacon soup
VA cup Vidalia on ion , fin ely chopped
1 cup Cheddar cheese
1 can tomatoes an d green chiiies (10 oun ces)
1 Tablespoon hot chili powder
!& cup pean ut butter
Heat all in gredien ts in top of double boiler. Cook an d stir over boilin g water
un til cheese is melted an d mixture is blen ded.
BREADED ONIONS
1 poun d small sweet on ion s
1 egg, beaten
1 Tablespoon water
Vz teaspoon salt
1 cup buttered bread crumbs
Put on ion s in boiler an d cover with water. Boil un til ten der. Drain on ion s. Dip
in mixture of egg, water, salt, then in bread crumbs. Bake in 400 degree F. oven
for 10 min utes.
P
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38.
... **\
GEORGIA CLAM BITES
VA cup Vidalia on ion , chopped
1 Tablespoon butter or margarin e ^
V/z Tablespoon s all purpose flour
VA teaspoon Worcestershire sauce
dash of garlic powder
VA cup clams, min ced ^\
1 cup water or clam juice
Vz cup Cheddar cheese, shredded
1 Tablespoon Parmesan cheese
16 slices bread, crusts removed ^
Vfe cup butter, melted
In heavy skillet, saute on ion in butter. Remove from heat. Stir in flour,
Worcestershire sauce an d garlic powder. Gradually stir in clams an d liquid. Cook
over medium heat, stirrin g un til thicken ed an d bubbly. Remove from heat; add
cheeses an d stir un til melted. Cool.
Usin g a rollin g pin , flatten bread. Spread 1 Vz teaspoon s of clam mixture on
each slice of bread. Roll up. Slice in to thirds an d place seam side down on greas-
ed cookie sheet. Brush with melted butter,. Bake at 425 degrees F. for 10 min utes.
&*\
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CRABMEAT AND CHEESE DIP
2 can s (7 oun ce) or 2 packages frozen crabmeat, thawed
8 oun ces cottage cheese n
2 Tablespoon s mayon n aise
1 Tablespoon mustard
Vfe teaspoon salt
parsley
Lemon slices, twisted
Drain crabmeat. Reserve reddest pieces for garn ish. Put rest in blen der. Mix P
with cheese, mayon n aise, mustard, lemon juice, salt. Heap on to servin g dish, gar-
n ish with remain der of crabmeat, parsley, lemon slices. Makes 2 cups.
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39.
BREADS
HOT PEPPER CHEESE BREAD
3 cups Vidalia on ion s, grated
VA cup warm water
2 packages active dry yeast
2 cups milk
3 Tablespoon s sugar
VA cup margarin e
1 Tablespoon salt
7 cups un sifted all-purpose flour
3 cups sharp Cheddar cheese, shredded
1 can jalapen o chiiies, chopped an d drain ed (4 oun ces)
In heavy large skillet, saute on ion in butter un til ten der; set aside. In large
bowl combin e water an d yeast stirrin g un til yeast is dissolved. In saucepan , heat
milk, sugar VA cup butter or margarin e an d salt to scaldin g poin t. Let cool to warm;
add to yeast mixture. Add 2 cups flour an d on ion ; beat at low speed un til blen ded.
Stir in en ough remain in g flour to make a stiff dough. Turn out on lightly floured
surface; kn ead un til smooth an d elastic, 8 to 10 min utes. Place in greased bowl,
p
5
turn in g on ce to grease surface. Cover; let rise un til doubled. Pun ch dough down .
' Divide dough in to thirds. Roll each third in to 18 x 12 in ch rectan gle, leavin g a 1
in ch edge. Sprin kle a third of chiiies over each roll. Roll dough up tightly jelley-roll
fashion begin n in g with lon g side. Seal edge. Place on 3 greased bakin g sheets,
p seam side down , in spiral or coil shape. Cover an d let rise un til doubled. Bake
I in 400 degree F. oven 15 to 20 min utes or un til golden brown . Makes 3 loaves.
CORNBREAD "LACE" CAKES
' 1 cup plain meal
1 VA cups water
Vz teaspoon salt
jus, 1 cup sweet on ion s, fin ely chopped
; vegetable oil
Grease heavy griddle with on e teaspoon of oil. Heat griddle over medium high
p heat. It is hot en ough when a drop of water sizzles on it. The batter should be
thin for "l ace" cakes but a little thicker for heavy corn bread cakes. Drop large
spoon fuls of mixture on hot griddle to form small cakes. Cook about 3 min utes
on each side or un til golden brown . Cakes are great served with vegetables.
40.
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FRIED CHEESE
1 poun d Mon terey Jack cheese, cut in 1-in ch cubes
1 Tablespoon butter p
1 can tomato sauce, (8 oun ces)
Vz teaspoon oregan o leaves
Vz teaspoon basil leaves p
1 cup dry bread crumbs
1 cup plain wheat germ
VA teaspoon red pepper
4 eggs, beaten ***>
Vegetable oil i
Chill cheese pieces thoroughly. In saucepan over medium heat melt butter;
stir in on ion , saute for 3 min utes. Stir in tomato sauce, mushrooms, oregan o an d P
basil. Brin g to boilin g; reduce heat, cook, un covered about 5 min utes, stirrin g con -
stan tly. Set aside; keep warm. In bowl combin e bread crumbs, wheat germ an d
red pepper. Dip each piece of cheese in egg, then in crumbs to coat well; repeat
dippin g in egg an d crumbs. In large saucepan over high heat; heat oil for deep
fat fryin g. Fry cubes, a few at a time, un til golden brown , 1 to 2 min utes. Drain
on towels. Serve warm with sauce. Makes 35 cubes.
SOUTH GEORGIA SHRIMP PUPPIES
n
1 poun d small shrimp, chopped
4 water chestn uts, chopped
VA cup chopped bambo shoots p
Dash of garlic powder
Pepper
1 large egg
Vz cup fin ely chopped sweet on ion p
3 Tablespoon s self-risin g flour
2 Tablespoon s water
VA teaspoon sesame oil
1 Tablespoon soy sauce P
Lightly mix first seven in gredien ts. Then add flour mixed with water, oil an d
soy sauce. Drop by spoon fuls in to hot oil an d fry un til puffs rise an d brown .
VIDALIA ONION BUTTER
VA cup fin ely chopped on ion
Vz cup soften ed butter
Vz teaspoon dry mustard
Vz teaspoon white pepper
Mix in gredien ts together in blen der thoroughly. Spread on hot breads.
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I CORN FRITTERS
1 Vz cups fin ely cut corn from cob or can n ed creamed corn
VA cup flour
P VA teaspoon salt
I Dash of pepper
1 Tablespoon butter
1 egg, beaten
2 Tablespoon s milk (if corn is very dry)
p
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41.
In skillet melt butter an d saute on ion s un til ten der but n ot brown .
Cut corn quite fin e from cob. Sift together flour, bakin g powder, salt an d pep-
per. Add egg, on ion an d com. (If n ecessary add milk.) Drop by spoon fuls on hot,
well-greased griddle or fryin g pan an d cook golden brown on both sides. If you
p use can n ed corn , add two tablespoon s of flour to absorb extra moisture.
Cook like batter cakes or make stiff dough an d drop in deep fat an d fry like
doughn uts. Serve with fried chicken or vegetables.
fsm,
SWEET ONION CORN BREAD
Vz cup chopped on ion
p 1 package corn bread mix
' Vz cup sour cream
' Vz cup shredded Cheddar cheese
r
Cook on ion in butter till ten der an d clear. Prepare mix accordin g to package
direction s. Pour in to greased 8 x 8 x 2 in ch pan . Sprin kle with cooked on ion s.
Mix sour cream an d cheese; spoon over the top. Bake in hot 400 degrees F. oven
for 25 min utes or till don e. Let stan d a few min utes before cuttin g.
SWEET ONION BISCUITS
2 Tablespoon s fin ely chopped on ion
2 Tablespoon s butter, melted
1 package homestyle refrigerated biscuits
In heavy skillet, melt butter, saute on ion s un til ten der. On an un greased bak-
in g pan place biscuits, makin g a hollow in the cen ter. Fill hollows with butter mix-
ture. Bake at 400 degrees F. for 8 min utes or un til golden brown .
42.
VIDALIA ONION SHORTCAKE
2 cups all-purpose flour
4 teaspoon s bakin g powder
Vz teaspoon salt
4 Tablespoon s shorten in g
Vz cup milk
2 medium sweet on ion s, sliced
1 egg
Vz cup cream
Sift flour, bakin g powder an d Vz teaspoon salt together. Cut in shorten in g with
pastry blen der. Add milk an d kn ead dough as quick as possible. Flatten in a but-
tered casserole. In a skillet; melt butter; add on ion s an d saute un til ten der. Cool
an d spread over dough. Beat eggs, cream, an d salt an d pour over on ion s. Bake
in 400 degree F. oven for 15 - 20 min utes.
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CORN CAKES
1 cup corn meal (self-risin g)
Vz teaspoon salt
1 teaspoon sugar
Vz small sweet on ion , fin ely chopped
(use juice from on ion )
1 VA cups water
Vegetable oil
Combin e com meal, salt, sugar an d on ion s with water an d mix well.
Grease heavy griddle with on e teaspoon of oil. heat griddle over medium heat
un til a drop of water sizzles on it. Place large spoon fuls of mixture on hot griddle
to form small cakes. Cook about 3 min utes an d turn . Cook un til golden brown .
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43.
CASSEROLES
SEA ISLAND CRAB CASSEROLE
1 Tablespoon butter
p 1 poun d crabmeat
Lemon juice of 1 lemon
3 slices of lemon
Mayon n aise
White pepper
In skillet, melt butter, saute on ion s un til ten der. In casserole dish mix on ion s
I"" with crabmeat. Han dle lightly, do n ot pack crabmeat. Spread with mayon n aise.
I Sprin kle with lemon juice, salt an d white pepper. Top with three thin slices of lemon .
Cover tightly an d bake in 350 degree F. oven for 15 to 20 min utes.
! SQUASH-CARROT CASSEROLE
2 dozen roun d buttery crackers
p 1 package cream cheese, soften ed (8 oun ces)
2 can s cream of chicken soup, un diluted
2 eggs, beaten
Vz cup butter or margarin e melted
2Vz poun ds yellow squash, cooked
6 small carrots, grated
1 cup fin ely chopped sweet Vidalia on ion
1 cup herb-season ed stuffin g mix
j Place crackers in a greased 13x9x2 in ch bakin g dish; set aside. Combin e
cream cheese, soup, eggs, an d butter; beat well. Stir in squash, carrot, an d on ion .
Spoon in to prepared bakin g dish, sprin kle with stuffin g mix. Bake at 350 degrees
P F. for 30 min utes.
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44.
BROCCOLI RICE CASSEROLE
2 cups fresh broccoli, cooked
1 cup rice, cooked
m
1 small on ion , chopped
1 can milk (^
VA poun d Velveeta cheese
Saute on ion s in butter or margarin e; add soup, milk, broccoli an d cheese,
cook un til cheese melts. Mix with rice, pour in to casserole dish. Bake at 350 ^
degrees F. for 30 min utes.
CHICKEN AND ONION CASSEROLE P
VA cup sweet on ion s, chopped
VA cup celery, chopped
4 Tablespoon s pean ut oil
1 chicken , boiled an d bon ed
1 package broccoli frozen , cooked an d drain ed (10 oun ces)
1 small can mushrooms, drain ed
1 can mushroom soup p
1 cup grated Cheddar cheese '
VA cup roasted pean uts, chopped
or almon ds
Saute on ion s an d celery in pean ut oil in heavy skillet. Add rest of in gredien ts
an d blen d well. Reserve some pean uts for the top. Cook in 2-quart casserole at
350 degrees F. for 30 min utes.
BROILED CHICKEN CASSEROLE P
8 chicken breasts
1 medium on ion , sliced
1 bell pepper, sliced
6 medium-sized potatoes, quartered
1 can chicken broth
VA stick margarin e p
Place chicken breasts in buttered casserole dish. Salt an d pepper to taste
an d add 2 cups of water; cover cook un til ten der. Place a slice of on ion an d bell
pepper on each breast, add 1 can of chicken broth an d potatoes. Cover an d cook **
un til potatoes are don e; remove cover an d brown .
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45.
CREOLE EGGPLANT CASSEROLE
"Delicious"
1 large eggplan t
P 1 large Vidalia on ion , chopped
I 3 ribs celery, diced
1 Tabl espoon Worcestershire sauce
m
1 small green pepper, diced
2 pimen tos, diced
15 saltin e crackers, crumbl ed
2 eggs, beaten
pm 1 can mushroom or chicken soup, un diluted
Vfe cup grated cheese
Salt an d pepper
Wash, peel an d cook eggplan t in salted water un til ten der, drain . Cut in to 1 "
f * pieces. Combin e remain in g in gredien ts except cheese, pour mixture in large, but-
tered casserole dish. Sprin kle with grated cheese an d paprika. Bake in 350 degree
F. oven for 30 min utes.
"HURRY-UP DINNER CASSEROLE"
WITH SWEET VIDALIA ONIONS
2 Tabl espoon chopped Vidalia on ion s
1 teaspoon butter
p 1 can cream of celery soup, (10V2 oun ces)
[ Vz cup milk
Vz cup cooked diced potatoes
1 cup cooked cut green bean s, drain ed
p 1 Tabl espoon diced pimen to
1 can sal mon , drain ed (7VA oun ces)
2 Tabl espoon buttered bread crumbs
p In skillet, melt butter an d saute on ion s un til ten der. Bl en d in soup, milk an d
cheese, heat an d stir un til cheese melts addin g more milk if n ecessary. Stir in
potatoes, green bean s an d pimen to. Use margarin e to grease the bottom of 1 -quart
casserole. Pour Va of mixture in to bakin g dish. Use a fork to break up sal mon ;
p put a layer of sal mon on potato mixture, then layer of mixture, an d repeat layers,
| top with potato mixture. Sprin kle crumbs on top an d grate Vz cup of cheese if
desired. You may use a cup of cooked rice in stead of potatoes.
POTATO SWEET ONION CASSEROLE
2 poun ds frozen hash brown potatoes
1 cup diced sweet on ion s
p 1 can cream of chicken soup
16 oun ces sour cream
Vz cup mel ted margarin e
8 oun ces grated sharp cheese
f * Salt an d pepper
Thaw potatoes about 30 min utes. Mix all in gredien ts in a large bowl. Place
in a 9 x 13-in ch bakin g dish. Bake at 350 degrees F. for on e hour.
46.
fTW^
VIDALIA ONION / OKRA / TOMATO BAKE
1 medium on ion , fin ely chopped
Vz poun d bacon
1 package frozen cut okra, thawed (10 oun ces) "
1 small green pepper, fin ely chopped
2 Tablespoon s precooked rice
1 can tomatoes (16 oun ces) ,_
1 Tablespoon sugar
dash garlic powder an d pepper
VA teaspoon salt
1 Tablespoon Parmesan cheese m\
VA cup dry bread crumbs
1 Tablespoon melted butter
In large heavy skillet fry bacon un til crisp. Drain on paper towel an d crumble;
set aside. Cook on ion an d okra in bacon grease left in skillet. Drain an d place "H
in greased 1 Vi-quart casserole. In mixin g bowl add green pepper, rice an d crumbl- !
ed bacon ; mix well, an d stir in tomatoes, sugar, garlic, salt an d pepper. Pour mix-
ture over okra; top with cheese. Combin e bread crumbs an d melted butter; sprin kle
on top of casserole. Bake 350 degrees F. about 45 min utes. P
CHEDDAR CHEESE - VIDALIA ONION BAKE
6 medium-sized sweet on ion s, thin ly sliced
VA cup butter P
2 cups milk
2 cups shredded Cheddar cheese ^
Vz teaspoon salt
Place on ion in a 2-quart casserole that has been buttered; set aside. Melt
butter in a heavy saucepan over low heat; add flour, stirrin g un til smooth. Cook p
1 min ute, stirrin g con stan tly. Gradually add milk; cook over medium heat, stirrin g
con stan tly, un til thicken ed an d bubbly. Add cheese an d salt, stirrin g un til cheese
melts an d sauce is smooth. Pour cheese sauce over on ion . Bake, un covered in
moderate oven 350 degrees F. for about 45 min utes. |
OYSTER CASSEROLE
"Dieters delight"
1 pin t oysters
1 Tablespoon fin ely min ced sweet on ion s
Salt an d pepper
4 teaspoon s butter, melted
1 can chicken gumbo soup
2 cups cracker crumbs or crushed saltin es
Butter bakin g dish, altern ate layers of oysters, season in gs, on ion s an d cracker
crumbs in bakin g dish. Pour butter over top. Cover with soup. Bake in 350 degree
F. oven un til top is brown ed. Serve immediately.
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47.
EGGPLANT CASSEROLE
1 medium eggplan t, cut in Vz" cubes
p 1 cup tomato sauce
Vz cup water
1 medium sweet on ion , diced
1 small green pepper, diced
p Vz cup diced celery
j 1 small can mushrooms
Garlic powder, salt, oregan o to taste
P Parboil eggplan t for 5 min utes or un til ten der, drain an d cut in to Vz" pieces.
i Combin e other in gredien ts. Arran ge layers in casserole altern atin g with eggplan t.
Bake Vz hour at 350 degrees F.
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r
GOLDEN HAM CASSEROLE WITH VIDALIA ONIONS
2Vz cups n oodles
1 Tablespoon vin egar or lemon juice
1 cup milk
1 Vz cups diced cooked ham
2 eggs, slightly beaten
Vz teaspoon salt
1/8 teaspoon pepper
1 cup grated cheese
Vz cup cooked peas
1 Tablespoon grated sweet on ion
Buttered bread crumbs or crushed cereal flakes
Cook n oodles in boilin g salted water; rin se with warm water. Stir vin egar in to
milk; let stan d for a few min utes. Combin e ham, milk, eggs, salt, pepper, cheese
an d n oodles; add peas an d on ion . Pour in to buttered casserole; top with crumbs.
Bake in 375 degrees F. oven for 30 min utes. Chicken or turkey may be used in -
stead of ham.
CORN CASSEROLE
4 cups cream style corn
P 1 poun d groun d beef
I 1 medium on ion , chopped
2 eggs, beaten
Vz cup milk
| 1 cup soda cracker crumbs
I Salt an d pepper to taste
In skillet lightly brown hamburger meat. Put meat in mixin g bowl, reserve some
of the fat, saute on ion s. Combin e all in gredien ts. Pour in to greased casserole dish.
Bake at 350 degrees F. for 40 min utes or un til top is brown .
48.
SHRIMP RICE CASSEROLE
1 bell pepper, chopped
1
ps;^
1 teaspoon Worcestershire sauce P
2 poun ds shrimps, cooked an d chopped
1 cup sharp cheese, grated
2 can s mushroom soup
1 teaspoon dry mustard
Vz teaspoon black pepper
2 boxes lon g grain rice (6 oun ces) p
Cook rice by package direction s. Melt butter in heavy skillet, saute pepper
an d on ion s un til ten der, about 3 5 min utes. Mix remain in g in gredien ts in casserole
dish. Bake for 40 min utes in moderate oven . p
SHRIMP-WILD RICE CASSEROLE
1 large bell pepper, chopped _
VA cup margarin e
2 boxes lon g grain an d wild rice (6 oun ces)
1 Tablespoon fresh lemon juice p
1 teaspoon Worcestershire sauce
2 poun ds shrimps, cooked, devein ed an d chopped
1 cup grated sharp Cheddar cheese
1 teaspoon dry mustard p
Vz teaspoon black pepper I
Cook rice, use package direction s. Melt margarin e in heavy skillet, saute pep-
per an d on ion s un til ten der, about 4 min utes.
Mix remain in g in gredien ts, pour in to greased bakin g dish. Bake in moderate '
n
oven 350 degrees F. for 40 min utes.
fW] SALMON BAKE SUPREME WITH VIDALIAS
VA cup butter
Vz teaspoon thyme leaves
dash pepper H
VA cup chopped sweet on ion
2 cups milk
2 packages frozen cut green bean s, (9 oun ces each) or on e poun d
fresh green bean s, cooked an d drain ed P
1 can salmon , drain ed an d flaked (1 poun d) >
In heavy skillet, melt butter; saute on ion s un til ten der, blen d in flour, an d
season in gs. Remove from heat; stir in milk. Heat to boilin g, stirrin g con stan tly. p
Boil an d stir 1 min ute. Stir In bean s an d salmon . Turn in to a 1V2-quart buttered
casserole. Cover an d bake In a preheated 400 degree F. oven , 30 min utes or un til
hot an d bubbly.
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49^
SWEET ONION - EGG PIZZA
Crust for 2:
4 cups biscuit mix
Vz cup cold water
2 Tablespoon s oil
Mixture for 2:
10 hard-cooked eggs
1 teaspoon salt
Vz teaspoon pepper
2 can s tomatoes, sliced an d drain ed (n o. 2 can s)
2 can s tomato paste (6 oun ces)
1
1 cup fin ely chopped sweet on ion
Vz teaspoon oregan o
p Vz teaspoon thyme
Vz teaspoon salt
3 cups Cheddar cheese, shredded
^ Prepare crust by stirrin g water in to biscuit mix un til moisten ed. Form in to 2
balls an d place on lightly floured surface; kn ead 8 min utes. Pat dough out on a
cookie sheet or pizza pan in to a 12-in ch circle. Pin ch up edges of dough to make
a rim an d brush surface with oil. Slice eggs an d arran ge even ly over dough, reser-
P vin g 10 cen ter slices for garn ish. Sprin kle eggs with salt an d pepper. In bowl, com-
i bin e tomatoes, tomato paste, on ion s, salt, oregao an d thyme. Spread mixture over
eggs, top with shredded cheese. (Cover with alumin um foil an d refrigerate if you
wan t to cook later.) Bake in a 450 degree F. oven for 20 min utes or un til crust
is brown an d cheese is melted an d bubbly. Serve immediately with an egg slice
on top of each wedge of pizza.
CHICKEN DINNER CASSEROLE
1 package frozen broccoli cuts (10 oun ces)
Va cup chopped Vidalia on ion
1 cup grated, Cheddar cheese
Vz cup mayon n aise
1 soup can of water
VA cup con verted rice, un cooked
Vz cup sliced mushrooms
6 chicken breasts (bon eless, if desired)
Paprika
Cook on ion s with broccoli accordin g to package direction s, drain . Mix together
n ext 7 in gredien ts. Add broccoli an d on ion s an d stir, pour in to a 9 x 13 in ch bak-
in g dish an d place chicken on top. Sprin kle with paprika. Bake at 350 degrees
F. for 1 hour.
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50.
_ n
FRIED RICE CHICKEN CASSEROLE
2 cups cooked, cubed chicken
1 Tablespoon lemon juice _
1 can mushroom soup
1 teaspoon salt
Vz teaspoon pepper
Vz cup mayon n aise
m
Vz cup almon d slivers
Vz cup water
Vz cup chopped Vidalia on ion p
2 cups rice
1 Tablespoon salt (for rice)
6 cups water or chicken broth
1 cup crushed potato chips p
Combin e first 8 in gredien ts in a large bowl. Set aside. In a large skillet, melt
shorten in g an d saute on ion an d rice un til rice is yellow; add salt an d water or
chicken broth; cover an d simmer for 20 min utes. In a large casserole place half
of rice, chicken mixture, then remain in g rice. Sprin kle with crushed chips. Bake
at 350 degrees F. for 30 - 45 min utes. Serves eight.
KING CRAB AU GRATIN p
2 packages frozen Kin g crab (6 oun ces each)
3 Tablespoon s margarin e
3 Tablespoon s flour P
1 cup milk
Vz cup light cream
Vz cup chicken broth (or Vz cup water, 1 bouillon )
VA cups shredded sharp cheese P
1 can sliced mushrooms, drain ed
2 Tablespoon s white win e, option al
VA teaspoon paprika
Salt |
VA cup bread crumbs
Defrost an d drain crab. Melt margarin e an d stir in flour un til smooth. Gradually
stir in milk, cream an d broth. Cook, stirrin g con stan tly, over low heat un til sauce
is smooth an d thick. Add cheese, mushrooms, on ion , salt, paprika an d win e. Stir
un til cheese is melted. Stir in chun ks of crab. Pour mixture in to well-greased
casserole. Sprin kle bread crumbs over top. Bake at 350 degrees F. for 20 min utes
or un til top is golden brown . Serve over hot cooked rice.
51.
MEATS
PQ
I
| CHICKEN QUICHE AMADINE
9 in ch un baked pie shell
IVfe cups cooked chicken , chopped
P 3 Tablespoon s sliced almon ds
j 1 Vz cup shredded Swiss cheese
3 eggs
1 Vz cups milk
P Vz teaspoon salt
I VA teaspoon mace
1/8 teaspoon pepper
2 Tablespoon s grated Parmesan cheese
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Place chicken an d almon ds in pie shell. Sprin kle even ly with Swiss cheese.
Beat eggs slightly; blen d in milk, salt, mace an d pepper. Pour over cheese. Sprin kle
with parmesan cheese. Bake in preheated oven 375 degrees F. for 20 to 30 min utes
or un til kn ife in serted n ear cen ter comes out clean . Let stan d for 10 min utes before
servin g.
ENCHILADA PIE WITH VIDALIAS
1 medium sweet on ion , chopped
1 medium green pepper, chopped
salt an d pepper to taste
1 package tortillas
2 cups grated American cheese
Melt shorten in g in heavy skillet, saute on ion an d green peppers un til soft; add
beef an d season in gs. Brown beef. Remove from heat; stir in soup. Soften tortillas
in hot shorten in g; arran ge aroun d sides an d on bottom of 9 x 13 in ch pan . Layer
remain in g tortillas, beef mixture an d cheese in pan . Bake in 350 degrees F. oven
for 25 min utes or un til cheese brown s.
p
52.
TASTY CHICKEN BAKE
8 slices bread
1 cup sour cream ^
1 cup chopped sweet on ion
Vz cup chopped green pepper
1 jar diced pimen to, drain ed
3 cups chopped, cooked chicken
2 eggs, beaten
1 can con den sed cream of mushroom soup
Vz cup shredded Cheddar cheese
Combin e cheese an d potato chips. Place half of mixture in bottom of greas-
ed bakin g dish.
Melt butter in small skillet over low heat, add pecan s, saute un til brown ; drain
on paper towel.
Combin e remain in g in gredien ts an d spoon over potato chip mixture. Sprin kle
remain in g cheese an d chip mixture over turkey an d bake at 350 degrees F. for
20 min utes.
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Cube four slices of bread an d place in bottom of buttered bakin g dish. In large
bowl, combin e sour cream with salt an d pepper. Add celery, on ion , green pepper,
pimen to an d chicken ; mix well. Spoon over bread cubes. Trim crusts from remain -
in g slices of bread; place on top of mixture. Combin e eggs with milk; pour over
all. Cover an d chill at least 1 hour or overn ight. When ready to bake, spoon soup m
even ly over top of casserole. Bake in 325 degree F. oven for 50 min utes. Sprin kle
cheese on top an d con tin ue for 10 min utes or un til set. Serve while hot.
1
TURKEY SALAD BAKE
"Tasty way to use leftover turkey"
2 cups crushed potato chips
4 Tablespoon s grated Vidalia on ion
1 cup shredded sharp Cheddar cheese
1 Tablespoon butter
Vz cup chopped pecan s
3 cups cooked, diced, turkey
Vz cup mayon n aise
Lemon juice p
Salt an d pepper
P
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m 53.
STUFFED PORK CHOPS WITH VIDALIA ONIONS
Stuffin g:
P VA cup sweet Vidalia on ion , fin ely chopped
v 1 medium clove garlic, min ced
_ 1 cup dry bread crumbs
VA cup parsley, chopped (option al)
To make stuffin g, in saucepan , cook on ion with garlic in melted butter un til
p, ten der, add bread an d parsley. Mix well.
4 thick pork chops
1 can mushroom soup
P* Vz cup sour cream
I VA cup water
1/8 teaspoon caraway seed
p Trim excess fat from chops. Slit each chop from outer edge toward bon e mak-
in g a pocket; stuff with bread mixture. Fasten with a toothpick. In heavy skillet
brown chops in oil, pour off fat. Blen d in soup, sour cream, water an d caraway
seed. Cover, cook over low heat on e hour 15 min utes or un til ten der; stir
occasion ally.
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MINTED LOIN OF PORK WITH SWEET ONIONS
1 loin of pork, bon eless (2 poun ds)
| Marin ade:
i 1 medium sweet on ion , min ced
Vz cup min ced celery
1 leek, min ced
1 Tablespoon fresh thyme, crushed
Vz teaspoon rosemary
2 Tablespoon s parsley, fin ely chopped
1 Tablespoon crushed black peppercorn s
Vz Tablespoon sea salt
1 cup olive oil
1 pin eapple, peeled, cored an d crushed in blen der
p VA cup oran ge zest plus pulp of 1 oran ge, chopped
Vz cup fresh min t (pin eapple min t)
min t for garn ish
Va cup tomato puree
P 1 cup Port win e
I
Combin e the marin ade in gredien ts an d marin ate loin of pork overn ight. Grill
slowly over charcoal grill for 15 min utes, turn in g every 5 min utes. Remove from
P grill an d fin ish roastin g in 400 degree F. oven . Remove from oven an d allow to
! cool for about 10 min utes. Slice thin ly an d garn ish with sprigs of pin eapple min t.
fwy
STIR-FRY HAM/PEACHES AND SWEET VIDALIAS
1 can sliced clin g peaches, (1 poun d, 13 oun ces)
VA cup water i
3 Tablespoon s dry sherry
3 Tablespoon s soy sauce
2 Tablespoon s hon ey p
VA teaspoon gin ger
2 Tablespoon s cookin g oil (use pean ut oil in a wok)
1 clove garlic, sliced p
1 poun d fully cooked ham, thin ly sliced
1 cup fresh or frozen peas, thawed
Vz cup on ion , min ced
1 can water chestn uts, drain ed an d sliced ""l
3 cups cooked rice
Drain sliced peaches, save Vz cup of syrup. Combin e reserved syrup, water,
sherry, soy sauce, hon ey, corn starch an d gin ger, mix well. Heat oil an d garlic in P
skillet, saute garlic remove oil. Add ham in hot skillet, a few pieces at a time. Cook
an d stir on e min ute.
Stir corn starch mixture an d add to ham an d vegetables. Cook, stirrin g un til
thicken ed. Add sliced peaches an d water chestn uts; stir slowly to coat with sauce. '
Heat thoroughly. Serve over cooked rice.
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CREAMED TACOS & SWEET VIDALIAS
1 can taco sauce (7Vz oun ces)
1 poun d Velveeta cheese, diced
2 poun ds groun d beef p
1 large sweet on ion , chopped
2 teaspoon s cumin powder
2 teaspoon s salt
dash of garlic powder i"*|
Vz teaspoon cayen n e pepper
20 - 24 tortillas
Mix first 3 in gredien ts an d Vz soup can of water; cook over low heat un til
cheese is melted. Cook beef an d on ion together un til lightly brown ed; add cumin ,
salt, garlic powder an d pepper. Drain off excess fat; stir in flour. Add 1 cup hot
water; simmer for 15 min utes. Fry tortillas in hot fat. Place 2 to 3 tablespoon s beef
mixture on each tortilla; roil. Place in bakin g dish; pour cheese sauce over tor-
tillas. Bake in 300 degrees F. oven for 20 to 30 min utes.
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55.
I QUAIL-VIDALIA ONION-PEANUT DRESSING
' 'Fit for King and Queen''
p 1 medium Vidalia on ion , diced
VA cup celery, diced
2 quarts baked corn bread, crumbled
5 toasted bread slices, crumbled
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry season in g
r
1 cup roasted pean uts, chopped
8 dressed quail, fresh or frozen
P 1 quart chicken stock
In heavy skillet saute on ion an d celery in pean ut oil. Remove from heat an d
stir in breads, salt, pepper, poultry season in gs, pean uts an d eggs. Set aside, heat
P 4 Tablespoon s of butter in chicken stock un til melted. Mix in to the bread mixture.
If quail is frozen , thaw. Lightly rub outsides of each bird with 2 tablespoon s
of butter, use about 2 cups of dressin g to loosely stuff the birds. Place stuffed
birds in a 9 x 13 in ch covered bakin g pan . Spoon remain in g dressin g in to lightly
greased bakin g dish. Bake dressin g an d stuffed birds in 350 degree F. oven for
1 hour. Cut dressin g in to 8 squares. Serve birds on dressin g squares.
ROASTED WILD TURKEY
1 turkey, 8 to 10 poun ds ready-to-cook
salt an d pepper
6 cups partially dry bread crumbs
VA cups fin ely chopped celery
Vz cup chopped waln uts
2 to 3 teaspoon s sage
1 teaspoon salt
VA teaspoon pepper
1 Vz cups Vidalia on ion , chopped
Sprin kle turkey in side an d out with salt an d pepper. Combin e bread, celery,
waln uts an d season in gs, Cook on ion in butter or margarin e un til ten der, but n ot
P brown ; pour over bread mixture. Add the water an d toss lightly. Spoon stuffin g
I lightly in to body cavity. Put remain in g dressin g in a greased casserole. Cover an d
bake in oven with turkey durin g last 30 min utes of roastin g time. Truss bird. Cover
breast with bacon slices an d cheesecloth soaked in melted bacon fat. Place turkey,
P breast up, on rack on roastin g pan . Roast at 325 degrees F. 20 to 25 min utes
I per poun d or un til ten der, bastin g frequen tly with bacon fat an d drippin gs in pan .
Remove cheesecloth, skewers an d strin g. Serves 8 to 10.
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56.
p
CHICKEN LIVERS WITH VIDALIA ONIONS
1 poun d chicken livers, floured
salt an d pepper to taste p
cookin g oil
VA cup butter
Vz cup sliced mushrooms p
1 Tablespoon sherry
Flour chicken livers. Salt an d pepper them. Saute a few at a time in oil un til
brown . In an other pan , heat butter. Cook chopped on ion un til clear. Add "^
mushrooms an d cook a few min utes. Add the livers an d sherry to the pan an d
simmer about 5 min utes.
BRAISED LIVER AND SWEET ONIONS
2 Tablespoon s oil
1 poun d beef liver, cut in to desired pieces P
1 small on ion , sliced
;
VA cup dry sherry
2 Tablespoon s chopped parsley (option al) _
1 Tablespoon lemon juice '
Vz teaspoon salt
pepper to taste
Heat oil in skillet over moderate heat. Dredge liver in flour, put in skillet an d
brown on both sides; add remain in g in gredien ts. Cover an d cook about 10 to 12
min utes. Serve with Vidalia on ion rin gs.
CHICKEN-LIVER AND MUSHROOMS
1 slice bacon , diced
1 Vidalia on ion , diced
1 poun d chicken livers
1 poun d mushrooms, sliced
2 Tablespoon s flour p
1 cup chicken broth
Vz teaspoon lemon juice
salt an d pepper to taste
P
Cook bacon in heavy skillet. Add on ion an d saute un til ten der. Add livers an d '
mushrooms an d saute about 6 min utes or un til livers are well brown ed. Blen d flour
in to drippin gs. Add remain in g in gredien ts an d cook, stirrin g un til thick. Simmer
for 3 min utes. P
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I VIDALIA ONION-CHICKEN 'N' BISCUIT POT PIE
2 broiler-fryer chickens (2V2-3 pounds each)
3 cups water
P 2 teaspoons salt
' 3 sprigs parsley
3 celery tops with leaves
, 1 cup celery, sliced
' 1 carrot, quartered
2 medium onions, chopped (2 cups)
8 peppercorns
p 2 packages frozen mixed vegetables (10 ounces)
Vz cup butter
1
1 teaspoon thyme leaves
Vz cup all-purpose flour
m 3 cups chicken broth, from simmered chicken
' 1 cup milk
2 cans refrigerated biscuits (8 ounces)
Vz cup shredded Cheddar cheese
P Rinse chicken in cold water and place in 5-quart kettle with water, salt, parsley,
celery tops, carrot, 1 cup onion and peppercorns. Bring to boiling. Reduce heat,
cover and simmer about 1 hour, or until tender.
Remove chicken to large platter or pan. Cover with foil and place in refrigerator
P until cool enough to remove meat from skin and bones. Cut into large chunks.
I Refrigerate.
Strain broth; discard vegetables. Return broth to kettle and boil rapidly,
p uncovered.
To prepare pot pie: Cook mixed vegetables with Vz cup onions. Drain, set
' aside.
In skillet melt butter; add 1 cup celery, Vz cup onions and saute until tender,
f n stirring. Blend flour smoothly. Gradually stir in chicken broth and milk. Cook con-
| stantly until mixture comes to a boil. Add chicken, vegetables to sauce; mix well.
Butter a 4-quart casserole or large roasting pan. Pour in mixture.
On a floured pastry cloth, roll out biscuits, place on top of mixture. Bake in
400 degree F. oven until biscuits are brown. If you have more biscuits, push the
browned biscuits into mixture. Roll out more biscuits, place on top, dot with butter
and bake to a golden brown.
LIVER BALLS WITH VIDALIA ONIONS
Vz pound liver
2 eggs, well beaten
1 cup dried bread crumbs
p 1 Tablespoon flour
| 2 Tablespoons Vidalia onions, minced
Vz teaspoon salt
1/8 teaspoon pepper
P Parboil liver in boiling water. Put through fine knife or food chopper. Add bread
crumbs, flour, onions and seasonings. Mix well and add eggs. If not moist enough
to hold together add a little milk. Drop from tip of spoon into boiling liver stock.
Cover and simmer 20 minutes. Vigorous boiling when balls are first put in might
break them. Serve in plates with soup.
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In heavy skillet, place chicken breast halves. Pour the chicken broth over them,
then add a can of water. Brin g the liquid to a boil, reduce heat an d simmer for
10 min utes, turn in g on ce. When the chicken is cool en ough to han dle, tear or cut
in to chun ks. Pour off all liquid an d add 2 Tablespoon s of butter to the skillet. Melt
over medium heat, add green pepper, on ion , garlic, cumin , an d season ed salt
an d saute for 2 min utes. Add the tomatoes, sugar an d chicken , stir, then cover
an d reduce to low heat. Simmer for 5 min utes. Spoon chicken mixture over
prepared yellow rice. Prepare rice accordin g to package direction s.
P
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58^
STIR-FRY BEEF-BROCCOLI AND VIDALIA ONIONS
Marin ade:
VA cup soy sauce
1V2 teaspoon sugar
Vz teaspoon salt
2 Tablespoon s cookin g sherry p
1 poun d beef top roun d steak, thin ly diagon ally sliced
1 clove garlic, crushed p
1 bun ch fresh broccoli
1 Vidalia on ion , thin ly sliced
Cooked rice
Prepare marin ade of soy sauce, sugar, corn starch, salt an d sherry. Add meat
an d marin ate, refrigerate for on e hour or overn ight. Heat wok an d add oil an d garlic.
Cut broccoli in to bite-size pieces. Add broccoli an d heat un til crisp, stirrin g fre-
quen tly. Add on ion s an d meat. Heat, stirrin g un til meat begin s to chan ge color P
an d on ion is crisp. Do n ot overcook. Simmer for a few secon ds an d serve over
hot rice.
SPANISH CHICKEN WITH VIDALIA ONIONS
2 whole chicken breasts, halved an d debon ed
1 can double stren gth chicken broth
1 large Vidalia on ion , cut in to wedges
1 green pepper, seeded an d cut in to 1" strips
Vz teaspoon garlic powder ^
Vz teaspoon cumin '
1 teaspoon season ed salt
2 ripe tomatoes, chopped
2 Tablespoon s sugar p
1 yellow rice mix, (7 oun ces)
Vz cup ripe olives, chopped
Vz cup Cheddar cheese
P ^
1
SPINACH BURGERS & SWEET ONIONS
P 1 package frozen chopped spin ach, thawed an d drain ed (10 oun ces)
i 2 eggs, beaten
Vz cup sweet on ion , chopped
Vfe cup fin e dry bread crumbs
P 1 Tablespoon Worcestershire sauce
1 Tablespoon vegetable oil
Vz teaspoon pepper an d salt
_ 7 slices Mozzarella cheese
; 7 hamburger bun s, split an d toasted
Combin e spin ach, groun d beef, eggs, on ion , bread crumbs, sauce, oil, salt
p, an d pepper. Shape in to patties. Lin e bakin g pan with foil. Place patties in pan
an d broil in oven for 10 to 15 min utes or desired don en ess. Top with cheese slices.
Serve on toasted bun s.
p COUNTRY RIBS
; 5 poun ds spare ribs
1 medium sweet on ion , fin ely chopped
4 Tablespoon s bacon grease or
!"* 3 slices fin ely chopped bacon
1 pin t spicy catsup
juice of 1 lemon
Va cup brown sugar
P 1 teaspoon salt
Vz teaspoon chili powder
Lightly brown on ion in bacon grease or cook with chopped bacon . Remove
from heat. Add catsup, stir. Add remain in g in gredien ts an d simmer slowly about
I 10 min utes. Cook ribs on grill followin g man ufacturer's in struction s. When ribs
are ten der, remove from grill. Brush ribs with cooked barbecue sauce.
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CHEESY TURKEY LOAF
2 poun ds of groun d turkey
VA cup green pepper, chopped
p Vz cup sweet Vidalia on ion , chopped
I 2 eggs, beaten
1 cup soft bread crumbs
1 can tomato sauce (8 oun ces)
P dash of pepper
{ 4 oun ces process American cheese, diced
1 teaspoon salt
VA teaspoon dried thyme, crushed
p
i
Cook on ion an d green pepper in boilin g water un til ten der; drain . Stir In tomato
sauce, eggs, cheese, bread crumbs, salt, pepper an d thyme. Add groun d turkey
mixin g well. Shape in to loaf in bakin g dish. Bake in 350 degree F. oven for 1 Vz hour.
60.
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DISHPAN CHICKEN PIE
"7/jfe /s a great homecoming dish"
1 hen (4 to 6 poun ds)
1 fryer chicken , (2
1
/2 to 3 poun ds)
3 cups self-risin g flour
3 cups all-purpose flour
1 Vz cups shorten in g
water to make pastry
Vz cup sweet on ion s, chopped
2 teaspoon s season ed salt p
1 teaspoon celery seed
2 bay leaves
pepper to taste
Place hen an d fryer in large pot, cover with water. Add on ion s an d season -
in gs, Cover an d cook un til chicken s are ten der. You will have to turn the chicken s
to keep from stickin g in bottom of pot, cool. Remove bon es, bay leaves an d save
chicken broth. P
Pastry :Combin e flours by siftin g together in large mixin g bowl. Cut In the shorten - i
in g with pastry blen der. Add en ough water to make thick pastry; divide in to 3 equal
parts an d roll on a floured pastry cloth. Roll the pastry to the size of the dishpan
but be sure it is about Vi-in ch thick. Pin ch off some of dough if it Is too large. P
An en amel roaster-pan (8 to 10 in ches deep) may be used if an en amel dishpan
is n ot available. In pan altern ate chicken an d broth with layers of pastry; startin g
with the chicken an d broth as first layer. Pastry should just cover the chicken layer.
Bake each layer un til brown before addin g the n ext layer. (You may brush each
layer with melted butter, if desired.) Three layers are good. Bake in 425 degree
F. oven . Top crust should be golden brown .
SMOTHERED CHICKEN WITH VIDALIA ONIONS
1 chicken , cut up (2Vz to 3 poun ds)
Va cup flour p
Vz teaspoon salt j
dash pepper
VA cup shorten in g
1 package dried chicken n oodle soup mix P
1 medium Vidalia on ion , sliced j
1 cup evaporated milk
1 cup water
p
Combin e flour, salt an d pepper in a paper bag. Shake chicken in mixture to
coat. In a 10-in ch skillet melt shorten in g an d brown chicken slowly. Drain off all
drippin gs an d sprin kle soup mix over chicken in skillet. Add water, milk an d slic- ^
ed on ion ; cover an d cook over low heat for 30 min utes, or un til chicken is don e. |
Place chicken in servin g dish an d keep warm. Add milk an d water to liquid in skillet;
cook an d stir un til thicken ed. Pour over chicken or bed of rice.
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61
CHICKEN & DUMPLINGS
1 three poun d chicken , cut in pieces
Vz cup Vidal ia on ion s, chopped
!' VA teaspoon pepper
1
1 Tabl espoon season ed salt
2 cups flour
P- 3 teaspoon s baki n g powder
1 teaspoon salt
1
Va cup shorten in g
Vz cup milk
p In Dutch oven pl ace chicken an d cover with water; add on ion , an d season -
in gs. Si mmer over medi um heat for 30 to 40 min utes. Remove chicken an d cool.
Remove bon es an d skin . Cut chicken in to small pieces an d return to broth.
Dumplin gs: Sift together flour, bakin g powder, an d 1 teaspoon salt; cut in
P shorten in g with pastry blen der. Add milk an d mix to a soft ball. Usin g a pastry
j cloth; sprin kle flour lightly on cloth. Pl ace dough on cloth an d kn ead lightly or un -
til smooth. Roll dough to 1/8 in ch thick; cut in 1 in ch by 5 in ch strips, (or desired
len gth). Add dough strips to gen tly boilin g broth. Cook un covered about 15 min utes.
ONION-SAGE DUMPLINGS
1 VA cups un bl eached white flour
VA teaspoon salt
Vz teaspoon sage, crumbl ed
! 1 Vz teaspoon s bakin g powder
2 Tabl espoon s shorten in g
1 egg, beat en
P VA cup fin ely chopped green on ion
i Vz cup milk
4 cups chicken stock, can n ed or homemade
pit In a mixin g bowl , combi n e flour, salt, sage an d bakin g powder. Add the
shorten in g an d cut it in un til the mixture resembl es meal . Stir in the egg, on ion
an d milk, combi n e thoroughly. Divide the dough in to eight parts, In a pot, large
en ough to hold the dumplin gs, allowin g for some expan sion , heat the chicken stock.
p Drop the dumplin g dough by spoon ful in to the stow boilin g stock. Cook the dumpl-
in gs un covered for 10 min utes. Cover an d cook 15 to 20 more min utes at a si m-
mer, or un til don e (dumplin gs will be firm). Remove from the stock with a slotted
spoon an d place n ext to t he chicken or turkey on a l arge, heated servin g platter.
VIDALIA ONIONS IN TURKEY CREOLE
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pm
Vz sweet on i on , chopped 1 can tomatoes (16 oun ces)
p Vz green pepper, chopped 2 cups turkey, cooked an d diced
Vz cup chopped celery Salt to taste
1 Tabl espoon butter 1 teaspoon sugar
2 cups turkey broth Va cups rice, un cooked
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In skillet melt butter, saute green pepper an d on ion un til golden brown . Add
turkey an d un cooked rice. Add remai n i n g in gredien ts, cover an d si mmer for 25
min utes un til rice is don e.
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SAUSAGE AND GRITS DRESSING WITH VIDALIA ONIONS
1 pound bulk sausage
3 medium Vidalia onions, chopped
6 cups celery, chopped P
10 cups cooked grits
1 pound white or whole wheat bread
cut into cubes
Vz cup melted butter P
4 eggs, beaten
3 cups water
Vz teaspoon salt _
1 teaspoon pepper
In large skillet, saute sausage, breaking into small pieces; add celery and
onions, stirring until lightly browned. p
In large bowl, mix grits, bread, melted butter, eggs, water, salt and pepper.
Comoine sausage and grits mixtures. Spread in three 9x12 inch pans. Bake about
25 minutes at 350 degrees F, Serve with giblet meat gravy or cheese sauce.
OVEN-BARBEQUED POT ROAST
1 beef chuck pot roast, cut 2 inches thick (3 pounds)
1 medium sweet Vidalia onion, sliced _
1
/3 cup vinegar
VA cup catsup p
2 Tablespoons cooking oil
2 Tablespoons soy sauce
1 Tablespoon prepared mustard m\
1 bay leaf \
2 teaspoons whole black peppercorns
1 teaspoon salt
VA teaspoon garlic powder p
1 cup water
4 teaspoons cornstarch
Place meat and onion in dish to marinate. For marinade, mix vinegar, cat- p
sup, oil, and seasonings. Pour marinade over meat and refrigerate 3 to 24 hours.
To roast, transfer meat, onion and marinade to shallow baking dish. Cover; roast
in moderate oven for 1 Vz to 2 hours, basting occasionally with marinade. Place
meat and onions on serving platter and keep warm. P
For gravy, measure pan juices, adding water if necessary to make 1 cup. In '
small saucepan combine the 1 cup water and cornstarch; stir in the 1 cup pan
juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Slice meat diagonally across grain.
p
63.
i SWEET & SOUR PORK CHOPS
2 Tablespoon s oil
8 pork chops
2 large Vidalia on ion s, sliced
1 small bell pepper, sliced
1 cup pin eapple juice
pc 1 can tomato sauce (8 oun ces)
2 Tablespoon s lemon juice
VA cup brown sugar
p In heavy skillet, brown pork chops in oil. Season with salt an d pepper. Place
in a sin gle layer in a shallow bakin g dish. Saute on ion s an d pepper in skillet. Stir
in pin eapple juice an d brown sugar; heat, stirrin g con stan tly un til boilin g. Pour
sauce over pork chops, cover with foil an d bake at 325 degrees F. for 1 hour.
CHINESE BEEF WITH SWEET ONIONS
2 medium chopped sweet on ion s
p, 1 cup chopped celery
j 1 can mushroom soup
1
2 poun ds groun d chuck
Vz cup un cooked rice
fm 1 can water
3 Tablespoon s soy sauce
1 medium can mushrooms, chopped
1 can bean sprouts, drain ed
P Pepper to taste
i
In skillet brown on ion s an d celery in 2 tablespoon s of oil. Set aside. Brown
groun d chuck an d rice un til meat is don e but n ot brown . Add on ion s an d celery.
P Mix in mushroom soup an d water; add soy sauce, mushrooms an d pepper. Mix
I well. Toss in bean sprouts. Pour in casserole an d cook at 350 degrees F. for 30
min utes covered. Un cover an d cook about 20 min utes lon ger.
p
I
64.
SALADS
P
P
MARINATED POTATO SALAD p
VA cup corn oil
VA cup green on ion , thin ly sliced '
2 Tablespoon s white win e vin egar
2 Tablespoon s dry white win e P
Vz teaspoon dried dill weed
VA teaspoon salt
VA teaspoon pepper P
2 poun ds small red potatoes, cooked
Slice VA in ch thick
In large bowl stir together first 8 in gredien ts. Add potatoes. Gen tly toss to coat
well. Cover; chill. Toss before servin g.
RICE SALAD WITH SWEET VIDALIAS
n
3 Tablespoon s olive oil ,
1 Tablespoon win e vin egar
1 large clove garlic, crushed
1 teaspoon salt p
Vz teaspoon groun d pepper
1 teaspoon dried, chopped oregan o leaves
2 Tablespoon s large capers
Vz lemon , cut peel in slivers, use peel on ly P
1 dozen black olives, sliced
4 medium tomatoes, peeled coarsely cut
Vz cup on ion , chopped
1 cup freshly cooked cold rice P
Prepare salad dressin g by combin in g the first 8 in gredien ts. Shake well.
Marin ate the celery, green peppers, olives, tomatoes, an d on ion s in the dressin g ^
for 1 hour or more. When ready to serve, remove the garlic an d toss with rice.
i
65.
jm
f^
VIDALIA ONION SALAD
1 large Vidalia on ion , sliced
1 teaspoon salt
VA cup salad oil
2 Tablespoon s vin egar
VA teaspoon Italian season in g
Pepper to taste
Crisp lettuce leaves
1 green pepper, sliced in to rin gs
pa 1 tomato, cut in to wedges
i 1 can garban zo bean s, drain ed (83/4 oun ces)
Parsley for garn ish
p Wash, peel an d slice on ion . Separate In to rin gs. Cover with ice water. Add
salt an d a few ice cubes. Let stan d 30 min utes. Drain on paper towel. Combin e
oil, vin egar, an d season in gs. Pour over on ion s an d chill. To serve, place on ion s
rin gs on platter lin ed with lettuce leaves. Arran ge green pepper rin gs, tomato
p wedges, garban zo bean s an d olives aroun d on ion s. Sprin kle on ion s with chop-
| ped parsley an d garn ish with sprigs of parsley.
ONION SALAD DRESSING
p Sweet Vidalia On ion s
2 teaspoon s salt
2 teaspoon s black pepper
2 teaspoon s dry mustard
P 2 teaspoon s paprika
| Vz cup sugar
VA cup vin egar
Vegetable salad oil
^
r
Fill a quart jar half full of fin ely chopped sweet on ion s. Add salt, black pep-
per, dry mustard, an d paprika. Stir well. Let stan d about 10 min utes, shake or
stir to mix well. Add sugar an d vin egar. Fin ish fillin g jar with salad oil. Mix
thoroughly. You may keep it refrigerated for several days before usin g. It will keep
several weeks.
POPPY SEED DRESSING
p
f VA cup sugar
VA teaspoon salt
p Vz cup vin egar
1
1
/2 Tablespoon s sweet on ion , grated
1 cup salad oil
1 Vz Tablespoon s poppy seed
p
1
Mix first four in gredien ts. Gradually add on ion an d oil, an d then poppy seed.
Refrigerate. Serve over salad. This keeps very well in the refrigerator.
p
GREEN SALAD DRESSING
1 egg
1 teaspoon sugar P
3 Tablespoons vinegar _
1 teaspoon salt
1 clove garlic _
1 cup green onion tops, chopped coarsely
1 cup parsley _
VA cup salad oil
Dash of Tabasco p
Put all ingredients except salad oil into blender and blend a few seconds.
Add salad oil and blend until dressing is smooth. Serve on green salads.
CREAMY CABBAGE SLAW p
1 medium Vidalia Onion
1 medium cabbage
1 cup mayonnaise
VA cup white vinegar P
2 teaspoons horseradish
Vz cup sugar
salt and pepper to taste
Shred cabbage very fine. Slice onion very fine and separate into rings. Toss ;
these two together. Salt and pepper to taste. Sprinkle sugar over mixture. Com-
bine mayonnaise, vinegar, horseradish. Pour over cabbage and onion. Toss. Chill _
before using.
GARDEN SALAD P
1 envelope lemon gelatin
Vz teaspoon salt, optional
1 cup boiling water p
1 cup cold water
4 teaspoons vinegar
Va cup quartered cucumber slices
Vz cup sliced radishes P
2 Tablespoons chopped Vidalia onion j
Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Chill
until thickened. Fold in vegetables. Pour into 3-cup mold or individual molds. Chill P
until firm. Unmold. Serve on crisp lettuce.
CONGEALED SEAFOOD SALAD
2 Tablespoon s chopped sweet on ion
P 4 teaspoon s prepared horseradish
VA teaspoon Worcestershire sauce
4 drops pepper sauce
Vz poun d cooked shrimps (clean ed, peeled an d devein ed)
P 1 en velope lemon gelatin
i Vz teaspoon salt
1 cup boilin g water
_ 1 cup tomato juice
2 teaspoon s vin egar
Dash of pepper
rm Dissolve gelatin an d salt in boilin g water. Add tomato juice, vin egar, pepper
an d stir well. Chill un til thicken ed. Fold in remain in g in gredien ts. Pour in to a 3-cup
rin g mold or in dividual molds. Chill un til firm. Un mold. Garn ish with green s.
r
SEAFOOD SALAD
j 1 Vz cups macaron i
Vz teaspoon dry mustard
3 hard-cooked eggs
p 1 can tun a (6V2 oun ces)
| 1 can crabmeat (6V2 oun ces)
2 dill pickles, chopped
P 2 carrots, grated
I VA green pepper, chopped
1 Tablespoon fresh lemon juice
1 small sweet on ion , min ced
P 1 cup mayon n aise
Cook macaron i usin g direction s on package. Drain an d rin se in cold water.
Add remain in g in gredien ts, tossin g to mix well. Chill 2 hours or lon ger.
SHRIMP SALAD
2 poun ds shrimps, clean ed an d cooked
p VA cup chopped celery
VA cup chopped green on ion
VA cup tarragon vin egar
1 Tablespoon mustard
P 1 Tablespoon catsup
I Vz cup mayon n aise
1 teaspoon paprika
VA teaspoon salt
fWi
Ji l l **,
I
Combin e vin egar, mustard, catsup, mayon n aise an d spices. Mix thoroughly,
then add celery an d green on ion s. Pour over shrimps an d toss. Refrigerate several
hours before servin g.
p
68.
PHEASANT SALAD 1
"Fit for a King"
1 Vz cups cold cooked pheasant or chicken cut in small cubes
4 seedless oranges, peeled and sectioned P
1 sweet Vidalia onion, thinly sliced
4 Tablespoons chopped fresh mint
VA cup olive oil
1 Tablespoon orange juice
1 clove garlic, crushed
VA teaspoon salt
VA teaspoon pepper _
salad greens
Mix the pheasant, oranges, onions and mint in a bowl. Blend the oil, juices
and seasoning together and shake well in a bottle. Pour over the salad enough p
dressing to coat it well and toss lightly. Chill and let mixture marinate in the dress-
ing for an hour or so before serving In a bowl lined with salad greens or lettuce.
SOUR CREAM POTATO SALAD
8 medium potatoes, cooked, peeled and sliced
1 cup fresh minced parsley, divided _
V/z cup mayonnaise '
1 carton sour cream (8 ounces) _
;
V/z teaspoons prepared horseradish
1 teaspoon celery seed ^
VA cup green onion, chopped and divided
Combine mayonnaise, sour cream, horseradish and celery seed. Set aside.
Place half of sliced potatoes in a mixing bowl; sprinkle with Va cup parsley and ^
VA cup green onion. Top with half of mayonnaise mixture. Repeat layers. Use re-
maining parsley and onion to garnish top. Cover and chill before serving.
HOMINY SALAD WITH SWEET ONIONS I
1 can gold hominy (1 pound)
1 can white hominy (1 pound)
4 slices bacon, fried crisp, crumbled
1 cup thinly sliced celery . J
Vz large sweet onion, thinly sliced
1 cup chopped green pepper =-,
Vz cup chopped red bell pepper
Salt and pepper to taste -
In a heavy skillet, fry bacon crisp, drain on paper towel, crumble. In bacon ^
drippings saute onions until soft. In a large salad bowl mix all ingredients together
with seasonings. Use favorite dressing. -
I
SUMMER SALAD
p 1 cup melon balls
I 1 tomato, peeled and cut into wedges
1 Vz quarts torn salad greens
VA cup salad oil
p 1 Vz Tablespoons fresh lemon juice
; 1 teaspoon sweet minced onion
Vz teaspoon Worcestershire sauce
VA teaspoon salt
p 1/8 teaspoon pepper
f Vfe teaspoon sugar
Combine melon, tomato, greens in salad bowl. Put remaining ingredients in-
P to small bowl and stir well. Add to salad and toss.
p m CRABMEAT SALAD
j 1 pound crabmeat
1 cup diced celery
1 chopped green pepper
P 1 Tablespoon grated sweet onion
| 2 hard-boiled eggs, diced
Vz cup mayonnaise
Dash of pepper
P Salt to taste
i
Remove any shell from the crabmeat. Combine all the ingredients and serve
on lettuce.
APPLE TUNA SALAD
! 1 package of lemon gelatin
! 1 cup boiling water
1 cup cold water
_ 2 Tablespoons lemon juice
Dash of pepper
1 can tuna, drained and flaked (7 ounces)
Vz cup chopped, unpeeled red apple
p VA cup minced sweet onion
j 1 Tablespoon chopped parsley
Dissolve gelatin in boiling water. Add cold water, lemon juice, and pepper.
p Chill until thickened. Fold in tuna, apple, onion, and parsley. Pour into a 4-cup
mold. Chill until firm - about 3 hours. Unmold. Serve with salad greens.
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70.
BAKED CHICKEN SALAD AND VIDALIAS
4 cups crushed potato chips
2 cups cooked an d diced chicken
1V2 cups sliced celery P
Vz cup mayon n aise
1 cup cubed Cheddar cheese
1 slice of lemon ^
Vz small on ion
VA cup almon ds
Grease a 2-quart casserole dish with margarin e. Crush potato chips. Place ^
chicken an d celery in to casserole. Put mayon n aise, cheese, lemon an d on ion in -
to blen der, cover an d process un til smooth. Add almon ds, process un til chopped.
Pour over chicken an d celery mix. Sprin kle potato chip crumbs over top an d bake
in 350 degree F. oven for 30 min utes. **i
BEAN SPROUT ALMOND SALAD _
2 cups fresh or can n ed bean sprouts, rin sed an d drain ed
Vz cup sliced celery
Vz cup sliced almon ds, toasted
2 Tablespoon s chopped green pepper p
2 Tablespoon s chopped sweet Vidalia on ion
VA cup mayon n aise
1 Tablespoon lime or lemon juice
1 teaspoon sugar p
Vz teaspoon paprika
Dash gin ger
Lettuce
In a large bowl combin e all in gredien ts except lettuce. Toss to mix thoroughly.
Chill. Lin e servin g platter with lettuce leaves; top with bean sprout mixture.
SPINACH SALAD p
1 package frozen chopped spin ach ;
Vz cup sour cream
1 teaspoon vin egar
1 sweat on ion , chopped p
Salt to taste
Cook spin ach with on ion . Melt butter; add drain ed spin ach an d mix well. Add P
salt, sour cream an d blen d. Stir in vin egar. Delicious!
proa,
r^P
71.
ROCK SHRIMP SALAD
V/z pounds rock shrimps, headed, peeled, deveined, boiled and
p chopped
2 boiled eggs, chopped
2 Tablespoons sweet pickle relish
p VA cup chopped sweet Vidalia onion
i 3 Tablespoons mayonnaise
1 teaspoon lemon juice
! Mix all ingredients. Garnish with lemon wedges. Serve on lettuce with crackers.
May be prepared ahead of time. Keep refrigerated.
P Boiled Rock Shrimp:
1 quart water
3 bay leaves
1 Tablespoon salt and pepper mixed
Juice of 1 lemon
1 pound rock shrimp, headed, peeled and deveined
_, Bring water, bay leaves, salt and pepper to boil. Add lemon juice and shrimp.
\ Cook only 40 seconds. Remove immediately. Drain and rinse with cold water.
LAYERED SALAD WITH SWEET VIDALIA ONIONS
1 large sweet onion, sliced
1 head lettuce, well drained
P 1 green pepper, sliced into rings
1 can sweet peas, drained
1 cup diced celery
_ 1 pound crisp, fried bacon, crumbled
Vz pint mayonnaise
1 cup sour cream
2 Tablespoons sugar
,-*, Salt and pepper to taste
Vz pound Cheddar cheese, grated
Vz cup chopped roasted peanuts
p Break lettuce in small pieces, place in bottom of large salad bowl. Cover with
I layer of green pepper, onion rings, peas, celery and bacon. Mix mayonnaise, sour
cream, sugar and spices together. Smooth mixture over top of layered vegetables.
Sprinkle cheese over mixture. Refrigerate for several hours. Sprinkle chopped
p peanuts on top before serving.
F^
72.
CABBAGE AND CARROT SLAW
2 cups cabbage, fin ely shredded
1 cup carrots, shredded
VA cup green on ion s, thin ly sliced ^
Va cup vin egar
3 Tablespoon s sugar
VA teaspoon garlic powder _
VA teaspoon oregan o
VA teaspoon dry mustard
Combin e cabbage, carrots an d on ion s in a 2-quart n on -metalic con tain er with
a cover. To make dressin g, mix remain in g in gredien ts together un til sugar is p
dissolved. Pour dressin g over vegetables an d mix well. Cover an d refrigerate for
4 hours or overn ight.
SPINACH-VIDALIA ONION SALAD MOLD ,_,
1 box lemon jello (3 oun ces)
1 cup boilin g water
Vz cup cold water
1
/2 cup mayon n aise r^
1 Vz Tablespoon vin egar
1 Tablespoon sour cream
VA teaspoon salt
Dash of pepper p
1 cup raw chopped spin ach
VA cup cottage cheese
Va cup diced celery
1 Tablespoon chopped sweet on ion P
Dissolve jello in boilin g water. Add cold water, mayon n aise, vin egar, salt an d
pepper an d sour cream. Chill un til firm. Beat un til fluffy an d fold in rest of in gre-
dien ts. Pour in to a four-cup mold; chill un til firm. Un mold, an d garn ish with P
tomatoes.
EASY CHICKEN SALAD
2 cups cooked chicken or turkey
1 cup fin ely diced celery
2 Tablespoon s diced Vidalia on ion
2 Tablespoon s chopped pimen to r~i
2 Tablespoon s fresh lemon juice
Vz cup chopped roasted pean uts
VA teaspoon black pepper
VA cup mayon n aise p
Toss all in gredien ts together to mix well. Serve as san dwich, stuffed in tomato
half, or heat in gredien ts to boilin g, serve on toast poin ts or over n oodles.
Toast Poin ts:
Thin Wheat bread. Trim edges with kn ife. Cut in trian gles. Bake at 300 degrees
F. un til slightly brown or dry.
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73.
SEAFOOD
SHRIMP ROMERLY
1 package frozen artichoke hearts (10 ounces)
VA pound medium shrimps (headed, peeled, deveined)
VA pound sliced mushrooms
p 1 Tablespoon Worcestershir sauce
VA cup dry sherry
Vfz cups cream sauce '(Basic White Sauce)
P VA cup grated American cheese
Dash paprika
Arrange artichokes in baking dish with shrimps on top. Saute mushrooms in
butter for a few minutes and add to baking dish. Add Worcestershire sauce, salt,
!
" pepper and sherry to cream sauce. Pour over contents of baking dish. Sprinkle
! with Parmesan cheese and dust with paprika.
Bake 30 minutes at 375 degrees F. Garnish with parsley. Serve with white rice,
p 'Basic White Sauce:
2 Tablespoons flour
1 cup milk
p Melt butter in saucepan. Stir in flour until smooth. Gradually add milk, stirring
t constantly. Cook until sauce thickens.
SWEET ONION STUFFED FISH
1 cup finely chopped sweet onion
Vz cup finely chopped celery
4 Tablespoons butter, melted
Salt and pepper
2 cups dry bread crumbs
Vz teaspoon seasoned salt
p 2 fish steaks
Saute onion and celery In butter until tender. Add bread crumbs; cook until
lightly browned. Add seasonings.
m Wipe fish with a damp cloth and sprinkle with salt, pepper and lemon juice.
Place half the fish in a buttered baking dish. Spread stuffing over top. Top with
remaining fish steak. Brush with melted butter.
Bake in oven for 35 minutes. Delicious and so good for your health.
F^
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74^
BASIC BROILED FISH
2 pounds fat or lean fish fillets or steaks, fresh or frozen
2 Tablespoons melted margarine or cooking oil
2 Tablespoons lemon juice
1 teaspoon salt
Vz teaspoon paprika
Dash of pepper
Thaw fish if frozen. Cut fillets into serving size portions. Place fish in a single
layer, skin side up, on a well-greased baking pan, 15x10 Inches. Combine re-
maining ingredients and mix well. Pour 'Spicy sauce over fish. Broil about 4 in-
ches from heat for 4 to 6 minutes. Turn carefully and baste with sauce. Broil 4 i
to 6 minutes longer or until fish flakes easily when tested with a fork.
'Spicy sauce:
Va cup steak sauce <**
VA cup catsup
VA cup melted margarine or cooking oil
1 Tablespoon vinegar
1 teaspoon salt P
2 Tablespoons grated sweet onion (use juice also)
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f i * \
Combine all ingredients and mix well, makes enough to baste 2 pounds fish
fillets.
THE CAPTAIN'S CHOICE
2 pounds fish fillets, fresh or frozen
1 teaspoon salt P
VA teaspoon pepper
Vz cup salad dressing or mayonnaise
2 Tablespoons catsup
2 teaspoon prepared mustard
Thaw fish if frozen. Cut fillets into serving size portions. Sprinkle fillets with
salt and pepper. Place fish, skin side down, on a well-greased bake and serve
platter. Broil fillets about 4 inches from heat for 10 minutes. Combine salad dress- p
ing, catsup and mustard. Spread mixture evenly over fillets. Broil 4 to 5 minutes
longer or until sauce bubbles and is lightly browned. Serve with Vidalia Onion
Rings.
BAKED TROUT *
1 trout (2 pounds)
Vz of lemon juice
Seasoning salt p
Lemon slices
Sweet Vidalia onion slices
Butter
Dry parsley p
Clean fish, leaving on head and tail if desired. Squeeze lemon juice over fish.
Place salt, pepper, lemon slices, onion slices, and pats of butter on fish. Sprinkle
with parsley flakes. Bake at 325 degrees F. oven for 1 hour or until fish is firm. P
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75;_
GRILLED WHOLE SALMON
1 whole salmon or other roundfish (approximately 4-6 pounds)
Equal amounts of dried marjoram, savory and thyme
Lemon slices
Medium Vidalia onion, cut into wedges, then split lengthwise
pa, 3-5 sprigs of parsley
Vegetable oil
Scale and eviscerate salmon; remove gills. Cut off pectoral and pelvic fins
m and trim tail. Rinse salmon with cold water; pat dry with paper towels. Make three
shallow diagonal slashes into each side of salmon. Combine salt, pepper, mar-
joram, savory and thyme, crushing herbs slightly. Rub mixture into belly cavity
and on skin, taking care to rub into slashes. Fill belly cavity with lemon, Vidalia
p onion and parsley; skewer closed. Baste salmon with vegetable oil. Place in well-
greased hinged wire basket and cook 4-5 inches from hot coals. Allow 10 minutes
per inch of salmon measured at its thickest point. Baste and turn midway through
cooking time. When salmon is browned, test for doneness. Ease onto serving plat-
P* ter. Serve plain or with 'Sour Cream Cucumber Sauce. Allow VA - 1 pound of whole
fish per serving.
CREAM CHEESE STUFFED SALMON STEAKS
p 6 salmon steaks, one inch thick
4 ounces low-fat cream cheese
2 Tablespoons grated Parmesan cheese
rm 1 Tablespoon chopped fresh basil, or
1 teaspoon dried basil
2 Tablespoons chopped sweet onion
3 Tablespoons butter, melted
p 2 Tablespoons lemon juice
i Salt and pepper to taste
Toothpicks
P Rinse salmon with cold water; pat dry with paper towels. Through the round
part of each salmon steak, make a cut to the center bone, creating a pocket for
stuffing. Set aside. Combine cheeses, parsley, basil and sweet onion; blend well.
Divide into six equal portions. Form each portion into a flat oval. Place one oval
P ,into pocket in each steak. Fasten openings closed with toothpicks. Place salmon
on well-greased broiler pan. Combine butter, lemon juice, salt and pepper; turn.
Baste salmon with butter mixture. Broil 4-5 inches from source of heat for 4-5
minutes; turn. Baste and cook an additional 4-5 minutes, or until salmon flakes
easily when tested with a fork. Makes 6 servings.
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76.
SMOKED BROILED MULLET
2 pounds mullet fillets or other fish
Va cup soy sauce
3 Tablespoons cooking oil
1 Tablespoon hickory smoke salt
1 medium onion, finely chopped
Vz teaspoon paprika
m
Vz teaspoon salt
Lemon wedges for garnish
Thaw fish if frozen. Skin fillets, Cut fillets into serving-size portions. Combine m
remaining ingredients except lemon wedges and mix thoroughly. Place fish on
a well-greased broiler pan; brush with sauce. Broil about 3 inches from source
of heat for 4 to 5 minutes. Turn carefully and brush other side with sauce. Broil
5 minutes longer, basting occasionally. Serve with lemon wedges. p
STEAMED SHAD WITH MELTED BONES
1 whole shad, cleaned (3 pounds)
2 small bay leaves, crumbled <*>
2 cloves minced garlic
1Vfe cups white wine
1 Tablespoon cornstarch P
1 cup each chopped celery, carrot and onion
Rinse and dry the fish, rub inside and out with salt and pepper and arrange
on a rack in a pan with a tight-fitting lid. With the wine add enough water so that P
it does not touch the fish on the rack. Spread the vegetables over fish, cover the
pan with aluminum foil and fit on the lid. Steam over low heat for 5 hours, basting
frequently. Put fish in serving dish that can be kept warm. Strain pan liquid, stir
in cornstarch mixed with small amount of water until lump-free. Put it in liquid,
stirring over medium heat until sauce is smooth. Serve sauce over fish.
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GEORGIA CRAB QUICHE
1 cup fresh, cooked crabmeat, flaked
1 cup shredded Swiss cheese
1 deep dish 9-inch pastry shell, unbaked
3 eggs, beaten
1 cup half and half cream
VA teaspoon salt
Vz teaspoon grated lemon peel p
VA cup chopped pecans
Sprinkle cheese in bottom of pastry shell. Then add crabmeat and onions. P
Combine remaining ingredients, except pecans and pour over crabmeat. Top with
pecans. Bake at 350 degrees F. for 30 to 45 minutes or until set. Let stand 5 to
10 minutes before serving.
77.
QUICK BAKED FISH
pi* 2 large halibut steaks, Vz inch thick
j Vfe cup milk
1 Vz cups crushed com flakes
2 Tablespoons melted butter
p 3 teaspoons salt
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Dip halibut steaks in salted milk. Coat with crushed com flakes. Place on greas-
ed baking sheet. Drizzle with butter. Bake in hot oven 10 minutes, until fish flakes
when tested with a fork. Serve with ' Hot Tartars Sauce.
' Tartars Sauce
1 Tablespoon melted butter
1 Tablespoon milk
Vz cup milk
Va cup mayonnaise
1 teaspoon vinegar
2 Tablespoons chopped olives
2 Tablespoons chopped dill pickles
1 Tablespoons minced onion
Melt butter, add flour and blend. Gradually add milk and cook until smooth.
Add mayonnaise, dill pickles, vinegar, olives and onion. Heat thoroughly. Makes
VA cup.
r
SEAFOOD SAUCE
VA cup butter
1 medium Vidalia onion, diced
1 medium carrot, diced
1 stalk celery, diced
2 quarts beef stock
3 sprigs parsley
1 bay leaf
VA teaspoon each thyme, marjoram and whole allspice
P Vt cup flour
Vz cup tomato puree
Vz cup white wine
' In large heavy kettle, saute in butter the carrot, onion, and celery until tender.
Drain off the butter and reserve. Add stock and seasoning. Simmer for about 2
hours, skimming if necessary. Strain. To the reserved butter add enough to make
p Vz cup. Put butter into the kettle, stir in the flour gradually and cook until light
brown. Stir in the strained liquid, tomato puree, and wine. Simmer 2 hours. Sauce
may be frozen in small containers for future use.
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22i- p
STUFFED FLOUNDER
1 flounder ready to cook (4 pounds) p
VA cup finely chopped Vidalia onion
Vz pound crabmeat
4 strips bacon
Juice of Vfe lemon p
Vz package stuffing mix
Cut a pocket on each side of backbone. Mix together the onion, stuffing,
crabmeat and lemon juice. Stuff the pockets and lay the bacon across the stuffed P
pockets. Bake for 1 hour at 400 degree F. in a well-greased baking dish. Garnish
with parsley.
BROILED FLOUNDER FILLETS
"Delicious"
2 pounds fresh or frozen flounder fillets p
VA cup butter or margarine, softened
VA teaspoon salt
3 Tablespoons mayonnaise
2 Tablespoons lemon juice P
Vz cup grated Parmesan cheese
3 Tablespoons chopped green onion
Dash liquid hot pepper sauce _
Thaw frozen fish. Place a single layer on a well-greased 16x10 inch baking
dish. Brush fillets with lemon juice and let stand for 10 minutes. Combine remain-
ing ingredients. Broil fillets about four inches from source of heat for six minutes sw,
or until fish flakes easily when tested. Spread cheese mixture over the fillets. Broil
until lightly brown.
FOIL-BAKED FISH FILLETS
VA cup oil or margarine
VA cup chopped sweet Vidalia onion
VA cup chopped green peppers P
1 package frozen corn, thawed (10 ounces)
VA teaspoon dried thyme leaves
Dash of pepper
4 flounder fillets (1 pound)
p
In heavy skillet melt margarine, saute onion and green peppers until tender.
Add corn, thyme and pepper. Cook, stirring, 3 minutes or until heated. Line bak- ,
ing pan with foil. Place fish on foil. Divide corn mixture evenly among fish. Dot
with margarine. Place foil on top. Crimp edges of foil tightly. Bake in 350 degree
F. oven for 20 minutes, or until fish flakes when pierced with a fork.
SAVORY BAKED MULLET WITH VIDALIA ONIONS
2 pounds mullet fillets, fresh or frozen
P 2 teaspoons lemon juice
; Pepper to taste
6 slices bacon
1 cup thinly sliced Vidalia onions
V/z cups soft bread crumbs
2 Tablespoons chopped parsley
pp, Thaw fish if frozen. Skin fillets. Place them in a greased baking dish, 12 x
8 inches. Sprinkle with fresh lemon juice and pepper. Fry bacon until crisp, remove
from fat and crumble. Cook onion in bacon fat until tender. Remove from fat and
arrange onion evenly over fillets. Combine bacon, bread crumbs, parsley. Sprinkle
p mixture over fillets. Bake in moderate oven, 350 degrees F. for 25 minutes or until
fish flakes easily when tested with a fork.
^ SCALLOPED TUNA
I 1 large can tuna
2 Tablespoons vegetable oil
3 Tablespoons all-purpose flour
p i/fe teaspoon salt
VA teaspoon pepper
VA teaspoon powdered thyme
1 Vfe cups liquid non-fat milk
p Vz cup celery, diced fine
I Vz cup chopped sweet onion
1 box frozen, green beans, cooked
P Drain tuna. Chop tuna coursely. In skillet, heat 2 tablespoons oil, saute onions
I and blend in flour and seasonings. Slowly add milk. Cook, stirring until thickened.
Add tuna and vegetables and mix well. Turn into 1 Vi-quart baking dish. Bake in
preheated moderate oven 350 degrees F. for 30 minutes.
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BAKED COD FISH FILLETS
2 pounds cod fillets (if frozen, thaw)
1 small sweet onion, sliced
1 can tomatoes (1 pound)
1 pimento, chopped
1 bay leaf
1 teaspoon salt
Dash of pepper and oregano
Cut into serving pieces and put in shallow 2-quart baking dish. Mix remaining
ingredients and pour over fish. Bake in preheated 350 degree F. oven for about
1 hour.
SHRIMP WITH SAUCE
1 pound fresh jumbo shrimp in shell
Vz cup chicken broth
Vz cup dry white wine
VA teaspoon vinegar p
3 Tablespoons olive oil
VA teaspoon honey
VA teaspoon coriander
1/8 teaspoon caraway seeds P J
1/8 teaspoon cumin
1/8 teaspoon pepper
VA teaspoon salt
Shell the shrimp but leave the tail shell attached. Devein the shrimp, wash
and pat dry with paper towel. Mix broth, wine, and the remaining seasonings in
a large saucepan. Bring to a boil and cook uncovered for 5 minutes. Drop in shrimp,
return to a boil, and cook covered for 3 minutes. Place shrimp in a warm serving ^
dish and pour the sauce over shrimp. May be served hot or cold, as a first course
or as hors d'oeuvres.
fS*P
MARINATED SHRIMPS AND VIDALIA ONIONS
4 pounds shrimps
V/z cup vinegar
1 Tablespoon whole cloves '
CT|
1 Tablespoon crushed peppercorns
1 stick cinnamon bark
2 large sweet onions, sliced
1 % cups oil '
VA cup fresh lemon juice
1 Tablespoon dill seed
1 teaspoon celery seed _
Pepper sauce to taste
Peel and devein shrimps; steam 8 to 10 minutes. Cut onions In rings, put in
cold ice water. Mix all other ingredients in a sauce pan and simmer about 10 p
minutes. Place shrimps and onion in large salad bowl; pour cooked mixture over
them. Let stand in refrigerator for several hours or overnight.
p
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81.
OYSTERS ROCKEFELLER
24 fresh oysters In shells
2 Tablespoons snipped parsley
1 Tablespoon chopped Vidalia onions
1 Tablespoon butter, melted
Paprika
1 cup cooked chopped spinach
VA cup fine dry seasoned bread crumbs
VA cup butter
Open oyster shells. With knife, remove oysters and drain. Wash shells; place
each oyster in deep half of shell. Mix parsley, onion and 1 tablespoon butter; driz-
zle over oysters. Season with salt, pepper and parika to taste. Top each oyster
with 2 teaspoons spinach, Vz teaspoon crumbs and Vz teaspoon butter. Heat on
bed of rock salt at 450 degrees F. for 10 minutes.
SCALLOPED OYSTERS
1 quart oysters
VA cup sliced mushrooms
1% Tablespoons grated Vidalia onions
Vz cup butter
1 Vz cups cracker crumbs
1V2 cups Italian bread crumbs
I VA teaspoon salt
VA teaspoon pepper
Va teaspoon nutmeg
Va teaspoon dried savory
3 Tablespoons cream
VA cup oyster liquid
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Drain oysters and reserve liquid. Saute the mushrooms and onions in 2 tables-
poons butter about 3 minutes. Season the cracker and bread crumbs with salt,
pepper, nutmeg, and savory. Stir in the cream, the oyster liquid and VA cup melted
p butter. Grease a shallow baking dish with remaining butter. Put a thin layer of
crumbs, then a layer of oysters and mushrooms mixed, repeat layers and top with
a layer of crumbs. Dot with butter and bake in moderate oven 350 degrees F. for
30 minutes.
p^
82. ^
BAKED SHARK WITH VEGETABLES
IV2 pounds shark fillets, fresh or frozen
Vfc teaspoon salt _
VA teaspoon pepper ;
1 can mixed vegetables, drained (16 ounces)
Parsley for garnish
'Onion Sauce ^
Thaw fish if frozen. Skin fillets; cut into serving-size portions. Place fish in
a single layer in a well-greased, 1 V?-quart shallow casserole. Sprinkle with salt
and pepper. In a 1-quart bowl, combine vegetables with 'Onion Sauce. Spread nq
over fish. Cover and bake at 350 degrees F. 20 to 25 minutes or until fish flakes
easily when tested with a fork. Garnish with parsley.
'Onion Sauce: p
2 Tablespoons margarine
2 Tablespoons flour
1 cup milk
VA cup sweet grated Vidalia onion P
In heavy skillet, melt margarine and saute onions until tender. Add flour; stir
slowly until smooth. Gradually add milk, salt. Cook until sauce thickens.
p
CRAB CAKE TREATS WITH VIDALIAS
m
3 Tablespoon margarine
VA cup finely chopped sweet onion
1 cup soft bread crumbs
1 pound crab meat, flaked, bony tissue removed P
3 eggs, beaten
VA teaspoon salt
1/8 teaspoon paprika P
1 teaspoon Worcestershire sauce
3 Tablespoons chopped parsley
2 Tablespoons cream
Vfe cup flour P
In a heavy skillet melt butter and partially cook onions. Remove from heat
and stir in bread crumbs. Combine with the crab meat. Add a mixture of the beaten _
eggs and the salt, mustard, paprika, Worcestershire sauce, and parsley; blend
well. Add enough cream to hold the crabmeat mixture together. Shape into 12
cakes. Coat cakes with flour. Fry in butter or oil until cakes are golden brown and
cooked through; about 3 minutes on each side. Serve with lemon wedges. ^
Delicious!
l *^[
83.
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P
PICKLES
AND
SAUCES
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ICICLE PICKLES
3 pounds cucumbers (4 inches long)
6 small onions, peeled, quartered
6 pieces celery (5 inches long)
1 Tablespoon mustard seed
1 quart white vinegar
2
1
/2 cups sugar
VA cup salt
1 cup water
Wash cucumbers; cut into eights lengthwise. Soak in ice water 3 hours. Drain;
pack in clean pint jars. Add 1 onion, 1 piece celery and Vz teaspoon mustard seed
to each jar. Combine vinegar and remaining ingredients; bring to boil. Pour solu-
tion over cucumbers, filling jar to Vz inch from top. Immediately adjust covers as
jar manufacturer directs, process in 'Boiling Water Bath for 10 minutes (see below).
Makes 6 pints.
'Boiling Water Bath:
1. In a deep kettle or canner, place filled jars on wire rack and cover.
p (If no rack is available, folded chicken wire, or wooden clothes pins
may be placed in the bottom of canner.)
2. Add enough boiling water to cover tops of jars 1 inch; place over
heat.
P 3. When water comes to a rolling boil again, start counting process-
} ing time. Keep water boiling steadily.
4. At end of processing time, remove jars; adjust seal by following in-
structions which come with jar lids. Place jars upright, well apart on a
cake rack or thick folded towel. Keep out of draft.
5. The next day, test seal of jars. If jars are not sealed; refrigerate
and serve within several day.
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84.
PICKLED VIDALIA ONIONS
3 pounds small onions, pickling size (1
1
/2 quarts)
Vz cup salt
1 cup sugar
1 Tablespoon mustard seed
3 cups white vinegar (use good grade)
3 small red peppers ^
3 bay leaves
Scald onions 2 minutes In boiling water; submerge in cold water; peel. Sprinkle
with salt. Add cold water to cover. Let stand at least 12 hours. Drain; rinse; drain.
Combine sugar, mustard seed and vinegar; simmer 5 minutes. Meanwhile, pack P
onions into hot, sterilized jars. Place 1 red pepper and 1 bay leaf in each jar. Pour
boiling liquid over onions to within 1/8 inch from top, making sure onions are
covered. Quickly seal each jar. Makes 3 pints.
**l
CUCUMBER ONION MUSTARD PICKLES
6 pounds pickling cucumbers (3 to 4 inches long)
1 pound onions, pickling size
Va cups sugar
Va cup salt
2 Tablespoons cornstarch
IV2 teaspoons powdered alum _
1 teaspoon ground ginger
Vz teaspoon turmeric
VA teaspoon pepper
2 Tablespoons prepared mustard p
3 cups white vinegar (good grade)
1 cup water
Wash cucumbers, scrub with vegetable brush, clean thoroughly; slice. Peel
and slice onions. Combine sugar and next 6 ingredients in deep saucepot. Gradual-
ly stir in mustard, then liquids. Cover; bring to a boil. Add vegetables. Cover, heat
just to boiling point; then simmer while quickly packing one hot, sterilized jar at
a time. Fill to within 1/8 inch from top, making sure vinegar solution covers
vegetables. Seal each jar at once. Makes 8 pints.
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SOUR CREAM CUCUMBER SAUCE
1 large cucumber, peeled, seeded and chopped (approximately 1 p
cup)
VA cup sour cream
Vz teaspoon salt
1/8 teaspoon pepper "^
1 teaspoon minced parsley
1/8 teaspoon dried dill weed
Combine all ingredients. Chill for 30 minutes to blend flavors. Makes approx-
imately 2 cups sauce. =
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85.
PEAR RELISH
1 peck pears
6 green sweet peppers
6 red peppers
6 large Vidalia onions
1 bunch celery
3 cups sugar
5 cups vinegar
1 Tablespoon salt
1 Tablespoon allspice
Put pears and vegetables through food chopper. Combine sugar, vinegar,
salt and allspice, pour into enamel pot with chopped ingredients. Cook about 30
minutes. Put in sterilized jars and seal. Serve with meats or vegetables.
RUMMAGE PICKLES
3 large Vidalia onions, peeled and chopped
1 small cabbage, core removed and chopped
2 quarts green tomatoes, chopped
1 quart red tomatoes, peeled and chopped
1 large ripe cucumber, diced
3 small bunches celery, sliced
3 red peppers, seeded and chopped
3 green peppers, seeded and chopped
Vz cup salt
3 pints vinegar
2 pounds brown sugar
Wash and prepare each vegetable. Chop and blend. Put vegetables in an
enamel pan, sprinkle with salt and let stand overnight. Drain and rinse with clear
water. Add vinegar, sugar and mustard and cook gently about one hour. Turn into
sterilized jars and seal.
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ONION SAUCE
2 Tablespoons minced sweet onion
> 3 Tablespoons skim milk
Vz cup bread crumbs
Cook sweet onions in skim milk for 5 minutes. When onion is soft, strain milk;
discard onion and add bread crumbs to make thick sauce.
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86.
BASIC TOMATO SAUCE '
Vz cup minced sweet onion
1 garlic clove, minced
V2 cup olive oil I
Vz cup grated raw carrots
2 cups minced celery
Vz cup sweet basil, minced
salt and pepper to taste j
6 cans tomato sauce (8 ounces each) or
4 cans tomato paste diluted with 5 cans water (6 ounces each)
pup
Saute onion and garlic in oil until golden. Add rest of ingredients except for
tomato sauce. Continue cooking until vegetables are very soft. Add tomato sauce
and simmer for 45 minutes, until tasty and thick. Makes 6 cups.
CUCUMBER SAUCE
1 container plain yogurt
1 small grated cucumber
1 Tablespoon fresh dill, chopped
1 Tablespoon grated sweet onion
Mix all ingredients together. Chill. Stir before serving. Makes IV2 cups.
SWEET ONION RELISH
4 cups chopped cabbage
2 cups chopped sweet onions
2 cups chopped red peppers
2 cups chopped green peppers
Vz cup salt
2 quarts cider vinegar
4 Tablespoons mustard seeds
2 Tablespoons celery seeds
IV2 cups sugar
Wash, clean, and chop the vegetables. Dissolve salt in water; pour over chop-
ped vegetables; let stand overnight (12 hours). Drain; rinse, cover with fresh water;
let stand 1 hour; drain. Dissolve sugar in vinegar, add spices; bring to a boil; add
drained vegetables and simmer 15 minutes. Bring to full boil; pack loosely in
preheated jars, leaving VA inch head space. Fill and close jars. Process for 15
minutes. Cool and store. Makes about 5 pints.
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87.
CREOLE SAUCE
1 cup chopped sweet onion
1 garlic clove, pressed
1 large green pepper, half minced, half cubed
Vz cup celery, cut in 1" pieces
1 bay leaf
Dash dried thyme
Vz teaspoon dried oregano
1/8 teaspoon celery salt or seeds
p 1 Tablespoon chopped parsley
1 pound can Italian plum tomatoes, chopped
1 teaspoon salt
Pepper to taste
p Dash of sugar
Cook onions, garlic, minced green pepper and celery in olive oil in a large
skillet or Dutch oven until vegetables are soft. Do not brown them. Add remaining
P ingredients, except cubed green pepper. Cook uncovered, over low heat about
| 1 Vz hours or until sauce is reduced by Vz. Stir occasionally. Add rest of green pep-
per during last 10 minutes. Cool, cover, refrigerate or freeze. Serve with seafood,
or chicken.
TOMATO CATSUP
8 quarts ripe tomatoes
2 Vidalia onions, peeled, sliced
1 quart vinegar
1 cup light brown sugar
3 Tablespoons salt
1 teaspoon cayenne pepper
1 Tablespoon dry mustard
VA cup mixed pickling spices
Wash tomatoes, remove stems and all imperfections. Cut up; add onions and
vinegar and cook until soft. Strain, pressing all possible pulp through sieve. Add
sugar, seasonings, and spices (tied loosely in cheese cloth) and cook rapidly until
thick, stirring frequently. Slow cooking darkens catsup. Remove spices, turn into
sterilized jars or bottles and seal.
VIDALIA ONION SAUCE
2 Tablespoons flour
1 cup milk
Salt to taste
VA cup finely grated sweet onion
! In heavy skillet, melt margarine and saute onions until tender. (Do not brown.)
Add flour; stir slowly until smooth. Gradually add milk, salt. Cook until sauce
thickens.
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88.
F=1
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SOUPS,
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89.
P
VEGETABLE SOUP
"Good Meal In A Bowl"
1 Vz pounds top round steak, cubed
I 2 medium Vidalia onions, quartered
VA cup vegetable oil
p 2 Tablespoons curry powder
j 1 package frozen peas, (10 ounces)
1V2 teaspoon salt
Vz teaspoon brown sugar
1 Vz cups water
1 Tablespoon flour
2 Tablespoon water
2 medium tomatoes, cut into wedges.
r
In large skillet over medium heat, saute onions in 2 tablespoons of oil, cook
until tender. Remove onions. In remaining oil, cook steak and curry powder until
meat loses color. Return onions to skillet; add peas, salt, brown sugar and the
P 1 Vz cups water; heat to boiling. Reduce heat, cover, simmer about 8 minutes. Com-
! bine flour and 2 tablespoons water; blend well. Add flour mixture to liquid; cook
on medium heat until sauce is thickened, stirring constantly. Add tomatoes; cook
until heated thoroughly.
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'Nonfatdry milk powder can be added to soups, mashed potatoes, coffee, liquid
milk and other foods to increase the calcium intake. Nonfat dry milk is also the
least expensive form of milk for drinking.
VIDALIA ONION-PEANUT VEGETABLE SOUP
VA cup margarine
Vz cup julienne carrots
Vz cup julienne zucchini
% cup julienne green pepper
Vz cup shredded red cabbage
Vz cup chopped onion
3 Tablespoons flour
5 cups chicken broth
P 1 cup creamy peanut butter
| 1 cup light cream or milk
Vz teaspoon salt
VA teaspoon pepper
Roasted peanuts chopped for garnish
P^J
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In a Dutch oven, melt margarine. Add carrots, zucchini, green pepper, cab-
bage and onion; saute about 3 minutes. Add flour and stir until smooth. Gradually
stir in chicken broth; bring to a boil. Stir in peanut butter; reduce heat and simmer
15 minutes. Remove from heat. Stir in cream, salt and pepper. Garnish with chop-
ped peanuts if desired. Makes 8 servings.
90.
PP
f p
VEGETABLE CHOWDER
1 cup sliced celery p
Vz cup Vidalia onion, chopped I
1 cup carrots, sliced
1 cup potatoes, cubed
1 clove garlic, minced p
3
1
/i cups chicken broth
1 can whole kernel corn, drained (17 ounces)
VA cup margarine
VA cup unsifted all-purpose flour P
2 cups milk
1 Tablespoon prepared mustard
VA teaspoon pepper
1/8 teaspoon paprika P
1 jar chopped plmiento, drained (2 ounces)
2 cups shredded Cheddar cheese
Combine first 6 ingredients in a large Dutch oven. Bring to a boil over high
heat. Cover; reduce heat and simmer 15 minutes, or until potatoes are tender.
Stir in corn; turn off heat. Melt margarine in saucepan over low heat, blend in flour.
Add milk; continue cooking, stirring constantly, until thick. Stir in mustard, pep-
per, paprika, plmiento, and cheese. Cook until cheese melts, stirring constantly.
Gradually stir cheese mixture into vegetable mixture. Cook over medium heat un-
til heated through.
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SEA-GARDEN CHOWDER
1 pound lean fish fillets, fresh or frozen p
Vz cup chopped sweet onion i
2 Tablespoons melted margarine or cooking oil
2 medium potatoes, diced
1 cup boiling water P
VA teaspoon salt !
Pepper to season
2 cups milk
1 can cream-style yellow corn (8 ounces)
n
Parsley, chopped
Thaw fish if frozen. Skin fillets and cut the fillets into pieces about 1 inch
square. In a 3 quart saucepan, cook onions in margarine until tender, but not brown.
Add the fish, potatoes, water, salt and pepper. Cover and simmer for 10 minutes
or longer or until fish flakes easily when tested with a fork and potatoes are tender.
Add the milk and corn; heat but do not boil. Serve hot. Garnish with parsley. ^
P
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9 1.
m
SEAFOOD CHOWDER
6 slices salt pork, diced
1 sweet onion, chopped
6 potatoes, peeled and diced
2 cups water
pm 1 teaspoon salt
2 pounds cod or haddock, skinned, boned and cut into pieces
' 1 pound sea scallops, cut in halves
2 boiled lobsters, shelled and cubed
4 cups hot milk
2 cups light cream
VA cup butter
Cook salt pork until crisp. Add onion, potatoes, water, salt. Simmer, covered,
until almost tender. Add fish, seafood and hot milk. Simmer over low heat for 10
minutes. Add cream and butter. Reheat. Garnish with parsley and paprika.
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QUICK AND EASY CLAM CHOWDER
2 slices bacon, diced
1 medium Vidalia onion, finely chopped
1 can condensed cream of potato soup
1 can clams, minced and undrained (6V2 ounces)
1 cup heavy cream
VA cup milk
In a medium saucepan cook bacon and onion until crisp; stir in undiluted soup,
clams, cream and milk. Heat slowly, stirring several times, but do not boil.
Refrigerate overnight to allow clam flavor to strengthen and reheat without boil-
ing at serving time.
DIETER'S SOUP
1 medium onion, chopped
5 chicken bouillon cubes
1 Tablespoon oil (or margarine)
3 medium potatoes, peeled and diced
3 medium carrots, peeled and sliced
Salt and pepper
4 cups water
In Dutch oven, saute onion in oil. Add remaining ingredients. Cover pot, sim-
mer for 30 minutes. Test carrots for doneness.
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92.
ra
CREAM OF CELERY SOUP
3 ribs celery, cut into 1-inch pieces
1 small Vidalia onion, sliced p
3 cups milk !
2 Tablespoons flour
1 teaspoon salt P
1 cup cream
Pepper to taste
Scrub celery and cut into 1-inch pieces. Cook in double boiler over hot water ~
with onion and milk. In large saucepan melt butter; stir in flour, salt, and pepper.
Simmer and gradually add celery-milk mixture and cream, stirring until thickened.
j
VIDALIA ONION VEGETABLE SOUP
5 cups water w\
1 medium onion, chopped
3 medium potatoes, peeled and diced
2 medium carrots, peeled and sliced p
1 medium celery stalk, sliced
2 Tablespoons parsley, chopped
dash of tarragon P
In a heavy Dutch oven, cook onion in margarine. Add remaining ingredients
and 5 cups water. Cover and simmer 40 minutes or until vegetables are tender. ~
:
POTATO SOUP WITH VIDALIA ONIONS p
3 medium potatoes, peeled and diced I
1 medium Vidalia onion, minced
2% cups boiling water
2 Tablespoons butter P
2 Tablespoons flour
3 cups milk
2 teaspoons salt
Dash pepper '
2 Tablespoon chopped chives
In large pot, boil potatoes and onion with water. Cover pot and boil 20 to 30 _
minutes until tender. In a large skillet melt butter. Stir in flour, salt and pepper.
Simmer and gradually add milk, stirring until thickened. Add flour mixture to
potatoes and onions. Heat thoroughly. Sprinkle chives on top.
ppn
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93.
CHICKEN STEW WITH SWEET ONIONS
p 1 whole chicken fryer
1 medium sweet onion, chopped
2 cans tomatoes (16 ounces each)
2 cans creamed com (16 ounces each)
p 1 teaspoon seasoned salt
Place chicken and onion in large pot with enough water to cover. Boil until
tender. Remove chicken, cool, debone and cut into small pieces. Return chicken
meat to broth. Add tomatoes, corn and seasonings. Heat thoroughly. Serve with
small 'Corn Cakes.
'Com Cakes:
1 cup corn meal
Vz teaspoon salt
1 teaspoon sugar
Vz cup sweet onions, finely grated (Use juice from onion)
1 VA cups water
Vegetable oil
Combine com meal, salt, sugar and onions with water and mix well.
Grease heavy griddle over medium heat until a drop of water sizzles on ft.
Place large spoonfuls of mixture on hot griddle to form small cakes. Cook about
3 minutes and turn. Cook until golden brown.
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BROCCOLI-VIDALIA ONION SOUP
2 Tablespoons butter or margarine
p 2 packages cream cheese, cubed (8 ounces each)
rjmg
2 cups milk
1V2 cups boiling water
1 package frozen chopped broccoli, cooked and drained (10 ounces)
1 teaspoon salt
VA teaspoon pepper
j Saute onion in butter in saucepan until tender. Add cream cheese and milk;
stir over low heat until cheese is melted. Dissolve bouillon in boiling water; add
to cream cheese mixture. Stir in broccoli, lemon J uice, salt and pepper; heat
P thoroughly. Deliciousl
94.
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1
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HOT-SPICY VIDALIA ONION BEEF STEW
1 can stew beef
1 can tomatoes, undrained (28 ounces) P
Vz cup frozen butterbeans
1 cup sliced carrots
1 cup sliced green beans
Vz cup green peas
Vz cup com
1 teaspoon salt
2 large onions, chopped
1 pound okra, sliced
1 can vegetable juice cocktail, (48 ounces) p
Hot sause to taste
2 teaspoon sugar
Vz teaspoon pepper p
i
Combine beef and tomatoes in large Dutch oven. Bring to a boil. Cover; reduce
heat and simmer for 1 hour. Add remaining ingredients. Bring to a boil. Reduce
heat and simmer, uncovered, for 1 hour or until vegetables are tender, stirring
occasionally.
CHICKEN GUMBO
10 pounds, sliced
3 Vidalia onions, chopped
Vz stalk celery, chopped
2 cloves garlic, minced p
2 can tomatoes (15 ounces each) !
1 can tomato paste (6 ounces)
1 large chicken
Salt and pepper to taste p
In a heavy Dutch oven put in okra, onion, celery, garlic, tomatoes and tomato
paste. Place pot in oven and bake at 250 degrees for 3 hours, removing cover
last half hour. Stir twice while cooking. Brown the chicken cut into pieces; add
1 gallon water; cook chicken until tender. Add okra mixture; season. Heat for about
20 minutes. Serve over rice.
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95.
SHRIMP-OYSTER J AMBALAYA
p 2 Tablespoons olive oil
! 2 small Vidalia onions, chopped
2 cups oysters
1 garlic clove, minced
P 1 pound shrimps, shelled and deveined
j 1 cup rice, uncooked
1 pound can tomatoes
1 cup chicken bouillon
P 1 bay leaf
I Salt and pepper to taste
1 teaspoon sugar
Dash thyme
Heat olive oil in heavy skillet. Add oysters cook over low heat until edges curl.
Remove from skillet and refrigerate. Cook onions, garlic, green pepper in skillet
for a minute. Add shrimps and cook till they are pink. Remove from pan. Add rice,
heat, stirring until it browns. Add tomatoes, bouillon, seasonings. Cover, simmer
over low heat until rice is tender and liquid is absorbed. Add oysters and shrimps.
Heat through.
VIDALIA ONION SOUP WITH CHEESE
8 thinly sliced sweet Vidalia onions
1 VA teaspoons sugar
P Vk teaspoons salt
i Dash of ground nutmeg
8 cups beef bouillon (beef stock will do)
Va cup sherry or port
8 thick slices French bread dried out in oven
Grated Swiss cheese and grated parmesan cheese
_ Saute onions in butter until soft. Add sugar, salt, nutmeg and toss well. Cook
' slightly; onions should get just golden. Add hot bouillon and bring to a boil. Reduce
'. heat; simmer 10 minutes. Add wine and season to taste. Ladle soup into 8 oven-
proof casseroles or pots and top each with slice of bread. Spoon about 2 tables-
pn poons grated Swiss cheese on top of each. Cook in preheated slow oven (about
| 300 degrees F.) for 10 minutes or until cheese is melted. Serve with additional
Swiss cheese and Parmesan cheese and toast.
96.
In large Dutch oven fry bacon until crisp. Remove from pan. Pour out fat leav-
ing about 4 tablespoons to saute onions until soft and tender. Add potatoes and
water; cover and cook on medium heat until potatoes are soft, about 15 minutes.
Add corn, seasonings, milk and margarine; heat through. Crumble bacon over
the top and serve with favorite salad and crackers.
p
(-- \
EGG DROP SOUP p
6 cups chicken broth
3 Tablespoons corn starch -
Vz teaspoon sugar
Salt and pepper to taste p
2 eggs, well beaten
1 cup green spring onions, (chopped with tops)
Heat chicken stock to boiling. In small bowl, make a paste of corn starch and H
VA cup cold water or cold broth. Slowly stir corn starch mixture and sugar, salt
and pepper into broth. Heat to boiling, stirring constantly. Reduce heat. Add eggs,
small amount at a time while stirring to separate them into shreds. Remove from
heat, add onions and stir. P
CORN CHOWDER FOR A CROWD
10 slices bacon
4 medium sweet onions, chopped
1 VA cans of water
4 cans creamed com
2 cups milk
Salt and pepper P
p
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f SSl
VEGETABLE BEEF SOUP
1 pound stew beef, finely chopped
1 Tablespoon shortening p
3 medium potatoes, peeled and diced I
2 medium carrots, peeled and sliced
1 medium onion, finely chopped P
Salt and pepper !
4 cups water
In Dutch oven, melt shortening and brown chopped beef that has been rolled P
in flour, push beef to side of pot and saute onions. Add remaining ingredients.
Cover and cook for 45 minutes until beef is tender.
jpV
97.
VEGETABLES
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DOUBLE BAKED POTATOES
4 large white potatoes
1 sweet onion, chopped
1 stick butter
1/8 teaspoon red pepper
2 teaspoons salt
1 cup sharpe cheese, shredded
milk
Scrub potatoes, dry and pierce. Bake at 450 degrees F. for about one hour
on rack without foil. Melt butter and saute onion until clear and tender. Halve
potatoes lengthwise. Scoop out the pulp leaving shells intact. Mash potatoes; add
seasonings, butter, onion, and cheese. Put in enough milk for fluffy consistency.
Fill shells, Score the tops with a fork. Bake in hot oven until tops are lightly brown.
SPINACH AND TOMATO CASSEROLE
6 green onions, chopped
Va cup butter
VA cup fins dry bread crumbs
1 teaspoon pepper
Vz teaspoon thyme
salt to taste
dash cayenne
3 eggs, beaten
2 packages frozen chopped spinach, cooked and drained
8 tomato slices
Va cup grated Parmesan cheese
Saute onions in butter in heavy skillet until tender. Combine onions, bread
crumbs, pepper, thyme, salt, cayenne, eggs and spinach. Place tomatoe slices
in buttered shallow 3-quart baking dish and top with spinach mixture. Sprinkle
with Parmesan cheese. Bake in 350 degree F. oven for 15 minutes.
98.
TUNA STUFFED POTATOES J
1 can tuna (6V2 ounces)
2 baking potatoes
Vegetable oil P
1 cup chopped Vidalia onion '
1 cup shredded squash
2 Tablespoons water ^
1 teaspoon garlic powder
1 chicken bouillon cube, crumbled _J
VA cup grated Parmesan cheese
Vz teaspoon salt p
VA teaspoon pepper
Vz teaspoon thyme
Vz cup milk
Drain tuna. Rinse potatoes and rub with oil. Bake at 400 degrees F. for about
1 hour or until done. Simmer onions and squash In water until tender, remove
from heat. Stir in garlic, bouillon cube, cheese, salt, pepper and thyme. Cool
potatoes enough to handle. Cut potatoes in half lengthwise and scoop out potato m
being careful not to split skin. Beat potatoes with milk until fluffy; add tuna and '
vegetable mixture and mix well. Spoon into potato skins. If potato has cooled, heat
for 20 minutes at 400 degrees F.; if still warm, heat for 10 minutes.
p
CRUSTLESS CARROT QUICHE
"High in nutrition and low in calories"
2 cups finely shredded carrots
6 eggs
1 VA cups skim milk
Vz teaspoon salt p
VA teaspoon ground ginger ;
Dash pepper
1 cup* shredded Cheddar cheese
P
In medium saucepan heat 1 inch water to boiling. Add carrots. Cover and j
cook until tender, about 5 minutes. Drain well in strainer, pressing out water. Mean-
while, beat together eggs, milk, onion, salt, ginger, and pepper until blended. Stir
in carrots and cheese. Pour into buttered 9-inch quiche dish or pie plate. Set dish p
or plate in large baking pan on oven rack. Pour very hot water Into baking pan j
to within Vz inch of top of quiche.
Bake in preheated 350 degree F. oven for 30 minutes or until knife inserted
near center comes out clean. Let stand 5 minutes before serving. P
I
r
9 9 .
CARROT-VIDALIA ONION QUICHE
r^*
l
'
p
p
1
2 cups carrots, sliced
1 cup water
1 bay leaf
4 whole cloves
Vz cup onion, chopped
1 Tablespoon butter
4 eggs
1 cup milk
Vz teaspoon salt
1 cup sharp Cheddar cheese, shredded
1 unbaked 9-inch pie shell
Refrigerate pie shell while preparing filling. Cook carrots in water with bay
leaf and cloves and drain. Saute onion in butter. Spread on bottom of pie shell.
( Beat together eggs, milk and salt. Sprinkle half of carrots in pie shell; top with
half of cheese. Repeat with remaining carrots and cheese. Pour egg mixture over
_ carrot mixture, Bake for 35 minutes in 375 degree F. oven.
I
CORN AND CABBAGE STIR FRY
p 2 Tablespoons bacon fat or margarine
j 2 cups chopped cabbage
VA cup Sweet Vidalia Onions, chopped
1 cup corn (fresh, frozen or canned)
P
I
Melt fat in heavy skillet over medium heat. Stir fry cabbage and onion in fat
for 3 - 5 minutes. Add corn to cabbage in skillet. Stir to mix. Cover and cook for
5 minutes. Cabbage should be tender-crisp. Season to taste. Mix lightly and serve.
RICE & VEGETABLE STIR-FRY
1 cup sliced celery
1 cup thin carrot slices
Vz cup green onion slices
1 garlic, minced
VA CUP Oil
2 cups hot cooked rice
1Vi cups fresh bean sprouts (optional)
P VA cup salad dressing
1
1 Tablespoon soy sauce
Stir fry celery, carrot, onion and garlic in oil until tender. Add remaining in-
P gredients; stir and cook until well heated.
P^
r
P
p
100.
STUFFED ACORN SQUASH WITH SWEET ONIONS J
2 medium acorn squash
4 Tablespoons butter or margarine p
VA cup chopped sweet onion
Va cup chopped bell pepper
Vz cup whole wheat bread crumbs p
Vz teaspoon salt i
VA teaspoon dill
1 cup chopped roasted peanuts
1 cup Cheddar cheese P
Va cup dark raisins
Cut each squash in half. Scoop out seeds and fiber; discard. Place in a large
baking pan. Dot squash halves with 2 tablespoons butter. Bake in 350 degree F.
oven for 45 minutes or until soft. Scoop out Va cup squash from each half; set aside.
In heavy skillet, heat 2 tablespoons butter; add onions, celery, bell pepper,
saute 3 minutes. Add bread crumbs, salt, dill, peanuts, cheese, raisins and reserved
squash. Mix well. Spoon into squash halves. Return to baking pan; cover with
aluminum foil. Bake at 350 degrees F. for 20 minutes, or until heated thoroughly.
Cut firm green tomatoes in VA inch slices. Mix flour or cornmeal with salt and
pepper. Dip tomatoes in this mixture. Place In heavy skillet containing melted
shortening, over medium heat. Fry slowly until brown, turning to brown on both
sides.
p
p
p
STEWED SQUASH WITH VIDALIA ONIONS J
2 pounds yellow squash, sliced in Vz inch slices
2 small sweet onions, chopped p^
Vz teaspoon salt
VA teaspoon pepper
1 Tablespoon bacon drippings or margarine
Wash, cut and boil squash and onion until tender; mash. Add seasonings, )
continue cooking on very low heat until most of liquid has evoorated.
p
FRIED GREEN TOMATOES
"Serve with Sweet Onion Rings"
4 large green tomatoes p
1 teaspoon salt i
Vz cup flour or cornmeal
VA teaspoon pepper
(E^l
<=^
p
i
r
TWO
101.
SKILLET SUPPER SPICED WITH VIDALIAS
3 cups zucchini squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 pound frozen hash brown potatoes
2 Tablespoons chopped chives
Va cup butter
Vz pound pasteurized process cheese spread
6 cherry tomatoes, halved
4 hard-cooked eggs, sliced
1 cup milk
2 eggs
In a large skillet, cook zucchini and onions in small amount of water until
tender, about 5 minutes. Drain well and set aside. In skillet over medium heat,
melt butter. Add potatoes and chives; cook, turning occasionally for 10 minutes.
Stir in zucchini, onions, cheese, cherry tomatoes and 2 of the hard-cooked eggs.
Arrange remaining 2 hard-cooked eqqs on top. Beat milk, eggs, salt and pepper
together. Pour over mixture in skillet. Cover and cook over medium heat until eggs
are set, 5 to 10 minutes.
CARROTS AU GRATIN
p 1 cup chopped sweet Vidalia onions
| 6 Tablespoons margarine
1 Vz cups crushed corn flakes cereal
1 teasooon salt
Dash of pepper
1 Vz cups milk
1 cup shredded American cheese
P 4 cups sliced cooked carrots, drained
! 1 Tablespoon dried parsley flakes
In heavy skillet, melt 3 tablespoons of margarine. Combine crushed com
P flakes. Set aside for topping. Melt remaining 3 tablespoons margarine in large
saucepan over low heat. Add onion. Cook onion until tender but not browned. Stir
in flour, salt and pepper. Add milk gradually, stirring until smooth. Increase heat
_ to medium and cook until bubbly and thickened, stirring constantly. Add cheese,
' stirring until melted. Remove from heat. Stir in carrots and parsley flakes. Spread
mixture in buttered glass baking dish, 10 x 6 x 2-inches. Sprinkle cereal mixture
evenlyu over top. Bake at 350 degrees F. about 20 minutes or until thoroughly
p heated. Remove from oven. Let stand about 5 minutes before serving.
PP1
102- p
i
CORN WITH TAMALES AND SWEET ONIONS
2 cans creamed com (1 pound cans) _
1 can hot tamales (15 ounces)
1 jar pimentos (4 ounces) _
1 Vidalia onion, chopped
Vz cup green pepper, diced p
1 cup shedded sharp Cheddar cheese
Stew onion, pepper, and pimentos in juice from tamales. Add corn, tamales, p
salt, and pepper to sauce mixture. Bake in 1Vz-quart casserole at 350 degrees
F. for 1 hour or until mixture thickens. Top with grated cheese just before serving
and return to oven until cheese melts.
HELLY HOT TOMATOES
3 slices bacon
1 cup okra, sliced
1 large sweet Vidalia onion, finely chopped
1 cup celery, chopped
6 tomatoes, finely chopped
1 bell pepper, chopped
1 pint cream corn
2 hot pepper pods p
i
Fry the bacon and set aside. Seal the edges of okra in the hot bacon fat. Add
onions and celery. Saute until translucent, add chopped tomatoes, bell pepper
and hot pepper. Cook all together until tomatoes are well done, then add the pint m
of cream corn and cook 20 more minutes. Before serving crumble the bacon in '
mixture.
HERBED SPINACH BAKE m\
2 packages frozen chopped spinach, (10 ounces) cooked and drained I
2 cups cooked rice
2 cups shredded process American cheese
4 eggs, beaten P
VA cup melted butter
Va cup milk
Vz cup chopped onion
1 teas*poon Worcestershire sauce
1 teaspoon salt
Vz teaspoon rosemary leaves
p
Combine ingredients; mix well. Use margarine to grease baking dish. Pour
mixture in dish. Bake in 350 degree F. oven 40 to 45 minutes. Cut into squares.
P
PSCI
103.
f*A
MARINATED VEGETABLES
2 carrots, cut into sticks
1 cup broccoli flowerets
! 1 cup cauliflowerets
1 medium cucumber, sliced
P
1 medium zucchini, sliced
I 1 small onion, sliced and separated into rings
1 cup vegetable oil
Vz cup white wine vinegar
c* 1 teaspoon oregano leaves
1 teaspoon salt or to taste
VA teaspoon pepper
2 teaspoons sugar
p 1 teaspoon dry mustard
Cook carrots in small amount of water in covered saucepan over low heat
for 2 minutes. Add broccoli and cauliflower; bring to boiling. Reduce heat; sim-
P mer 3 minutes longer. Drain. Combine all vegetables. Combine oil, vinegar, and
j seasonings; pour over vegetables. Cover and chill at least 8 hours, stirring
occasionally.
r
VIDALIA ONION-VEGETABLE MEDLEY
Va cup salad oil
1 garlic clove, minced (optional)
3 medium sweet onions, sliced
2 cups carrots, sliced
1 cup sliced celery
2 cups shredded cabbage
1 package frozen lima beans (10 ounces)
1 small eggplant, cubed
1 small head cauliflower, broken into flowets
1 green pepper, cut into strips
1 cup chicken stock
P salt and pepper to taste
I 4 medium tomatoes, cut into wedges
IflP
TM\
TZW{
In large kettle cook oil over medium heat. Saute garlic until light brown; add
remaining ingredients except tomatoes; cook vegetables covered for 20 minutes
stirring occasionally. Add tomatoes and continue cooking until tomatoes are heated
through.
104.
Place crackers in a greased 13 x9 x2 inch baking dish; set aside. Combine
cream cheese, soup, eggs, and butter; beat well. Stir in squash, carrot, and onion.
Spoon into prepared baking dish, sprinkle with stuffing mix. Bake at 350 degrees
F. for 30 minutes.
STEWED OKRA AND TOMATOES
1 small sweet Vidalia onion, chopped
2 slices bacon, cut up
1 small green pepper, chopped (optional)
1 pound okra, cut up
1 pound tomatoes, peeled and chopped
fir,
C'^\
SQUASH-CARROT CASSEROLE
2 dozen round buttery crackers
1 package cream cheese, softened (8 ounces) p
2 cans cream of chicken soup, undiluted |
2 eggs, beaten
Vz cup butter or margarine melted
2
1
/2 pounds yellow squash, cooked "^
6 small carrots, grated j
1 cup sweet Vidalia onion, finely chopped
1 cup herb-seasoned stuffing mix
|?p
r^\
POTATO SOUFFLE
1 cup light cream
1 teaspoon sweet onions, minced p
1 cup mashed potatoes
3 eggs, separated
m
Melt butter and blend in flour. Add cream and cook, stirring until thickened. )
Add onion and potatoes. Heat, stirring. Quickly stir in beaten egg yolks. Season.
Fold in stiffly beaten egg whites. Pour into VA quart souffle dish or casserole.
Bake in preheated oven at 350 degrees F. for V2 hour or until puffy and firm. P
i
f'4
p
Fry bacon in heavy skillet until brown. Remove and drain. Saute onion and p
pepper in bacon fat, add bacon and remaining ingredients; cover. Cook 30 to 40
minutes.
F RI
\
p
I
105^
SAVANNAH RED RICE
4 slices bacon
1 medium Vidalia Onion, chopped
1 small green pepper, chopped
2 cups uncooked rice
p 1 can tomatoes, drained and chopped, reserve juice (16 ounces)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
m Bottled hot pepper sauce to taste
1 can tomato sauce (8 ounces)
Fry bacon until crisp in medium saucepan. Remove bacon from pan, reserv-
ing drippings, Saute onions, celery, and green pepper in bacon grease until onions
P are translucent. Crumble bacon; return to pan. Add rice; stir to coat with grease.
j Add tomatoes, sugar, salt, pepper and hot pepper sauce. Measure reserved tomato
juice and tomato sauce; add water to make 2
1
/2 cups liquid. Pour over rice and
bring to a boil over high heat, stirring occasionally. Immediately reduce heat, cover
P and simmer 20 minutes. Remove from heat and let sit, covered, at least 20 minutes.
( Fluff with a fork.
STUFFED GREEN PEPPERS WITH SWEET ONIONS
P 6 large green peppers, stems and seeds removed
I Vz pound ground beef
1 cup coarse dry bread crumbs
Vz teaspoon salt
VA teaspoon pepper
1 Tablespoon chopped sweet onion
1 can tomato soup
I
r
I
I
j
Cook peppers in boiling water for 5 minutes; drain. Combine beef, crumbs,
seasonings and onion. Add half tomato soup. Stuff peppers with beef mixture;
stand upright in small baking dish. Combine remaining soup with Vz soup can of
water. Pour over peppers. Bake uncovered, for 45 minutes in 325 degree F. oven.
Bake, uncovered for 15 minutes longer.
VERMICELLI WITH BROCCOLI SAUCE
2 Tablespoons minced Vidalia Onion
VA teaspoon salt
1 VA cups milk
Va cup grated Parmesan cheese
1 package frozen, chopped broccoli, cooked and drained (10 ounces)
1 package thin vermicelli, cooked and drained (8 ounces)
Melt margarine in saucepan over low heat. Saute onions until tender. Blend
in flour and salt until smooth; gradually stir in milk. Heat to boiling over medium
heat, stirring constantly. Add cheese; stir until melted. Add broccoli; heat through.
Serve over vermicelli.
106.
SCOTCH EGGS WITH CELERY SAUCE
8 hard-cooked eggs
n
2 pounds bulk sausage meat
1 cup sweet Vidalia onion, grated
1 cup fresh bread crumbs
2 eggs, beaten <n,
1 Vz cups finely crushed corn flake crumbs
SAUCE:
VA cup butter or margarine p
1 cup celery and leaves, chopped
;
VA cup flour
2 cups milk
2 envelopes dehydrated chicken broth P
salt and pepper to taste i
Shell hard-cooked eggs. Place in cold water to cool completely. In a bowl,
mix sausage meat, grated onion, (drain off any liquid) bread crumbs, and half of P
beaten eggs. Remove eggs from cold water. Dry completely so sausage coating
will adhere to them. Divide sausage mixture evenly into eight parts and use to
encase each hard-cooked egg. Coat sausage meat with other half of beaten eggs,
then roll in cornflake crumbs. Chill at least 30 minutes.
:
Bake coated eggs in preheated 350 degrees F. oven on a shallow greased
baking pan. Bake 35 minutes or until brown and crusty.
Sauce: In a medium saucepan, melt butter. Saute celery and leaves until
m
tender, about 5 minutes. Stir in flour. Cook 30 seconds. Slowly blend in milk. Cook
over low heat, stirring constantly, until sauce bubbles. Stir in broth; season to taste.
Serve sauce over eggs.
CHEESEY POTATOES IN FOIL ]
3 large baking potatoes, pared and sliced
1 large Vidalia onion, sliced
Vz teaspoon salt p
Pepper to taste )
4 slices crisp cooked bacon, crumbled
8 ounces sharpe process American cheese, cut in Vi-inch cubes
Vz cup butter or margarine, softened P
i
Place potatoes on double thickness of heavy duty foil. Sprinkle with salt, pep-
per and bacon. Add onion, cheese cubes and dot with butter; mix on foil. Close
foil allowing space for expansion of steam; fold edges of foil. With the cover down, " ^
cook potatoes in gas grill on low setting for 45 minutes or in conventional oven
on 350 degrees F. for 45 minutes.
P
r
107.
SWEET ONION AND GREEN BEAN SALAD
1 pound can green beans, drained
p 1 pound can mixed vegetables, drained
i 1 sweet onion, sliced
Va cup vinegar
1 pound can sweet peas, drained
'"
n
1 can chestnuts, drained or roasted peanuts
j VA cup sugar
2 Tablespoons salad oil
VA teaspoon pepper
m
Salt to taste
^m
IM*
In large bowl, combine beans, peas, and mixed vegetables. In saucepan pour
vinegar, oil, sugar and seasonings. Bring to a boil, then pour over the vegetables.
Cover and chill several hours or over night, stirring occasionally. Drain vegetables
before serving.
P SPINACH CHEESE SQUARES AND SWEET ONIONS
i 1 medium onion, grated
3 eggs, well beaten
1 cup all-purpose flour
1 cup milk
1 teaspoon salt
1 teaspoon baking powder
1 pound sharp cheese, grated
2 packages frozen chopped spinach, drained
Melt butter in 9 x 13 x 2-inch baking pan in the oven. Remove from oven.
In large mixing bowl combine eggs, flour, milk, salt and baking powder, mix well.
Add grated cheese, onion and drained spinach. Pour into pan and bake for 35
minutes. Cool thoroughly and cut into squares.
FRESH SPINACH PIQUANT
p 1 medium sweet onion, sliced
I 6 slices bacon, chopped
2 pounds fresh spinach
Vz teaspoon oregano leaves
p 1 Tablespoon vinegar
i Salt and pepper
In skillet, fry bacon, Drain off fat; leaving about 2 tablespoons. Saute onion
rings until tender. Remove from fat. Wash, cut up spinach and add to fat. Add
oregano; cover and cook 10 minutes. Add vinegar, salt, pepper, onion rings and
bacon. Toss lightly. "You will enjoy one of your daily food requirements."
108.
SWEET ONION GRITS
8 slices bacon
1 can tomatoes, chopped
2 Tablespoons green peppers, finely chopped
VA teaspoon sugar
6 cups water
1 teaspoon salt
1 Vz cups uncooked regular grits
In heavy skillet, fry bacon until crisp. Drain; crumble and set aside. Pour off
drippings, reserving 2 Tablespoons in skillet. Saute onion and green pepper in
drippings; stir in tomatoes and sugar. Bring to a boil; reduce heat and simmer
30 minutes, stirring occassionally.
In large pot, bring water and salt to a boil; stir in grits gradually to keep from
lumping. Cook 20 minutes, stirring frequently, until grits are thickened. The more
you stir, the better they taste. Spoon into serving dish; sprinkle bacon on top.
Delicious!
BROCCOLI CASSEROLE
2 packages frozen chopped broccoli (10 ounces each)
1 cup mayonnaise
1 cup roasted peanuts, chopped
2 eggs, beaten
1 medium Sweet Vidalia Onion, chopped
VA cup butter or margarine, melted
2 cups dry bread crumbs
1 cup grated sharp Cheddar cheese
Put layers of potatoes and onions in buttered baking dish. Mix remaining in-
gredients and pour over potatoes. Cover and bake for 30 minutes at 350 degrees
F. in oven.
(':*: |
Cook broccoli with salt according to package directions; drain. Add soup, j
mayonnaise, peanuts, eggs and onions; mix well. In a separate bowl pour butter
over bread crumbs and mix well. Pour broccoli mixture into greased 2 quart
casserole dish. Sprinkle with grated cheese and top with buttered bread crumbs.
Bake at 350 degrees F. for 30 minutes. '
SCALLOPED POTATOES/VIDALIA ONIONS P
8 medium white potatoes, cooked and sliced _J
2 medium onions, sliced
1 teaspoon salt p
Vz teaspoon pepper
1 can chicken soup
1 cup milk
f sn
P
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109.
CABBAGE CASSEROLE
1 medium size cabbage, cut in small sections
2 medium Sweet Vidalia Onions, sliced
1 can mushroom or celery soup
1 cup shredded cheese
crumbled crackers (any kind)
pm Vz cup mayonnaise
Boil onions in small amount of water until tender. Steam cabbage in water
until tender, about 10 minutes. Drain. Mix the cabbage with the onions and onion
p water. Mix mushroom or celery soup and mayonnaise and stir well. In a casserole
dish, place a layer of cracker crumbs, cabbage mixture, one half of soup mixture.
Repeat with remainder of ingredients. Bake in 350 degrees F. oven for 30 minutes.
Top with grated cheese. Put in oven for 10 minutes or until cheese melts.
BARLEY PILAF WITH PEAS
_ 3 cups water
I 3 chicken bouillon cubes
1 cup Quick Pearled barley
1 package frozen peas (10 ounces)
Vz cup sweet onion, chopped
1 clove garlic, minced
Bring water and bouillon cubes to a boil; stir in barley. Reduce heat; cover.
Simmer 10 to 12 minutes or until tender, stirring occasionally; drain. In large skillet,
saute frozen peas, onion and garlic in margarine; reduce heat. Stir in cooked barley,
continue cooking heated through, stirring occasionally. Garnish with crisply cook-
ed bacon, if desired.
f POTATO CASSEROLE WITH SWEET ONIONS
8 medium potatoes
P 1 package of cream cheese (8 ounces)
2 eggs, beaten
2 Tablespoons dry minced parsley
P 2 Tablespoons sweet onion, grated
1 can french fried onion rings (3Vi ounces)
Cook potatoes and mash. Add salt and pepper, cream cheese and beat. Add
eggs, flour and parsley, onions and mix well. Put in buttered dish. Sprinkle onion
rings and bake uncovered at 325 degrees F. about 30 minutes.
110.
mmmmmmmmmrmKmmmm^mmmmmmmm^mmwmmmmmmmmmmmmmmmmmmmmi*m^mmmmmmmmMm**mmmmmmmmmmmBmmMmmmmmm f^p
SOUR CREAM POTATO SALAD
8 medium potatoes, cooked, peeled and sliced
1 cup fresh minced parsley, divided P
1 Vz cup mayonnaise
1 carton sour cream (8 ounces)
1 Vz teaspoons prepared horseradish
1 teaspoon celery seed
VA cup green onion, chopped and divided
Combine mayonnaise, sour cream, horseradish and celery seed. Set aside. _
Place half of sliced potatoes in a mixing bowl; sprinkle with Va cup parsley and
VA cup green onion. Top with half of mayonnaise mixture. Repeat layers. Use re-
maining parsley and onion to garnish top. Cover and chill before serving.
STEWED SQUASH WITH VIDALIA ONIONS
2 pounds yellow squash, sliced in Vz inch slices
2 small sweet onions, chopped
Vz teaspoon salt
VA teaspoon pepper
1 Tablespoon bacon drippings or margarine
Wash, cut and boil squash and onion until tender; mash. Add seasonings,
continue cooking on very low heat until most of liquid has evaporated.
i
f^\
FRESH GARDEN VEGETABLE CASSEROLE
Vz pound carrots, diced '
4 pound squash
VA pound zucchini squash ^
Vz pound cabbage, shredded i
3 Tablespoons margarine, melted
1 tomato, diced
VA pound Cheddar cheese, grated p
VA pound Swiss cheese, grated
2 Tablespoons grated Parmesan cheese
VA pound roasted peanuts, chopped
2 Tablespoons wheat germ p
Saute onions, carrots, and yellow squash in margarine until tender. Add zuc-
chini and cabbage and cook until all vegetables are tender. Fold in tomatoes, Ched-
dar cheese, Swiss cheese and peanuts. Mix thoroughly. Bake in casserole at 350 p
degrees F. for 10 minutes or until cheeses are melted. Top with Parmesan cheese
and wheat germ before serving. ~
(v$\
111.
p^
EXTRAS
fSm)
i
MIXED VEGETABLES GRILLED WITH SWEET VIDALIA ONIONS
Onions, small
Carrots
Celery
Green peppers
Squash
Fresh tomato, quartered
Italian seasoning
Butter or margarine
Peel onions, cut carrots and celery in diagonal slices; green pepper and
squash in VA inch slices. Place all vegetables in foil pan, sprinkle with seasoning.
Dot with butter. Cover pan with foil and crimp edges. Cook vegetables on low set-
ting with cover down for 25 minutes or until tender.
CREAMY POTATO BAKE
1 package of instant mashed potatoes
1 egg, beaten
1 Tablespoon finely snipped parsley
paprika
1 package cream cheese, whipped (3 ounces)
2 Tablespoons green onion, finely chopped
1 Tablespoon butter
, Prepare potatoes using package directions, omitting butter. Add cheese; beat
. well. Stir in egg, onion, and parsley; blend well. Turn into buttered 1-quart baking
dish. Dot with butter. Dash with paprika. Bake in 400 degree F. oven for 30 minutes.
P VI DALI A SWEET ONI ONS / BLACK- EYED PEAS
1 pound dried black-eyed peas
6 cups water
1 small ham hock
P 1 large sweet onion
Wash and sort peas. Drain and place in large kettle. Add water to cover pear,,
cover, and soak 12 hours or overnight. The next day, add ham hock to kettle; add
P more water, (if water does not cover peas) and bring to a boil. Reduce heat, add
i teaspoon or more salt. Add whole onion, cover and simmer about 1 hour or until
tender. Don't stir to avoid breaking the peas. Remove onion before serving.
r
fy
112.
SHRIMP WITH SAUCE
1 pound fresh jumbo shrimp in shell
Vz cup chicken broth p
Vz cup dry white wine \
VA teaspoon vinegar
VA teaspoon honey p
VA teaspoon coriander !
1/8 teaspoon caraway seeds
1/8 teaspoon cumin
1/8 teaspoon pepper P
VA teaspoon salt
Shell the shrimp but leave the tail shell attached. Devein the shrimp, wash
and pat dry with paper towel. Mix broth, wine, and the remaining seasonings in P
a large saucepan. Bring to a boil and cook uncovered for 5 minutes. Drop in shrimp, '
return to a boil, and cook covered for 3 minutes. Place shrimp in a warm serving
dish and pour the sauce over shrimp. May be served hot or cold, as a first course -^
or as hors d'oeuvres. P
VIDALIA ONIONS IN CURRY CREAM SAUCE
Vz cup margarine I
Vz cup cooking sherry '
3 Tablespoons flour
Vz teaspoon curry powder ^
Salt to taste
1 cup dry herb stuffing
In heavy skillet, melt half of butter. Add sliced onions, and sherry. Simmer p
20 minutes or until onions are tender. Mix flour with VA cup water and stir into
onion mixture. Cook until thickened. Mix in seasonings. In a saucepan, melt re-
maining butter and mix with stuffing. Pour onion mixture into greased casserole
dish, sprinkle stuffing over onion mixture. Bake in preheated oven at 350 degrees p
F. for 20 minutes or until lightly browned. Serve with baked hen.
Fwl VIDALIA ONIONS & HASH BROWNED POTATOES
2 cups cooked potatoes, diced
2 Tablespoons sweet onions, finely chopped
4 teaspoons flour
1 teaspoons salt P
2 Tablespoons milk
3 Tablespoons shortening, melted
Combine potatoes and onion. Mix flour, salt and slowly blend in the milk. Com- P
bine with potato onion mixture. Heat shortening in heavy skillet. Add potatoes and
cook over medium heat until lightly brown. Turn and brown other sirto
r*ar*
113.
FISH CHOWDER
p 1 package frozen haddock fillets (1 pound)
I 1 cup finely diced celery
1 green pepper, diced coarsely
1 Tablespoon minced sweet onion
r^ 2 envelopes instant chicken broth mix
i Vz teaspoon dried thyme leaves
1 cup water
1 can tomato juice (1 pound can)
^m,
r
Partially thaw fish and cut into 1 to 2 inch chunks. Combine all ingredients
in a saucepan. Simmer, covered, over moderately low heat for about 10 minutes.
Uncover and simmer about 10 minutes.
BOUILLON WITH RED WINE
2 quarts red wine
1 quart water
3 carrots, chopped
4 sweet Vidalia onions, chopped
2 sprigs parsley, chopped
2 teaspoons salt
6 peppercorns
1 green onion, chopped
2 bay leaves
VA teaspoon basil
2 cloves
Combine ingredients and simmer for one half hour. Strain.
I BOUILLON WITH WHITE WINE
1 quart white wine
1 stalk celery, diced
j 1 teaspoon thyme
i 1 quart water
2 sprigs parsley, chopped
1 bay leaf
4 peppercorns
1 teaspoon salt
i
Combine ingredients and simmer for about 30 minutes. If the bouillon is reduc-
ed by boiling, reduce the salt.
114.
A
Appellors
Breaded Onions 37
Butter. Caviar Swoot Onion Butter 36
Cheese Pecan Ball 35
Clam
Clam Fondue 37
Georgia Clam Bites 38
Chutney. Green Onion-Chutney
Cheese Mold 23
Dips
Caviar Sweet Onion Dip 24
Caviar Yogurt Dip 36
Crabmeat and Cheese Dip 3B
Vidalia Onion Mexican Dip 37
Salmon. Congealed Salmon Mousse 38
Vidalia Onions and Cucumbers 37
B
Beel
Beet Broccoli and Vidalia Onions 58
Chinese Beel wllh Sweet Onions 63
Oven Bsrbequed Pot Roast 82
Breads
Cornbread 39
Cornbread "Lace Cakes" 39
Com Cakes 42
Corn Fritters 41
Spicy Peanut Cornbread 33
Sweet Onion Cornbread 41
Thin Cornbread 19
Hot Pepper Cheese Bread 39
Rolls, Sweet Onion Buttered Hoi Rolls 29
Sweet Onion Biscuits 41
South Georgia Shrimp Puppies 49
Vidalia Onion Cheese Supper Bread 29
Vidalia Onion Shortcake 42
Bouillon
with Red Wine 113
with White Wine 113
Burgers
Soy Burgers 32
Spinach Burgers with Sweet Onions 59
Butter
Caviar and Sweet Onion Butter 36
Parsley end Sweet Onion Butter 22
Vidalia Onion butter 49
C
Cakes
Sweet Onion Cake 9
Sweet Onion-Brown Sugar Cake 10
Carrots, Au Gratin 101
Carrol Vidalia Onion Quiche 89
Crustless Carrol Quiche 9 8
Casseroles
Broccoli Casserols 108
Broccoli Rice Casserole 44
Cabbage Casserole 106
Cheddar Cheese Vidalia Onion Bake 48
Chicken, Broiled Chicken Casserole 44
Chicken Dinner Casserole 49
Chicken and Onion Casserole 44
Com Casserole 47
Crab, Sea Island Crab Casserols 43
Eggplant. Casserole 45
Eggplant, Creole Eggplant Casserole 47
Golden Ham Casserole with Vtdatla Onion 47
Hurry-up Dinner Casserole with Sweet Vidalia
OnlonB 46
Onion Casserole 9
Sweet Ortion-Tater Tot Casserole 11
Slutted Vidalia Onion Casserole 18
Vidalia Onion Okra Tomato Bake 46
Oyster Casserole 46
Potato Casserole with Sweet Onions 109
Potato and Onion Casserole 15
Potato Sweel Onion Casserole 45
Potatoes. Scalloped Potatoes with Sweet Vidalia
Onions 26
Fried Rice Casserole 50
Salmon-Bake Supreme with VktaHas 48
Sweet Onion Sausage Casserole 13
Shrimp Rice Casserole 48
Shrimp Wild Rice Casserole 46
Spinach Tomato Casserola 97
Cheese, Cheddar Cheese Vidalia Onion Bake 46
Fried Cheese 40
Chowder
Corn Chowder tor a Crowd 9 6
Fish Chowder 113
Quick and Easy Clam Chowder 91
Seafood Chowder 9 1
Sea Garden Chowder 9 0
Vegetable Chowder 9 0
Chicken
Baked Chicken Salad A Vidallas 70
Broiled Chicken Casserole 44
Chicken and Onion Casserole 44
Chicken Dinner Casserole 49
Chicken and Dumplings 61
Chicken Gumbo 9 4
Chicken Uver and Mushrooms 56
Chicken Uver with Vidalia Onions 56
Chicken Quiche Amadlne 51
Dishpan Chicken Pie 60
Easy Chicken Salad 72
Hoi Chicken Pasta SbY Fry 31
J uicy Roasted Chicken 32
Smothered Chicken with Vidalia Onions 60
Spanish Chicken with Vidallas 31
Tasty Chicken Bake 52
Vidalia Onion Chicken 'N Biscuit Pot Pie 57
Crabmeat
Crab Cake Treats wtlh Vidallas 62
Crabmeat and Cheese Dip 38
Crabmeat Salad 69
Georgia Crab Quiche 76
King Crab Au Gretln 50
Savannah Crab Stew 25
She-Crab Soup 24
She-Crab Soup with vidallas . . 24
Creole
Vidalia Onion In Turkey Creole 61
Custard
Sweet Onion Custard 23
D
Deer, O'Deer 11
Dressings {tor Salads)
Green Salad Dressing 66
Onion Salad Dressing 65
poppy Seed Dressing 65
Dressing (or Stuffing)
Sausage and Grits Dressing 62
Sour Cream Dressing 34
Dumplings
Onion-Sage Dumplings 61
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Dumplings, Chicken 61
Sweet Onion Cornmeal Dumplings 15
Eggs. Scotch Eggs with Celery Soup 106
Eggplant Casserole 47
Eggplant, Creole Eggplant Casserole 45
F
Fish
Basic Broiled Ren 74
Elegant Baked Fish with Vidalia Onion & Lemon
Garnish 18
Flounder. Broiled Rounder Rlleta 78
Stuffed Rounder 78
Foiled Baked Fish Roots 78
Rah Chowder 112
Baked Cod Rah Rllels 79
Grouper, Oven Fried 14
Sauteed Grouper 28
Mullet
Savory Baked Mullet with Vidalia On. . 79
Smoked Broiled Mullet 76
Ogeechee Catfish Stew 26
Quick Baked Fish 77
Baked Red Snapper with Sour Cream Stuffing . 34
Salmon
Salmon Baked Supreme with Vidatias . 48
Congested Salmon Mousse 38
Cream Cheese Stuffed Salmon Steaks 75
Grilled Whole Salmon 75
Salmon Stew with Vidalia Onions 12
Steamed Shad with Melted Bones 78
Baked Shark with Vegetables 8 2
Baked Troul 74
Scalloped Tuna 78
Sweet Onion Stuffed Rah 73
Vidalia Onion Fish Stew 27
Onions
Game. O'Deer
Gumbo. Chicken Gumbo 94
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Ham
Golden Ham Casserole with Vidalia Onions . . . 47
Sbr-Fry Ham/Peaches & Sweet Vidallas 54
J
J ambalaya
Shrimp, Oyster J ambalaya . - 95
J am. Vidalia Onion J am 16
L
Law. New Vidalia Onion Law 4
Uver
Braised Uver and Sweet Onions 56
Chlckon-Llver and Mushrooms 56
Chicken-Liver with Vidalia Onions 56
Uver Balk) with Vidalia Onions 57
Meats (See Individual Meats)
N
Nutritional Value ol the Onion 4
O
Okra Fritters 10
Stewed Okra and Tomatoes 110
Oysters
P
Pickles
Apple J elly and Sweet Onions 12
Baked Vidalia Onions in Sherry Cream Sauce . 14
Breaded Onions 37
Creamed Onions 11
Enchilada Flo with Vidallas 51
French Fried Onion Rings 25
Green Onions-Chutney Cheese Mold 23
Grilled Onions 30
Honey Baked Georgia Sweel Onions 10
Onions-Apples ' N Beer 28
Onion Casserole 9
Onion Pizza Sandwich 34
Onion-Sage Dumpings 61
Onion Sauce 65
Onion Salad Dressing 65
Parsley and Sweet Onion Butter 22
Stuffed Vidalia Onions 29
Stuffed Vidalia Onions 23
Sweet Onion Cornbread 41
Sweet Onion Cornmeal Dumplings 15
Sweet Onion Custard 23
Sweet Onion Egg Spread 33
Sweet Onion Green Bean Salad 107
Sweet Onion Orris 108
Sweet Onion Sausage Casserole 13
Sweet and Sour Onions 13
Vidalia Onion wtth Cheese Sauce 14
Vidalia Onion-Cheeee Supper Bread 29
Vidalia Onion and Cucumbers 37
Vidalia Onion In Curry Cream Sauce 30
Vidalia Onkma and Hash Browned Potatoes . . 112
Vidalia Onion Tomato Bake 48
Vldatla Onion Pie 22
Vidalia Onion Pie Au Gralln 30
Vidalia Onion Rings 25
Vidalia Onion Salad 65
Vidalia Onion Sauerkraut Salad 17
Vidalia Onion Shortcake 42
Vidalia Onion Tart 21
Vidalia Onion In Turkey Creole 61
Vidalia Onion-Turkey Crescents 35
Oyster Casserole 46
Oyster Rockltetler 81
Scalloped Oysters 61
Icicle Plddea S3
Cucumber Onion Mustard pickles 64
Icicle Pickles 83
Onion Pickles 12
Pickled Vidalia Onions 84
Rummage Pickles 85
Apple-Onion Pie 8
Dishpan Chicken Pie 60
Enchilada Pie with Vidallas 51
Vidalia Onion Chicken N Biscuit Pd Pie 57
Vidalia Onion Pre 22
Vidalia Onion Pie Au Gratln 30
Barley Ptlaf with Peas 109
Rice POaf 22
Onion Pizza Sandwich 34
Sweet Onion Egg Ptzza 49
116.
Potatoes
R
Relish
Rice
Ribs
Rolls
Barbequed Pork 18
Minted Loin of Pork with Sweet Onions 53
Stuffed Pork Chops with Vidalia Onions 63
Sweet and Sour Pork Chops 8 3
i
Creamy Potato Bake 111
Double Baked Potatoes 97
Marinated Potato Salad 84
Potato Casserole with Sweet Onions 109
Potato and Onion Casserole 15
Sweet Onion Tatar Tot Casserole 11
Potato Sweet Onion Casserole 45
Scalloped Potatoes with Sweat Vidalia Onions . 26
Scalloped Potatoes/Vidalia Onions 108
Potato Souffle 104
Sour Cream Potato Salad 68
Tuna Stufled Potatoes 9 8
Vidalia Onion and Hash Browned Potatoes 112
Quail. Vidalia Onion Peanul Dressing 55
Quiche
Carrot Vidalia Onion Ouiche 9 9
Crusiless Carrol Quiche 9 8
Chicken Pecan Ouiche 28
Chicken Quiche Amadine 51
Peer Relish 85
Sweat Onion Relish 86
Vidalia Onion Chili Relish 13
Rice Salad with Sweet Onions 64
Fried Rice Chicken Casserole SO
Savannah Red Rice 105
Country Ribs 59
Sweet Onion Buttered Hot Rolls 20
Appla Tuna Salad 69
Bean Sprout Almond Salad 70
Baked Chicken Salad A Vidallas . 70
Easy Chicken Salad 72
Congealed Seafood Salad 67
Crabmeat Salad 89
Garden Salad 66
Hominy Salad with Sweet Onions 68
Layered Salad with Sweet Vktaka Onions 71
Pheasant salad 68
Marinated Potato Salad 64
Sour Cream Potato Salad 68
Rice Salad with Sweet VtdaHaa 64
Seafood Salad 67
Shrimp Salad 67
Rock Shrimp Salad - 71
Spinach Salad 70
Splnach-Vidalia Onion Salad Motd 72
Sweet Onion Green Bean Salad 107
Vidalia Onion Salad 85
Vidalia Sauerkraut Salad 17
Summer Salad 89
Cabbage and Carrot Slaw 72
Creamy Cabbage Slaw 66
Basic Tomato Sauce 8 8
Basic White Sauce 73
Creole Sauce 87
Cucumbor Sauce 88
Onion Sauco 85
Seafood Sauce 77
Sour Cream Cucumber Sauce 84
Shrimp with Sauce 112
Tartare Sauce 77
Vidalia Onion Sauce . 87
Vidalia Onion In Curry Cream Sauce 30
d
Clam. Georgia Clam Bites 38
Clam Fondue 37
Cod Rsh Fillets 79
Crab Cake Treats with Vidallas 82
King Crab Au Gralln 50
Sea Island Crab Casserole 43
Basic Broiled Rah 74
The Caplain's Choice 74
Elegant Baked Fish 16
Foil Baked Fish Fillets 78
Quick Baked Rsh 77
Sweet Onion Stuffed Rsh 73
Broiled Flounder Fillets
Stuffed Flounder . . .
76
76
Grouper
Sauleed Grouper 28
Oven Fried Grouper 14
Mullet
Smoked, Broiled Mullet 76
Savory Baked Mullet 79
Oysters
Oyster Casserole 46
Scalloped Oysters 81
Oyster Rockeletler 81
Seafood Salads
Seafood Salad 67
Congealed Seafood Salad 67
Salmon
Shrimp
Cream Cheese Stuffed Salmon Steaks ,75
Grilled Whole Salmon 76
Salmon Bake Supremo with Vidatias 48
Marinated Shrimp wllh Vidalia Onions 60
Shrimp Oyster J ambataya . 9 5
Rock Shrimp Salad 71
Shrimp Romerfy 73
Shrimp Rico Casserole 48
Shrimp Salad 67
Shrimp witli Sauce SO
Shrimp Wild Rico Casserole 48
Shad
Steamed Shad with Melted Bones 76
Shark
Baked Shark with Vegetables 82
Snapper
Baked Red Snapper with Sour Cream Stuffing 34
Troul, Baked Troul 74
Tuna
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Apple Tuna Salad
Scalloped Tuna
Tuna Stuffed potatoes
117.
Spinach
Soups
Squash
Herbed Spinach Bake 103
Fresh Spinach Piquant 107
Spinach Burgers and Sweet Onions 59
Spinach Choose Squares 107
Spinach Salad 70
Spinach Tomato Casserole 97
Broccoli-Vidalia Onion Soup 93
She-Crab Soup 24
She-Crab Soup with Vidalias 24
Cream of Celery Soup 92
Dieter's Soup 91
Egg Drop Soup 96
Nine Been Soup Mixture 19
Potato Soup with Vidalia Onions 92
Vegetable soup 69
Vegetable Beel Soup 96
Vidalia Onion Peanut Vegetable Soup 89
VkJatia Onion Soup 27
Vidalia Onion Soup with Cheese 95
Vidalia Onion Vegetable Soup
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Stews
Squash-Carrol Casserole , , ,
Squash Carrot Casserole . .
Stewed Squash with Vidalia Onions
Stuffed Acorn Squash with Sweet Onions
92
104
43
110
100
Chicken Slew with Swoet Onions 93
Hot-Spicy Vidalia Onion Beel Stow 94
Ogeechee Catfish Stew 26
Old Fashioned Brunswick Stew 17
Savannah Crab Slew 25
Stewed Okra end Tomatoes 104
Slewed Squash with Vidalia Onions 100
Vidalia Onion Rsh Stew 27
T
Twos
Creamed Tscos and Sweel Vtdakas 54
Tamales
Com with Sweet Vidalia Onions 102
Tarts
Vidalia Onion Tarl 21
Tomatoes
Basic Tomato Sauce 86
Tomato Catsup 87
Holly Hoi Tomatoes 102
Fried Green Tomatoes 100
Turkey
Cheesy Turkey Loai 59
Turkey Ham RoUups 20
Turkey Salad Bake 52
Turkey Salad Pocket Sandwich 32
Roasted wad Turkey 55
Vidalia Onion Turkey Crescents 35
Vkterra Onion in Turkey Creole 61
Spinach
Rico and Vogotsblo Stir-Fry 09
Skillet Supper Spiced with Vidalias 101
Herbed Spinach Bake 102
Fresh Spinach Piquani 107
Spinach Burgers and Sweet Onions 59
Spinach Cheese Squares 107
Spinach Salad 70
Spinach Tomato Casserole . 97
Tuna Stuffed Potatoes 98
Stuffed Green Pepper with Sweet Onions 105
Vktalia Onion Sauerkraut Salad 17
Vtdatta Onion Vegetable Medley 103
Vermicetli with Broccoli Sauce 106
Vegetables (See individual Vegetables)
Barley Pilot with Peas . , 109
Carrots Au Gratln . 101
Carrots Vidalia Onion Ouiche gg
Com and Cabbage Stir Fry gg
Fresh Garden Vegetable Casserole 110
Marinated Vegetables 103
Mustard Greens (Cornmeal Dumplings) 15
Potatoes. Double Baked Potatoes 97
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RECIPES
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Sweet Vidalia Onions
Blue Ribbon Recipes
P.O. Box 736
Vidalia, Ga. 30474
Please send cookbooks at $6.95 per copy. Price in-
cludes tax and postage.
Name
Street
City State Zip
Names and addresses of bookstores, gift shops, ect. in your area would
be appreciated:
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FBI
1
Sweet Vidalia Onions
Blue Ribbon Recipes 1
P.O. Box 736
Vidalia, Ga. 30474 1
Please send cookbooks at $6.95 per copy. Price in-
cludes tax and postage.
Name
i
Street -;-a
City State ?: ^.-.. Zip p
Names and addresses of bookstores, gift shops,, ect; in your area would
be appreciated:
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Sweet Vidalia Onions - Evelyn Rodgers

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