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Our Family's Favorite Recipes


	Great Grandma Gladys' Vidalia® Onion-Sausage Casserole Vidalia® Onions, sliced Ritz crackers, crushed 1lb sausage meat, browned and drained 1/4 teaspoon seasoning salt 1 can Campbell's Cream Of Mushroom Soup 1 and 1/2 cups cheddar cheese, grated 1 small jar pimento pepperPut onions in bottom of 12"x17" pyrex dish. Add Ritz crackers, then sausage meat. Add a layer of onions, Cream of Mushroom Soup, and salt. Sprinkle layer of cheese and pimento. Bake in preheated oven at 350 degrees Fahrenheit for 1 hour and 15 min. Cheese Stuffed Vidalia® Onions (for grilling outdoors or oven) 6 medium or large Vidalia® Onions 1/4 cup salad oil Shredded cheddar cheese Paprika, salt, and pepper Cut thin slice from root ends of 6 medium or large onions so they stand level. Slice tops from onions. Make a hole in the center of each and remove some of the onion. In a covered saucepan, in boiling water salted to taste, cook onions over medium heat 15 to 20 minutes until tender, then drain. Brush onion with salad oil and sprinkle with paprika. Place a teaspoon of cheese in center of each. Sprinkle with salt and pepper. Wrap each loosely in foil, leaving top open for grilling. Cook over medium coals 15 minutes or until nicely browned. In oven, cover loosely with foil. Cook 15 minutes removing foil from top the last 5 minutes to brown cheese. Serves 6. Vidalia® Onions Au Gratin 5 cups cooked Vidalia® Onions 4 1/2 cups graded cheddar cheese 1/2 cup self-rising flour 1/4 teaspoon black pepper 1/2 teaspoon salt 6 tablespoons butter Mix onions, 3 1/2 cups cheese, and remaining ingredients. Pour into two-quart casserole dish. Sprinkle 1 cup grated cheese on top. Bake in oven at 350 degrees Fahrenheit for 30 minutes. Serves 10 to 12. Vidalia® Onions With Mushroom Sauce 4 cups small whole Vidalia® Onions 1 cup dairy sour cream 1 tablespoon milk 1/2 teaspoon salt 13 ounce can (1/2 cup) broiled, sliced mushrooms, drained In a saucepan cook onions until tender, then drain. Blend sour cream, milk, and salt. Stir mixture over low heat until heated through; pour over drained onions and mushrooms. If desired, garnish with a fluff of parsley. Makes 8 servings. Golden Onion Rings 6 medium Vidalia Onions 1 cup + 2tbl sifted all-purpose flour 1/2 teaspoon salt 1 slightly beaten egg 1 cup milk 2 tbl salad oil Cut the Vidalia Onions in 1/4 thick slices, separate into onion rings. Combine flour, salt and egg, milk and oil. Beat together just until dry ingredients are well moistned. Coat onon rings with batter. Fry, a few at a time, in deep hot fat (350 degrees Fahrenheit), stirring once to separate rings. When onions are golden, drain on paper towels. Just before serving sprinkle with salt. Savannah Red Rice 4 slices bacon 1 medium Vidalia® onion, chopped 1 cup chopped celery 1 small green pepper, chopped 2 cups uncooked rice 1 can tomatoes, drained & chopped reserve juice (16 oz) 1 teaspoon sugar 1 teaspoon salt 1 teaspoon black pepper bottled hot pepper sauce to taste 1 can tomato sauce (8 oz) Fry bacon until crisp in medium sauce pan. Remove bacon from pan and reserve drippings. Saute onions, celery, and green pepper in bacon grease until onions are translucent. Crumble bacon, then return to pan. Add rice and stir to coat with grease. Add tomatoes, sugar, salt, pepper, and hot pepper sauce. Measure reserved tomato juice and tomato sauce; add water to make 1 1/2 cups liquid. Pour over rice and bring to a boil over high heat, stirring occasionally. Immediately reduce heat, cover, and simmer 20 minutes. Remove from heat and let sit, covered, at least 20 minutes. Fluff with fork. \| Return Home \| Contact Us \| Fundraising \| Kadee's Korner \| Events Schedule \| FAQ Page \| Recipes \| Great Places To Visit \|