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Utah Bob #35998

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Got a Vidalia Onion casserole in the oven. Smells awesome! Drooling. 5 minutes to go. Yum.:wub:

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9 hours ago, Pat Riot, SASS #13748 said:

What’s in it with the onions?

1 large Vidalia

1 cup Sour Cream

1 can creamed corn

1 egg, beaten

1/3 cup milk

1/4 tsp salt

1 8.5 oz box of corn muffin mix

1 egg

1/2 stick of butter or margarine 

1/2 cup sharp cheddar

 

Slice onion and sauté in butter until soft. Add sour cream, cheddar and salt to onions when soft.

Combine muffin mix, egg, creamed corn, and milk and pour into a buttered casserole dish.

Pour onions on top of the corn mixture.

Bake uncovered for 35-40 minutes.

Eat it!

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2 hours ago, Utah Bob #35998 said:

1 large Vidalia

1 cup Sour Cream

1 can creamed corn

1 egg, beaten

1/3 cup milk

1/4 tsp salt

1 8.5 oz box of corn muffin mix

1 egg

1/2 stick of butter or margarine 

1/2 cup sharp cheddar

 

Slice onion and sauté in butter until soft. Add sour cream, cheddar and salt to onions when soft.

Combine muffin mix, egg, creamed corn, and milk and pour into a buttered casserole dish.

Pour onions on top of the corn mixture.

Bake uncovered for 35-40 minutes.

Eat it!

Hmmm...Thank you. Sounds tasty. :D

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9 hours ago, Utah Bob #35998 said:

1 large Vidalia

1 cup Sour Cream

1 can creamed corn

1 egg, beaten

1/3 cup milk

1/4 tsp salt

1 8.5 oz box of corn muffin mix

1 egg

1/2 stick of butter or margarine 

1/2 cup sharp cheddar

 

Slice onion and sauté in butter until soft. Add sour cream, cheddar and salt to onions when soft.

Combine muffin mix, egg, creamed corn, and milk and pour into a buttered casserole dish.

Pour onions on top of the corn mixture.

Bake uncovered for 35-40 minutes.

Eat it!

Slice onions?  Not dice, ok.  Slice on the latitudes or the longitudes?  It does make a difference in the way the slices respond to heat.

 

i am convinced that more Vidalia’s are sold than are produced. IOW, many sold are merely “sweet onions” not real Vidalias.

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4 minutes ago, Trigger Mike said:

If they're not from the section of counties around vidalia where the soil has been shown to produce a true vidalia onion then it is illegal to call them a vidalia onion.  They are particular about it 

I know about the laws, but they are not investigated and enforced outside Georgia.

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I only use genuine Vidalias. I have tried Wala Wallas and others that folks have suggested but nothing beats a  Vidalia. :wub:

https://www.law.cornell.edu/cfr/text/7/955.5

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1 hour ago, Marshal Mo Hare, SASS #45984 said:

Slice onions?  Not dice, ok.  Slice on the latitudes or the longitudes?  It does make a difference in the way the slices respond to heat.

 

i am convinced that more Vidalia’s are sold than are produced. IOW, many sold are merely “sweet onions” not real Vidalias.

I slice em latitudinally. I don’t reckon it matters much. Just sauté em until soft. Don’t overtook.

 

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UB,

 

That recipe was sounding great until you added the cheese. I just don't like cheese cooked in my food. I'll just continue to eat the thick slices of white onions. I've never seen Vidalias around Yuma anyway.

 

PF

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50 minutes ago, Phantom Falcon, SASS # 46139 said:

UB,

 

That recipe was sounding great until you added the cheese. I just don't like cheese cooked in my food. I'll just continue to eat the thick slices of white onions. I've never seen Vidalias around Yuma anyway.

 

PF

I’ve had it without the cheese. Still May delicious so. It seems only Citymarket carries Vidalias here.

 

 

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1 hour ago, Marshal Mo Hare, SASS #45984 said:

I know about the laws, but they are not investigated and enforced outside Georgia.

Like most CFRs. ;)

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56 minutes ago, Alpo said:

What's the one from Texas?

Texas Supersweet I think

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2 hours ago, Phantom Falcon, SASS # 46139 said:

UB,

 

So City Market is still around, huh? I worked for them when in high school. 

 

PF

Part of the Kroger empire.

 

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Costco had them today for $5.99 ten lb. bag.

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