My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, May 18, 2010

Vidalia Onion Casserole

Can there be anything more delicious than that first big ole Vidalia onion of the season. I can't get home fast enough to cook it. When they are in season, May until I can't find them anymore, I will have them in some fashion 5 times a week. So look forward to lots more recipes for this wonderful vegetable.

Vidalia Onion Casserole
4 servings
print recipe

2 large Vidalia onions, thinly sliced
Ritz crackers, crushed
1/2 cup butter
Parmesan cheese, grated, please don't use that green can

Saute' onions in butter until tender, not brown, just a few minutes. Into a baking dish, place single layer of onions and Parmesan cheese. Then sprinkle with crushed crackers to cover. Repeat layers until all onions are used, ending with crackers. Bake at 350 degrees for 20 minutes.

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