Cooking advice

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.


Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.












Onion CasseroleNo.2 Recipe
Onion CasseroleNo.2 Category Casserole Recipes 
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Ingredients And Procedures

4 md Onions, sliced

3 tb Butter or margarine

1 cn Sliced mushrooms, drained (2

- 1/2 oz.) 1 t Paprika

1 1/2 c Plain croutons

1/2 c Shredded carraway seed

- cheese 1/2 c Shredded mild cheddar cheese

3 tb Grated Parmesan cheese

1 cn Cream of chickem soup (10

- 3/4 oz.)

Place onion and butter in a 3 quart casserole dish. Cook 7-10 minutes until tender. Stir halfway through cooking time. Blend in cream of chicken soup, paprika and mushrooms; cook two minutes more. Toss croutons with butter. Spoon over onion mixture. Sprinkle with cheeses, sprinkle with paprika as desired. Cook one to two minutes or until cheese is melted. SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre, Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim Bodle 5/93

 
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