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paragod2430
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1#
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Posts:1546
Registered:10/20/2005
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(Date Posted:05/14/2006 23:51:22)
I wanted the baked vidalias tonite but had no soy or worchestire sauce. But I had a seasoning packet from some ramen noodles. Beef flavor.
I fixed the onions as usual, put the margarine in them and sprinkled the ramed season on top. Very very good!
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paragod2430
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3#
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Posts:1546
Registered:10/20/2005
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(Date Posted:05/09/2006 06:58:37)
Yummmmm
My mama used to make something similiar to that and we loved it!
Julie
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iamgrammyo
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4#
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Posts:82
Registered:10/29/2005
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(Date Posted:05/09/2006 06:49:48)
Okay, here's another Wisconsin recipe - containing CHEESE, of course !
BEEF CHEESE MAIN DISH
Brown and drain 1 lb ground beef or ground turkey with 1/2 c chopped onion and 1/4 c chopped green pepper.
Add to above and simmer: 1 c tomato sauce, 2 tsp chili powder and 1/4 to 3/4 teaspoon garlic salt
Shred 1 1/2 c Monterey Jack cheese
Combine 1/2 c of the shredded cheese, 1/2 c sour cream & 1 slightly beaten egg. Add to meat mixture.
Open an 8 oz can of refrigerator biscuits (Poppin Fresh things) & separate each biscuit into 2 layers. Press 10 of the biscuit section over the bottom on a 9" square pan. Spoon meat mixture over biscuits. Top meat with the remaining layers of biscuits and add the remaining 1 cup of shredded cheese over that.
Bake at 25-30 minutes at 375 degrees. You might want to put the baking dish on a cookie sheet in case the casserole runs over.
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paragod2430
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5#
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Posts:1546
Registered:10/20/2005
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(Date Posted:05/09/2006 06:00:55)
Julie's Mama's Sugarless Apple Pie
I love this better than apple pie with sugar in it.
2 T flour
1/4 t salt
2 T butter
1 6 oz can frozen apple juice- thawed (make sure it is no-sugar added)
cinnamon and nutmeg to taste
5 or 6 sliced apples
1 unbaked pie shell
Put apples in pie shell. Stir flour and salt in saucepan. Gradually add juice, heat to thicken. Pour over apples. Sprinkle over cinnamon and nutmeg, dot with butter.
Bake at 450 for 15 minutes, then 350 for 30 minutes.
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iamgrammyo
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6#
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Posts:82
Registered:10/29/2005
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(Date Posted:05/09/2006 05:51:07)
Toni, thanks for giving me credit for my Onion Pie recipe. I am so glad you enjoyed it. Egg beaters do work up well in things, don't they? I have a huge chunk of Asiago cheese that I grate for use on spaghetti (the grand's favorite) and on this pie. The flavor of these freshly grated cheeses is so superior to the "sawdust" parmesan in Krafts green can!
Okay, I am looking for some other favorites to put on this site. I'll see what I can find.
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tdzm
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7#
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Posts:1244
Registered:10/14/2005
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(Date Posted:05/09/2006 02:19:04)
All I can say is "yummy, yummy, yummy". My family loved this pie even though I made it a bit lower fat. However, I must qualify this with the information that in our household we've been cutting down on fats for years now and so someone who thinks skim milk is like drinking water and doesn't think whole milk tastes like cream might disagree 
Three big vidalias were enough to fill my 9" pie plate (don't think it's deep dish). I did use only 1/4 stick of butter in a good non-stick skillet and flipped and stirred occasionally. I cooked the onions only until translucent since they are sweet already and at the end I even turned up the heat a bit to dry out the pan juices. As a result of the lower fat and the drying out--(I think)-- my pie set up almost immediately and wasn't runny at all. I served it with roasted broccoli and garlic and cold orange slices. It was such a colorful, easy, and delicious meal. Thanks, Grammyo/judy
The eggbeaters and lowfat yogurt seemed to hold up well to our taste buds. I did add the tabasco. I grated a good quality romano for the topping. Threw a little of the leftover of that on the broccoli after it cooked.
Okay---we're ready for some new dinner recipes
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Foof4
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8#
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Posts:2150
Registered:10/16/2005
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(Date Posted:05/08/2006 16:57:47)
Toni.. all re: I think I'm going to make the pie this week too. I'm going to try it using egg beaters, low-fat (not no-fat) sour cream, and only about 1/4 stick of butter
I did use low fat sour cream.. no one noticed!... I think that the butter level can be well downsized but I like to add the olive oil... Next time I would try egg beaters also! But I am sure it is the long slow cooking of the onions that counts most.. I got impatient but I think you could even carmelize the onions more than I did for more intense, sweet flavor.. Last night I tried to reheat again.. a short reheat in the microwave but then into broil to re-crisp the top...plain grated cheese is great but if you can use some better cheese on top it is even more heavenly..... even if this pie is eaten right after cooking it does need some set time... even an hour... you can always broil top just before serving..
For a sweet pie use nutmeg.. for spicy use the tabasco or ceyenne pepper... or even add hot peppers which I cant use...
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iamgrammyo
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9#
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Posts:82
Registered:10/29/2005
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(Date Posted:05/08/2006 04:37:04)
Wow, what a great idea to use chives to give some color to the onion-corn mix. I have lots of them growing in the flower bed too! Could even use the chive blossoms and really make a fancy relish.
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paragod2430
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10#
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Posts:1546
Registered:10/20/2005
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(Date Posted:05/08/2006 02:51:02)
Glad you tried the chives, I would have never thought of that and I have them growing all over the place! Next time I will throw some in.
Julie
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tdzm
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11#
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Posts:1244
Registered:10/14/2005
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(Date Posted:05/08/2006 02:11:37)
And I made Julie's corn-vidalia salad today It was so easy and so good. I added just a bit of chopped green chives for color and some freshly ground black pepper. I actually think I liked it best right after I mixed it and before I chilled it--lol--no wonder it gets eaten up that way.
I think I'm going to make the pie this week too. I'm going to try it using egg beaters, low-fat (not no-fat) sour cream, and only about 1/4 stick of butter. I think I have some good Locatelli Pecorino Romano cheese I can grate over the top I usually have good results cutting down on fats in recipes. I think cutting down on the butter will cut down on the liquids and make it set up faster too. If this doesn't work, I'll let you know so that you can use grammyo's recipe as is.
I baked the vidalias with just a tiny pat of butter and worcestershire last week. That was good too.
I'm glad "your" recipe was a hit, foof--lol
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Foof4
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12#
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Posts:2150
Registered:10/16/2005
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(Date Posted:05/08/2006 00:41:34)
Well friends I made the vadalia onion pie yesterday.. it looked and smelled wonderful (drool)... had to fend off family as it was for today.... Yummy....... a word to the wise... if reheating I think it would have been best if I had preheated the oven to low (325*?) maybe and put the pie in to warm up.. wasn't that crazy about the reheat in the micro wave...
Next time I will bake it and eat it the same day.... as it lost its crispness over night.. I think that letting the pie set for about a 1/2hr to have the custard set would be enough time to wait... I added nutmeg and used 1/2 stick of butter only along with some olive oil... I also used the regular grated cheese but had some fancy reggiano whatever left and put that on the very top.......... Oh yummmmmmmmmmmm
Our friends were impressed and want my (teehee) recipe... they thought it would taste good cold.. MLD wants a copy now and she thinks that you could add some ham for an upgrade or change..
I will definitely be making this recipe again.. (today served onion pie with my marianated brocoli salad and some deviled ham... fruit cup on the side...
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paragod2430
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13#
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Posts:1546
Registered:10/20/2005
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(Date Posted:05/05/2006 01:38:08)
Sorry it took me awhile to respond.....I haven't made a magic pie with the vidalias but you have me thinking......
I have swiss cheese, ham or bacon in mind.....next week while Nipper is gone I may try this and see what happens! Who knows, maybe I will invent something great!
Julie
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tdzm
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14#
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Posts:1244
Registered:10/14/2005
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(Date Posted:05/02/2006 17:22:00)
Reply to : paragod2430
I am the queen of "magic pies"
Julie, do you create your own versions of these "magic pie" recipes sometimes? If you ever come up with one for the Vidalias, please let us know
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Foof4
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15#
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Posts:2150
Registered:10/16/2005
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(Date Posted:05/02/2006 16:32:52)
Grammyo... wow to the asparagus ... but apparently I am the only one in my family who likes it and then I can only eat so much of it... I learned from Rachael Ray how to roast the asparagus ... Drizzle with herbs and olive oil and put on foil in the oven... was great and I got to make a cold salad with it the next day with a balsamic dressing ..oh yum:-)
Good point on our guests... although I seem to remember he was not very good at keeping to his proper diet but then again we have not seen them in several years...
I do think that I might still do the pie (how long in the microwave  ... but since it will probably be a mid morning brunch thing.. I will have other choices too. We can have the leftovers for our supper when the rest of my family can taste also
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iamgrammyo
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16#
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Posts:82
Registered:10/29/2005
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(Date Posted:05/02/2006 02:05:06)
Foof, as I mentioned before (I think), the pie is better the 2nd day when all the flavors and juices have mixed and soaked in. On the 2nd day I just cut the slices we needed and microwaved them until hot.
On second thought though, Foof, I do not think this is the thing you should serve to someone who has a bad heart condition. He might even say he cannot eat it - or his wife will say she will not allow him to eat it!!
I just picked a whole big brown grocery bag full of fresh asparagus from the patch in our back yard. Too bad you are not closer and could run over and get some from me! By July I am getting so sick and tired of picking the darn stuff - but we do have lots of people we give it to every day. Sunshine, warmth and some rain and the stuff grows like crazy!!
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Foof4
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17#
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Posts:2150
Registered:10/16/2005
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(Date Posted:05/02/2006 01:57:36)
Reply to : iamgrammyo
Foof, I think if I was going to serve this to guests, I would do the recipe just as it is and not substitute fat free items for the asked for ingredients. The recipe was developed, if I remember correctly, by the people at Bland Farms - a Vidalia Onion grower. Sometimes using fat free items just does not make the recipe turn out correctly or as tasty as it should be. I have decided that once in a great while we are entitled to have something special despite the caloric and cholesterol content. So, first try it as is and then, next time, tweak the recipe! Good luck! Oh yes, leave the pie sit for a bit before you cut into it as this will allow the juices to soak in and the filling to thicken. You can't eat it when it's burning hot anyway!!
Thanks for the advice.... only our guests are the canoeing friends where the Martin had a heartattack while paddling... he has had several surgeries... his wife might kill me with the extra fat and calories.. I would have to bake it the night before as may not have time in the AM... They are arriving early and I move very slow in the morning
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paragod2430
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18#
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Posts:1546
Registered:10/20/2005
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(Date Posted:05/01/2006 21:42:14)
Batter Bread
My aunt was a dietician at a school and the government used to send her recipes that were good and economical. We had this bread all the time growing up.
I have successfully used warm milk in this recipe instead of water, and eliminate the dry milk later. I think dry milk is called for to make it economical....or maybe the government had an access of milk powder that week and was trying to get rid of it!
This makes 2 loaves. I half the recipe usually.
1/4 cup sugar
2 pcks dry yeast
2 teaspoons salt
1 1/2 cup warm water
2 eggs
1/3 cup butter, melted
1/2 cup dry milk
4 cups plain flour
Another stick of melted butter.
Dissolve sugar and salt in warm water. Add yeast and let stand 15 minutes (VERY IMPORTANT STEP) Add eggs and 1/3 cup melted butter. Mix dry ingredients and add to mixture. Spread into well greased loaf pans. Brush tops with some of the other melted butter. Let rise until double in bulk. Bake about 30 minutes or until done at 350. Brush again with melted butter.
Very easy and delicious!
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paragod2430
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19#
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Posts:1546
Registered:10/20/2005
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(Date Posted:05/01/2006 20:38:46)
Another Salad.....great for summer and vidalias.
Tomato Salad
2 ripe tomatoes
2 boiled eggs
1/2 c chopped onions
8 (plus or minus) Saltines
Peel and chop tomatoes, let drain in colander until just before ready to serve. Mix tomatoes, chopped egs, onions and saltines with just enough mayo to moisten.
This is an ugly salad, and thats what I have nicknamed it. But it is delicious....and it must be because I don't like fresh tomatoes!
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iamgrammyo
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20#
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Posts:82
Registered:10/29/2005
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(Date Posted:05/01/2006 20:31:14)
Foof, I think if I was going to serve this to guests, I would do the recipe just as it is and not substitute fat free items for the asked for ingredients. The recipe was developed, if I remember correctly, by the people at Bland Farms - a Vidalia Onion grower. Sometimes using fat free items just does not make the recipe turn out correctly or as tasty as it should be. I have decided that once in a great while we are entitled to have something special despite the caloric and cholesterol content. So, first try it as is and then, next time, tweak the recipe! Good luck! Oh yes, leave the pie sit for a bit before you cut into it as this will allow the juices to soak in and the filling to thicken. You can't eat it when it's burning hot anyway!!
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I'm glad someone got my joke!!....Grammyo I did give you credit where it was due.... and did explain that it was a favorite from a collecting chat friend. LOL but that is sometimes hard to explain to the average person... I just tell most that I would like to share a favorite friend recipe...
