1 large green onion = 2T chopped<\/p>\n
Did you know it can only be called a “Vidalia” Onion<\/strong> if it is grown in one of 20 counties in SE Georgia.\u00a0 Harvesting usually occurs in late April and goes thru mid-June.\u00a0 Stock up while they are in season!\u00a0 These sweet pale onions were first grown in the 1930s near Vidalia, GA.\u00a0 The flavor is due to the low amounts of sulfur in the sandy soil where they are grown.<\/p>\n THE VERY BEST EVER (& EASY TOO!) CORN CASSEROLE<\/strong> 16 oz can yellow cream style corn Combine all ingredients and pour into greased 2 qt baking dish. FOR a GREAT BREAKFAST CASSEROLE: CORN ON COB\u00a0\u00a0<\/strong><\/p>\n FRESH:\u00a0 Husk just as you are ready to cook it. MICROWAVING FRESH:\u00a0 No husking needed. # Ears\u00a0\u00a0 \u00a0Min.on HI pwr\u00a0\u00a0 \u00a0Standing time FROZEN:\u00a0 Do not thaw.\u00a0 Plunge in boiling water and cook.<\/p>\n ONIONS, LEEKS, SHALLOTS & SCALLIONS\u00a0\u00a0 – Their flavors vary!!<\/strong><\/p>\n Yellow and white onions have a sharp taste when raw, and sweeten when cooked. Green Onions, also called Scallions are fresh onions. Leeks have the appearance of overgrown scallions, with tough green leaves atop an elongated white bulb. Only the white and light green parts are used. Have a light onion flavor. Shallots, also called Pearl onions, look like small dry onions with a papery skin that may be copper, golden or pale gray. Have marvelous flavor and can be substituted for other type onions in many recipes.<\/p>\n <\/p>\n BAKED VIDALIA ONIONS\u00a0\u00a0 \u00a0(June, 2011)<\/strong><\/p>\n 2 Vidalia onions (in season April-May-June-July) Peel each onion and cut off the root end. 1 large green onion = 2T chopped Did you know it can only be called a “Vidalia” Onion if it is grown in one of 20 counties in SE Georgia.\u00a0 Harvesting usually occurs in late April and goes thru mid-June.\u00a0 Stock up while they are in season!\u00a0 These sweet pale onions were first grown in […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":158,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-267","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=267"}],"version-history":[{"count":8,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/267\/revisions"}],"predecessor-version":[{"id":1104,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/267\/revisions\/1104"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/158"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n
\n(Dallas Times Herald)
\nI can’t tell you how many times people have asked me for this recipe!<\/strong>
\n***FAMILY FAVORITE***<\/strong><\/p>\n
\n16 oz regular corn, drained
\n1 cup Bisquick
\n1 egg, beaten
\n2 T oil
\n\u00bd c milk
\n6 oz cheddar cheese, grated
\nJalapeno peppers, blended or chopped very fine, to taste
\nOPTIONAL: sliced green onion, chopped red pepper<\/p>\n
\nBake at 400\u00b0 for 30 min. til browned.<\/p>\n
\n<\/strong>Leave out Jalapenos & add to above:
\n\u00bd can (4.5oz) can green chilies, chopped
\n\u00bd lb HOT sausage, fried and crumbled.
\nServe with Picante Sauce.<\/p>\n
\n
\nDrop into boiling kettle of water.
\nCook, covered for 3 min after water returns to boil.<\/p>\n
\nRinse ears briefly in cold water.
\nDon\u2019t cook over 6 ears at a time or they won\u2019t cook evenly.\u00a0 Microwave as follows, turning ears at halfway point.
\nAfter corn has cooked and stood for set time, peel husk back slightly and check for doneness.
\nIf not done, cook in 30 second increments til done.
\nAfter husking, can keep warm by wrapping in foil.<\/p>\n
\n1\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a02-3\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a03
\n2\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a03-4\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a03
\n4\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a05-6\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a03
\n6\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a07-8\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a03<\/p>\n
\n
\nRed onions start out sweeter and are a good choice for salads and sandwiches.
\nCalled dry or storage onions, they are air-dried after harvest, resulting in the papery skin that protects the moist flesh inside.<\/p>\n
\nThey have long, thin green leaves and small white bulbs. Have very mild onion flavor.<\/p>\n
\nExcellent addition to soups and sauteed dishes. Must be cleaned carefully to get rid of the dirt that hides between their layers.<\/p>\n
\n
\n1\/2 t salt
\n\u00bd t pepper
\n\u00bd t chopped rosemary
\n\u00bd t chopped thyme
\n2 T margarine
\n2 T balsamic vinegar<\/p>\n
\nMake 2-4 cuts across top of each onion, cutting only 2\/3 way down to create wedges.
\nSet each onion in the center of a 12\u201d square of aluminum foil.
\nSprinkle with the seasonings and top each with 1 T margarine.
\nPull the foil up on sides around each onion, creating a pouch, but leave the top exposed.
\nPour 1 T vinegar into each onion.
\nBake at 350\u00b0 for one hour.\u00a0 Spoon juice in pouch over onion when serving.<\/p>\n","protected":false},"excerpt":{"rendered":"