Submitted By: Gail J Franklin
4 large Vidalia Onions
4 tbsp butter
1 tsp salt
1/4 tsp black pepper
8 tbsp freshly grated parmesan cheese
Bake at 400 degrees for 1 hour.
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04/20/18
Baked Vidalia Onions
04/20/18
Green Tomato Relish
Submitted By: Carol Collins, Jonesborough
2 quarts chopped green tomatoes
2 medium onions
2 quarts cold water
1/2 cup salt
1 1/2 cups vinegar
1/2 cup boiling water
1 1/2 cups sugar
1 1/2 tsp celery seeds
1/4 tsp powered mustard
Combine and soak 3 hours. Drain and then rinse thoroughly. Combine and boil 3 minutes. Add to tomatoes and onions. Bring to boil and boil 10 minutes. Pack into jars and put canning lids on and rings. Let sit until sealed.
Heat pint jars 200 degrees in oven. Makes four pints.
04/20/18
Potato Bake
Submitted By: Mae Burke, Fall Branch
8-10 medium potatoes
1 8 oz cream cheese
1 cup sour cream
1 tsp garlic salt (optional)
3/4 of 1/2 stick oleo
1-2 tbsp dry chives
Cook potatoes until done. Whip well and add the rest of the ingredients. Put in casserole dish. Melt oleo and spread on top. Bake at 350 degrees for 30-45 minutes. This can be frozen and used later. Good for a take out dish.