Recipe Exchange

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. 

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.

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.