I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Vidalia Onion Pie

1 cup finely crushed saltine crackers
1/4 cup butter
2 cups thinly sliced Vidalia onions
2 Tbsp. butter, melted
2 eggs, beaten
3/4 cup milk
Salt and pepper to taste
1/2 cup shredded Swiss cheese

Mix saltines and 1/4 cup butter and press into pie pan for crust.  Spread onions over crust.  Mix remaining ingredients and pour over onions.  Bake at 350 degrees  until firm and lightly browned. 
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