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.






Friday, September 29, 2023

Tennessee Onions

3 to 4 Sweet Vidalia onions
4 Tbsp. butter
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. oregano
1 cup Italian blend cheese, shredded
1 cup Cheddar cheese, shredded
½ cup Parmesan cheese, shredded

Preheat the oven to 350 degrees.  Spray a 9×13 baking dish with nonstick spray. 

Slice the onion into ¼ inch rounds and separate the onion rings. Spread the rings into the baking dish. 

Sprinkle the onion rings with garlic powder, salt and oregano. Slice the butter into 8 pieces and spread evenly on top of the onions. 

Sprinkle the cheeses over the entire top, with the Parmesan Cheese at the end.   Place in the oven and bake for 35 to 40 minutes, or until the cheese begins to bubble and brown. 

Serve immediately mediately.  






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