Recipes Included On This Page Vidalia Sweet Onion Tarts Vidalia Sweet Onion Wedgies Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Vidalia Sweet Onion Tarts Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Onions Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- toast rounds vidalia onions -- chopped parmesan cheese mayonnaise Cut bread into rounds, and toast on one side. mix chopped onions and mayonnaise together until spreading consistency. add parmesan cheese and spread onion mixture on toast rounds. place under broiler for a few minutes or until bubbly. serve immediately. From a very nice book called THE VIDALIA SWEET ONION LOVERS COOKBOOK by Bland Farms. Submitted to the book by Mrs. J.R. Toombs, Hawthorne, NJ Posted on FareShare 11-98 by Beverly<bevmed@ingress.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vidalia Sweet Onion Wedgies Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Onions Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sliced vidalia sweet onions 2 Tbs butter 1 can refrigerated crescent rolls salt and pepper to taste 1 egg 1/4 cup evaporated milk (not sweetened condensed milk) Preheat oven to 400 saute onions in butter until golden brown and tender. separate rolls into triangles. place in an ungreased round 8 inch pan pressing together to form an even crust on the bottom and half way up the sides of the pan. Spread onions on top of dough. season well with salt and pepper. Beat egg slightly, add evaporated milk and pour over the onions. Bake at 400F for 20-25 minutes. cut into wedges. serve hot or cold. if cut into smaller wedges, makes good appetizers. From a very nice book called THE VIDALIA SWEET ONION LOVERS COOKBOOK by Bland Farms. By A. Gajewski, Bridsboro, PA Posted on FareShare 11-98 by Beverly<bevmed@ingress.com> - - - - - - - - - - - - - - - - - -

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