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Lisa Keys; Middlebury, CT Our $500 Third Place Winner |
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| Preparation: Heat oven 450F. Combine biscuit mix, milk and 2 tablespoons melted butter to form a soft dough. Press dough over bottom of 9-inch springform pan; set aside. Melt remaining butter in large skillet. Cook onions in butter over medium heat for 10 minutes or until tender. Add raisins and jelly; cook, stirring, 1 minute. Spread onion mixture over dough. Blend sour cream, eggs and sugar; pour over onion mixture smoothing the top. Bake 10 minutes. Reduce oven temperature to 350F; bake additional 30 minutes. Serve warm cut into wedges. |
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| My Sweet Memory: The only thing sweeter than a Vidalia® onion is eating one with those I love. My sweet memories of Vidalias starts many years ago. My first Vidalia experience is one I will always treasure. It was about 30 years ago while living in the South that I shared some delicious Vidalia onion rings with my husband Bill. We were just friends then but over those sweet golden crispy rings and a little ketchup our friendship blossomed into something more. We lived in North Carolina for two years enjoying each other’s company and Vidalias any time we wanted. We could go from restaurant to restaurant searching out the best menus for Vidalia rings and anything else made from Vidalias. As we gazed into each other’s eyes we were enjoying Vidalia heaven on the plate. Sadly, jobs moved us North leaving our beloved Vidalias behind. We knew we could not live without each other, so we got married, but could we live without delicious Vidalias? Vidalias were very hard to find in Northern grocery stores, but we would not give up the search. Often store managers tried to sell us Spanish onions saying they were just as sweet, but we knew better. Years later, our persistence and patience finally paid off as Vidalias became a seasonal item at our local grocer. We jumped for joy every summer when they arrived. However, once other customers found out about their sweet goodness (we should have kept our mouths shut) the onions sold out quickly. I will never forget one day when my husband came home with a bag full of golden Vidalias. It was such a joyful moment. It was like getting a surprise bouquet of yellow roses on my birthday or an anniversary only better! Fortunately, today, Vidalias seem to be readily available everywhere we go North, South, East or West. It seems the whole world knows the goodness of vidalia onions. The onion is so versatile that it shows up in almost every kind of recipe from appetizers to entrees and even dessert, if you dare. Bill and I have definitely graduated from the days of eating just crispy fried Vidalia onion rings (although, there will never be another recipe as romantic)and have tried recipes for soups, sandwiches, salads and entrees. One of our new favorites is a Vidalia onion dip. We have been fortunate enough to share our love of cooking and Vidalias with our two children Caitlin and Will who were raised on them. They thoroughly enjoy Vidalia onion soup, grilled Vidalias on hamburgers and stir-fried Vidalias in our favorite Asian and Mexican recipes. I think the only recipe we have not tried a Vidalia in is a drink recipe, but I guess there is always hope for that, too. I have to say though, like their mom and dad, they love those golden fried rings the best. Hmmmm, the onion does not go far from where it is pulled! |
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