Monday, April 22, 2013

May is the beginning of warmer weather in most of the country.  So, what happens in this month and it is a great month.  We have Cinco de Mayo which is always fun.  It is also National Vinegar Month and Potato and Lime month.  It is National Lyme Disease Awareness Month and Lyme disease can be a real problem in Pennsylvania area and other areas where there are deer.  It is also National Salsa month, but the one I really like is National Sweet Vidalia Onion Month.  If you have ever cooked with or cut up a sweet Vidalia onion, you will know what I am talking about.  They re so sweet and good in what ever you are making.  There is a short window for the buying and using of these wonderful sweet onions, but they are worth the wait.

Just a little history about the Vidalia Onion.  It is Georgia's official state vegetable.  This year the Vidalia Onion Festival is April 18-21, 2013.  Lost of events and fun goes on in Georgia at this time.  The onion itself has a high sugar content.  They have a limited season which is usually April to around the end of June.

Here is just one fun recipe using the Vidalia Onion, but you can take any recipe and use a Vidalia Onion and make it sweeter.  Also try making French Onion soup with the Vidalia Onion.  Wow, is that good.

Basic Strata with Sweet Vidalia Onions

12 slices bread, remove crust and cube
1  8 oz  package shredded cheese, any type
4 cups milk (you can use half and half, but I don't need the calories)
8 eggs, beaten
1 teaspoon dry mustard is best, but I have used jarred mustard instead
2 large sweet Vidalia onions, halved and quartered and then cut into thin slices
Salt and pepper to taste
Dash of cayenne pepper
Dash of thyme
4 Tablespoons butter for cooking onions

Spray a 9 x 13 casserole dish.  (I like to use a fancy casserole dish)
Spread bread, then cheese.
Cook butter and onions slowly until slightly limp and translucent.
Add to bread and cheese mix.
Beat milk, eggs, dry mustard, and spices.
Pour over cheese and bread and onions.
Refrigerate overnight.
Bake one hours at 350 degrees.
Serve hot.

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