Vidalia onions: Georgia's most famous taste, 1989

Drain liquid from vegetables, reserving 1/2 cup liquid; return vegetables to bowl. Mix vinegar mixture, mayon-
naise and celery seed; pour over vegetables. Add artichoke
hearts and pasta. Toss gently to coat. Cover and chill until ready to serve. Serves 6-8
\'idalia Onil)n and Stcak SalaJ 1 medium Vidalia Onion, sliced thin 2 tablespoons fresh chopped parsley 1 tablespoon olive oil 1 tablespoon water 1 tablespoon red wine vinegar 1 clove garlic, minced 314 pound lean broiled steak, cut into I-inch strips 314 cup sliced radishes Lettuce leaves 1 cup crumbled blue cheese
Combine parsley, oil, water, vinegar and garlic; mix well. Combine remaining ingredients except blue cheese and lettuce. Pour oil mixture over other ingredients and toss well.
Line large bowl with lettuce leaves and spoon salad over leaves. Sprinkle with blue cheese. Serves 4
\'idalia OnilH1 Rdish 11/2 gallons ground Vidalia Onions (14-16 medium onions) 1/2 cup salt 1 quart apple cider vinegar 1 teaspoon turmeric 1 teaspoon pickling spice 1 teaspoon pimento, chopped 4lf2 cups of sugar
Grind enough Vidalia Onions to yield 11/2 gallons, add 1/2 cup salt and let stand 30 minutes. Squeeze juice from onion-salt mixture and discard juice. To onions add vinegar, sugar, spices and pimento. Bring to a boil and cook for 30 minutes, stirring often.
Pack both onions and cooking liquid to cover in hot jars, leaving 1/2-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath. Makes about 8 pint jars
From So Easy 10 Preserve, Georgia Cooperative
Extension Service

Jeorgia Department of Agriculture fommy Irvin, Commissioner V1arketing Division, Capitol Square '\tlanta, GA 30334 404) 656-3678

GEORGlA. AlWAYS INGOOO TASrE

!OM/$3,989

RECEIVED JAN 2 2 1990
DOCUMENTS
IIl!A IIDDADI~t'

In the late spring of 1931 Moses Coleman discovered

_

Chop onions and place on a cookie sheet.

onions from pan with a slotted spoon. Add soup and

that the onions he'd planted on his south Georgia farm

When frozen remove and place in freezing container or onions in alternating layers until full. Combine eggs and

had a most unusual flavor. They were actually sweet-so

bags and seal. This allows you to remove the proper

milk, pour over onions. Top with cheese and remaining

sweet that you could enjoy eating them raw. No burning

amount as needed. Vidalia Onions may also be frozen cracker crumbs. Bake at 350 degrees for 20-30 minutes

aftertaste and no tears, just the light, crispy crunch of

whole. Simply clean as you would for eating. Blanch for or until brown and bubbly.

sweet onion-Georgia's Vidalia Onion.

3-7 minutes or until center is heated. Cool promptly, Serves 4-6

Scientists and consumers alike have wondered why

drain and package. Leave I/Z inch head space. Seal and

Georgia's Vidalia Onion is so sweet. They've concluded

freeze. Only suitable for cooking.

that the mild climate and unique soil within twenty Southeast Georgia counties-including Moses Coleman's Toombs County-produce the special taste of the sweet

l1li Onion also can be chopped and dried in the oven.
Use the lowest setting and remove when thoroughly dry

Vidalia Onion. Although Vidalia Onions now represent a thirty-

but not brown. Store at room temperature in airtight containers.

million dollar industry in Georgia, r - - - - - - - - - - - - - c - - - - - - - - - ,

Greek Onions 3 Vidalia Onions 1 10 ounce package frozen chopped spinach 1 cup ricotta cheese lfz cup feta cheese 1 tablespoon Italian herbs 114 teaspoon cayenne pepper

they are available for only a short

2 eggs, beaten

time each year. Harvest generally

2 tablespoons flour

starts around the first of May continuing to the middle ofJune. Many people purchase Vidalia Onions and store them in a cool dry place for enjoyment throughout the year. The
onions can be placed on a screen
or wire rack as long as they don't touch one another. Or they can be placed individually in the legs of panty hose-tying a knot between each onion to separate them.

Creamy Onion
DrL'~~ing
1 small Vidalia Onion, chopped
lfz cup plain low-fat yogurt
114 cup chopped parsley 3 tablespoons wine
vinegar 2 tablespoons reduced-

I/Z cup grated Swiss or Parmesan cheese 4 slices cooked bacon, crumbled
Slice onions into lfz inch slices; layer in bottom of 10 inch pie plate that has been prepared with non-stick vegetable spray.
Thaw, drain and squeeze all water from spinach. Mix next 7 ingredients together. Pour over onions. Top with grated Swiss or Parmesan cheese and bacon. Microwave, uncovered at high power for 10-15 minutes,
turning dish, lf4 turn, every 3-4 minutes. Let stand 5
minutes before serving.

\'iLhli;1 0I1il111 SclcL'til111 ;ll1Ll Prcp;1r;ltil)11

calorie mayonnaise 1 clove garlic, minced 1 teaspoon oregano

Serves 6

To select the best Vidalias, look for firm onions without decay or
blemishes. There should be no sprouts attached and the
skins should not be dry.

lfz teaspoon ground white pepper
114 teaspoon salt Combine all ingredients in container of a food processor; top with cover and process until smooth. Cover

llfz cups broccoli flowerets llfz cups cauliflower flowerets 2 large Vidalia Onions, cut in half and sliced 1 cup sliced yellow squash 3/4 cup sliced carrots

. . Using skewers alternate Vidalias with marinated

and chill until ready to serve. Serve with any green salad 2 cups boiling water

chicken or meat for flavorful shish-ka-bobs. Combine Vidalias and other vegetables such as
carrots and broccoli. Place in a double thickness of aluminum foil. Sprinkle with Italian salad dressing, seal foil edges and grill for 20-30 minutes.

Vidalia Onion Ca~~L'rolL' lfz cup butter or margarine 4 medium Vidalia Onions
sliced in 114 inch rings

2 eggs beaten I/Z_3/4 cup milk 1 cup shredded sharp

1 cup sugar I/Z cup cider vinegar I/Z cup mayonnaise 2 teaspoons celery seed 1 (14-oz.) can artichoke hearts, drained & quartered

IiI!I Cut top and bottom from onion to make flat.

15 saltine crackers, crushed

Cheddar cheese

1 can cream of mushroom soup

2 cups cooked small shell pasta Combine first 5 vegetables in a large glass bowl; set

Place a pat of butter and 1/4 teaspoon of chicken bouillon

Melt butter in a large fry pan, sautee onions over aside.

granules over top of onion. Sprinkle with chives or other

medium heat until clear. Reserve 3 tablespoons of cracke

Combine water, sugar and vinegar, stirring to

herb if desired. Bake conventionally or microwave until

crumbs for topping and place remaining crumbs in the dissolve sugar. Pour hot mixture over vegetables. Cover

tender.

bottom of a lightly greased 2 quart casserole. Remove and refrigerate for several hours.