Sweet Vidalias make for tasty 'Moonshine Pie'

RECIPE FINDER

October 28, 1992|By Ellen Hawks | Ellen Hawks,Staff Writer

An onion pie, a mouth-watering treat, plus an easy-to-make cookie that's also a high school memory will give you reason to take to the kitchen.

S. Hymes of Baltimore lost her recipe for what she calls "Moonshine Pie." Most of the responses received were for a pie known as a Moonshine or a Vidalia Onion pie. The sweet Vidalia onion is grown only in Vidalia, Ga. It is the only sweet yellow onion.

While some responses called for the Bermuda onion and some gave no preference to the kind of onion used, most called for Vidalias. The two recipes chosen by Chef Syglowski of the Baltimore International Culinary College were from Baltimoreans -- Dolores L. Du Pont, who offered Vidalia onion pie au gratin, and Ruby Berkley, submitting Vidalia Onion Pie. Each called for the Vidalia onion.

+ Vidalia onion pie au gratin

2 pounds thinly sliced Vidalias

1 stick butter

3 eggs well-beaten

1 cup sour cream

1/4 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon Tabasco Sauce

2 9-inch pastry shells

Grated Parmesan cheese.

Bake pie shells for eight minutes. Saute onions in butter combine eggs, sour cream, seasonings and add to onions. Pour mixture in pastry shells, sprinkle cheese on top and bake for 20 minutes at 350 degrees, then turn the oven to 325 degrees

and bake about 15 more minutes or until slightly brown.

Vidalia Onion Pie

2 cups crushed Ritz crackers

1/2 stick melted butter

A5 Mix crackers and butter and press into pie plate.

3 cups chopped Vidalia onions

4 tablespoons butter

Microwave or saute onions in butter until tender and pour int pie crust.

Mix 3 eggs with 3/4 cup of milk and pour over onions. Add salt and pepper to taste, and top with grated sharp Cheddar cheese. Bake at 350 degrees for 30 minutes.

Some responses called for crushed corn flakes, instead of Ritz crackers for the crust.

Stir-and-drop cookies are a memory that Cheryl Keith of Ellicott City wants to capture again. She remembers having them in her home economics class in high school. "I know the ingredients but not the accurate measures," she wrote.

Those cookies must have been a favorite in many home economic classes. Responses were very similar. The choice of Chef included similar recipes from Mrs. Charles A. Nicodemus of Walkersville, Joan S. Holley and June Spicer of Baltimore and Teresa Quiring from Bend, Oregon who noted that she grew up with these cookies.

% Stir-and-drop cookies

2 eggs

2/3 cup vegetable oil

2 teaspoons vanilla

1 teaspoon grated lemon rind

3/4 cup sugar

2 cups sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

Heat oven to 400 degrees. Beat eggs until well-blended. Stir i oil, vanilla and lemon rind. Blend in sugar until mixture thickens. Sift together flour, baking powder and salt. Add to the egg mixture. The dough will be soft. Drop by the teaspoonful, two inches apart, on an ungreased cookie sheet. Push each cookie flat with the bottom of a glass, lightly oiled and dipped in sugar. Dip in sugar as needed. Bake eight to 10 minutes. Remove from cookie sheet immediately. Makes about three dozen cookies.

* Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

*

Note: When M. K. Grail's request for a rice pudding recipe was answered in the Oct. 7 Finder, we heard from some rice pudding cooks that the called-for quart of milk seemed too much and kept the pudding from thickening. Chef responded with a solution that had been omitted from the original recipe. "When the eggs are added, the pudding should be put back to the heat until it thickens," he said. Chef did not suggest lowering the amount of milk. One reader placed the pudding over hot water in a double boiler, stirring occasionally until it thickened.

* If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore

21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

Recipe requests * Howard Gillelan of Annapolis wants help. He writes that he is ISO (in search of) a recipe for Oatmeal Toffee Bars which I managed to lose. I know you mix oats and other things and top with melted chocolate and chopped nuts and cut in squares. I wrote to the Quaker oats people and the recipe they sent was not the same."

* Anne Feller of Randallstown wants help in finding a recipe for pickled or marinated fish. "I had it this way with rockfish, but salmon can also be used. The broth is jellied," she wrote. * A brief, unsigned note read: "I would like a recipe for crab soup. The one I need has three heads of cabbage, some tomato puree and uncooked crabs in it."

* Mary Lou Scott of Norwood, Pa., has misplaced a recipe that "I loved in the '50. It was called skillet cake, and I remember making a cake batter and putting it in a large skillet. Fresh berries, sugar and spices, which you poured on top of batter, then baked, were called for. It was not a shortbread recipe," she wrote.

* Betty B., no address, wants to make crescent cookies for the holidays. "They were baked in a crescent shape then rolled in powdered sugar and may have been called Viennese cookies," she wrote.

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