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In Reply to: Re: As American as baseball and apple pie...Vidalias! posted by sparks in calgary on April 26, 2016 at 13:09:21:
Here 'ya go as reposted by Rub in 2004. There's two versions... one with one without cabbage.
Captain Sauce of Dumplin' Valley's Vidalia Onion Pie (With & Without Cabbage)
from http://www.bbqsearch.com/bbqboard/displayMessage.asp?id=373592&keywords=Vidalia|pie :
Re: Cabbage at Dillard (8/13/2004 11:38:17 AM by Rub)
This is the recipe as posted by Captain Sauce of Dumplin' Valley. As I mentioned above, I substituted about one and three-quarter pounds of cabbage for the same amount of onions, and just used a quarter pound of onions. Sauteed the cabbage the same as the onions.
Vidalia Onion Pie
2- Pounds of thinly sliced Vidalia Onions
1- Cup Breakstone Sour Cream
1- Cup Pepper Jack Cheese
1- Cup sharp Cheddar Cheese
6- Teaspoons butter
4- pieces of smokes bacon fried and crumbled
2- Splashes of Marie Sharpes Blazen hot sauce
1/2 Teaspoon of salt
1- Teaspoon white pepper
Sauté the Onions in the butter until clear. Let stand and cool some.
Grate the cheese. Beat the eggs add the pepper jack; salt, pepper, sour cream and bacon to the eggs mix well.
Pour into a 9 inch frozen pie shell add the cheddar cheese on top and bake at 375 degrees for 40 minutes and let cool and serve. Goes great with BBQ, Hope you enjoy
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