Recipes that taste so sweet

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By Susan Lowery


It’s Vidalia onion time again! I look forward to those big sweet babies every year. They can be substituted for regular onions in most recipes, but they really shine on their own in these three.  
The Vidalia Onion Party Dip is one of my favorite baked dips. It’s always well-received at a party or potluck, and it’s so good there probably won’t be any leftovers.
The Vidalia Rice-Bean Salad is delicious, easy, and very flexible. You can add your favorite vegetables from the garden, and it’s a great vegetarian dish. The combination of rice and beans is a complete protein, and it’s high in fiber.
The Vidalia Pea-Peanut Salad is a variation of a recipe in my cookbook, and extremely tasty. I grew some good sugar snap peas this year, so I made it with half sugar snaps and half thawed frozen peas. It’s something a little bit different; most people I’ve fed it to really liked it.

Vidalia Onion Party Dip
1 large Vidalia onion, diced small
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. grated cheddar cheese
1/2 c. Parmesan cheese
1/4 t. black pepper

Mix all together and spread in shallow pan.  Bake at 350 degrees for 35-40 minutes, uncovered, till top is golden and bubbly.  Serve with taco chips, potato chips, or fresh veggies.  Serves 4-6 as an appetizer.

Vidalia Rice-Bean Salad
2 c. cooked rice (white or brown)
1 can pinto beans, drained
1 Vidalia onion, diced
1 carrot, shredded
1 c. chopped vegetables of choice (zucchini, celery, black olives, peas, cherry tomatoes, etc.)
4 T. olive oil
3 T. vinegar
1 T. mustard (Dijon or regular)
1 T. sugar

Combine rice, beans, onion, carrot and vegetables.  Mix together olive oil, vinegar, mustard, and sugar.  Pour over salad ingredients.  Mix well and chill at least two hours.  Serves 6-8.

Vidalia Pea-Peanut Salad
3 c. peas
1 Vidalia onion, diced or
4-6 green onions, chopped
1/2 c. sour cream
1/2 c. mayonnaise
1/2 c. dry roasted peanuts
Black pepper to taste

Mix all ingredients together.  Refrigerate at least 4 hours.  Serves 6.