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Spring sweet onions

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I love Spring in Kentucky!
This time of year is so beautiful here in central Kentucky, just driving down the road, the splashes of color, pink and white, among the green trees. And the fields are such a brilliant green. If you grew up here, you probably take it for granted. But if you are from a more “scenery-challenged” place like I am, it’s amazing. It’s a new miracle every year!
Another thing I like about Spring is that the big sweet onions are available in the stores. Whether it’s Vidalia, Texas Sweet or Walla Walla, I love them all.  I use them in practically everything I cook except dessert.
I bought some the other day and have used them in this week’s recipes. The Sweet Onion Corn Bread is delicious and moist, and the addition of sweet onions to my regular fried cabbage makes it something special. I’ve served this to cabbage-haters who really liked it.
The Chinese Chicken Salad is just plain good, a great lunch or light supper.  Enjoy!

Sweet Onion Cornbread
2 c. self-rising cornmeal
1 T. sugar
1 t. baking powder
2 c. milk
1 egg
2 T. vegetable oil or melted butter
1 1/2 c. sweet onion, finely diced

In large bowl, combine cornmeal, sugar and baking powder. Add milk, egg and oil or butter. Add onions. Mix well. Grease a medium skillet (10”) well and pour batter in. Bake at 350 degrees for 30-35 minutes or till light brown. Let cool 10 minutes before serving. (Yea, right.) Serves 8.

Susan’s Fried Cabbage
4 c. chopped cabbage (can also use Chinese cabbage)
1 large sweet onion, chopped
1 stalk celery, sliced *optional
3 T. bacon grease, butter, or oil
1/2 t. salt
1/4 t. pepper

In large skillet, heat bacon grease and add vegetables, salt and pepper. Cook and stir over medium heat about 10 minutes, then reduce heat to simmer and cover with lid but leave it slightly open and cook another 10 minutes. Remove lid; raise heat and stir-fry till golden brown. Serves 4-6. (Can serve with soy sauce; my dad liked it that way.)

Chinese Chicken Salad
3 c. chopped cooked chicken
1 head lettuce, torn into small pieces
4 stalks celery, sliced thinly
1 sweet onion, sliced thinly
1/2 c. pecans or walnuts, chopped
2 T. sesame seeds, toasted (can zap in microwave)
1 1/4 c. chow mein noodles, heated to crisp
6 T. vinegar (rice wine vinegar works well)
4 T. sugar
1 t. salt
1/2 c. peanut oil
In large bowl combine chicken, lettuce, celery, onion, nuts, seeds and noodles.  Mix well and set aside. In jar, put vinegar, sugar and salt and shake till sugar is dissolved. Add oil and shake till well-mixed. Add dressing to salad and toss to coat all ingredients. Serves 6.