“Other things may change us, but we start and end with family.” – Anthony Brandt
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We went up to North Dakota for the funeral service of John’s Aunt Evelyn… at 98, the last archival repository of everything related to family, she seemed to know everything. She and Marvin had 6 children, but only one boy. John was the same age, and became an ‘honorary brother’. She was known for her lefse… her granddaughter even created a book, “Making Lefse Like Grandma”!
RECIPE OF THE WEEK
This week’s recipe is from one of Evelyn’s daughters. It calls for a Vidalia onion, but any sweet onion will do. She said it is one of her favorite recipes… I understand why, it was delicious!
SWEET VIDALIA ONION DIP
- 1 Vidalia onion, anywhere from 10-12 ounces (any sweet variety will do)
- 1 scant cup mayonnaise
- 1 scant cup sour cream
- 1/2 cup shredded Grana Padano cheese (substitute good Parmesan or Romano)
- 1/2 cup shredded mozzarella
- 1 cup shredded white cheddar cheese
- 3/4 teaspoon salt
- Lots of fresh cracked black pepper to taste
- 4 dashes hot sauce
- 2 dashes Worcestershire sauce
Set oven to 375 degrees F.
Peel and slice the onion in half. Then slice it in half again, and cut 3 of the sections into very fine slices. Take the last piece and mince it. Put the onion in a bowl with the rest of the ingredients and mix well until everything is thoroughly combined. Taste and adjust the seasonings to your liking.
Spoon the mixture into an ovenproof casserole and bake for 25 minutes until browned and bubbly.
While the dip is baking, slice a baguette and place the slices on a got grill pan to toast them on both sides. Serve with the hot dip.
