Surprises from the pantry
10 September 2009

One my family's "comfort foods" made me consider how some of the very common ingredients kept in my pantry make some dishes really great. They could be mixed in, sprinkled on top, just a coating, or even as a pie crust. Here are my favorites, the various ways they can be used, and not necessarily in any specific order.

• Ritz crackers (for savory pie crust, crumb topping)
• Potato chips (crumb topping and coating)
• Pretzels (crushed for frozen pie crust)
• Bread crumbs (anything!)
• Corn flakes (coating)
• Fried onions (topping and crushed for coating)
• Ginger snaps (for pie crust, or as the "secret" ingredient in a pot roast)
• Tortilla chips (crushed for topping, coating, or savory pie crust)

I could go on endlessly about all of the uses for these items. The little bit included in this today may serve as inspiration enough. All of these ingredients are fantastic to use in a pinch for a little crunch on top of casseroles, making vegetables more appetizing for kids, coating chicken breasts or fish fillets, you name it.

Vidalia Onion Pie has to rank as one of the best uses for the first item on the list. The mere mention of it makes my sons, and husband begin salivating. The wonderfully buttery, onion smell of it baking is enough to make anyone a believer. I must give credit where credit is due, here, too. I first had a version of Vidalia onion pie when I was a teenager, and my mother had made it. It was made with her usual, all purpose, infallible pie crust, but was more of an onion quiche. Years later, my brother's wife, who is a very good cook in her own right, made a version of the pie using the Ritz crackers as the crust. Fabulous! Over the years I have made minor embellishments, but it's basically the same.

Please, if you have any favorites you would like to share, email me! Or, for specific recipe requests or ideas, just ask me. I would be happy to oblige. For now, I hope to add you to a long list of fans of Vidalia Onion Pie. It has an affinity for being served along side anything barbequed, grilled, or broiled. Making a 9" pie for my family of 5, it is rare to have more than a sliver left over.

Vidalia Onion Pie (Serves 6)

1   sleeve of buttery crackers (Ritz, Town House, etc.)
6  T butter, room temp.
3  c thinly sliced Vidalia onions
¼ t grated nutmeg
½ t garlic powder (not garlic salt)
¾ c whole milk
2  eggs
1-2  t hot sauce (Tabasco, Crystal, etc.)
½ c grated sharp cheddar cheese
¼ c grated Parmesan cheese
Paprika
Seasoned Salt

Procedure

—Preheat oven to 350 degrees.
—Put entire sleeve of crackers into bowl of food processor with 4 T butter, and process into crumbs. (Or, crush the crackers in a plastic bag and mix with 4T butter once crumbed enough.)
—Press into 9" pie plate to form crust, and set aside.
—Put remaining 2 T butter in large pan over medium heat. Add onions, sprinkled with the garlic powder and nutmeg, and sauté until translucent (about 15-20 minutes.)
—While the onions are cooking, beat 2 large eggs with hot sauce and milk until well blended.
—Put the sautéed onions in the crust, and pour the egg mixture over.
—Sprinkle the grated cheeses, and Paprika and seasoned salt on top.
—Bake for 35-40 minutes, until bubbly and golden.

Download recipe as PDF(90.4kb)