I love your section of the paper! Could you please fix this recipe for this onion casserole so we could use it? The way it is now it seems loaded with calories and cholesterol. Thank you so much. - Mrs. Ginny Casey, Escondido, Calif.Dear Ginny:
This is a delicious and very easy recipe. Fortunately, it also lends itself to lightening up without extra effort. I tried both buttermilk and evaporated skim milk instead of cream, and it was almost a tossup as to which version I liked best.
The first time I made this recipe I ended up with too much liquid in the casserole, so I tried adding cornstarch to the milk and it solved the problem perfectly. I also decided that 1/2 teaspoon of salt was plenty. I think this simple yet elegant side dish or vegetarian entree will quickly become a favorite in many households this year!
- EACH SERVING CONTAINS approximately: Original Recipe: 216 calories; 101 mg cholesterol; 19 gm fat; 382 mg sodium. Revised Recipe: 83 calories; 9 mg cholesterol; 3 gm fat; 292 mg sodium.
We'd all love to spend some time at a spa but can't necessarily afford it. Create fabulous spa food at home with the help of my pamphlet, Low-Calorie Spa Recipes. Send $1 and a stamped (52 cents), self-addressed, legal-size envelope to Spa, P.O. Box 847, Gibbstown NJ 08027-9911.- Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 18 cookbooks.
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Cook It Light
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1991 by King Features Syndicate Inc.
Betty Carol Gilbert's
Vidalia Onion Casserole
Ingredients: 1 pound Vidalia onions, sliced and separated (can also use Maui, Bermuda or Walla Walla); 1 egg, beaten; 1 cup heavy cream; 3/4 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1/2 cup shredded sharp Cheddar cheese; paprika Preheat oven to 350 F. In medium saucepan combine onions with water to cover. Bring to a boil; boil 1 minute. Drain. Transfer to 8-inch square baking dish. In bowl combine egg, cream, salt and pepper; pour over onions. Sprinkle with cheese, then paprika. Bake 25 minutes. Makes 6 servings.
Jeanne's Sweet Onion Casserole
1 pound Vidalia onions, sliced and separated into rings
1 cup buttermilk
1 tablespoon cornstarch
2 egg whites
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup shredded reduced-fat sharp Cheddar cheese Paprika
Preheat oven to 350 F. In medium saucepan combine onions with water to cover. Bring to a boil; boil 1 minute. Drain well. Transfer to 8-inch square baking dish sprayed with non-stick vegetable coating.
In bowl combine buttermilk and cornstarch and stir until cornstarch is completely dissolved. Mix in egg whites, salt and pepper; pour over onions. Sprinkle with cheese, then paprika. Bake 25 minutes.
Makes 6 (1/3-cup) servings.