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Old 04-27-2007, 06:13 PM   #11
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Hey Bob! How about grits with milk and sugar??
OK ...my DH thought i was crazy too. He liked to stir his eggs in his grits.
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Old 04-27-2007, 06:14 PM   #12
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Quote:
Originally Posted by StirBlue
TI would serve each Vidalia in an individual dish like a hot borscht with a side of new potatoes (dill or parsley) and some pumpernickel rye bread.
Is there such a thing as this bread, Stir? I always thought they were separate varieties. I like the potato idea. But then again, potatoes and onions are never a bad match.
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Old 04-27-2007, 06:46 PM   #13
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mudbug: Pumpernickel Rye Bread
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Old 04-27-2007, 07:11 PM   #14
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Stir, that recipe sounds good and I've been looking for one like it. Buck will be very happy when I make a loaf.
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Old 04-27-2007, 07:49 PM   #15
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Quote:
Originally Posted by Dove
Hey Bob! How about grits with milk and sugar??
OK ...my DH thought i was crazy too. He liked to stir his eggs in his grits.
Hey Miss Dove...
Ya know I love ya, but milk and sugar in grits Why it's almost a sacrilege
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Old 04-27-2007, 11:24 PM   #16
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Back When: everything came with (potatoes, beans, rice or grits) and two sides (salad, slaw, green beans, corn, or peas) and bread (flour or cornmeal) if it wasn't a sandwich. There was always water on the table and you could order a beverage if you wanted.

When you leave "Back When" and order a hot dog, you get a hot dog! Can you imagine what "a hot dog" looks like? All by itself on a big white paper plate? Can you imagine paying a quarter for catsup & mustard? Can you imagine paying $4 for a soda? Can you imagine a place that serves hot dogs and doesn't have a water fountain? ((oops, this is my mother's kitchen-sorry about venting here....it was the grits that made me do it! )
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Old 04-28-2007, 09:43 AM   #17
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Ok it's TNT in Kentucky, Mississippi, Louisiana, Tennessee,

So ya gotta try Miss Katie's recipe..The bouillon cube, water, sweet Vidalia onion flavor is reminiscent of French onion soup. The onion is delicious too!

Bon Appetit Y'all
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Old 04-28-2007, 09:48 AM   #18
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Glad you liked them Uncle Bob. I forgot to mention the "French onion soup" part. I loooove Vidalias fixed this way. As I said, I could make a meal just out of them.
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Old 04-28-2007, 11:25 AM   #19
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We have a local guy that makes a trip to Georgia every year and brings back a truckload of Vidalia onions. I have a bag ordered, and will try your recipe as soon as they come!

Uncle Bob, I lived in the south for several years, but I never learned to like grits. They reminded me of hot cereal, which I detest. That's been years ago, however, and my tastes have broadened. I'll give them another try one of these days.
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