Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posted: April 4th, 2012
Book-drawing Wednesday — and Sweet Onion Casserole

Yes, the dishes are homemade. No, you don't have to do all the work.

Thanks to all who entered the drawing for “Baking Basics and Beyond,” by Pat Sinclair. The lucky winner is Jennifer Brinkley. I’ll pop the book in the mail today.

If you are not Jennifer Brinkley, you’re eligible to enter the drawing for new Gooseberry Patch book “Simple Shortcut Recipes,” including many sent in by readers. There are two recipes from local foodies, including Sweet Onion Casserole from Georgine Heckathorne in Oil City and Quick & Easy Bruschetta from Brenda Sarnowski in McKean.

To enter the drawing,, send an email to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK you want.

For those of you who are just here for the food, here’s Heckathorne’s recipe:
SWEET ONION CASSEROLE
4 cups sweet onions, sliced
1/2 cup plus 2 tablespoons butter
1 (6-ounce) package cornbread stuffing mix
1 (10.75-ounce) can cream of celery soup
1/2 cup sour cream
1/2 cup dry bread crumbs

1. In a skillet over low heat, saute onions in 1/2 cup butter until tender.
2. In a large bowl, combine stuffing mix, soup and sour cream. Fold in onions. Transfer to a 2-quart casserole dish.
3. In the same skillet, melt remaining butter over low heat. Saute bread crumbs until golden and toasted. Sprinkle over onion mixture. Bake, uncovered at 350 degrees for 30 minutes, or until hot and bubbly.
Serves 8 to 10

And Sarnowski’s
QUICK & EASY BRUSCHETTA
1/2 cup onion, chopped
1/2 cup red, yellow and/or green pepper, chopped
2 tablespoons garlic, minced
1 tablespoon oil
1 (28-ounce) can petite diced tomatoes, drained
2 teaspoons Italian seasoning
2 cups shredded Italian-blend cheese, divided
1 loaf frozen garlic bread
2 tablespoons fresh basil, chopped

1. In a saucepan over medium heat, saute onion, peppers and garlic in oil for 4 to 5 minutes, until crisp-tender. Drain; remove from heat.
2. Stir i9n tomatoes, seasoning and 1 cup cheese; set aside.
3. Split garlic bread lengthwise; lay each half buttered-side up on an ungreased baking sheet. Spoon tomato mixture over tops.
4. Sprinkle with remaining cheese and basil. Bake at 375 degrees for 20 to 24 minutes, until lightly golden and cheese is melted.
Serves 6 to 8

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