Baking instructions for Wienke's Market Pie Fillings

1 cup whole wheat flour

1 cup unbleached white flour

1 Tablespoon baking powder

1/4 teaspoon salt

3 cloves garlic, minced

1/3 cup grated cheese

2 Tablespoon butter, melted, unsalted

1 egg, beaten

1/4 cup Vidalia Onion Relish

1/2 cup buttermilk

Preheat oven to 375 degrees.  Sift together flours, baking powder and salt.  Add garlic and cheese; mix well.  In a medium bowl, whisk together butter, egg, buttermilk and relish.  Add wet ingredients to dry ingredients.  Mix, using a large rubber spatula.  When dough becomes to stiff, use hands and continue to mix, forming dough into a ball.  Oil an 8-1/2 inch round cake pan.  Press dough into the pan and use a sharp knife to  make 8 wedge shaped cuts about 1/4 inch deep.  Bake until light brown, about 35-45 minutes.  Let cool on wire rack.  Serve in wedges with ham, fish, cheese dishes or egg dishes.

1-1/2 cup grated cheddar cheese

1-1/2 cup grated monterey jack cheese

1/2 cup Vidalia Onion Jalapeno Salsa

1/3 cup flour

3 eggs, beaten

1 cup milk

In 8 X 8 inch greased baking dish, place 1 cup of each of the cheeses.  In another bowl, mix together flour, eggs, and milk until blended.  Add salsa; mix and pour into baking dish.  Bake at 350 degrees for 35-45 minutes.  Serve with crackers or chips.

1 lb. sea bass fillets, about 2 inches thick, or red snapper

Cooking spray

1/4 teaspoon salt

1/8 teaspoon black pepper

2 cups Vidalia Onion Peach Salsa

8 taco shells

2 cups shredded green cabbage or packaged cole slaw mix

1/2 cup minced fresh cilantro

Prepare grill.  Place fish on grill rack coated with cooking spray.  grill 6 minutes each side or until fish flakes easily.  Sprinkle fish with salt & pepper.  Prepare tacos:  warm taco shells according to package directions.  Cut fish into 8 pieces and place 1 piece of fish in each taco shell.  Top each taco with 1/4 cup peach salsa, 1/4 cup shredded cabbage and 1 Tablespoon cilantro.

1 lb. wagon wheels, rotini or other med. pasta shape, uncooked

1/4 cup all purpose flour

1/2 teaspoon pepper

1-1/2 lbs. skinless, boneless chicken breasts, cut into bite sized pieces

3 Tablespoons vegetable or olive oil, divided

2-3 cups broccoli florets

2 carrots, thinly slicd

1 cup frozen whole kernal corn

1 Tablespoon water

1 (12 oz.) bottles Vidalia Onion BBQ Sauce

Prepare pasta according to package directions.  While pasta is cooking, combine flour and pepper in ziplock bag.  Add chicken and shake until well coated.  heat one tablespoon oil in large skillet.  Add half the chicken and stir fry until brown on all sides.  Remove from pan.  Repeat with 1 tablespoon oil and remaining chicken.  Remove from pan.  Add remaining oil to skillet.  Add water and Vidalia Onion BBQ Sauce; stir well, add chicken.  Cover and cook 3-4 minutes until thoroughly heated.  When pasta is done, drain well.  Place in large bowl; add hot chicken mixture and toss well.

1/4 cup Vidalia Onion Summer Tomato Dressing

1/2 cup chopped onion

2 Tablespoon Olive Oil

1 (28 oz.) can Italian style plum tomatoes, drained, cut up

1/3 cup dry white wine

2 teaspoons dried oregano leaves

3/4 lb. med. raw shrimp, cleaned

1 (4 oz.) pkg crumbled feta cheese

2 Tablespoons chopped fresh parsley

1 (5.8 oz.) pkg. Near East roasted garlic & olive oil couscous mix, prepared as directed

Stir onion in oil in large skillet over medium heat about 3 minutes.  Add tomatoes, wine, oregano and Vidalia Onion Summer Tomato Dressing.  Reduce heat to low; simmer 5 minutes or until thickened.  Add shrimp.  Cook 3 minutes, stirring frequently, until shrimp is pink.  Sprinkle with cheese; simmer 1 minute.  Stir in parsley.  Serve with couscous or rice.

6 large Vidalia or other sweet onions

Cooking spray

1/2 teaspoon salt, divided

1/4 teaspoon pepper, divided

1 cup cubed, seeded & peeled cucumber

1 Tablespoon extra-virgin olive oil

1 cup uncooked brown rice

1 cup Vidalia Onion & Peach Salsa

1 cup chopped fresh parsley

1 (16 oz.) can cannellini beans or other white beans, drained & rinsed

Preheat oven to 475 degrees.  Peel onions; cut 1/2 inch off top and bottom of onions.  Place onions in a 9 X 13 inch baking dish coated with cooking spray.  Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over onions.  Bake at 475 degrees for 40 minutes.  Cool to room temperature.  Remove onion core (save & chop up) leaving a 1 inch thick onion shell.  Cook rice according to instructions.  When rice is cool, add olive oil, salsa, parsley, beans and cucumber.  Mix well.  Spoon 1 cup of rice mixture into each onion.  Heat for 15-20 minutes at 350 degrees. 

3 Tablespoons Green Tomato Relish

1 (7 oz.) can tuna in water

4 oz. elbow macaroni

3 Tablespoons mayonnaise

3 med. celery stalks, finely chopped

1 Tablespoon seasoning salt

Cook macaroni according to boxed directions.  Drain and shred tuna into macaroni and mix well.  Add chopped celery and mix again.  Add mayonnaise, Green Tomato Relish and seasoning salt; mix well.  Chill and serve within 2 hours.

1 Tablespoon vegetable oil

1/4 teaspoon chili powder

1/4 teasponn ground cumin

1/4 teaspoon coriander

1-1/2 cup white rice

3 cups water

2 garlic cloves, minced

1 red & green bell pepper, diced

Corn cut from 2 ears, uncooked

1 cup cooked pinto beans, drained & rinsed

1 large tomato, chopped

1 small zucchini, chopped

Vidalia Onion Ranch Dressing

Canned baby corn for garnish, drained & rinsed

Heat oil in saucepan.  Add chili powder, cumin and coriander.  Saute for 2 minutes to release flavor.  Stir in rice.  Stir for 2-3 minutes before adding water and minced garlic.  Bring to a boil and reduce heat; cover and simmer for 18-20 minutes or until rice is tender.  Remove and allow to cool.  Prepare vegetables and add to rice.  Toss gently with Vidalia Onion Ranch Dressing.  Garnish with baby ears of corn.

2 cups cooked chicken, diced

1 avocado, peeld & chopped

1/2 cup snow peas, blanched

1-1/2 cup vegetables, blanched, your choice

1/2 cup Raspberry Vinaigrette Dressing

1/4 cup pineapple chunks

1/4 cup canned oranges, drained

1/4 cup grapes cut in half

1/4 cup chopped walnuts

Mix all ingredients with Raspberry Vinaigrette Dressing.  Cover and refrigerate until cold.

1/4 cup Vinaigrette with Garlic & Olive Oil dressing

2 Tablespoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

1 lb. ripe tomatoes, seeded & chopped

1/2 lb. feta cheese, coarsely crumbled

1 med. seedless cucumber, peeled & chopped

2-3 cups fresh arugula or spinach, coarsely chopped

1 med. red onion, chopped

6 regual size pita breads, 12 oz. total

1 Tablespoon stone ground mustard

Whisk together Vinaigrette with Garlic & Olive Oil, lemon juice and chili stone ground mustard.  Add to greens, etc, to coat.  Cut pita breads in half and split in half to form pocket.  Fill each pocket with about 1/2 cup of salad.  Serve immediately.