Contributed by Louise Harms, photographs by Matt Harms.
I was looking for a recipe that I could make and share with the iParent group for the Thanksgiving party. That’s a great occasion to try something new because there are so many items and everyone just get a taste. I wanted something with somewhat wide appeal that wasn’t dessert and was vegetarian because I think they get the shaft at Thanksgiving. I ran across Ann Mason’s recipe for Onion Shortbread. Everything Ann makes is seriously amazing so, that’s how I picked it.
Ann is incredibly special to me. I call her my godmother because when I was growing up, she was such a consistent presence in my life and I never knew the godmother who was at my baptism. So I just “Godopted” Ann. She has truly taught me so much about being gracious, hospitable and graceful. One day when I was acting like a teenager she said, “It is more important to be graceful than to be right.” I really needed that and I try and remember it every day. Ann used to send me sweet letters when I was in college and when I got married, she was one of my chalice bearers.
The cookbook is an amazing glimpse into the people of our parish. Some of the recipes are loved family traditions, others are just guilty pleasures or tried and true recipes. All are special. My mom has put several recipes in both editions of the cookbook. One day I was talking to a friend who said she lost a family recipe when her mom died because she didn’t know where it was kept. So I called my mom and asked where I could find my favorite recipes. She replied, “well honey, I put them all in the church cookbook.” Hopefully some of them will become your favorites too!
Slice and sauté onions in butter (yum).
Mix the cornbread “base” and pour in a greased pan.
Mix the onions with sour cream, dill and other yummy stuff and put on top of cornbread layer (I placed spoonfuls all over).
Top with cheese.
Bake.
Enjoy.
Onion Shortcake
1lg sweet onion, thinly sliced
1/4 c. butter 1 1/2 c. corn muffin mix (Jiffy size)
1 egg, slightly beaten
1/3 c. milk
1 8-oz can cream-style corn
2 drops hot pepper sauce
1 c. sour cream
1/4 tsp. salt
1/4 tsp dill weed
1c shredded sharp cheesePreheat oven to 450*
Sauté onion in butter until lightly browned and tender. Set aside.
Combine muffin mix, egg, milk, corn and pepper sauce. Stir barely enough to blend.
Turn batter into a greased 8 x 11-inch pan.
Mix sour cream, salt, dill weed, half of the cheese and the onions plus the butter in which they were sautéed.
Spoon gently over batter.
Sprinkle remaining cheese on top.
Bake at 450* for 30 minutes, watching carefully. (Top should be light brown.)Serves 8 to 10