This recipe is shared by my Georgia Huckabay.
It is from
Faculty/staff treats at St. James Episcopal Church VBS 2003:
Fairhope, Alabama 36532
Onion Soufflé
12-16 ounces Frozen Onions (thaw & press water out)
1/2 Cup Parmesan cheese grated or shredded
24 ounces Cream cheese (room temperature)
1/2 Cup Mayonnaise
MIX all together; Bake 350° until top is browned. (About 30-40mins)
SERVE with any type chips... UMmmmmmmmm Good!!
Note from Georgia:
The Onion Soufflé is a great hors d'ouerve. One of the church ladies brought it to us VBS staff members for our morning snacks while the kids were eating, cookies, juice, popcorn, etc. It was like Lays potato chips... we could not stop eating it. She brought those little white corn chips that look like teeny tiny saucers.
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