Happy Birthday, America!

Happy Birthday, America!  We have much for which to be thankful on Independence Day.  In celebration of this special day, we visited with family and friends across the land – well, at least parts of south Georgia and our corner of Alabama!

Our patriotic weekend began at the Fort Mitchell National Cemetery.  The cemetery reminds visitors that many individuals serve our country during their lifetime; it is a visible and meaningful representation of service to our country.  During our visit on Friday, July 1, 2011, we paid last respects to my uncle, Peter Soukup.  Uncle Pete was married to my dad’s oldest sister Frances Parkman Soukup for more than 50 years and was father to five of my first cousins.  He served the United States of America with his military service, retiring as Colonel.  The site of the American flag draped over this former soldier’s casket was poignant.  In spite of temperatures in the upper 90s, chill bumps covered my arms during the 21-gun salute and playing of Taps.

Going on now for a decade, an annual Independence Day tradition includes a trip to see the Hornsbys in South Georgia.  Angie and Payne Hornsby host us at their comfortable lake house on the Spring Creek branch of Lake Seminole.  Look for an upcoming post dedicated to our kayak trip down Spring Creek.

Hornsby and Smith kids at Lake Seminole

After leaving Lake Seminole, we drove to Lake Eufaula to see Mammy.  Of course, we miss Papa being there.  He sure loved all the food and fixings that comes along with the 4^th of July – barbeque, corn, potato salad, Brunswick stew, and more!  We visited with Mammy and ate lots of delicious food.

Mammy, Ben, and the kids at Lake Eufaula

We wrapped up our weekend in Parkmanville at Mama Ann’s house.  She fixed a family favorite – homemade ice cream!  So cool and creamy, we were all ready to enjoy a big bowl.  The ice cream recipe originated from my mom's mom, Georgia Pharris Dudley; we called her Mama Georgia.  The ice cream is easy to prepare and is a staple recipe for summer get-togethers.

Mama Georgia’s Homemade Vanilla Ice Cream

• 2 cans condensed milk
• 3 eggs
• 1 T vanilla
• milk, 2% or whole (Mama Georgia used whole milk; Ann uses 2%.)

Beat eggs.  Add condensed milk.  Stir in vanilla.  Pour into ice cream canister; add milk to the “fill line" of ice cream canister.  Place in ice cream maker; pack with ice cream salt and ice.  Ice cream is ready when motor stops turning ice cream canister. 

Mama Ann enjoys homemade ice cream with the kids.

Those Sweet Onions from Vidalia

If you haven't noticed already, those sweet onions from Vidalia, Georgia, are now in season and at our local grocery stores.  Go ahead and put a bag in your cart - they are so yummy, you will eat them in no time!

Known as the world's sweetest onion, the secret to vidalia onions is in the soil where the onions grow.  The low amount of sulfur in the soil of just 20 Georgia counties, along with mild winters and regular rain, give the onions that delicious sweet flavor.  By protection of The Vidalia Onion Act of 1986, only designated areas in Georgia can grow the certified sweet onions.  Although the official act was passed as recently as 1986, the special onions have been grown in Georgia since the 1930s.  In 1931, Farmer Mose Coleman discovered the onions he grew in Toombs County, Georgia, near the town of Vidalia, were SWEET, not hot, like onions usually were.  And so, those sweet onions from Vidalia soon grew famous.   

Ben and I love vidalia onions - they are great in all types of recipes.  Fried, grilled, in casseroles, with other foods, or even raw, the sweet onions are a favorite.  Much to my surprise was when both Benjamin and Georgia-Lee enjoyed eating them raw with vinegar, salt, and pepper!  Earlier this week, they took the bowl of onions and vinegar Ben and I were eating, grabbed the salt shaker, and headed to the porch.  Quickly, they finished off our bowl of onions!  Apparently, kids will eat onions and love them!  (I will add that Georgia-Lee later moaned and groaned that her stomach hurt.  And no wonder, she had eaten nearly an entire onion with vinegar and probably lots of salt by herself!)

Apparently, vidalia onions have been a family favorite for years!  My Great-Aunt Maud Findlater Dudley (b. 1913, d. 1993) was known for her Vidalia Onion Casserole.  She probably took it to the large Dudley family gatherings held annually on Independence Day or Labor Day.  Aunt Maud was married to my Great-Uncle Menza M. Dudley (b. 1911, d. 1980), who was brother to my grandaddy Benjamin Clay Dudley (b. 1907, d. 1983).  

Aunt Maud's Vidalian Onion Casserole

14-16 saltine crackers, crushed                              

1 qt. vidalia onions, chopped

3/4 stick butter

4 eggs, well beaten

1/2 c. milk

1 cup grated sharp cheddar, not low-fat

salt and pepper to taste

Place crackers in the bottom of a 2-quart casserole dish.  Saute onions with butter until tender.  (Amount of butter can be adjusted down according to preference.)  Pour onions on top of crackers.  Beat 4 eggs; stir in milk.  Pour over onions.  Sprinkle cheese over casserole.  Bake at 350 for 35-45 minutes.  The dish is unusually good!