3 or 4 Vidalia onions, peeled and sliced into rings
1 stick butter
1 envelope Ritz crackers, crushed
¼ cup butter, melted
1 cup grated Monterey Jack or Cheddar cheese
Sauté onions in butter until tender. Crush crackers into additional melted butter. Layer onions, cracker crumbs, and cheese in a casserole dish, repeating until all ingredients are used. Bake at 350° for 20 minutes, until hot and cheese is melted.
Note: Memories of Food, People, & Places is no longer in print.
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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
