Root Vegetable

When I was first married, back in the late sixties and early seventies, going out to eat was reserved for very special occasions. Because of our tight budgets and young children, our social lives consisted of cooking out with our friends on Saturday nights. When the steaks and Vidalia onions were piled on our plates and we took our first bites, I think for a short while we all forgot that we were as poor as church mice, because we were eating like kings. What fond memories these Vidalia onions bring back!

Never miss the opportunity to make these when you have turnip greens left over from a previous meal.

This bread is wonderful served along with our Baked Spaghetti (see page 260) and a fresh salad.

Here, watermelon gives up its usual place at the table as a fruit and goes to work in a role usually occupied by its cousin, the cucumber. The melon is a lovely foil for the salty feta, tangy onion, and tart vinegar. It makes a refreshing and unusual salad for any summer brunch, luncheon, or dinner.

Clint Eastwood was in for dinner one night while he was here in Savannah filming Midnight in the Garden of Good and Evil. That particular night, we had rutabagas on the buffet. He made a point to tell me that he was a ten-year-old boy the last time he had tasted this wonderful vegetable. He said that he really enjoyed them again after all those years. Rutabagas are a winter vegetable, and not always available, so enjoy them while you can.

Leftover mashed potatoes work wonderfully in this recipe.