Name: Vidalia Onion Custard
Ingredients: 2 lb Vidalia onion; sliced thin; 3 tb Butter; 1 c Milk; 2 Eggs; 1 Egg yolk; 1 ts Salt; 1/4 ts Ground nutmeg; Black pepper

Arguably, the King James Version stands as the grandest of the English Bible translations. It has been dubbed a monument of literary translation, considered a sublime text. To be sure, for contemporary audiences the sublime prose can be confusing at times, more obscuring than helpful. Considering that it is nearly four hundred years old, however, it clearly has staying power. The King James Version also provides a good anchor for the history of the English Bible. It’s the result of nearly four centuries of work that led up to it, and has, for another four centuries, continued to cast its shadow. We can frame our history of the English Bible around it.

Stephen Nichols

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Atlanta	Vegetables	4	Servings

INGREDIENTS

2	lb	Vidalia onion; sliced thin
3	tb	Butter
1	c	Milk
2		Eggs
1		Egg yolk
1	ts	Salt
1/4	ts	Ground nutmeg
		Black pepper

INSTRUCTIONS

Cook onions in butter in a large skillet over moderate heat, stirring
occasionally, 30-40 minutes or until golden and soft.
Whisk together milk, eggs, yolk, and spices. Beat mix until well combined;
stir in onions. Transfer to a well buttered baking dish.
Bake at 325 40 to 50 minutes until lightly golden. A skewer inserted should
come out clean.
Serve hot or at room temperature.
Formatted by JoAnn Pellegrino
Recipe by: The Atlanta Journal-Constitution Newspaper
Posted to MC-Recipe Digest by J Pellegrino <gigimfg@ix.netcom.com> on May
04, 1998

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