Miss Judy’s Onion Casserole
3 medium onions
1 8-oz. can evaporated milk
12 oz. good sharp cheddar, grated
Salt to taste
Chop onions into spoon-size pieces and boil in salted water until transparent, about 5 minutes. Drain and place half the onions in a greased 1-quart casserole dish. Put in a layer of cheese, then the rest of the onions, then the rest of the cheese. Pour in the milk until it barely covers the onions. Bake in a 325° F oven until the
casserole is bubbly and the cheese is melted, about 30 minutes. Serves 4 or 5.
1 package Nabisco’s Famous Chocolate Wafers
1 pint whipping cream, whipped very stiff with 1/2 cup sugar and 1 teaspoon vanilla
Put a generous amount of whipped cream on the first cookie, place the second on top of it, and add more cream. When you have 7 or 8 cookies stacked, lay them down on an oblong or rectangular dish like a log. Continue adding wafers and cream to the log. When you have used all the wafers, spread a generous amount of whipped cream over the entire log to completely cover it end to end and top to bottom. Refrigerate for 2 or 3 hours, then slice on a 45-degree angle to give the desired zebra effect.