For the last several years the Casper Shrine Club has had a unique fundraiser that is always highly anticipated.

Every year at this time of the year folks start looking for the sweet Vidalia onions to show up....and they have. Starting today Wednesday, April 25th, and until they last , 17,000 lbs of Vidalia onions will be available for purchase from 9-6 at the Casper Shrine Club at the corner of 39th and Coffman, right behind the Sunrise Shopping Center. A 10# bag will cost you $15. Last year it only took 3 days to sell out , so if you aren't quick, you will miss out. Past Potentate Craig Warner joined us this morning to talk about the onions and the sales this week.

Craig also left these recipes with us to share.

Vidalia onion pie

1 c. fine Ritz cracker crumbs
1/2 stick butter, melted
2 c. thinly sliced vidalia onions, after cooking
1/2 to 3/4 c. grated sharp cheddar cheese
Parsley
2 tbsp. butter
2 eggs
3/4 c. milk
3/4 tsp. salt
Dash pepper
Tabasco
Paprika
Mix cracker crumbs with melted butter. Press into 8 inch pie plate. Saute until clear (but not brown) onions in 2 tablespoons butter. Spoon into crust. Beat eggs with milk, salt and pepper. Pour over onions. Sprinkle grated cheese on top, add sprinkle of paprika. Bake at 350 degrees for 30 minutes. Test with knife, when comes out clean pie is ready. Garnish with parsley. Cut in wedges and serve hot.
Baked Onion
1 medium onion
1 clove garlic, peeled
1/2 tsp chicken base (better than bullion brand name)
1/2 tsp parmesan cheese
1/2 tsp olive oil
salt and pepper to taste
preheat oven to 400. peel onion. scoop out center with the large end of a melon baller.with a sharp knife crosshatch the onion 1/3 of thw way down from the top. set onion on a piece of aluminum foil stuff cavity with the remaining ingredients. wrap in foil, bake 75 minutes. enjoy.
And speaking of Vidalia's here is Sammy Kershaw.