Established 1994



July 2015 Newsletter

From the President's Desk Trips
Chasing Trains - Big and Little The Dining Car
Photos Tech Tips
Upcoming Train Shows & Events Video of the Month
Wanted / For Sale Minutes

Financial Report (password required)

Membership Roster (password required)


The dining car

contributed by  Alycefaye Stewart


Sweet Onion Corn Casserole ( from Food.com)

 ALYCEFAYE’s “Recipe Twist”


            2 large Vidalia onions or 2 large sweet onions, thinly sliced

            ½ cup butter or margarine

            1 cup sour cream

            ½ cup milk

            ½ teaspoon dill weed

            ¼ teaspoon salt

            2 cups shredded cheddar cheese, divided in half

            1 egg, slightly beaten

            1 (14 ¾ ounce) can cream-style corn

            1 (14 ¾ ounce) can corn, well drained

            1 (8 1/2ounce) package cornbread mix or 1 box Jiffy cornbread mix

            4 drops hot pepper sauce (optional)


1.      In a large skillet, sauté onions in butter until tender.

2.      In a small bowl, combine sour cream, milk, dill and salt until blended; stir in 1 cup cheese.

3.      Stir into onion mixture, remove from heat and set aside.

4.      In a bowl, combine egg, corn, corn bread mix and hot pepper sauce.

5.      Pour into greased 13’ x 9” x 2” backing dish.

6.      Spoon onion mixture over top.

7.      Sprinkle with remaining cheese.

8.      Bake, uncovered @ 350 for 45-50 minutes or until top is set and lightly browned.

9.      Let stand for 10 minutes before cutting.