Onion Rings

Ingredients

1 lg onion (yellow is best)
1 cup plain flour
1 tbsp Lawry’s Seasoned Salt
1 lg egg
Water
Vegetable Oil

How to prepare

Combine flour, seasoned salt, egg and enough water to make a batter the consistency of a thick gravy. Heat oil to 350 degrees (4 – 6″ in deep- fryer or heavy pot). Slice onions 1/4″ to 1/2″ thick and separate rings. Dump rings in batter & coat well. Place in a strainer basket and immerse in oil (don’t overcrowd). Shake basket frequently to prevent the rings from sticking together. Cook until golden brown, remove from oil and drain.

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Carmel corn

Ingredients

6 qt of popped popcorn
1 cup butter
2 cup packed dark brown sugar
1/2 cup light corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
2-3 cup nuts (optional)

How to prepare

Heat oven to 250′. Melt butter over low heat. Add next 3 ingredients & bring to a boil , stirring constantly. Cover & gently boil without stirring for 4 minutes. Remove from heat & carefully add soda & vanilla (it will froth & foam). Spray lg baking sheet or roasting pan with cooking oil spray. Combine popcorn & carmel mixture, mixing well. Spread popcorn out on pan. Bake about an hour, stirring every 15 minutes. Cool completely. Break apart & store in tightly sealed container.

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Tiny diced potatoes

Ingredients

4 or more russet or yellow gold potatoes,
1/3 cup vegetable or corn oil
2 tbsp butter
salt to taste

How to prepare

Peel the potatoes and cut each into 1/4″ cubes. Drop them into cold water to prevent discoloring. When ready to cook, drain the cubes in a colander and run very hot water over them for 10 seconds. Drain well and dry on a paper towel or dishcloth. Heat the oil in a large non-stick skillet over high heat. Add the potatoes and cook, shaking the skillet and stirring the potatoes for about 6 to 8 minutes until they are lightly browned and almost cooked. Drain well in a colander and wipe the skillet. Heat the butter in the skillet and add the potatoes. Salt to taste: cook, shaking and stirring, over medium-high heat for 5 more minutes or until the cubes are nicely browned and crisp. Drain and serve hot. Yield: makes 4 servings.

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Russian string beans with herb vinaigrette

Ingredients

3/4 lb green beans, ends trimmed
lobio vinaigrette dressing:
1/4 cup finely chopped fresh parsley
2 tbsp chopped onions
2 tbsp chopped fresh cilantro
1 clove garlic, minced
1 tbsp vinegar
2 tbsp salad oil
salt, pepper and cayenne pepper to taste

How to prepare

Cut beans into 2″ lengths and boil in salted water until barely tender, about five to six minutes. Immediately drain and rinse with cold water and ice cubes to set the color; drain. To make the dressing: in a small bowl, combine the parsley, onions, cilantro, garlic and vinegar. Slowly whisk in the oil; season to taste. Place string beans in a salad bowl and toss with the dressing. Allow to set at room temperature at least an hour for flavors to mingle. If made early in the day, refrigerate and bring to room temperature before serving. Yield: four servings.

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Onion tart – bollefladde

Ingredients

Pastry
2 1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup crisco or other vegetable shortening
1 1/2 cup milk

Filling
3 lb onions thinly sliced
1 stick unsalted butter plus more
9 eggs
2 cup milk
2 tsp salt
Freshly grated nutmeg

How to prepare

Make the pastry, combine dry ingredients in a med bowl. Cut in crisco until mixture resembles a coarse meal. Stir in milk with a fork until dough forms. Knead 3 times. Gather into a ball, wrap in plastic, and chill at least 1 hour. Preheat oven to 375 degrees. On a floured surface, roll out dough into a lg rectangle. Press into a 9″x13″ baking pan and prick with a fork. Bake 10 minutes.
In a lg skillet, melt 1 stick butter over medium-low heat. Add onions, cook, covered, until tender but not brown, about 25 minutes. Remove from heat, cool slightly, and place in crust. Preheat oven to 450 degrees. In a med bowl, beat eggs with milk and salt. Pour slowly over onions. Sprinkle with nutmeg and dot with butter. Brown 10 minutes. Reduce heat to 350 degrees and bake until custard is set, about 30 minutes.

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Tangy chicken marinade

Ingredients

1/2 cup lime juice
1/4 cup olive oil
3 cloves garlic, minced
1 jalapeno pepper, in 1/8″ slices
1/4 cup chopped fresh cilantro
dash salt
dash white pepper

How to prepare

Combine all ingredients. Pour over 1 lb. Skinless/boneless chicken breast halves. Marinate at least 2 hours. Remove chicken from marinade and either grill or broil. Brush with remaining marinade during cooking. Serves 4.

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Squash salsa

Ingredients

1 small zucchini (peeled)
1 small yellow summer squash (peeled)
1 carrot (peeled)
2 tomatillos
1 medium tomato
1 clove garlic
3 serrano chiles
1/2 small red onion
1 tbsp finely chopped fresh marjoram
4 tsp extra virgin olive oil
1 tbsp unseasoned rice vinegar
sugar and salt to taste

How to prepare

Rinse the onion with hot water in a strainer before adding it to the salsa. Finely dice all, mix and let sit for an hour before serving.

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Fried artichoke hearts

Ingredients

8 artichoke hearts, boiled until tender
12 oz beer
1 cup flour
salt
pepper
flour
lemon wedges

How to prepare

Preheat the deep fryer. Cut the artichoke hearts into quarters. Dredge in flour. Whisk the beer, the measured amount of flour, the salt and the pepper together. Dip the flour covered pieces of artichoke heart into the batter. Deep fry until golden brown. Drain thoroughly. Serve hot with lemon wedges.

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