** Batter **
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon salt
2 teaspoons pepper
1 1/2 cups beer
4 Vidalia or other SWEET Onion
** Flour Mix **
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/2 teaspoon ceyenne pepper
(Combine and mix well)
** Creamy Chili Sauce **
2 cups mayonnaise
1 pint sour cream
1/2 cups chili sauce
1/2 easpoon cayenne pepper
(Combine and mix well)
DIRECTIONS:
Mix cornstarch, flour, and seasonings until well blended.
Add beer, mix well.
Cut about 3/4 inch off top of onion
and peel.
Cut into onion 12 to 16 verticle wedges
but do
NOT cut through bottom root end.
Remove about 1 inch of
petals from center of onion.
Seperate the onion petals
just slightly,
too much will destroy the onion.
Dip onion
in seasoned flour remove excess by shaking.
Seperate
petals to coat thoroughly with batter.
Dip in batter. Dip
in flour mixture again.
Gently place in fryer basket and
deep-fry at 375 to 400 for 1 1/2 minutes.
Turn over, and
fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove
center core
with cicular cutter or apple corer.
Serve hot with creamy
chili Sauce.
4 cups diagonally sliced carrots
1/4 cup margarine
1/4 cup jellied cranberry sauce
2 TBSP. brown sugar
Parsely(optional)
Cook carrots in small amount of water.
Drain. Combine margarine, cranberry sauce
and sugar. Cook over low heat til sauce melts.
Add carrots, and heat gently til thoroughly heated.
1/4 cup yellow corn meal
3 TBSP. brown sugar
1 1/2 tsp. salt
Combine and mix well.
ADD:
3/4 cup milk, scalded
3 TBSP. margarine, melted
4 cups fresh or whole kernel corn canned
1 egg, beaten
Mix thoroughly and pour into buttered casserole.
Bake a 325 degreesfor 1 hour, or til
clean knife tests done. Stirring twice
during the first 20 minutes.
Serves 6
1 medium squash
3/4 cup cracker crumbs
1/4 cup melted butter
1 small onion, finely chopped
1 can cream of chicken or celery soup
2 eggs, well beaten
Dice and cook squash in boiling water til done
Drain off water and mash.
Add rest of ingredients and bake at 350 degrees
for 30 minutes or clean knife tests done.
1/3 cup Bisquick
1/4 cup Parmesan cheese
1/8 tsp. pepper
2 eggs
2 TBSP. margarine
2 cups shredded Zucchini
Stir together Bisquick, cheese and pepper
Add beaten egg and mix well.
Add zucchini.
Melt margarine in frying pan.
Drop 2 TBSP. of mixture into pan and brown
Makes 12 rounds.
4 cups carrots, drained
1/2 cup milk
1/4 cup butter
1/2 cup green pepper
1/4 cup chopped onion
1/3 cup grated cheese
1/2 cup ripe olives
Mix all together except for the cheese.
Heat thoroughly in saucepan.
Put into casserol dish and sprinkle cheese
over top. Heat in 400 degree oven for 10 minutes.
These creamy potatoes are speckled throughout
with bright green parsley.
2 pounds russet or idaho potatoes,
(about 6 medium), peeled and cubed
1 (1.6-oz) package four cheese, or alfredo pasta sauce mix
1/2 cup milk, or as necessary for desired consistency
3 tablespoons butter or margarine
3 tablespoons finely chopped parsley
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Place potatoes and about 1 inch water
in 3-quart saucepan.
Heat to
boiling
over medium-high heat.
Reduced heat, cover and simmer 8 to 12 minutes
or
until potatoes are tender. Drain well;
if desired, transfer potatoes to
mixing bowl.
2. With potato masher or electric mixer
at low speed, coarsely mash
potatoes.
Add pasta sauce mix, milk and butter;
mash or beat until smooth and
fluffy.
Don't overbeat!!
Stir in parsley; season to taste...
1 1/2 pounds sweet potatoes or yams, peeled and quartered
2/3 cup orange juice, divided
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 tablespoon cornstarch
1/3 cup honey
Combine sweet potatoes and 1/3 cup orange juice
in 2-quart
microwave-safe
baking dish;
sprinkle with ginger and nutmeg. Dot with butter.
Cover and
microwave at HIGH (100%) 7 to 10 minutes
or until sweet potatoes are
tender,
stirring halfway through cooking time.
Combine cornstarch, remaining 1/3
cup
orange juice
and honey in medium microwave-safe bowl.
Microwave at HIGH 2 minutes or until thickened,
stirring every 30
seconds.
Drain liquid from sweet potatoes; add to honey mixture.
Microwave at
HIGH 1
minute.
Pour sauce over sweet potatoes and microwave at HIGH 1 minute
more
or
until sweet potatoes are thoroughly heated.
2 cans drained green beans
1/2 can milk ( measured with bean can )
1 can mushroom soup
1 cup grated cheese
1 can onion rings
Mix gently, Saving 1/2 can of onions
for the top. Bake ar 350 degrees
for 30-40 minutes.
Makes 6 servings
1 large can yams ( in bite size pieces )
1 jar applesauce
CRUMBLE MIX:
1 tsp. cinnamon
3/4 cup brown sugar
3/4 cup oatmeal
1/3 cup butter
4 TBSP. flour
Layer all ending with crumb topping.
Bake at 350 degrees for 30-40 minutes.
2 medium sweet potatoes
1/2 C. buttermilk flour, as needed, for dredging
oil, as needed, for frying
salt and pepper, to taste
Wash sweet potatoes and slice into about 1/4" rounds.
Dip in buttermilk and flour lightly. Drop the sweet
potato slices into a skillet of hot oil just deep
enough to cover them. Fry until lightly browned and
tender when pierced with a fork. Remove with a slotted
spoon and drain on paper towels before serving. Salt
and pepper to taste. Serves 4.
4 medium unpeeled baking potatoes
1/4 C. butter or margarine, melted
1 T. finely minced onion
1/2 t. salt
1/8 t. pepper
dash paprika
2 T. grates Parmesan cheese
Cut potatoes into 1/4" slices; place on a greased
baking sheet in a single layer. Mix butter, onion,
salt, pepper and paprika; brush on one side of
potatoes, then turn and brush other side. Bake at 425*
for 15-20 minutes or until potatoes are tender and
golden. Sprinkle with Parmesan cheese; serve
immediately. Yield: 4-6 servings.
>
4-5 potatoes, peeled and cut into bits-size cubes
1/2 C. water
1 pkg. Hidden Valley Ranch dressing mix
salt & pepper to taste
Boil potatoes until done; drain. Mix water and dressing
mix. Pour over potatoes. Heat about 5 more minutes and
season to taste.
4 Medium potatoes, peeled and sliced
1/2 medium onion, sliced
1-1/2 C. hot milk (I use skim milk)
8 oz. cheddar cheese
1/4 C. flour
2 T. butter
1 t. salt
1/4 t. ground pepper
Boil potatoes and onion in the microwave for 10
minutes. In the meantime, put all other ingredients in
a blender and process until smooth. Put the drained
potatoes and onions in a 2 qt. casserole. Pour in the
milk mixture. Sprinkle top with parsley for effect.
Bake at 300* for about 1-1/4 hours.
1 small onion,sliced
3 C. broccoli florets
2 med. carrots, sliced
1 med. yellow squash or zucchini, sliced
1 t. dried basil
1 t. garlic salt
2 ice cubes
2 T. margarine
Center vegetable on the sheet of foil. Sprinkle with seasonings. Top with ice cubes and margarine.
Seal foil packet. Grill for 20-25 minutes or til veggies are tender.
1 lb grated zucchini
1 Tbsp parsley
2 tsp lemon juice
1/2 tsp minced garlic
salt & pepper to taste
2 eggs
1/2 c flour
3 Tbsp bread crumbs (we use flavored crumbs)
oil for frying
Mix all of the ingredients except the oil.
Spoon into hot oil in a frying pan & fry approx.
3 min. per side, until lightly browned.
Keep finished cakes in a 250º oven while
continue to fry remaining cakes.
Yield: approx. 8
28 medium sized Mushroom caps (no stems)
1 C. Sharp Cheddar Cheese
1/4 C. cooked Bacon Bits
1/4 C. finely chopped Parsley
Set oven to 375 degrees.
Place mushrooms in two shallow dishes, cut side up.
Sprinkle cheese ontop, then add bacon bits.
Cover pans with foil and bake. Til desired doneness.
3 medium zucchini, cut into 1/2-inch slices
2 medium carrots, cut into 1/4-inch slices
1/2 cup thinly sliced onion, separated into rings
1/2 cup coarsely chopped red pepper
1/2 cup water
1/4 cup spicy vegetable juice
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon snipped fresh parsley
1 clove garlic, minced
1 teaspoon sugar
1/4 teaspoon celery seed
1/4 teaspoon salt
Combine zucchini, carrots, onion, pepper and water in 3-
quart saucepan. Cover and cook for 5 to 7
minutes, or til vegetables are tender-crisp, stirring
occasionally.
Drain. Set aside. Combine remaining ingredients.
In large mixing bowl or salad bowl, combine
vegetable mixture and juice mixture. Toss to coat.
Cover
and chill at least 4 hours, stirring
occasionally. Serve with slotted spoon.
Yield: 12 Servings
2 - 1½ - 2 lb bags frozen Hashbrown potatoes, thawed
2 10¾ oz. cans cream of chicken soup*
2 10¾ oz. cans cream of celery soup*
2 cups sour cream
1 teaspoon pepper
2 cups shredded sharp cheddar cheese
2 cups shredded Swiss cheese
1 bunch green onion, sliced
3/4 cup grated or shredded Parmesan cheese (for topping)
*I used 3 cans of soup (2 chicken and one celery) and added 1/2 cup of
milk.
Preheat oven to 350°. Grease a 9 x 13" pan,
Combine soups, sour cream, and pepper in large bowl; blend well.
Stir in
cheddar cheese, Swiss cheese, green onion, and hashbrowns.
Spread into greased pan and top with Parmesan cheese.
Bake uncovered for about 1 1/4 hours, or until lightly browned and bubbly.
Cool
15 minutes.
Freeze leftovers if desired.
Batter:
1 cup milk
1 cup flour
2 eggs
1 1/2 tsp. salt
1/2 tsp. pepper
1 cup bread crumbs
1 qt. salad oil
Place the zucchini in ice water... Refrigeratre til serving time.
Drain and Dry.
Make batter, Coat zucchini with flour. Place zucchini into batter, toss with bread crumbs..Fry in hot oil..
