Deep  Fried  Onions  with  Dipping  Sauce

 

 

 

 

INGREDIENTS:

1 sweet onion

  1/2 cup all-purpose flour

1 teaspoon paprika

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

  1/8 teaspoon pepper

 

Oil for deep-fat frying

 

 

BEER BATTER

 

1/3 cup all-purpose flour

1 tablespoon cornstarch

1/2 teaspoon garlic powder

  1/2 teaspoon paprika

1/4 teaspoon salt

  1/4 teaspoon pepper

  7 tablespoons beer or non-alcoholic beer

 

 

DIPPING SAUCE

 

  1/4 cup sour cream

2 tablespoons chili sauce

  1/4 teaspoon ground cumin

  1/8 teaspoon cayenne pepper

 


 

DIRECTIONS:

 

Preheat oven to 375 degrees.

 

Cut onion into 1 inch wedges and separate into pieces.

 

In a shallow bowl, combine the flour, paprika, garlic powder, cayenne and pepper.

 

For batter, in another shallow bowl, combine the flour, cornstarch, garlic powder,

paprika, salt and pepper.

Stir in beer.

 

Dip onions into flour mixture, then into batter and again into flour mixture.

 

In an electric skillet or deep-fat fryer, heat oil to 375.

 

Fry onions, a few at a time, for 1 to 2 minutes on each side or until golden brown.

Drain on paper towels.

 

In a small bowl, combine the sauce ingredients.

 

Serve with onions.

 

 

Serves 2

 

 

 

 

 

Southwest  Turkey  Rollups

 

 

 

 

INGREDIENTS:

1/2 cup shredded cooked turkey

3 tablespoons chopped green chilies, drained

2 ounces cream cheese, softened

1 tablespoon diced pimientos, drained

1 tablespoon minced fresh cilantro

1 tablespoon chopped ripe black olives

2 teaspoons prepared ranch salad dressing

2 flour tortillas (6 inches)

 

 

 

DIRECTIONS:

 

In a small bowl, combine the first seven ingredients until blended.

 

Spread over tortillas.

Roll up tightly jelly-roll style; wrap in plastic wrap.

 

Refrigerate for 2 to 3 hours or until firm.

 

 Cut into 1 inch slices.

 

 

Serves 1 dozen appetizers

 

 

 

 

 

Swedish  Meatballs

 

 

 

 

INGREDIENTS:
 

2/3 cup evaporated milk

2/3 cup chopped onion

1/4 cup fine dry bread crumbs

1/2 teaspoon salt

1/2 teaspoon allspice

dash pepper

1 pound ground round

2 teaspoons butter

2 beef bouillon cubes

1 cup boiling water

1/2 cup cold water

2 tablespoons all-purpose flour

1 cup evaporated milk

1 tablespoon lemon juice

 

 

 

DIRECTIONS:

 

Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper.

Add meat; mix well, chill.

 

Shape meat mixture into 1 inch balls.

 

In large skillet, brown meatballs in butter.

 

Dissolve bouillon cubes in boiling water.

Pour over meatballs and bring to boil over medium heat.

Cover; simmer for 15 minutes.

 

Blend together cold water and flour.

 

Remove meatballs from skillet, skim fat from pan juices and reserve juices.

 

Stir 1 cup evaporated milk and flour/water mixture into pan juices in skillet.

Cook, uncovered, over low heat, stirring until sauce thickens.

 

Return meatballs to skillet.

Stir in lemon juice.

 

 

Serves 3 1/2 dozen appetizers

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond