Deep  Fried  Onions  with  Dipping  Sauce






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





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





  1/4 cup sour cream

2 tablespoons chili sauce

  1/4 teaspoon ground cumin

  1/8 teaspoon cayenne pepper





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






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)






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






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






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