Onion   Rings






3 large Vidalia, Spanish, or Bermuda onions

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/4 cup yellow cornmeal

2 cups beer
1 large egg, lightly beaten

Vegetable oil




Peel onions; cut into 1/2-inch-thick slices, and separate into rings.


Place rings in a large bowl of ice water; let stand 30 minutes.

Drain on paper towels.


Combine flour and next 3 ingredients; stir well.


Add beer and egg, stirring until thoroughly blended and smooth.


Chill batter 15 minutes.


Dip onion rings into batter, coating both sides well.


Pour oil to a depth of 2 to 3 inches in a Dutch oven; heat to 375.


Fry onion rings, a few at a time, 3 to 5 minutes or until golden on both sides.


Drain well on paper towels.


Serve immediately.



Serves 4






Brussel   Sprouts   with   Apples   and   Toasted   Walnuts






1 pound (4 cups) Brussels sprouts

1 tablespoon minced onion

2 apples, peeled, seeded and sliced into thin slices

1/2 cup walnuts

2 tablespoons butter
Salt and pepper (to taste)

1/4 teaspoon ground nutmeg (or to taste)





Preheat oven to 350 degrees.


Roughly chop walnuts and place on baking tray.


Toast in oven for 5 to 8 minutes until nuts are golden.

Be sure to watch nuts carefully as they can quickly become over toasted.


Set nuts aside.


Peel, seed and slice apples.


Toss in apple juice to prevent discoloration.


Set aside.


Trim bottoms of sprouts and peel off the outer leaves.


Place sprouts in a pot of boiling water.

Cook until sprouts are bright green and tender, about 10 minutes.


Remove from heat and run sprouts under cold water to stop cooking process.


Drain and slice sprouts in half.


In a large saucepan, over medium high heat, melt butter.


Toss sprouts, apples and walnuts in butter.


Season with salt, pepper and nutmeg to taste.


Cook 1 to 2 minutes.

Do not over cook or the apples will become very soft.


Place in serving bowl and serve immediately.


Serves  4 - 6






Corn   Fiesta






1 packages ( 16 ounce) frozen corn

2 tablespoons margarine

1/2 cup red onions, chopped

1/2 cup green bell pepper, chopped

4 ounces canned green chilies, diced

salt and pepper





Cook the corn according to package directions.


In a nonstick skillet melt the margarine.


Add the onion and bell peppers.

Saute gently, do not let the onion brown.


 Drain the corn and return it to the sauce pan.


Add the onions and peppers to the corn.


Add the chilies; and warm through.


Season to taste and serve.



Serves 4






Glazed   Carrots






16 ounces baby carrots

2 tablespoons butter

1/3 cup brown sugar, packed

1 cup water

dash salt

pepper, to taste





In a medium saucepan, combine the baby carrots with remaining ingredients.


Stir to blend ingredients.


Bring to a boil over high heat.


Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes,

or until carrots are tender and the liquid has evaporated.


Serves 4 to 6






 Salem's Den  Salem 2004 and Beyond  

Created by Salem of