3 large Vidalia,
Spanish, or Bermuda onions
2 1/4 cups all-purpose
2 teaspoons baking
1 teaspoon salt
1/4 cup yellow cornmeal
2 cups beer
1 large egg, lightly
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
Add beer and egg, stirring until thoroughly
blended and smooth.
Chill batter 15 minutes.
Dip onion rings into batter, coating both
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.
Brussel Sprouts with
Apples and Toasted
1 pound (4 cups)
1 tablespoon minced
2 apples, peeled, seeded
and sliced into thin slices
1/2 cup walnuts
2 tablespoons butter
Salt and pepper (to
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
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.
Trim bottoms of sprouts and peel off the outer
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
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
Place in serving
bowl and serve immediately.
Serves 4 - 6
1 packages ( 16 ounce)
2 tablespoons margarine
1/2 cup red onions,
1/2 cup green bell
4 ounces canned green
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.
16 ounces baby carrots
2 tablespoons butter
1/3 cup brown sugar,
1 cup water
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
Serves 4 to 6
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2004 and Beyond
Created by Salem of