.#200
k@> From: k...@mvujc.mv.att.com (-mcvey k.e.)
k@> My husband is an absolute fan of onion rings and we are trying to find a
k@> great recipe to use at home.  We don't make these very often because of
k@> the fat content, but when we do, what a treat!

Here are a few for you to try - hope you like them!
           Bobbi

MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Onion Rings
 Categories: Appetizers, Vegetables, Barbecue
      Yield: 8 servings

      8 ea Large onions
  1 1/2 c  All purpose flour
      4 tb Corn meal
      4 tb Onion powder
      2 ts Salt
  1 1/2 c  Milk
      1 ea Large egg
    1/2 c  Water
      1 tb Orange food color

  Combine flour, corn meal, onion powder, salt, milk, egg and water in a
  large mixing bowl and stir well and there are no lumps. Add food
  color if you prefer a nicer color to the finished batter. Slice the
  onions thick (about 1/2").  Use only the outer rings for best
  appearance and dip into batter.  Drop coated rings into deep fryer
  and cook until golden brown. Drain on paper towels and serve. Great
  with Bar-B-Que!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Maui Onion Rings
 Categories: Appetizers, Hawaiian
      Yield: 4 servings

  1 1/4 c  Flour
      1 tb Cornstarch
           Salt, cracked black pepper
     12 oz Killian's red or other ale
      3    Maui onions
           Oil for deep frying

  Combine flour, cornstarch and salt and pepper to taste in large bowl.

  Whisk in ale until smooth. Cut onions into 1/4- to 1/3-inch-thick
  slices. Heat oil in deep fryer to 400F. Coat onion rings with batter.

  Gently add to hot oil without crowding pan and cook until golden
  brown.

  Remove with slotted spoon and drain on paper towels.

  Makes 4 to 6 servings

  Created by: Michael's, Santa Monica

  (C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: French Onion Rings
 Categories: Appetizers, French
      Yield: 6 servings

      2 lg White onions
      1 c  Beer
    1/4 ts Salt
      1 ts Baking powder
  1 1/4 c  Flour
      1 tb Oil
      1    Beaten egg

  Slice onions into 1/4 inch slices.  Separate into rings. In a large
  bowl combine flour, baking powder, salt, egg, beer and oil. Blend
  until smooth. Dip onion rings into batter to coat well, fry in hot
  oil at 375 degrees until golden brown.  Drain on paper towels.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Beer-Batter Onion Rings
 Categories: Side dishes, Vegetables
      Yield: 2 servings

  1 1/3 c  All-purpose flour
      1 ts Salt
    1/4 ts Pepper
      1 tb Oil
      2    Egg yolks
    3/4 c  Beer
      2 lg White onions
           -sliced 1/4-in thick
           Oil for deep frying

  MIX THE FLOUR, SALT, PEPPER, oil and yolks together. Gradually whisk
  in the beer. Refrigerate the batter 3 1/2 hours to rest before using.
  Slice onions, and dip them in the batter. Deep-fry in 375F oil until
  golden brown.

  This batter also works well on other vegetables besides onion
  rings--and it's great on fish, too.

  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title:  Fried Onion Rings or Zucchini
 Categories: Vegetables, Main dishes
      Yield: 6 servings

      2 c  Self-rising flour
    2/3 c  Yellow cornmeal
    1/2 ts Salt
    1/2 ts Pepper
  1 3/4 c  Milk
      1    Egg, beaten
      6 lg Onions, peeled, cut into
           -1/4"
           Slices, and separated into
           -rings,
           Or 6 large zucchini, cut
           -into 1/2"
           Slices
           Vegetable oil

  "Use yellow cornmeal if you can find it.  East of the Mississippi, the
  favored color is white. The closer you get to Texas, the easier it is
  to find yellow in supermarkets."

  Combine first 4 ingredients in a large bowl; beat in milk and egg. Let
  stand 5 minutes. Add onion or zucchini slices to batter in batches
  and toss with hands until vegetables are well coated. When you are
  ready to fry them, pick up vegetables, allowing excess batter to
  slide back into bowl. Places slices immediately in hot oil (375
  degrees), and deep-fry until browned, turning once. Drain in a
  colander, and sprinkle with additional salt, if desired.

  Note:  Don't drain on paper towels; the fried food will get soggy.
  Also, try not to stack them tightly. Air needs to circulate around
  fried food so it will remain crisp.

  From:  "Original Whistle Stop Cafe Cookbook" Posted by:  Debbie
  Carlson - Cooking
MMMMM

 -- SPEED 1.40 #1992: Types of sneezes: Chocolate: Herrr-shey!

EVQWK 7.00.07 (Registered)