eat), add the butter, cream, onion, garlic, salt and pepper and
ig enough to hold the onion without spilling.
In a
Peel onion, leaving root end intact.
Cut onion vertically into quarters, cutting to within 1/2 inch of root.
Cut each quarter vertically into thirds.
Place onion in boiling water 1 minute.
Remove and place in ice water 5 minutes.
Loosen petals if necessary.
Drain onion, cut side down.
Preheat an outdoor grill for high heat.
Peel the onion. Slice into 6 to 8 wedges, leaving the base of the onion intact. Pull apart wedges slightly, and place butter, garlic salt and ground black pepper inside onion.
Wrap onion tightly with aluminum foil. Place on the preheated grill. Cook 45 minutes, or until the onion is translucent and lightly browned.
In a medium saucepan, saute onion and bell pepper.
Add mustard, brown sugar and liquid smoke, mixing well.
Drain liquid from top of beans and add mixture, simmering until heated through.
ver medium heat.
Add onion and saute until transparent.
Peel onion, leaving root end intact.
Cut onion vertically into quarters, cutting to within 1/2 inch of root end.
Cut each quarter into thirds.
Peel onion, leaving root end intact.
Cut onion vertically into quarters.
Cut to 1/2-inch of root end.
Cut quarters vertically into thirds.
Place onion in boiling water 1 minute.
Remove and place in ice water for 5 minutes.
Loosen petals if necessary. Drain onion, cut side down.
Place flour in zipper plastic bag and onion and shake again.
Chill 1 hour.
Deep fry in 3 inches of oil until golden brown.
Drain well on paper towels.
Serve with Ranch style dressing, honey mustard or your choice.
oot end intact.
Cut onion vertically into quarters, cutting to
Preheat oven to 450\u00b0.
In large plastic bag/container, add all ingredients.
Close bag/container and shake until potatoes are evenly coated.
Empty potatoes into a shallow 13 x 9-inch baking or roasting pan.
Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
Garnish, if desired, with chopped fresh parsley.
Serves 8.
A great change from baked or mashed potatoes!
Take onion and cut in sections, but not all the way through. Take butter and put between wedges.
Sprinkle Cavender's and garlic salt on onion.
Put in bowl and put waxed paper over onion. Cook in microwave on High for 5 minutes.
With a sharp knife, slice 1/2\" off the top of the onion and peel onion.
Cut into 12 to 16 wedges to within 1/2\" of root end.
Place onion on a double thickness of heavy duty foil.
Open wedges slightly.
Sprinkle with thyme, rosemary, salt and pepper.
Drizzle with butter.
Fold foil around onion and seal tightly.
Grill, covered, over medium heat for 35 minutes or until tender.
Cut onion in quarters, then in eighths so it will open like a flower.
Place in boiling water for 1 minute, then into ice water 5 minutes; drain.
Place onion in Ziploc bag with flour; then dip into beaten egg.
Put back into bag with cracker crumbs and chill for 1 hour.
Pour oil 3 inches deep and heat to 375\u00b0.
Fry 5 to 7 minutes and drain on paper towel.
Serve with Ranch dip with horseradish or any other vegetable dip.
Cut bacon into 1/2-inch strips.
Cook bacon, onion rings and green pepper until vegetables are tender; drain.
Combine bacon, onion, green pepper, baked beans and barbecue sauce in a 2-quart casserole dish; cover.
Bake at 350\u00b0 for 30 to 35 minutes.
Garnish with additional cooked bacon strips, if desired.
Yields 6 to 8 servings.
Preheat oven to 450\u00b0.
In shallow baking pan, thoroughly blend all ingredients except potatoes.
(It is possible to do these with less oil and margarine than the recipe calls for.
I use only enough to coat the bottom of the pan I'm using.)
Add potatoes and turn to coat.
Bake, turning occasionally, 60 minutes (usually less) or until potatoes are tender and golden brown.
Garnish, if desired, with parsley.
Makes about 8 servings.
Preheat oven to 375\u00b0.
In saucepan bring water to boil; stir in onion-mushroom recipe soup mix and simmer, covered, 5 minutes. Stir in flour blended with cream and Worcestershire sauce. Bring just to the boiling point, then simmer, stirring constantly until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
esired, spoon onion gravy over baked meatloaf slices.
Onion Gravy Makes About
Preheat oven to 375\u00b0.
In saucepan, bring water to a boil; stir in onion-mushroom recipe soup mix.
Simmer, covered, for 5 minutes.
Stir in flour, blended with cream and Worcestershire sauce.
Bring just to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
In a 2-quart casserole, arrange broccoli; top with cheese sauce, then bread crumbs and butter pats.
Bake for 15 minutes, or until heated through.
Makes 6 servings.
Clean and salt fish.
Rub with 1 tablespoon olive oil.
Bake uncovered at 350\u00b0 about 15 minutes until fish flakes when tested with a fork.
Gradually stir lemon juice and water into tahineh. (If tahineh in can is separated into oil and thick paste, pour into blender.
Blend until smooth and return to the can.
It stays smooth for a few months.) Fry onion in 3 tablespoons oil until yellow and pour the tahineh sauce and onion over the baked fish. Bake uncovered at 350\u00b0 for 15 minutes.
Serve hot or cold.
Serves 5.
On thinly sliced rye bread, spread thin layer of mayonnaise, then sweet onion, boiled or baked ham and Swiss cheese.
Bake in a 350\u00b0 oven for 20 to 30 minutes until cheese is bubbly. Remove. Sprinkle with paprika.
Serve hot.
Servings per person is usually 2 to 3 sandwiches each.