Fried Onion Rings - Carma M.

Food for thought.  The onions used were the last of the ones grown in our garden in 2012.  The onions were very tasty before I started.  These onion rings are OK unless you worked at a local drive inn as a teenager.  Nothing beats what we learned to make as teenagers.  This breading would be good on zucchini spears or mushrooms or other deep fried vegetables.  I would add 1 tsp of sugar and double the salt.  Even after you salt them as you eat them they are still a little bland.  Frying them to a little darker color really does not add any flavor.  Light brown is OK.  The added sugar may allow them to brown a little more 

Fried Onion Rings - Carma M.

3/4  C.  Flour                                                       2 Tbs.  Cooking Oil
1/2  tsp.  Salt (already adj.)                                  1  Egg
1/2  C.  Milk                                                        3  lg. Onions Peeled
Cooking oil to depth of 1" in skillet

Sift flour and salt into a bowl.  Add milk, cooking oil & egg.  Beat until smooth.  Cut onions into 1/2" slices and separate into rings.  Dip each ring into batter.  Drain excess batter over bowl.  Drop a few at a time into hot cooking oil 37o F.  Fry 2-3 min. turning occasionally.  Drain on absorbent paper.  Sprinkle with salt.  Note: Fried onion rings may be cooled and frozen.  To serve reheat in oven 5 min.

Five Minute Cabbage by Mildred M.

This was good.  We liked it, but we decided we preferred plain-old cabbage . If you are looking for a little variety, try this, but otherwise stick to cabbage cooked in water.

Five Minute Cabbage by Mildred M. 

1 quart shredded cabbage
2 T butter
2 T flour
2/3 C top milk or cream
2 C milk
1/2 t salt

Cook the shredded cabbage in boiling milk for two minutes, stirring always.  Add the flour and butter combined and boil for 3 min.  Add the salt and cream and serve as soon as it begins to boil again.