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Onions in Different Batter
Onions in different batter
1 large onion thinly sliced
1 cup beer
Flour
Cooking oil
Salt to taste
Separate onion into rings. Combine
beer with enough flour to make a thin
batter. Coat onion rings with batter, a
few at a time. Fry in preheated 375° oil
for 1 minute or until golden brown;
drain. Sprinkle with salt before serv-
ing. Yield: 4 servings.
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# Onions in Different Batter
## Ingredients
- 1 large onion, thinly sliced
- 1 cup beer
- Flour
- Cooking oil
- Salt to taste
## Instructions
1. Separate onion into rings.
2. Combine beer with enough flour to make a thin batter.
3. Coat onion rings with batter, a few at a time.
4. Fry in preheated 375° oil for 1 minute or until golden brown; drain.
5. Sprinkle with salt before serving.
Yield: 4 servings. -
Quick Deep-Fried Onion Rings
QUICK DEEP-FRIED
ONION RINGS
Sweet Spanish onions
1 cup complete pancake mix
1 cup beer or milk
Remove skins and slice onions ¼ to ½
inch thick. Dip onion rings in batter and
fry in deep fat at 375 degrees until golden
brown. Drain, sprinkle with salt or grated
or:until golden brown. Drain, sprinkle
with salt or Parmesan cheese.
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# Quick Deep-Fried Onion Rings
## Ingredients
- Sweet Spanish onions
- 1 cup complete pancake mix
- 1 cup beer or milk
- Salt or Parmesan cheese, to taste
## Instructions
1. Remove skins and slice onions 1/4 to 1/2 inch thick.
2. Dip onion rings in batter.
3. Fry in deep fat at 375 degrees until golden brown.
4. Drain and sprinkle with salt or Parmesan cheese. -
Fried Squash Blossoms
Fried Squash Flowers
Pick when Blossom full open
Remove the inside of Blossom
Dip in Batter
Deep fry
Serve with salt
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# Fried Squash Blossoms
## Ingredients
### Blossoms
- 12 to 16 squash blossoms, freshly picked when fully open
### Batter
- 1 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg, beaten
- 3/4 cup cold water or beer
### For Frying
- Vegetable oil or lard for deep frying (2 to 3 inches depth)
- Salt for serving
## Instructions
1. Pick blossoms when fully open, ideally in the morning before they begin to close.
2. Gently remove the stamen or pistil from inside each blossom. Shake gently to remove any insects. Do not wash if possible — if necessary, wipe gently with a damp cloth and dry thoroughly.
3. Whisk together flour, salt, and pepper. Add beaten egg and cold water or beer; stir until a smooth, thin batter forms. Do not over mix. Refrigerate batter for 15 minutes if time allows.
4. Heat oil or lard in a deep pan to 350 to 375°F.
5. Dip each blossom in batter, allowing excess to drip off.
6. Fry in batches — do not crowd the pan — for 2 to 3 minutes per side until golden and crisp.
7. Drain briefly on paper or a clean cloth.
8. Serve immediately with salt. -
Doughnuts
Doughnuts.
1½ cup sugar-
1½ " milk -
2 eggs.
2 table spu. lard - not hot.
2 teasp. Baking Powder-
1 " salt.
flour.
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# Doughnuts
## Ingredients
- 1 1/2 cups sugar
- 1 1/2 cups milk
- 2 eggs
- 2 Tbsp lard, not hot
- 2 tsp baking powder
- 1 tsp salt
- Flour
## Instructions
1. Combine sugar, milk, eggs, and lard (not hot).
2. Add baking powder and salt.
3. Mix in enough flour to form a dough. -
French Fried Onions / Cherry Pie
CUT HERE FOR FILING
Additional
RECIPES
FOR ARMOUR'S FEBRUARY
"MEAL OF THE MONTH"
★ FRENCH FRIED ONIONS
3 large Bermuda onions 3/4 teaspoon salt
1 cup flour Star Lard for frying
1 1/3 cups milk
Mix flour and salt and stir in milk to form a
very thin pour batter. Cut onions in 1/4-inch
slices and separate into rings. Dip each ring
in batter and fry in deep Star Lard heated to
365° to 375° F. Drain on absorbent paper.
Serve piping hot.
★ CHERRY PIE
2 cups pastry flour 2 tablespoons Cloverbloom
1 teaspoon salt Butter
1/2 cup Star Lard 4 tablespoons flour or
6 tablespoons ice water minute tapioca
2 cups drained cherries 3/4 cup sugar
1 cup juice from cherries
Crust: Sift flour and salt. Cut in lard with two
knives or pastry blender. Add water gradually,
pressing the dough together. Chill. Divide and
roll out in 2 circles to fit pie pan. Fit lower
crust to pan, sprinkle lightly with a little
flour and add the hot filling. Cover with top
crust, crimp edges, cut holes in top crust to
allow steam to escape and bake at 425° F. for
20 minutes. Turn oven to 350° F. and bake an
additional 20 minutes.
Filling: Mix sugar and flour or tapioca. Add
juice and butter and bring to a boil. Add
cherries and pour into pie shell.
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ARMOUR'S STAR BACON
A mild, sweet bacon with the deli-
cious flavor that makes it preferred
by American appetites. Buy it sliced
—wrapped in cellophane or in the
convenient nu-pack carton.
fixed flavor!
Celebrating
ARMOUR'S 70TH
ANNIVERSARY
ARMOUR AND COMPANY
Makers of Star Ham, Star Bacon, Texturated Star Lard and Other Fine Foods
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# French Fried Onions & Cherry Pie
*Additional Recipes for Armour's February "Meal of the Month"*
## French Fried Onions
### Ingredients
- 3 large Bermuda onions
- 1 cup flour
- 1 1/3 cups milk
- 3/4 tsp salt
- Star Lard for frying
### Instructions
1. Mix flour and salt and stir in milk to form a very thin pour batter.
2. Cut onions in 1/4-inch slices and separate into rings.
3. Dip each ring in batter and fry in deep Star Lard heated to 365° to 375°F.
4. Drain on absorbent paper.
5. Serve piping hot.
## Cherry Pie
### Crust Ingredients
- 2 cups pastry flour
- 1 tsp salt
- 1/2 cup Star Lard
- 6 Tbsp ice water
### Filling Ingredients
- 2 cups drained cherries
- 2 Tbsp Cloverbloom Butter
- 4 Tbsp flour or minute tapioca
- 3/4 cup sugar
- 1 cup juice from cherries
### Instructions
1. Sift flour and salt. Cut in lard with two knives or pastry blender.
2. Add water gradually, pressing the dough together. Chill.
3. Divide and roll out in 2 circles to fit pie pan.
4. Fit lower crust to pan, sprinkle lightly with a little flour and add the hot filling.
5. Cover with top crust, crimp edges, cut holes in top crust to allow steam to escape.
6. Bake at 425°F for 20 minutes. Turn oven to 350°F and bake an additional 20 minutes. -
Sausage Plate with Fried Apples
Sausage Plate with fried Apples
1 pound link sausages. - 1 tablespoon sugar
4 peeled cored slice apples - ½ tsp ground cinnamon
Prick the skin of sausages. place on a rack in a broiler
pan. cook until done. about 12 m. Sprinkle sliced apple
with sugar an cinnamon mixed. and fry in
3 tbspn. sausage fat until apples are golden.
serve sausage in center of platter. pile sautéed
apples ring around them.
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# Sausage Plate with Fried Apples
## Ingredients
- 1 pound link sausages
- 4 apples, peeled, cored, and sliced
- 1 tablespoon sugar
- 1/2 tsp ground cinnamon
- 3 Tbsp sausage fat (reserved from cooking)
## Instructions
1. Prick the skin of sausages. Place on a rack in a broiler pan. Cook until done, about 12 minutes.
2. Sprinkle sliced apples with sugar and cinnamon mixed.
3. Fry apples in 3 Tbsp sausage fat until apples are golden.
4. Serve sausage in center of platter. Pile sautéed apples in a ring around them. -
Viennese Fried Pastries
Viennese Vera Ganoy.
2 cups - flour.
4 egg yolks- mix like pie crust.
3 Tbsps Powdered sugar.
pinch of salt.
5 tbsps . wine mix Knead 20 minutes
with palms of hand.
let set for 20 mnts.
cut small pieces roll flat. slit 4 times
pass wooden spoon handle through cut in fat
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fat or oil. after a minute or two, take
out spoon let & brown. when done sprinkle
with powdered sugar.
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# Viennese Fried Pastries
*From Vera Ganoy*
## Ingredients
- 2 cups flour
- 4 egg yolks
- 3 Tbsp powdered sugar
- Pinch of salt
- 5 Tbsp wine (see Editor's Notes)
- Fat or oil for deep frying
- Powdered sugar for finishing
## Instructions
1. Combine flour, powdered sugar, and salt.
2. Add egg yolks and wine; mix together like pie crust until dough comes together.
3. Knead with the palms of your hands for 20 minutes until smooth and elastic.
4. Let dough rest for 20 minutes.
5. Cut dough into small pieces and roll each piece out flat and thin.
6. Cut 4 slits in each piece.
7. Pass a wooden spoon handle through one of the cuts to shape the pastry into a rosette or bow form.
8. Lower carefully into hot fat or oil.
9. After a minute or two, remove the spoon handle and allow the pastry to brown on both sides.
10. Remove when golden brown and drain briefly.
11. Sprinkle generously with powdered sugar while still warm. -
Bacon Appetizers
Bacon. - Appetizers.
Chutney or pickled peaches. roll in bacon
slices. Broil them slowly so to be crisp.
they make a place for themselves on the
appetizing tray.
Pickled onions - Stuffed olives - pink shrimp -
for centers -
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# Bacon Appetizers
## Ingredients
- Chutney or pickled peaches
- Bacon slices
- Pickled onions
- Stuffed olives
- Pink shrimp
## Instructions
1. Roll chutney or pickled peaches in bacon slices.
2. Broil them slowly so as to be crisp.
3. They make a place for themselves on the appetizing tray.
4. Serve alongside pickled onions, stuffed olives, and pink shrimp as centers. -
Family Dinner
Family Dinner.
Asparagus Salad - Fried chicken -
milk gravy - Broccoli - Rice
Rolls - Jelly - Pickles -
Chocolate Roll.
Tea - Lemon or Cream - Coffee -
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# Family Dinner
## Menu Items
- Asparagus Salad
- Fried Chicken
- Milk Gravy
- Broccoli
- Rice
- Rolls
- Jelly
- Pickles
- Chocolate Roll
- Tea (Lemon or Cream)
- Coffee -
Corn Dogs
Corn Dogs
Recipe from the kitchen of M. Zinke
1 cup pancake mix
2 Tablesps. corn meal
1 " sugar
2/3 cup water
Beat together. Dip hot
dogs in batter and fry in
deep fat.
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# Corn Dogs
## Ingredients
- 1 cup pancake mix
- 2 Tbsp corn meal
- 1 Tbsp sugar
- 2/3 cup water
- Hot dogs
## Instructions
1. Beat together the pancake mix, corn meal, sugar, and water.
2. Dip hot dogs in batter.
3. Fry in deep fat. -
Beefburger Special
Beefburger Special
1 lb. lean ground beef
½ c shredded Sharp Cheddar Cheese
1 T grated onion
¼ c pickle relish
½ to 1 tsp salt
Ice cubes
Bacon slices
Combine beef, cheese, Worcestershire sauce,
onion, relish, salt & pepper. ( Mix well.
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Divide into 6 portions and shape each
hamburger around half an ice cube.
If desired, wrap each with an ice
cube. If desired, wrap each with a
bacon slice. Grill 4 inches from high
heat on grill. Turn often to sear the
meat. Cook about 5 to 7 minutes
on each side. Yield 6 servings
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# Beefburger Special
## Ingredients
- 1 lb lean ground beef
- 1/2 cup shredded sharp cheddar cheese
- 1 Tbsp grated onion
- 1/4 cup pickle relish
- 1/2 to 1 tsp salt
- Worcestershire sauce
- Pepper
- Ice cubes
- Bacon slices
## Instructions
1. Combine beef, cheese, Worcestershire sauce, onion, relish, salt, and pepper. Mix well.
2. Divide into 6 portions and shape each hamburger around half an ice cube.
3. If desired, wrap each with a bacon slice.
4. Grill 4 inches from high heat on grill.
5. Turn often to sear the meat.
6. Cook about 5 to 7 minutes on each side.
7. Yield 6 servings. -
Nashville House Fried Rolls
Nashville House Fried Rolls
soften 1 cake yeast in 1/4 cup warm water
& 1 qt warm milk
Add 1/4 cup sugar
1/2 " Crisco
5 tsp salt
sift & add 5 to 7 cups flour to 9
kneed on floured surface until
smooth & satiny.
Let rise till doubles in size about 1 hr.
Roll into small balls about the size of golf
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balls & let rise again till double in size.
Deep fry in Crisco for 2 1/2 min on
each size (350°)
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# Nashville House Fried Rolls
## Ingredients
- 1 cake yeast
- 1/4 cup warm water
- 1 qt warm milk
- 1/4 cup sugar
- 1/2 cup Crisco
- 5 tsp salt
- 5 to 7 cups flour (up to 9)
## Instructions
1. Soften 1 cake yeast in 1/4 cup warm water and 1 qt warm milk.
2. Add sugar, Crisco, and salt.
3. Sift and add 5 to 7 cups flour (up to 9 cups total).
4. Knead on a floured surface until smooth and satiny.
5. Let rise until doubled in size, about 1 hour.
6. Roll into small balls about the size of golf balls and let rise again until double in size.
7. Deep fry in Crisco for 2 1/2 minutes on each side at 350°.