Sunday, September 16, 2007

Sunday Supper - Onion Rings and Baked Corn



Tonight's supper is a little different from what we've had lately, but still could qualify as "comfort" food.

The onion rings come from Mrs. Chard's Almanac Cookbook by Bonnie Stewart Mickelson.

Fantastic Fried Onion Rings

1 1/2 cups flour
1 1/2 cups beer, flat or freshly opened (I used Bass Ale)
3 large onions

Place flour in large bowl and gradually blend in the beer. The instructions say to let it stand for 2-3 hours at room temperature, but I don't bother.

Slice onions into rings, dip them in the batter, and place in hot oil. We use a deep fat fryer.
Fry until golden brown and crisp, then drain on paper towels. Salt to taste.

Note: To keep warm until serving, place on heavy brown paper in a 200º oven.

This is just the thing to have when the oil in your fryer is ready to be thrown out, because with onion rings there is a lot of fried batter left in the oil.

The baked corn is another one from Mrs. Appleyard. This recipe is in Mrs. Appleyard's Winter Kitchen.

Baked Corn

1 package frozen corn
1 t. sugar
1/2 t. paprika
1/4 t. pepper

Grease a shallow baking dish. Mix corn and seasonings, and spread into dish. Dot all over with butter, and bake at 375º until golden brown around edges, 20-30 minutes.

And you might have ice cream for dessert. :<) What a supper!

2 comments:

  1. Yummy! I made 'Savory conforting corn pudding' tonight - so, so, good.

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