Onion Ring Recipe

I love fall. It’s getting cooler and of course there’s football. I’m not the worlds biggest fan, but it’s nice to curl up on the couch with my husband to watch the game. A few weeks ago he mentioned that he missed hanging out with a beer and an order of onion rings to watch the game, I decided to make up a batch for us. It took some trial and error, but I finally came up with something that’s just as good as the onion rings you get at your favorite pub or sports bar.

Homemade Onion Rings
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 1 to 2 onions
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • ¾ cup bread crumbs
  • salt
  • vegetable oil for frying
Instructions
  1. Start by heating the oil. You can use a deep fryer or a sturdy pot and a thermometer. Heat the oil to 365 F. If you don't have a thermometer, you can heat the oil over medium heat and once the better is ready, drop a little bit of it in the oil. If it fries up quickly, bubbles and turns golden brown it's the right heat.
  2. While the oil is heating, slice the onions into thick slices. About ¼ of an inch is good. Separate them into rings.
  3. Mix the flour, baking powder and salt in a small bowl. Drop each onion ring in the flour mixture and turn it over to make sure it is well coated. Set the onion rings aside.
  4. Mix the egg and milk in with the flour and stir everything together to form a smooth batter.
  5. Dip each onion ring into the batter. I use a fork for this. Let any excess batter drip off, then coat the onion ring in bread crumbs. From there gently side the onion ring into the hot oil and work on the next one.
  6. Keep an eye on the onion ring that's frying. You want to let it go for about a minute and then flip it over and fry it for another minute or so. When the onion ring is golden brown, take it out of the oil and set it on a plate lined with paper towels.
  7. Keep frying the onion rings a few at a time until the whole batch is done. Sprinkle them with a little salt and serve right away.

 

 

Family Frankfurter Casserole

  • 2 1/2 cups frozen broccoli cut if large
  • 1 10 1/2-ounce can cream of mushroom soup condensed
  • 5 hot dogs cut in 1/2 -inch pieces
  • 2 tablespoons milk
  • 1/8 teaspoon black pepper
  • 16 round buttery crackers, crushed (about 3/4 cup)

Cook broccoli according to package directions; drain well. Place in a shallow 1 1/2 -quart round baking dish; set aside.

Meanwhile, in a 2-quart saucepan, mix soup, frankfurters, milk, and pepper. Over medium heat, cook 8 minutes or until hot, stirring occasionally. Pour over broccoli.

Bake 15 to 20 minutes until center is heated through.

Sprinkle with cracker crumbs and serve.

Hot Dog & Veggie Stir-Fry

  • 4 to 6 hotdogs or 1 can of SPAM or 8-ounces of baloney
  • 2 tablespoons oil
  • 4 large carrots
  • 2 or 3 stalks celery
  • 1 onion, sliced
  • Garlic Powder, Salt & Pepper to taste
  • Cooked Rice

When you prepare this recipe, you may use whichever meat you have available. They all taste good in this recipe. Try to cut the meat into narrow “match-stick” sized pieces. This shape is called julliene. I cut the hotdogs by slitting them long-ways into 4 to 8 long “worms”. Then I quarter them short-ways to get a lot of pretty, skinny julliened hotdogs. Baloney can be stacked after removing the red plastic, and then cut into long skinny strips. Cut the Baloney in half, or thirds the other way and you will have pretty pieces. The SPAM is easy to cut and stack and slice into slivers.

The carrots are cut into narrow slices and then each slice is cut in half. The celery is cut into thin slices and the onion is halved and then sliced into thin half-moons. After preparing the vegetables and meat set it all aside.

Heat the oil in a large skillet over high heat. Add the vegetables. Stir-fry the veggies for at least 5 minutes, or until the onions begin to turn tender. Add the hot dogs or other meat. Cook and stir until the meat browns slightly. Season with Garlic, Salt & Pepper to taste. Add about 2 or 3 tablespoons of water to the skillet. Stir quickly until the water evaporates. There, you are done. Serve the stir-fry over cooked rice. Makes 4 servings.
The spiciness of the meat, the sweetness of the carrots, the subtle bitterness of the celery and the piquancy of the onions make this dish quite good.

VARIATION: If desired you can add 2 or 3 cups of finely sliced cabbage in addition to the other vegetables. Add them to the dish along with the other veggies.

Homemade bean sprouts are also a nice addition. Add them at the end, right before servings. Bean sprouts are best if they aren’t overcooked.

Corned Beef Hash

  • 5 or 6 potatoes, peeled and cubed
  • 12 ounce can of corned beef
  • 1 onion, chopped
  • Salt and Pepper to taste
  • 1/2 cup milk, optional

First prepare your potatoes by peeling them and cutting them into small chunks. You will want about 4 cups of chopped potatoes, total. Next open up your can of corned beef. Scoop the meat into a large skillet and get it cooking over medium heat. Mash it up into small pieces as you cook it. Plenty of fat should melt out of it, but if it doesn’t you can add a little oil or bacon grease. Add the potatoes and onion. Stir it all up so the bits of corned beef mingle intimately with the potatoes and onions. Cook it for a good while, probably half an hour. Add salt and pepper as you cook it, so it tastes right to you. I keep a lid on it the first 20 minutes or so, but that isn’t completely necessary. If you like you can add the milk and simmer the hash in the milk until it absorbs it all. This cooks the potatoes a little faster and is traditional for good southern hash. You will need to stir this dish every now and then, as the bottom browns. Don’t stir much the last 10 minutes of cooking though, so you can get a nice golden crust on the bottom of the hash. Cut it into wedges, or scoop it up with a spatula and serve with ketchup if you like. Good with coleslaw, or pumpkin pie and cabbage. This serves about 5 people. You can substitute cooked potatoes if you like, the cooking time will reduce some then. This is one of Fred’s favorite dishes.

Pigs in a Blanket

  • 1 pound hot dogs
  • 3 cups Biscuit Mix
  • 1 cup milk or buttermilk

Cut the hot dogs in half long ways or short ways, as you see fit. Meanwhile combine the Biscuit Mix with the milk in a large bowl. Mix it together with a fork to form a soft dough. Knead it lightly 10 times with your hands. Roll out the dough to a large thin rectangle. Cut the dough into 16 rectangles. Wrap a rectangle of dough around each hot dog. You can do this diagonally, or rectangularly, which ever suits your shapes better. Pinch the dough closed around the middle of the hot dog. Arrange the biscuit covered hot dogs on a lightly oiled cookie sheet. Bake at 400° for about 15 minutes, or until the dough is lightly browned and the hot dogs are plumped up a bit. Remove them from the oven and allow them to a cool a bit so no one will get burned when they eat them.

Some people like to add a little shredded cheese to the biscuit dough when they mix it up. About 1/2-cup will be enough. This makes the hot dogs more interesting if you serve them this way a lot. Provide ketchup and mustard for dipping, and serve with zucchini and a nice carrot salad. This will serve about 6 children, when served as part of the meal.

Corn Dog Recipe

  • 1 cup milk
  • 2 medium eggs
  • 1/4 cup oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/3 cups corn meal
  • 2/3 cup flour
  • 1 to 1-1/2 pounds hot dogs
  • flour for dusting (about 1/2 cup)
  • Hot Fat for Deep Frying
  • Popscicle sticks

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.

Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.

While all of this is going on, it’s a good idea to get your hot fat to heating up. You want the temperature to be about 375F. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.

Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.

Only fry a few corn dogs at a time. If the corn dogs crowd each other they don’t fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently.

If you don’t want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat, and fried until brown. Serve these along side the corn dogs.

If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping.

This recipe makes about 12 to 14 corn dogs.

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SPAM or Ham & Cheese Sandwich Filling

  • 1-1/2 to 2 cups finely chopped cooked ham, or a 12 oz can of luncheon meat (Spam), finely chopped
  • 1 cup shredded cheese
  • 1 teaspoon yellow mustard
  • 1/4 cup mayonnaise
  • Bread

Get out a medium sized bowl. In it combine the ham, cheese, mustard and mayonnaise. Stir it up, making a nice moist filling. I chop the ham or spam in the food processor, but it can be done by hand too. Spread the filling onto slices of bread. It goes on thickly. Lay the open face sandwiches on a large cookie sheet and then broil them in the oven for about 2 minutes, or until the cheese melts. They cook fast so watch them closely. Top each sandwich with another slice of bread or toast and serve. This recipe makes 8 or 10 sandwiches, depending on how thick you make them. Serve with celery sticks and oatmeal cookies.

This is good for lunch boxes too, in which case you don’t have to broil the sandwiches, just pack and eat them like a normal sandwich.

Barbecued Frankfurts

This is a recipe from my Great Grandmother Neuhard for Barbecued Frankfurts.

18 hot dogs,cut lengthwise
3 tbsp butter
1 c. chopped onion
4 tbsp brown sugar
1 tbsp ground mustard (the dry spice)
1 tsp celery salt
1 tsp paprika
1/2 tsp pepper
1/2 c. ketchup
2 1/2 tsp vinegar
3/4 c. water
Brown the onions in butter for 5 minutes. Mix the sugar, mustard, celery salt, paprika, pepper, ketchup, vinegar & water and bring to a boil. Add the onions. Lay the lengthwise cut hotdogs in a baking dish. Pour the liquid over and bake for 25 minutes at 350 degrees.