MAM'S MEALS

Tony Roma's Onion Rings 6 each White onions 1 cup Milk 3 each Eggs, beaten Salt 2 cups Pancake mix Slice the onions crosswise and separate into rings. Combine milk, eggs, and salt to taste in mixing bowl. Soak the onions in the mixture about 30 minutes. Place pancake mix in a shallow bowl. Heat oil for frying in skillet to 375 degrees. Remove the onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown and drain on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into an 8x4" loaf pan. Bake at 400 degrees 10 to 15 minutes. Turn onto serving plate.

Taco Bell Chalupa Supreme 1 pound ground beef 1/4 cup flour 1 tablespoon chili powder 1 teaspoon paprika 1 teaspoon salt 1 tablespoon dried minced onion 1/2 cup water Flat bread (pita will work) Oil for deep−frying Sour Cream Shredded lettuce Shredded Cheddar/Jack cheese Diced Tomatoes Mix dried onion with water in a small bowl and let stand for five minutes. Combine ground beef, flour, chili powder, paprika, and salt. Mix well. Add onions and water. Mix again. In a skillet, cook beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste. Remove from heat and keep warm. In a deep−fryer (or you can use a skillet) deep fry the bread for 30 seconds. Let drain on absorbent towels. Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order. Top with hot sauce or salsa if desired.

Soup Nazi's Seafood Bisque 2 cups dry white wine 1 bay leaf 1 onion, roughly chopped 1 clove garlic 2 ribs celery 1 lobster, 1 1/2 to 2 pounds 12 medium−size shrimps, in shell 24 mussels, well scrubbed 12 sea scallops 4 cups heavy cream 1 cup milk 1 teaspoon dried thyme 1 tablespoon minced fresh parsley 1/4 teaspoon dried rosemary 1 cup fresh spinach, well rinsed and chopped 1/2 cup grated carrot salt and freshly ground black pepper to taste 1/2 teaspoon fresh lemon juice 1. Combine the white wine, bay leaf, onion, garlic and celery in a large stock pot over medium heat. Boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster, set aside and cool. 2. Add the shrimps to the boiling broth, cover the pot and steam for 5 minutes. Remove the shrimps with tongs, set aside and cool. 3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with the tongs, extract the meat and discard the shells. ...

Sizzler Fried Shrimp 1 egg, beaten, 1/2 cup milk, lowfat okay 1 cup flour, sifted 1 cup dry bread crumbs 1−1/2 teaspoons salt 1/2 teaspoon dried basil 1/2 teaspoon dried parsley 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 24 each jumbo shrimp, un−cooked, peeled and deveined Combine egg and milk in bowl. Set aside. Place flour in bowl. Set aside. Combine remaining dry ingredients in bowl. Set aside. Dip shrimp in flour, then in egg mixture, then in bread crumb mixture. Fry shrimp in 350 degree oil for 3−4 minutes. Drain on paper towels.

Olive Garden Fried Mozzarella 1 pound block of mozzarella cheese 2 eggs, beaten 1/4 cup water 1 1/2 cups Italian bread crumbs 1/2 teaspoon granulated garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2/3 cup flour 1/3 cup corn starch Slice the block of cheese lengthwise into about 1/2 inch sections. Cut each section in half. Beat the eggs with water and set aside. Mix the bread crumbs, garlic, oregano, and basil and set aside. Blend the flour with corn starch and set aside. Heat vegetable oil for deep frying to 350F. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden brown. This should only take a matter of seconds, so you need to watch them closely. Drain on brown paper bags and serve with your favorite pasta sauce that has been warmed.

McDonald's Chicken McNuggets vegetable oil for frying 1 egg 1 cup water 1 cup all−purpose flour 2 teaspoons salt 1 teaspoon onion powder 1/2 teaspoon MSG (Accent) 1/4 teaspoon pepper 1/8 teaspoon garlic powder 4 chicken breast filets, each cut into 6−7 bite sized pieces Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir. Combine the flour, salt, MSG, pepper, onion powder and garlic powder in a one gallon size zip lock bag. Pound each of the breast filets with a mallet until about 1/4−inch thick. Trim each breast filet into bite sized pieces. Coat each piece with the flour mixture by shaking in the zip lock bag. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture. After freezing, repeat the above coating process. Deep fry the McNuggets at 375F f...

General Tsao's Chicken Sauce: 1/2 cup cornstarch 1/4 cup water 1+1/2 tsp. minced garlic 1+1/2 tsp. minced ginger root 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup cooking wine 1+1/2 cup hot chicken broth 3 lbs. deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 tsp white pepper 1 egg 1 cup cornstarch Vegetable oil for deep−frying 2 cups sliced green onions 16 small dried hot peppers Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add a little vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep−fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wo...

Funnel Cakes 2 eggs 1 1/2 cups milk 2 cups sifted flour 1 teas. baking powder 1 teas. salt 2 cups vegetable oil cinnamon sugar Sift together the flour, baking powder, and salt. In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture. Beat with a mixer until smooth; the consistency should be thin enough to run through a small kitchen funnel. Test it and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour, In an eight inch skillet, heat the oil to 360 degrees. Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown, use tongs and wide spatula to turn the cake over carefully. Fry the second side 1 minute. Drain on paper towels, and sprinkle with powdered sugar or cinnamon sugar. Funnel Cakes 173

Cracker Barrel's Hashbrown Casserole 2 lbs. frozen hashbrowns 1/2 cup melted butter 1 can cream of chicken soup 1 pt. sour cream 1/2 cup chopped onion 2 cups grated cheddar 1 tsp. salt 1/4 tsp. pepper 2 cups crushed cornflakes 1/4 cup melted butter DEFROST hashbrowns. COMBINE next 7 ingr. and mix with hashbrowns. PUT all in a 3 qt. casserole. SAUTE cornflakes in butter and sprinkle on top. COVER and BAKE at 350 for about 40 min.

Corn Dogs 1 lb. hot dogs 4 cups vegetable oil 1/2 cup flour 1/2 cup cornmeal 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. sugar 1 Tbsp. vegetable shortening 1/3 cup milk 1 egg 8−10 wooden skewers Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a 2−inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal, baking powder, salt, and sugar in a medium−size bowl and blend with fork. Add shortening and cut in with fork until the size of small peas. Combine milk and egg in a 1 cup measure. Stir into flour− cornmeal mixture. Pour mixture into a tall glass. Remove hot dogs from water and dry with paper towels. Insert skewer into the hot dog, and be sure to leave about 1 inch for handle. Dip hot dog into batter; let excess batter drip into glass. Drop into hot fat fry 2 minutes, or until golden brown.

Cinnabon Rolls 1/2 cup warm water 2 packages dry yeast 2 Tbl. sugar 3 1/2 oz. pkg. vanilla pudding mix 1/2 cup margarine −− melted 2 eggs 1 teas. salt 6 cups flour CREAM CHEESE FROSTING: 8 oz cream cheese 1/2 cup margarine 1 teas. vanilla 3 cups confectioner's sugar 1 Tbl. milk To make frosting, mix all ingredients until smooth. In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife. Place on lightl...

SCONES Printed from COOKS.COM 4 c. flour 1 c. sugar 2 tsp. cream of tartar 2 tsp. baking powder 1 tsp. baking soda 1/2 lb. butter, at room temperature 2 eggs and milk to make 1 c. 1 c. raisins or berries Sift dry ingredients and add butter. Cut in until well mixed. Add eggs and raisins or berries. Mix by hand only until dry ingredients are wet. Some times a tiny bit of milk needs to be added if too dry. Spoon onto greased sheet. Bake at 310 degrees for 20 minutes. Makes 12 to 16.