Onion Rings

 Yummy!  Batter stays on well and browns nicely.  This recipe is by Marsha Moore, Poplar Bluff, Missouri and submitted to Taste of Home.  Mom used large yellow onions on this and they were great! If you have leftovers, use a toaster oven to reheat or they will be a little soggy.

Onion Rings

2 large sweet onions
1 egg, lightly beaten
2/3 cup  water
1 tablespoon lemon juice
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 to 1 1/4 teaspoons salt
1/8 50 1/4 teaspoon cayenne pepper
Vegetable oil for deep fat frying

 Cut onions into 1/2 inch slices; separate into rings. Place in a bowl; cover with ice water and soak for 30 minutes. Meanwhile, combine egg, water, oil and lemon juice in a bowl. Combine flour, baking powder, salt and cayenne; stir into egg mixture until smooth.

Drain onion rings; dip into batter. In an electic skillet or deep-fat fryer, heat 1 inch of oil to 375F. Fry onion rings, a few at a time, for 1 to 1 1/2 minutes per side or until golden brown. Drain on paper towels. Yield: 4-6 servings

Editor's Note: Onion rings may be keep warm in a 300F oven while frying remainder of batch.

Curried Leek Soup

 This was so yummy.  This recipe by Arnold Foss of Mercer Maine was submitted to Taste of Home.  When I made this, I used regular evaporated milk because that is what I buy. I've also tried it with vegetable broth and it was still great.

Curried Leek Soup

3 medium leeks (white portion only), thinly sliced
1 garlic clove, minced
2 tablespoons butter
1 can (14 1/2 oz) chicken broth
3/4 cup water
1 1/2 cups thinly sliced carrots
2 celery ribs, thinly sliced
2 teaspoons chicken bouillon granules
1/2 teaspoon curry powder
1/8 teaspoon pepper
1 can (12 oz) fat-free evaporated milk

In a 3 qt saucepan, saute leeks and garlic in butter over medium heat until tender. Add the broth, water, carrots, celery, bouillon, curry powder and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly.

Place 1 cup soup in a blender or food processor; cover and rocess until smooth. Return to pan. Add milk; heat through but do not boil. Yield: 4 servings.