Hello All! Have you ever wondered What a dash of something is,or how much food would it take to feed a hundred or less on the average. it would be useful to Bobbys cook book I would think. I have a cook book with that information I could share. What do you think? The topics listed are as follows.

1. Quanties to serve 100 people

2. Flour Equivalents

3. Guide to kitchen pans

4. Miscellaneous Pans and their volumes

5. Contents of Cans

6. Equivalent Measures

7. Food Equivalents

I know it is not a recipie, but thought it might be helpful to the cook book. We also can compare to be sure they are right. I would be glad to type up each topic in full if you think it would be useful. Let me know.

Hi Joe,

Here is the recipe for my pie crust.

4 cups flour

1 Tbsp. sugar

2 tsp. salt

1 3/4 cup Crisco  (can use butter flavored or reg.)

1 Tbsp. vinegar

1 large egg

1/2 cup cold water

With pastry blender mix flour, shortening, sugar and salt.  Blend until pea size pieces form. 

Mix egg, water and vinegar in separate bowl.  Add to the flour mixture.  Blend until a ball

forms.  Separate into 5 equal portions.  Refrigerate or freeze.  Will keep in refrigerator

for 1 week. 

I will send more recipes later.

Thanks,

Pam Arment

This is my trivia question:  How many people attended the 10 year reunion in 1974?  I have proof of the answer in written form.  If no one can answer this one, I can give you another.  Thanks everyone for the great recipes!!  Linda Sellers Goodwin

Hi Linda and congratulations on answering Jeans Class question and your winnings! So now that it's your turn to stomp our Classmates, your question is;

How many people attended the 10 year (1974) MHS CLASS reunion?  LINDA, is the answer you seek,  the number of total people who attended, or the number of Classmates? 

Well Classmates here is another question to solve!  Let's see how many Classmates we can talk into resolving this question!   Everyone tell those Classmates they talk to on a regular basis to log in, and play!!  We will give everyone until Oct 9, 2010 to post their answers.  The first correct answer with the earliest post date will be the winner.  REMEMBER YOU CAN'T WIN, IF YOU DON"T PLAY!!

I keep telling myself that our CLASS OF 64 is by far the closest of all the classes.  PLEASE DON'T PROVE ME WRONG!   Your optimistic Classmate, Joe C.

 Hi Pam and THANK YOU so much for your PIE CRUST recipe.  This is a great recipe to have available for those of us who wonder where pie crusts come from?   Thanks again for your contribution and we look forward to others you may wish to add.   Your Classmate, Joe C.

The question is number of people, not number of classmates.... Good luck!!Here's a couple of favorite chicken recipes for you.

Tropical Chicken Salad

This is great served on a bed of lettuce as the main dish or served in sandwiches.  It's super easy to fix and EVERYONE loves to eat it!!

1 small can crushed pineapple, including liquid

2/3 cup shredded coconut

3/4 cup mayonnaise

1/3 cup pecan pieces

3 skinless, boneless chicken breasts boiled and cut into small pieces (approximately 4 cups)

Mix first 4 ingredients together, add chicken  and chill overnight.

Makes approximately 10 sandwiches.

Jessica's Chicken

(sorry, I have no idea who Jessica is, but my kids and grandkids love this dish)

4 slices of bacon, partially cooked

4 skinless, boneless chicken breasts

3 oz. pkg. of dried beef (rinse with water and chop)

1 can cream of mushroom soup

1 cup sour cream

Wrap 1 slice of bacon around each breast.  Place in greased casserole or 9 x 9 square glass dish.  Mix soup, sour cream and beef and pour on top.  Place in 225 degree oven for 3 - 4 hours.

Cook 4 servings of noodles, rice or mashed potatoes and top with above to serve.

Until next time.... Linda Sellers Goodwin

Hi Leo and YOUR THINKING is correct!  Many times I, along with God knows how many others, have often asked, what is a PINCH of this or a SKOSE of that.  How about a DABBLE of that or a SMIDGEON of this.   So I believe that that information would be extremely important FOR OUR CLASS COOKBOOK.  I personally have neve seen that info in a cookbook.  So glad you have one that does offer that info!  We could use that it in our  index, under it's own heading, of perhaps "MEASUREMENTS and THEN SOME"!  What say you Classmates? Great idea yes!  So put on your thinking caps and offer up a HEADING for this valuable information.

Thanks Leo for thinking outside the box or in this case the COOKBOOK!

Your Classmate, Joe C

Hi Classmates,  Linda's question is number of PEOPLE atending the  74 Class Reunion  Good luck!!

In addition to clearing up my question reguarding her question, Linda topped it off with 2 more recipes.  Thanks Linda!  Remember Classmates the earliest posting with the correct answer will be the winner.

Until the next posting and, with more FOOD TRIVA Questions, have a great weekend.  Your Classmate, Joe C.

Tropical Chicken Salad

This is great served on a bed of lettuce as the main dish or served in sandwiches.  It's super easy to fix and EVERYONE loves to eat it!!

1 small can crushed pineapple, including liquid

2/3 cup shredded coconut

3/4 cup mayonnaise

1/3 cup pecan pieces

3 skinless, boneless chicken breasts boiled and cut into small pieces (approximately 4 cups)

Mix first 4 ingredients together, add chicken  and chill overnight.

Makes approximately 10 sandwiches.

Jessica's Chicken

(sorry, I have no idea who Jessica is, but my kids and grandkids love this dish)

4 slices of bacon, partially cooked

4 skinless, boneless chicken breasts

3 oz. pkg. of dried beef (rinse with water and chop)

1 can cream of mushroom soup

1 cup sour cream

Wrap 1 slice of bacon around each breast.  Place in greased casserole or 9 x 9 square glass dish.  Mix soup, sour cream and beef and pour on top.  Place in 225 degree oven for 3 - 4 hours.

Cook 4 servings of noodles, rice or mashed potatoes and top with above to serve.

Until next time.... Linda Sellers Goodwin

Quantities To Serve 100 People

Coffee - 3 pounds                                  Baked Beans - 5 gallon 

Loaf Sugar - 3 pounds                           Beets  -  30 pounds

Cream  -  3 Quarts                                 Cauliflower  -  18 Pounds

Whipping Cream  -  4 pints                    Cabbage for Slaw  -  20 pounds

Milk  -  6 Gallon                                      Carrots  -  33 pounds

Fruit Coctail  -  21/2 Gallons                   Bread  -  10 loaves

Fruit Juice  -  4 No. 10 cans (26 lbs.)      Rolls  -  200

Tomato Juice  -  4 No. 10 cans               Butter  -  3 pounds

Soup  -  5 Gallon                                    Potato Salad  -  12 Quarts

Oysters  - 18 Quarts                              Fruit Salad  -  20 Quarts

Meat Loaf  -  24 pounds                         Lettuce  -  20 Heads

Ham  -  40 Pounds                                 Salad Dressing  -  3 Quarts

Beef  -  40 Pounds                                 Pies  -  18

Roast Pork  -  40 Pounds                      Cakes  -  8

Hamburger  -  30 to 36 Pounds              Ice Cream  -  4 Gallon

Chicken for Chicken Pie  -  40 lbs.          Cheese  -  3 Pounds

Potatoes  -  35 Pounds                          Olives  -  13/4 Pounds

Scalloped Potatoes  -  5 Gallon              Pickles  -  2 Quarts

Vegetables  -  4 No. 10 cans (26 lbs.)    Nuts  -  3 pounds Sorted

To Serve 50 People  -  Divide by 2

To Serve 25 People  -  Divide by 4

Flower Equivalents

1 Cup White Flour Equals;

3/4 Cup Whole Wheat Flour

7/8 Cup Rice Flour

11/4 Cup Rye Flour

1 Cup Rye Meal

5/8 Cup Potato Flour

3/4 Cup Buckwheat Flour

7/8 Cup Cornmeal

11/2 Cup Oatmeal

1/4 Cup Bean Flour

Guide To Kitchen Pans

IF RECPIE CALLS FOR                                      USE EITHER

4 C. baking dish                                              A. 9-inch pie plate

                                                                       B.  8x11/4-inch round cake pan

                                                                       C. 73/8x35/8x21/4-inch loaf pan

6 C. baking dish                                              A. 9x11/2-inch round cake pan

                                                                       B. 10-inch plate

                                                                       C. 81/2x35/8x25/8-inch loaf pan

8 C. baking dish                                              A. 8x8x2-inch square pan

                                                                       B. 11x7x11/2-inch pan

                                                                       C. 9x5x3-inch loaf pan

10 C. baking dish                                            A. 9x9x2-inch square pan

                                                                       B. 113/4x71/2x13/4-inch baking pan

                                                                       C. 15x10x1-inch jelly roll pan

12 C. baking dish                                            A. 131/2x81/2x2-inch glass pan

15 C. baking dish                                            A. 13x9x2-inch metal pan

19 C. baking dish                                            A. 14x101/2x21/2-inch roasting pan

Miscellaneous Pans and Their Volumes

81/2x21/4-inch ring mold                      Holds 41/4 C.

71/2x3-inch bundt tube pan                  Holds 6 C.

91/4x23/4-inch ring mold                      Holds 8 C.

9x31/2-inch bundt tube pan                  Holds 9 C.

8x3-inch spring-form pan                      Hplds 12 C.

9x31/2-inch angel cake tube pan          Holds  12 C.

10x33/4-inch bundt tube pan                Holds 12 C.

9x3-inch spring-form pan                      Holds 16 C.

10x4-inch tube mold                              Holds 16 C.

10x4-inch angel cake tube pan              Holds 12 C.

Contents of Cans

SIZE                                 APPROX. WEIGHT                          AVG. CONTENTS

8 oz.                                 8 oz.                                            1 cup

#300                                 14-16 oz.                                      13/4 cups

#1-tall                               1 lb.                                               2 cups

#303                                 16-17 oz.                                       2 cups

#2                                     1 lb. 4 oz.                                       21/2 cups

#21/2                                1 lb. 13 oz.                                     31/2 cups

#3                                     3 lb. 3 oz.                                       53/4 cups

#10                                    61/2 lb-7lb. 5 oz.                           12-13 cups

Equivalent Measures

Dash                                                              2 to 3 drops or less than

                                                                         !/8 teaspoon

1 tablespoon                                                  3 teaspoons

1/4 cup                                                           4 tablespoons

1/3 cup                                                           5 tablespoons plus 1 teaspoon

1/2 cup                                                           8 tablespoons

1 cup                                                              16 tablespoons

1 pint                                                              2 cups

1 quart                                                           4 cups

1 gallon                                                          4 quarts

1 peck                                                            8 quarts

1 bushel                                                         4 pecks

1 pound                                                          16 ounces

Food Equivalents

Apples 1 pound                                              3 medium (3 cups sliced)

Bananas 1 pound                                           3 medium ( 11/3 cups mashed)

Berries 1 pint                                                  13/4 cups

Bread 1 pound loaf                                         14 to 20 slices

Bread crumbs, fresh 1 slice

     bread with crust                                         1/2 cup bread crumbs

Broth, chicken or beef 1 cup                             1 bouillon cube or 1 envlope

                                                                            bouillon or 1 teaspoon instant

                                                                            bouillon dissolved in 1 cup

                                                                            boiling water

Butter or margarine 1/4 pound stick                 1/2 cup

Cheese 1/4 pound                                            1 cup, shredded

Cheese, cottage 8 ounces                                1 cup

Cheese, cream 3 ounces                                   6 tablespoons

Chocolate, unsweetened 1 ounce                     1 square

Chocolate, semi-sweet pieces

     6 ounce package                                           1 cup

Ok Joe there is what I have maybe other class mates can add to the topics. It needs dressed up a little for printing. All by get er done.

Here is another of my all-time favorite recipes for anytime.  My oldest son always wanted this in the fridge for whenever he wanted to eat it.....breakfast, lunch, or dinner.  It is just as good re-heated the next day.   This recipe also came from a friend in Marshalltown and has been made hundreds of times for my family and friends.  Enjoy!

Hash Brown Potato Casserole

 2# bag of frozen Hash Brown cubes, unthawed

1/2 cup melted margarine, split in half

1 can Cream of Chicken Soup, undiluted

1 pint Sour Cream

4 oz. grated Cheddar Cheese

2 T. Onion, minced

1 teaspoon Salt

Pepper

Approx 2 handfuls of crushed cracker crumbs (Buttery Club crackers are the best topping)

Mix hash browns, 1/4 c. melted margarine, chicken soup, sour cream, onion, cheddar

Cheese, salt and pepper together.  Put in 9x13 baking dish.  Top with remaining 1/4 c.

melted margarine mixed with crushed cracker crumbs.  Bake at 350 degrees for 45-60 min.

Hello and a very HAPPY WEDNESDAY to all my Classmates of 1964

Well just to bring everyone up to date, Linda Sellers Goodwin answered Jean Detrich Wolf's question regarding our Class graduation and what number it was in all the graduation classes.  The PRIZE that Jean awarded to Linda was a FREE Class of 64 Cookbook!  Because Linda jumped on this question while it was still HOT and, gave the correct answer, her FREE COPY of the Class Cookbook should be the FIRST COPY OFF THE PRESS.  I think that I speak for the entire Class in saying congratulations and WELL DONE Linda!  Jean along with her gift to Linda of a FREE COPY of the Cookbook also passed on the torch of coming up with the next "CLASS PUZZLER" QUESTION!  Here again is Linda's question as she posted it to the forum on 9/25/10.  "HOW MANY PEOPLE ATTENDED THE 1974 CLASS OF 64 REUNION?  Well Classmates are you up to the research and then giving up the answer.    

While considering Linda's Question, here is another

"FOOD TRIVIA QUESTION"

The product we know today came into being in 1902, but it had existed in similar forms for generations. During the Christmas season of 1902, packaging became an important factor. It was designed with a string attached to it so it could be hung as a Christmas tree ornament. In total, there have been 37 different varieties, currently there are 22. More than 40 million packages of these are sold each year, and they are exported to 17 countries. They are turned out at the rate of 12,000 per minute, and nearly 6,000 miles of string are used on the packages. Poet-philosopher Christopher Morley wrote a poem named for them.
What are they?  This is something everyone in our class grew up with..

I look forward to your answers Classmates.   Remember, these questions will keep us exercising our gray matter!   Enjoy!  Your Classmate, Joe C

I just have to say, Happy October Classmates and may this be a wonderful, happy and healthy month for you all!  Well I was hoping that I would be able to give those of you that did not render up an answer to my last question, the answers I did receive.  It must have been a dozzie of a question or, you all hate me and want to see me cry!  I recieved NO ANSWERS, NADA, NONE!!!!

Well, once you see the answer, ANIMAL CRACKERS a smile will begin to develop, quick look in the mirror, see you are starting to smile!!

"Animal crackers, and cocoa to drink,
That is the finest of suppers, I think.
When I'm grown up and can have what I please,
I think I shall always insist upon these."      
by Christopher Morley

In 1902 the National Biscuit Company's Animal Biscuits assumed the legal trademark name of BARNUM'S ANIMALS. They designed the colorful five-cent box that looked like a circus wagon cage, and attached a string so the box could be hung from the Christmas tree. In total there have been 37 different animals represented since 1902. The current lineup is tiger, cougar, camel, rhinoceros, kangaroo, hippopotamus, bison, lion, hyena, zebra, elephant, sheep, bear, gorilla, monkey, seal and giraffe.
Article on Animal Cracker History

 NOW that you know, JUST LIKE THAT you were instantly transported back to those years of the 50s and 60s when you opened the box and searched for your favorite critter!   Incidentally, I still do, love the lions!  WHAT IS YOUR FAVORITE?

Have a great day Classmates, because each is very special!  Your Classmate,  with a smile,      Joe C

Roasted Pumpkin Seeds

                   2 C. pumpkin seeds                             4 C. water

                  2 T. salt                                                 1 T. butter (or) margarine (melted)

Heat oven to 350 degrees. Rinse pumkin seeds well Place water and salt in saucepan. Add seeds and simmer over low heat 10 minutes. Use colander; drain seeds. Place on paper towels. Pat dry with paper towels when slightly cooled. In large bowl, toss seeds with melted butter until seeds are evenly coated. Spray cookie sheet or roasting pan with vegetable cooking spray. Spread seeds over tray and bake  for 30 to 40 minutes. sturing occasionally until golden brown. Store in air tight container in a cool place. May also be flavored with such spices as hot chilli power, parmesan cheese, seasoned salt, or even powered sugar.

Now you know what to do with all those seeds from the pumpkin carving with grand kids. They will enjoy the seeds if you let them have any. LOL

Insant Hot Chocolate

10 T. powered sugar                                    1 (1 lb.) Hershey's instant cocoa mix

         1 (8 qt.) Carnation Instant Milk                     1 (6 oz.) jar Coffee Mate                          

Mix well. Store in covered container. For a mug, use 1/2 C. of mix. For a cup, use 1/3 C. of mix

Very good on them cold Qctober evenings!!!

Jello Popcorn Balls

1 C. popcorn (unpopped)                     1 C. corn syrup (lght)

1 C. sugar                                1 (3 oz.) pkg. any flavor Jello

Pop corn. Bring remaining ingredients to a boil. Boil 1 minute.

Pour over popcorn. Form into balls and wrap in plastic wrap.

Trick or Treat for Grandkids!

Hello all you 1964 incredible Classmates!  For those of you loyal Classmates who regularly visit this Forum;  

 To render to our Class, YOUR favorite recipes for our soon to be COLLECTORS CLASS of 1964 COOKBOOK

 To review other Classmates posted recipes

 To answer, if you can, award winning questions posed by participating Forum Classmates

 To answer our (scratch your head) extremely interesting FOOD TRIVA QUESTIONS

 To read the humorous blogging from our COOL Classmates

 OR to just catch up on the latest Class Gossip!

Whatever it is, that drives you to VISIT this very exciting FORUM, WELCOME and THANKS for RE-CONNECTING.  We hope that you stay connected and tell other Classmates you are in contact with visit our FORUM and RE-CONNECT with us!!

Some of you have noticed that I have not posted anything to the forum for a few days, Thanks for noticing.   If the truth be told, I took my 53 Chevy for a cruise down along the Arizona border.  Somehow, maybe it was the red car, I was mistaken for Tom Selleck and was kidnapped by the Famlia Cartel.  Within minutes they knew I was not Tom and called my wife and demanded ransom.  Again within minutes they learned that NO ransom, NO matter how small would be paid.   Knowing they could not use me as a celebrity sex slave and that I was not worth any kind of ransom, they felt sorry for me, gave me a free taco and dumped me at the border.  However the truth was not told and in reality, I spent a few days with my daughter in San Diego!  BUT I’m back!!!

As for our COOKBOOK,  you can plainly see Leo Draegert was hard at work laying out some cool and scary recipes for HALLOWEEN eats.  Check them out, try them out and hand them out!!

Since Tomorrow is SUNDAY 10/10/10!  A Date that will never be seen again!  We will Post another sweet and special recipe from Linda Sellers Goodwin.  Until tomorrow, SLEEP TIGHT this OCTOBER night, if you can.

Your Classmate, Joe C.

Happy 10/10/10 Classmates

Well today is a day like no other and, one you will not see ever again!  Today is the 10^th day of the 10 Month in the year of our lord 2010!!!

Thanks to Linda Sellers Goodwin we can add another recipe to our coveted treasure chest of recipes.  Linda say’s, and I quote;

“VERY, VERY GOOD!!  Recipe is from my sister, Mary Horn, who still lives in Marshalltown. 

Linda, please tell your sister thank you for her contribution to the Class Cookbook!!

Microwave Caramel Corn

2 pkg. microwave popcorn  (3.5 oz. each, lightly salted)

Pop as directed on pkg. and pour into a large grocery brown paper bag.

¼ cup corn syrup

½ cup brown sugar

½ cup margarine

¼ tsp baking soda

1 tsp vanilla

In deep microwavable bowl, cook syrup, sugar, and butter in Microwave on FULL POWER for 4 minutes.

Stir twice.  Add soda and vanilla. 

Stir with wooden spoon to cover evenly.  Cook on FULL for 1 ½ minutes.  Shake several times.

Cool 1 ½ minutes more.  Check every 30 sections and shake.  Pour on waxed paper to cool and break up.

Try this out on the Halloweeners this HOLLOWS EVE!! 

Every time my granddaughter comes a calling, one of the first things out of her mouth is, let’s cook something GP (Grandpa).   So if your GK (Grandkids) ask the same, here is a COOL KIDS recipe from GP Childs to all of my CC (cool cat) CLASSMATES!

Impossible Pumpkin Pie

Impossible Ingredients;

¾ Cup Sugar

½ Cup Bisquick

2 tbsp Butter

1 can Evap Milk 13 oz.

 2 tsp Vanilla

2 Eggs

1 can Pumpkin (16 oz)

2 ½ tsp Pumpkin Pie Spice OR combine 1 tsp of Cinnamon & Nutmeg

½ tsp All Spice

Impossible Instructions; Heat the oven to 350.  Grease pie plate (9” X 1 ¼”)  Beat all ingredients until smooth, or use blender for 2 minute ( I prefer the hand blending, because it makes her tired) Pour into plate.  Bake until toothpick comes out clean when inserted in center of pie, Approx 50 – 55 minutes.  An added treat let the youngsters make a pumpkin face on the pie using a can of whipped cream!

Lauren (my GD) loves this recipe.

Well that’s it for today CCs (COOL CLASSMATES).  Next week we will begin another 7 days of fun filled postings with SMILES, LAUGHTER, and of course, RECIPES!  Joe C.   

Driving North on Center Street, It’s a warm September evening of 64, you have the windows down, the radio on and, if you’re lucky your gal or guy by your side.  Your friends, some are Classmates honk and wave as they drive by and,  just as you turn into the A&W to get a couple of ice cold mugs of Root Beer and a pair of Chili Dogs, you hear Sam Cooks voice  begin to fill the car with, “Another Saturday Night”! 

HI CLASSMATES, remember those Saturday nights, I sure do!  Even now as I get ready to post this, I can smell those Chili Dogs, Onion Rings (unless you have a MAKE OUT date) and that unforgettable taste of a super cold A&W Root Beer.  AND speaking of a frosty A&W, I’m having one now as I write this!  Now that I have you salivating and thinking of those great times, get ready for a recipe that will bring back those memories each and every time you make it, GUARENTEED!!  OK, let’s plan this out.  FIRST, set aside a Saturday, one that you and your sweetie can be together!  SECOND, get all the ingredients on Saturday morning.  In doing this, you will start to get into the mood and everything will be fresh.  THIRD, a couple hours prior to prepping this recipe, turn your computer on and dial in this site www.tropicalgen.com and pick that year of which you want to hear those oldies.  I like the 60s myself.  FORTH, Make the recipe and when it’s done, serve it up.   FIFTH, take it to the car, turn on Sirius Radio, station 06, or put in an oldies but goodies CD and enjoy the taste, music and the memories!

THE RECIPE FOR MEMORIES;

A&W CHILI DOGS

Ingredients;

1 Sabrett brand 2 oz beef frankfurter (7 1/2 “ long)

1 regular hot dog roll

3 Tablespoons A&W Coney Island Sauce (see recipe below)

1 Tablespoon of white chopped onion

½ Tablespoon Kraft shredded mild cheddar cheese (optional)

A&W Coney Island Chili Dog Sauce;

1 pound ground chuck

1 six ounce can Hunts tomato paste

1 cup water

1 Tablespoon prepared yellow mustard

1 Table spoon dried minced onion

2 teaspoons chili powder

1 teaspoon Worcestershire sauce

1 teaspoon salt

½ teaspoon celery Seed

½ teaspoon ground cumin (heaping)

¼ teaspoon ground black pepper

Making the Chili Doug Sauce;

1.       In a 2 qt saucepan, brown the ground chuck, breaking into very small pieces.  Salt and pepper lightly while cooking.  DO NOT drain the fat.

2.       Add the remaining ingredients, simmer uncovered for 30 – 40 minutes until it thickens.  Stir occasionally.

3.       Allow to cool, cover and refrigerate until “DOG – TIME”.  You’ll be microwaving what you need later.

Cooking your A&W Chili Dog;

1.       Bring a 2 qt. saucepan of water to a rolling boil.

2.       Remove the saucepan from the heat and add the desired number of frankfurters to the water.  Cover and let stand for 10 minutes

3.       After the franks are done, microwave the Chili Dog Sauce until steaming.  (Only microwave what you need and save the rest.  Then microwave each hot dog bun roll for 10 seconds….. just enough to warm.  I prefer to steam them.  It takes longer but they are not chewy.

4.       Remove the franks with tongs, and place on the warmed hot dog roll.  Use the white paper hot dog wrapper, just like A&W did.

5.       Add about 3 Tablespoons of your A&W Chili Dog Sauce and the chopped onion (ONLY IF YOU DO NOT PLAN TO NECK or use CERTS).  Also optional is adding Grated Cheddar cheese.

6.       Pack it up and head for the car and ENJOY!!!!!!

CERTS;   OPTIONAL

HOLY SMOKE!!!!!!!

I almost forgot, what is a great A&W Chili Dog without those great A&W Onion Rings?

A&W ONION RINGS

Ingredients;

1 cup McCormick Golden Dipt Tempura Batter Mix

¼ teaspoon onion power

1/8 teaspoon ground pepper

½ cup water

¼ cup beer

1 extra large white onion, sliced 3/8” thick

6 cups vegetable oil in your deep fat fryer

Preheat the deep fat fryer to 375 F

Combine the Tempura mix with the spices and liquids to make a batter

using a fork.  There will be some small lumps, but don’t worry about those.

Slice the onion, and separate all the rings.

Dip the individual rings in the batter, and drop into the preheated oil.

Deep fry 3 – 5 minutes until golden brown.  Remove to a paper towel lined plate

or plastic basket, salt to taste and serve hot!

NOW pack it up and head for the car and ENJOY!!!!!!

How did you get these famous recipes?  I knew we were talking about doing this but I didn't know anyone had submitted anything.  How can we get this started and let classmates know about it?

Thanks, Joe, for staying on top of it.  I also have a picture I'm going to email you.  It should bring back some memories of your old neighborhood!

Patty