Grandmas Onion Squares Recipes

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add onions; cook and stir until softened, 8-10 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and the pepper., Meanwhile, in a large bowl, combine flour, baking powder and remaining 1/2 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Press into a greased 9-in. square baking pan; top with onions., Combine egg and sour cream; spread over onion layer. Bake until golden brown, 35-40 minutes. Cut into squares. Serve warm.

Steps:

• In a medium bowl, combine soup mix and sour cream. Refrigerate for 2 hours, stirring every hour. Serve with chips.

Steps:

• Preheat oven to 450 degrees.
• Spray a non-stick 9 x 9 inch pan with non-stick cooking spray and set aside.
• Saute the onion slices in a nonstick skillet until soft and slightly browned.
• Add yogurt, dill weed and salt; mixing well.
• In a medium size bowl, combine the flour, cornmeal, sugar, baking powder, oil, fat free milk and egg; mix well.
• Add corn and a few dashes of Tabasco sauce.
• Pour the batter into prepared pan, spread with onion mixture and sprinkle with grated cheese.
• Bake for 25 to 30 minutes or until lightly brown.
• Cut into 9 squares and serve.

Steps:

• Make a paste with 1/2 cup warm water and yeast and let sit for 5 minutes.
• Place yeast mixture into 4 cup of flour combine with the salt in a large bowl and mix together.
• In a separate bowl mix sugar, oil, additional 1 cup of warm water, 1 cup of flour, and 3/4s of the beaten eggs (reserving 1/4 of them for glazing the top of the pletzel).
• Add the sugar/oil/flour/egg mixture to the flour/yeast mixture and mix together with hands (great tools!).
• Place on floured surface and knead slightly until dough comes together.
• Place in clean oiled bowl, covered with plastic wrap and let rise in warm place for 1 hour.
• Punch down and knead again, place back in bowl and allow to rise for 15 minutes.
• Grease two sheet pans (cookie sheets with raised sides or jelly roll pans).
• Cut dough in half and pat each 1/2 into a sheet pan with the dough slightly raised around the sides.
• Brush each with remaining egg, sprinkle each with half of the sauteed onions with the olive oil remaining (patting into the dough), and sprinkle each with half of the poppy seeds.
• Bake at 350 degrees Fahrenheit for 40-45 minutes until golden brown.
• Can be served immediately as is or with butter and salt.

Steps:

• Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 375 degrees F (190 degrees C).
• Place the flour in a shallow baking pan, and stir in 1 teaspoon of salt and 1 teaspoon of pepper. In a medium bowl, whisk together the egg whites, milk, vinegar, and remaining salt and pepper until frothy.
• Dip the onion rings in the wet ingredients then into the flour mixture until coated. Then dip in the egg white mixture again, and then into the flour again.
• Fry onion rings in the hot oil a few at a time so they are not crowded, until golden brown. Drain on paper towels, and serve immediately.