PICKLED ONIONSđź’świth Amy’s Louisiana Kitchen

Amy’s Louisiana Kitchen From Union Parish https://youtu.be/hXK7DPwMgnQ Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube PICKLED ONIONS 1 cup HOT WATER 1/2 cup APPLE CIDER VINEGAR 1-1/2 Tablespoon (36g) SUGAR 1 teaspoon (6g) SALT 1 RED ONION, thinly sliced 1 JALAPENO, sliced (optional) Whisk hot water, salt, sugar and vinegar together … Continue reading PICKLED ONIONSđź’świth Amy’s Louisiana Kitchen

French Fried Onion Rings

Vergie Stringer, Spearsville High 1 large Bermuda onion1/2 cup pancake mixmilk Peel onion; cut into 1/4 inch slices. Separate into rings. Place in bowl; cover with milk and let stand 15 minutes. Drain. Dip onion rings in pancake mix. Fry in deep fat until brown. Drain on absorbent paper and sprinkle with salt.

Spanish Corn

Dorothy Byrnside, FMS 1 (No. 303) can corn1 (No. 303) can tomatoes3 eggs, beaten2 tsp flour1 green pepper, finely chopped2 tsp minced onion1/2 lb grated American cheese1 tsp sugarSalt and pepper to taste Mix all ingredients; pour into greased casserole dish. Bake at 350° for 45 to 50 minutes. Yields 6 servings.

Low-Cal Carrots

Robbie Alford, Center Office 2 lb carrots, peeled and sliced4 to 6 package Equal® or artificial sweetener1 package Butter Buds®Salt to taste Slice carrots; put in Corning Ware® and cover with water. Add salt. Equal® and package of Butter Buds®. Cook over medium heat until carrots are tender.