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Onion Fritters

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Onion Fritters

Onion Fritters – Amish Onion Fritters – The Hillbilly Kitchen. Onion Fritters are the tastiest side dish we have had in a long time. If you really want to make a meal they will remember, fry up a batch of these tasty morsels.
Prep Time20 minutes
Cook Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: onions
Servings: 6 people
Author: Hillbilly Kitchen
Cost: $5.00

Equipment

  • Cast iron skillet

Ingredients

  • 2 1/2 cups Chopped Onions Vidalia onions if possible
  • 3/4 cups Milk
  • 3/4 cups All Purpose Flour
  • 1 tbsp Corn Meal
  • 1 tbsp Sugar
  • 2 tsp Baking Powder
  • 1-2 tsp Salt
  • 1/2-1 tsp black pepper
  • Cooking Oil as needed

Instructions

  • Mix all dry ingredients in mixing bowl.
  • Add milk and mix till blended well.
  • Add chopped onions and continue mixing till blended.
  • Let this mixture rest at room temperature around 15 or so minutes.
  • While mixture is resting, add a small amount of cooking oil to skillet and bring it up to cooking temperature.
  • Once skillet temperature is reached, add small amounts of onion mixture to skillet and allow to brown before flipping to other side.

Notes

Credit for this Onion Fritters recipe belongs to The Hilly Billy Kitchen

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Homemade Goulash

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Homemade Limabean Goulash

Lima beans bash, frozen vegatables, canned squash/onions in presure cooker.
Prep Time1 day
Cook Time40 minutes
Course: Soup
Cuisine: American
Servings: 6 people
Author: Vicky and Jerry Hatfield

Equipment

  • Pressure cooker

Ingredients

  • 4 tbsp Vegatable oil
  • 1 bag Large Lima beans washed and cleaned
  • 1 can Squash and Vilalia Onions
  • 2 cans Chicken Broth
  • 1 cup water filitered
  • 2 tbsp Black Pepper
  • 2 tbsp Garlic Salt
  • 1 bag frozen vedetable mix

Instructions

  • wash and sort lima beans, then soak overnight in 8 cups of filtered water.

Day of creation

  • Place vegetable oil, chicken broth, water, garlic salt, black pepper, and Lima beans in Steamer and cook for 20 minutes.
  • Remove steamer lid after the pressure has been released and stir in the bag of frozen vegetables, drain can of squash/Videlia Onions and add as well.
  • Allow steamer to remain on heat and serve mode for 10 additional minutes till mixure is hot throughout.
  • Serve in soup bowls with soup spoons and baked cornbread if desired.

Notes

Stumbled on this recipe by accident. Now it is time to restock our pantry.
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Salmon Salad

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Atlantic Salmon Salad Sandwich

Canned Alantica Salmon in water
Prep Time20 minutes
Cook Time30 minutes
Servings: 3 sandwiches
Author: Members Mark

Ingredients

  • 2 cans Salmon drained and flacked
  • 1/3 cup nonfat yogurt
  • 1/3 cup chopped green onions
  • 1/3 cup chopped celery
  • 1 tbsp lemon juice
  • 6 slices Bread
  • 1/4 cup light mayonnaise for additional moisture

Instructions

  • Stir together all ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of the bread slices, top with remaining bread Cut sandwiches into haves or quarters.

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15 Bean

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15 bean

Prep Time1 day
Cook Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 4 people

Equipment

  • Pressure cooker

Ingredients

  • 1 bag 15 bean comes with casin seasoning
  • 1 can chicken broth
  • 1 can roasted red pepper cooking soup
  • 1 can water
  • 1 tbsp black pepper
  • 2 strips bacon

Instructions

  • Rinse beans and pick out rocks etc. Place in covered bowl with 6 cups of clean water and place in fridge overnight .
  • Rinse and put beans in pressure cooker after the overnight soak. Add about 1/3 of the casien seasoning. Add red pepper soup, chicken broth , water, black pepper, and 2 strips of cut up bacon.
  • Set cooker on beans for 40 minutes.
  • Let cool and serve.
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Salmon Patties

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Salmon Patties

Course: Side Dish
Cuisine: American
Servings: 4 people
Author: Grace Elkus

Equipment

  • Large mixing bowl
  • Plastic wrap
  • Baking sheet
  • Cast iron skillet

Ingredients

  • 4 6 once cans wild salmon (such as Wild Planet Wild Sockeye Salmon) drained
  • 1 medium shallot finely chopped
  • 1 clove garlic minced
  • 2 tbsp mayonnaise
  • 2 tbsp chopped fresh dill
  • 1 tbsp Dijon mustard
  • 1 large egg lightly beaten
  • 1 tbsp finely grated lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp olive oil divided

Instructions

  • Flake the salmon. Place the salmon in a large bowl and flake into smaller pieces with a fork.
  • Add remaining patty ingredients. Add the shallot, garlic, mayonnaise, dill, mustard, egg, lemon zest, lemon juice, salt, and pepper and stir with the fork until well-combined. Cover the bowl with plastic wrap and refrigerate for 10 minutes.
  • Shape the patties. Remove mixture from refrigerator, shape into 8 (1/3 cup) patties about 3-inches in diameter, and place on a baking sheet. Return to refrigerator for 10 minutes.
  • Cook the patties. Heat 1 tablespoon of the oil in a 12-inch cast iron or nonstick skillet over medium-high heat until shimmering. Swirl so that it coats the bottom of the pan. Using a wide, flat spatula, gently transfer 4 of the patties into the hot oil and cook, flipping once, until golden-brown and crisp, about 3 minutes per side. Repeat with the remaining tablespoon of oil and salmon patties. Serve warm.

Notes

Make ahead: The patties can be refrigerated for up to 3 hours before pan-frying.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a low-temperature oven.
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