Baked Onion Rings

1/4 cup all-purpose flour

1/4 tsp. garlic powder

1/4 tsp. dry mustard

1/4 tsp. table salt

2 large onions, Spanish, sliced into 1/4-inch-thick rounds

1/2 cup buttermilk

1 cup seasoned bread crumbs

cooking spray, olive oil flavored, or enough to coat onions

Preheat oven to 400 degrees. (The oven must be hot for best results.)

Coat a large baking sheet with olive oil cooking spray.

In a large bowl, combine flour, garlic powder, mustard powder and salt. Add onions and toss to coat.

Pour buttermilk into a large bowl, add onions and toss to coat Place bread crumbs in a separate large bowl, add onions and toss to coat.

Transfer onions to prepared baking sheet and spray with olive oil cooking spray.

Bake until golden brown, 35 minutes. Serve hot.

Yields about one-half an onion per serving.

Makes four servings.

Winnie's Wings

1/2 cup orange juice

1/2 cup soy sauce

1/4 cup sugar

1 clove garlic (mashed)

salt

pepper

Combine above ingredients.

Pour this marinade over chicken wings. Refrigerate overnight.

Bake at 350 degrees for 45 minutes to one hour.

Pan Fried Crab Cakes

1 lb. lump crabmeat (fresh or canned)

1/2 cup minced green scallions

1 Tbl. fresh chopped parsley

1-1/2 tsp. Old Bay seasoning

2 Tbl. dry bread crumbs (may need a bit more if crab is watery -- needs to hold together)

1/4 cup mayonnaise

Ground black pepper

1 egg

1/4 cup flour

4 Tbl. olive or canola oil

Gently mix crabmeat, scallions, herb, Old Bay, bread crumbs and mayonnaise in medium bowl, being careful not to break up crab lumps. Carefully fold in egg with rubber spatula until mixture holds together.

Divide crab mixture into four portions and shape each into round cake. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes (not more than 24 hours).

Place flour on a plate or in a pie tin. Lightly dredge crab cakes. Heat oil in large, skillet over medium heat until hot. Lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, at least four to five minutes per side. Make sure to cook long enough so that the insides are cooked. Best when browned crispy well on both sides. Garnish with Lemon slices, cocktail or tarter sauce.

Caramelized Onion

and Apple Focaccia

1 (1/4 oz.) pkg. active dry yeast

1 tsp. sugar

1-1/2 cups warm water

2-1/2 cups all-purpose flour

1 cup whole wheat flour

1/2 cup parmesan cheese

2-1/2 tsp. salt

1/2 tsp. cayenne

4 Tbl. extra virgin olive oil

3 lb. Spanish onions, cut in eighths and thickly sliced

1 lb. apples, quartered, cored, and thinly sliced

In a large bowl, sprinkle yeast and sugar over one-half cup of warm water. Let stand five minutes or until foamy.

Stir in all-purpose flour, whole wheat flour, six tablespoons of Parmesan, one and one-half teaspoons salt, and cayenne pepper until blended. Stir in three tablespoons of olive oil and remaining one cup warm water until well combined. Transfer to a lightly floured work surface and knead until smooth and elastic.

Transfer to a lightly oiled large bowl, turning the dough to coat. Cover and let stand one hour in a warm, draft-free spot until doubled.

Meanwhile, in a large non-stick Dutch oven or flameproof casserole, heat remaining one tablespoon oil over low heat. Add onions and remaining one teaspoon of salt and cook, stirring frequently, for one hour or until onions are very soft and golden brown. Set aside to cool to room temperature. Punch dough down, transfer to a lightly oiled jelly-roll pan or large cookie sheet and pat dough out to a 15-inch by 11-inch rectangle. Cover and let stand 45 minutes or until puffed and well risen.

Preheat oven to 425 degrees.

Sprinkle apples, caramelized onions, and remaining two tablespoons of parmesan over the dough. Cover and let rise for 30 minutes. Uncover and bake on the lowest level of the oven for 25 minutes until crust is golden brown and crisp. Cut into 20 pieces.