Prep: 20 minutes Cook: 30 minutes
Serves: 8
2 large onions, preferably vidalia, cut into 1/4 inch thick rings
Vegetable oil, for frying
Ice
1 1/4 cups flour
1/3 cup cornstarch
1 Tbsp. baking powder
1 tsp. salt
1 1/4 cups ice water
Ketchup or ranch dressing, for dipping

1.In a large bowl of cold water, soak the onions for 10 to 15 minutes. Drain on paper towels.
2.Meanwhile, in a large, deep pot or skillet, heat enough oil to reach a depth of 2 inches over medium-high heat until registers 360 degress on a deep-fry themometer. Fill a large bowl halfway with ice. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. Add the ice water and stir until a thin batter forms. Place the batter bowl inside the bowl of ice.
3.Using tongs, coat the onion rings with the batter, letting the excess drip pff. Working in batches, drop the rings into the oil and fry until light golden, 2 1/2 to 3 minutes. Using the tongs, tranfer the rings to paper towels to drain; return the oil to 360 between batches. Serve the onin rings with your choice of dripping sauce, ketchup or ranch dressing. ENJOY!!

My mom would make us kids eat cauliflower aleast once a week. I remember my brothers turning up their noses, until Mom became very creative with recipes in her surprising ways. Now I enjoy this vegetable evertime I make it! As my brother Mike would say,”Try it, you’ll like it!”

2 heads cauliflower, trimmed

6 Tbsp.  Kraft olive Oil Vinaigrettes-Italian

1 1/2 cups Classico Spicy Red Pepper Pasta Sauce or any spicy sauce with peppers

1/2 cup crumbled Feta Cheese

1 Tbsp. chopped fresh parsley

1. Heat your outdoor grill or if you have an indoor Cuisinart Grill , use that. Heat grill to 350 degress.  Cut cauliflower lenghwise into 1 inch thick slices; brush with half the vinaigrette. Place, vinaigrette sides down, over lit side of grill.

2. Grill 2 min; turn. Brush with remaining vinaigrette; grill additional 2 minutes. Transfer cauliflower to unit side of grill; cook10 to 12 min. or until tender. A few minutes before cauliflower is done, cook pasta sauce in saucepan on medium-low heat until heated through, stirring frequently.

3. Cauliflower topped with pasta sauce, cheese and parsley. ENJOY!!

My father still loves Green Bean Casserole , so for Thanksgiving I made this special dish for him. It was very tasty to add cheese to  it and I got to say it was very good, I would make it again for sure!
2 (14.5) oz. cans French green beans, drained
1 (10.75) oz. can condensed cream of mushroom soup
1 (6 oz.) can French fried onions
1cup shredded Cheddar cheese
1. Preheat oven to 350 degrees.
2. Place green beans in a casserole dish. Mix the soup in a bowl with water or milk. Add it to the green beans, mixing it altogether.
3. Sprinkle with French fried onions on top with the cheddar cheese.
4. Bake in oven for about 15 minutes and make sure the cheese is all melted.
ENJOY!!

Prep: 15 min. Total 1 hour
Serves: 12 to 18

I used red and white potatoes.

6 cloves garlic
2 sprigs rosemary
1/2 cup butter (1 stick)
1 lb. white potatoes (cut up into 1/4 inch slices)
1 lb. red potatoes (cut up into 1/4 inch slices)
( you can add purple potatoes too)
salt & pepper
2 Tbsp. minced fresh parsley

1. Preheat the oven to 400 degree*. Mince the garlic really finely, then strip the leaves off the rosemary sprigs and mince them finely, too!
2. Melt  the butter in a small skillet over medium heat, then throw in the rosemary  and garlic. Reduce the heat to low and simmer 10 minutes, or until the butter totally infused.
3. Arrange all of the potatoes on the baking sheets and toss with the butter mixture. Roast 35 to 45 minutes, or until the potatoes are tender and nice and golden brown.  Arrange them on a large platter, add salt and pepper to taste and sprinkle the parsley over the top. ENJOY!!