Sweet Vidalia Onion Rings
2 large refrigerated Vidalia onions
2 cups plain flower
1 cup buttermilk
2 Tablespoons Season All
1 Tablespoon garlic salt
1/2 Tablespoon red pepper
Slice cold onions 1/4 inch thick and separate. Mix dry ingredients
together. Dip onions in buttermilk. Coat well with flour mixture.
Drop in hot grease. Lay on paper towel to drain.
Serving Vidalia Onions
GRILL: Using skewers, alternate Vidalias with marinated chicken
or meat for flavor-ful shish-kabobs. Combine Vidalias and other
vegetables such as carrots and broccoli. Place in a double thickness
of aluminum foil. Sprinkle with Italian salad dressing, seal foil
edges and grill for 20-30 minutes.
BAKE: Cut top and bottom from onion to make flat. Place a pat
of butter and 1/4 teaspoon of beef or chicken boullion granules
over top of onion. Sprinkle with chives or other herb if desired.
Bake conventionally or microwave until tender.
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