Onion Sets & Bulk Seeds available at Jack’s
Posted on January 19th, 2010 by admin
It’s time to spice up your garden and enjoy the taste of freshness! Winter is one of the best times to garden in North Texas. Stop on in to Jack’s and get your onion starters & seed potatoes. While you’re here, stock up on our bulk seeds. We have Contender Bush Beans, Top Crop Bush Beans, Detroit dark red beets, Kandy Corn beets, barkless cucumber and much, much more! With all the fresh vegetables you’ll need some recipes so you can enjoy the fruits of your labor!
Scroll down for these great recipes and come in and get all your garden starters from us.
Spicy Onion Rings
- 4 large sweet onions, peeled and sliced into thick rings
- 1 cup egg substitute
- 1 cup all-purpose flour
- 2 cups bread crumbs
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoons red pepper flakes
- 1 quart canola oil for frying
Directions
- Place the onions, egg substitute, and flour into separate shallow bowls. In another shallow bowl, stir together the bread crumbs, salt, pepper, cayenne, oregano, basil, and red pepper flakes.
- Heat oil in a heavy skillet or deep-fryer to 365 degrees F (180 degrees C). Dip rings of onion into flour, then into the egg substitute, and then into the bread crumb mixture, shaking off any excess after each dip. Carefully drop each onion ring into the hot oil, and fry for about 30 seconds on each side, or until golden. Remove from hot oil to paper towels to drain. Serve hot with lots of ketchup.
Broccoli and Cauliflower Bake
- 6 ounces fresh cauliflower
- 6 ounces fresh broccoli
- 2 tablespoons butter
- 2 1/2 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1 (8 ounce) package shredded sharp Cheddar cheese
- 1 teaspoon English mustard
- cayenne pepper to taste
- salt and pepper to taste
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
- In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
- Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.
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