* Exported from MasterCook * Walla Walla Sweet Onion Flower Recipe By :Susan Fowler Volland, Food Stylist and Food Editor Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Walla Walla Sweet Onions 1/2 cup flour 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon oregano -- or 1 tablespoon fresh oregano -- chopped 1/4 teaspoon paprika 1/2 teaspoon dry mustard Non stick vegetable cook spray Preheat the oven to 425 degrees. Lightly grease a large baking or roasting pan. Peel the Walla Walla Sweet Onions, cut the bottom level, but leave the core intact. To make the flower design, begin as if you are going to cut the onion in half, from top to bottom, but stop cutting 1/2 inch from the core. Cut the onion this way 5 times to form ten sections or "petals." Carefully loosen the petals slightly by rapping the onion lightly on the work surface, and loosening them with your fingers. Remember that the flower will bloom more as it cooks. Place the flour, salt, pepper, oregano, paprika and mustard in a small paper bag. Spray the onions with cooking spray to lightly coat each petal. Put one of the onions in the bag and gently shake to coat. Remove the onion and pat off the excess flour mixture. Place in a prepared pan and repeat with the other onion. Spray the coated onions lightly again with cooking spray to aid in browning. Bake the onions in the preheated oven for 35 to 40 minutes, until tender. Serve the onion flowers hot, with your favorite barbecue sauce as a dip. Serves: 4 >From: "Brownlee, Shari" - - - - - - - - - - - - - - - - - - - NOTES : Whole, crispy fried Walla Walla Sweet Onions cut to resemble flowers are a popular treat at fairs and festivals throughout Washington State. The "petals" of the onion are simply torn off and dipped in zesty barbecue sauce. Try this simple, reduced-fat version which can easily be made in the oven. The lovely presentation and combination of flavors make a memorable plate, especially when paired with good company and a tall, cool lemonade. * Exported from MasterCook * Zesty Vegetarian Pitas Recipe By :Cooking Light's website Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Mediterranean Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup light mayonnaise 1/4 cup fresh basil -- chopped 2 tablespoons sun-dried tomato spread -- (such as California Sun Dry) 1 teaspoon lemon juice 1/4 teaspoon pepper 1 can chickpeas -- (15-ounce) drained 2 cups tomato -- chopped and seeded 1/2 cup cucumber -- diced seeded peeled 1/4 cup red onion -- chopped 1/4 cup nonfat Italian salad dressing 2 pitas -- (6-inch) -- cut in half 4 curly leaf lettuce leaves Combine first 6 ingredients in a food processor; process until smooth. Cover and chill. Combine tomato, cucumber, onion, and dressing in a bowl; cover and marinate in refrigerator 1 hour. Drain tomato mixture; discard marinade. Line each pita half with a lettuce leaf; spread each with 3 tablespoons chickpea mixture. Spoon about 2/3 cup marinated vegetables into each pita half. Yield: 4 servings. CALORIES 209 (27% from fat); FAT 6.2g (sat 0.8g, mono 1.8g, poly 2.9g); PROTEIN 6g; CARB 32.3g; FIBER 5.5g; CHOL 5mg; IRON 3.5mg; SODIUM 294mg; CALC 61mg >From: levya@mindspring.com - - - - - - - - - - - - - - - - - - -