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Volume II
July 2, 2010

Savvy Side Dishes
By Jeanne Wolfley

The weather is warm, the sun is shining and the aroma in neighborhoods firing up their grills for the traditional backyard cooking is a longed for and remembered experience. We all get the hankering for grilling once we have had that first whiff of a summer barbecue. There isn’t anything much better than dinner from the grill. A few recipes for some savvy side dishes can make for an awesomely delicious dinner.

Baked Cornflake Onion Rings

2 cups finely crushed cornflakes
1 Tablespoon sugar
¼ Teaspoon seasoning salt
¼ Teaspoon garlic salt
2 eggs
2 sweet Vidalia onions
A pinch of Cayenne pepper

Preheat oven to 375 degrees. In a large bowl, combine the crushed corn flakes, seasoning salt, garlic salt and a pinch of cayenne pepper. Cut the onions into ½ inch slices. Separate the rings. Reserve the very small ring for a different recipe. In a shallow dish, beat the eggs until they are frothy. Dip the onion rings into the egg mixture and coat them with the cornflake mixture. Place on a cooking sheet that has been sprayed with nonstick cooking spray. Bake at 375 degrees until the rings are tender and coating is crisp.

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Seasoned Tomato Slices

1 cup canola oil
? cup red wine vinegar
¼ cup minced fresh parsley
2 Tablespoons fresh minced basil
2 Teaspoons sugar
1 Teaspoon salt
½ Teaspoon pepper
½ Teaspoon dry mustard
2 cloves of garlic (minced)
1 sweet Vidalia onion (thinly sliced)
6 tomatoes (thinly sliced)

In a shallow dish, layer the tomatoes and onions. In a small mixing bowl, add all the remaining ingredients and whisk until well blended. Pour the marinade over the tomatoes and onions and refrigerate for several hours.

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Crispy Potato Wedges

6 medium potatoes cut into wedges
2 Tablespoons oil
1 Tablespoon melted butter
1 ½ Teaspoons salt
½ Teaspoon garlic salt
½ Teaspoon dried basil
½ Teaspoon dried oregano
1 Teaspoon dried parsley

In a large bowl, combine oil, melted butter, garlic salt, oregano, basil, salt, pepper and parsley. Add potato wedges and toss to coat. Arrange in a single layer on a cookie sheet and bake at 450 degrees for 20 – 25 minutes.

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Lime Butter for Corn on the Cob

1 ½ Tablespoons butter (melted)
¼ Teaspoon grated lime zest
1 ½ Tablespoons fresh lime juice
¼ Teaspoon of salt
¼ Teaspoon crushed red pepper

Mix all the ingredients together and brush onto cooked corn. Don’t try to roll this butter into a log. The lime juice and butter have a tendency to separate a bit. This is enough butter to use on 8 ears of corn.

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* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

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