1. Low Fat Blooming Onion with Horseradish Dip
2. Baked Caramel Cinnamon Brie
3. Antipasto Platter
Beginnings
A Collection of Appetizers
by the Junior League of Akron, Ohio
Favorite Recipes Press
Date: 2000
ISBN: 0-9671721-0-1
$19.95 - Hardcover
To Order:
Mail check payable to:
Junior League of Akron
$19.95 each
(Ohio residents add 5.75% sales tax)
Postage and handling:
$4.00 per book book/
$2.00 each additional book
Mail to:
Junior League of Akron
929 West Market Street
Akron, Ohio 44313
Phone: 330-836-4905
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Sample Recipes From: Beginnings
A Collection of Appetizers by the Junior League of Akron, Ohio
Low Fat Blooming Onion
Yield: 4 to 6 servings
- 1 (1 pound) Spanish or Vidalia onion or any super-sweet onion
- 1 teaspoon vegetable oil
- 1/4 ounce corn flake crumbs
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon seasoned salt
- 1 egg white
- Horseradish Dip (recipe follows)
- Trim the root end of the onion so it will stand upright. Slice 1/2 inch from the top of the onion; discard the papery skin. Cut triangular slices to the center of the onion, slicing from the top to within 1/2 inch of the bottom and working your way around the onion to make several petals. Place the onion in a microwave-safe dish. Drizzle with the oil. Microwave, covered, on High for 1 1/2 to 2 minutes or until the onion is slightly tender and the petals begin to separate.
- Combine the corn flake crumbs, red pepper and seasoned salt in a bowl and mix well. Beat the egg white in a bowl until foamy. Dip the onion into the egg white, coating the petals completely. Place in a 2-cup round baking dish sprayed with nonstick cooking spray. Sprinkle with the corn flake mixture. Bake at 350 degrees in a preheated oven for 10 to 12 minutes or until brown and crisp. Serve immediately with the Horseradish Dip.
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- Horseradish Dip
Yield: 4 to 6 servings
- 1/2 cup nonfat sour cream
- 2 teaspoons reduced-fat mayonnaise
- 2 teaspoons prepared horseradish
- 1/2 small garlic clove, finely minced
Combine the sour cream, mayonnaise, horseradish and garlic in a bowl and mix well. May be prepared up to 2 days in advance and stored, covered, in the refrigerator.
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