Please help me locate lost recipes from 1999

[DeborahLea]

I am sure it was in 1999, (one of the Spring or Summer issues) there was an article on "Diner" food. Specifically, I am looking for the Patty Melts, and the Beer Battered Onion Rings.(both are fabulous!)
I was unable to find the Patty Melts on the website recipe index, if anyone can provide these, I would be very grateful!

djenk10485@aol.com

[funnybone]

Both recipes can be found by clicking on the Front Web Page of CL (Junk Food Fixes), but here they are:

Grilled Sourdough Cheddar Melt

This is also called a patty melt: ground meat and cheese nestled between slices of bread (any kind will do) and grilled. Prewrapped slices of processed cheddar cheese are the only way to go, as they melt better. We do it here far lighter than you're likely to find it on the road. As you may have guessed, this is a perfect companion for our Beer-Battered Onion Rings.


FOR 4 SERVINGS:
2 teaspoons butter or stick margarine, divided
Cooking spray
2 cups coarsely chopped onion
1 pound ground round
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 (3/4-ounce) slices 2 percent reduced-fat processed sharp cheddar cheese
8 (1-1/2-ounce) slices sourdough or white bread

1. Melt 1 teaspoon butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 4 minutes or until golden brown, stirring frequently. Reduce heat; cook 10 minutes or until tender, stirring occasionally. Set aside.

2. Preheat broiler.

3. Combine beef, pepper, and salt in a medium bowl. Divide the beef mixture into 4 equal portions, shaping each into a 1/4-inch-thick oval patty. Place the patties on a broiler pan coated with cooking spray; broil 4 minutes on each side or until done.

4. Place 1 cheese slice over each of 4 bread slices; top each slice with 1 patty and 3 tablespoons onion mixture. Cover with the remaining bread slices. Melt 1/2 teaspoon butter in pan coated with cooking spray over medium heat; add 2 sandwiches to pan. Cook for 4 minutes on each side until browned and cheese melts. Repeat the procedure with 1/2 teaspoon butter and the remaining sandwiches. Yield: 4 servings (serving size: 1 sandwich).

CALORIES 462 (22% from fat); FAT 11.5g (sat 5.3g, mono 3.1g, poly 0.9g); PROTEIN 38.5g; CARB 49.3g; FIBER 3g; CHOL 80mg; IRON 5.2mg; SODIUM 909mg; CALC 357mg

Beer-Battered Onion Rings


FOR 4 SERVINGS:
2 large onions, peeled (about 1-1/2 pounds)
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/3 cup flat beer
1 large egg white, lightly beaten
1-1/2 tablespoons vegetable oil, divided
Cooking spray
1/4 cup ketchup

Unless for some unknown reason you have an open can of beer in your refrigerator, try this simple way to flatten the suds you need for this batter. Measure 1/2 cup beer in a small bowl, and stir with a fork.

1. Preheat oven to 400 degrees.

2. Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings. Use 16 of the largest rings; reserve remaining onion for another use. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, paprika, and pepper in a medium bowl. Stir in beer and egg white (batter will be thick). Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook for 2 minutes on each side or until golden. Place the onion rings on a jelly-roll pan. Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings. Coat the onion rings with cooking spray. Bake at 400 degrees for 10 minutes or until crisp. Serve rings with ketchup. Yield: 4 servings (serving size: 4 onion rings and 1 tablespoon ketchup).

CALORIES 209 (25% from fat); FAT 5.8g (sat 1g, mono 1.6g, poly 2.7g); PROTEIN 5.1g; CARB 34.1g; FIBER 3.7g; CHOL 0mg; IRON 1.5mg; SODIUM 490mg; CALC 39mg

[Donna P]

All those recipes are on the home page right now!