*  Exported from  MasterCook  *

                   ONION RING LOAF (ALA TONY ROMA'S)

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Copycat

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----larry luttropp fvkc70a-
                       -----l.a. times food section
  4                    To 6 white onions
  1       c            Milk
  3                    Eggs -- beaten
                       Salt
  2       c            Pancake mix -- about
                       Oil
                       Parsley

 (Note from Larry: I have 2 other .. very similar ..
 recipes. Both have almost identical ingredients. The
 difference lies in the directions and Rose's comments.
 I felt it was necessary to add the reference to Tony
 Roma's in the title for this reason. 4/14/95) Slice
 onions crosswise and separate into rings. Combine
 milk, eggs and salt to taste in mixing bowl. Soak
 onion rings in mixture 30 minutes. Place pancake mix
 in shallow bowl. Heat oil for frying in skillet to 375
 degrees. Remove onion rings from milk mixture, dip in
 pancake mix and place in hot oil. Fry rings until
 golden brown. Drain fried onion rings on paper towels.
 Pack fried onion rings solidly, but loosely, without
 pressing, into 8x4-inch loaf pan. Bake at 400 degrees
 10 to 15 minutes. Turn onto serving plate. Garnish
 with parsley. Each serving contains about: 377
 calories; 1,069 mg sodium, 54 mg cholesterol; 9 grams
 fat; 64 grams carbohydrates; 10 grams protein; 1.11
 grams fiber. Presented by: Rose Dosti, L.A. Times
 Culinary SOS column, 1/26/95, H27. "DEAR SOS: Would it
 be possible to get the recipe for the onion loaf
 served at Tony Roma's restaurants? It's outstanding.
 ~Betty "DEAR BETTY: Thank you. We love the rings too.
 The Tony Roma restaurant chain would not share its
 trade secret, but a close facsimile recipe was
 developed by home economist, Donna Deane, director of
 The Times Test Kitchen. Tony Roma's staff did,
 however, offer a tip: Pack the onions loosely (not
 firmly) in the  loaf pan so they do not become soggy."



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