Past Winners

Sent in by:

Mrs. Patrice Hurd

Sauce

1/2 cup light sour cream

2 tsp. FRENCH'S® Honey Dijon Mustard

1/2 cup chopped unpeeled English cucumber

1 thinly sliced green onion

2 tbsp. capers, drained

1 1/2 tsp. minced fresh dill

Salt & pepper to taste

Salmon

1 (3 lb.) salmon fillet, skin on (remove and discard fine bones)

2 tbsp. FRENCH'S® Honey Dijon Mustard

1 tsp. freshly cracked pepper

3/4 cup crushed FRENCH'S® French Fried Onions

Directions

1. Prepare sauce, combine all ingredients in bowl. Cover; refrigerate until ready to serve.
2. Heat oven to 375°F. Place salmon, skin-side down, on parchment-lined baking sheet. Brush with mustard and sprinkle with pepper; then top with crushed French Fried Onions.
3. Bake salmon for 30 minutes until fish is done and opaque in center.
4. Divide into 6 portions and serve with sauce.

Makes 6 servings

Sent in by:

Mrs. Tammy Zinkowsky

Ingredients

4 tilapia fish fillets (about 1 1/2 lbs.), rinsed and patted dry

1 (16 oz.) jar salsa

1 cup sharp Cheddar cheese

1 1/3 cups (2.8 oz. can) FRENCH'S® French Fried Onions

Directions

1. Heat oven to 400°F. Place fish fillets into greased baking dish.
2. Spread salsa over fillets, sprinkle with cheese and top with French Fried Onions.
3. Bake 15 to 20 minutes until fish flakes easily with fork.

Makes 4 servings

Sent in by:

Ms. Jill McInturff

Ingredients

2 large zucchini

1 cup FRENCH'S® French Fried Onions, divided

1 1/2 tsp. Italian seasoning

1 tsp. lemon zest

1 cup shredded Mozzarella cheese, divided

1 small tomato, finely chopped

1 clove garlic, minced

Salt and pepper to taste

Directions

1. Heat oven to 375°F. Place zucchini in boiling water to cover. Boil 5 minutes until just fork tender; drain.
2. Cut zucchini lengthwise in half; scoop out pulp leaving 1/4-inch thick shells. Place shells in a greased baking dish; set aside. Reserve pulp.
3. Place French Fried Onions, Italian seasoning and lemon zest in plastic bag. Crush with a rolling pin.
4. Finely chop pulp and transfer to bowl. Mix in 1/2 cup cheese, tomato, garlic, and 1/2 of the crushed onion mixture. Season with salt and pepper to taste.
5. Spoon filling into zucchini shells, mounding on top. Sprinkle with remaining cheese and onion mixture.
6. Bake 15 minutes until heated through and cheese is melted.

Makes 4 to 6 servings

Sent in by:

Mrs. Angela Simmons

Ingredients

3 lbs. ground turkey

1/2 cup FRENCH'S® French Fried onions

4 oz. blue cheese, crumbled

1 tbsp. FRENCH'S® Worcestershire Sauce

1/4 tsp. ground red pepper

Salt and pepper to taste

12 whole wheat buns, split and toasted

1 (4 oz.) can sliced mushrooms, drained

2 tbsp. butter

Garnish: Additional blue cheese crumbles and French Fried Onions

Directions

1. Combine turkey, French Fried Onions, cheese, Worcestershire, red pepper and salt and pepper to taste. Form into 12 patties.
2. Grill burgers over medium heat until cooked through in center.
3. Meanwhile, sauté mushrooms in butter until lightly browned. Remove from heat.
4. Serve burgers on buns and top with blue cheese, sautéed mushrooms, and French's Fried Onions.

Makes 12 servings

Sent in by:

Ms. Cimbora

Ingredients

2 boneless chicken breasts halves, butterflied open

Salt and pepper to taste

3/4 cup FRENCH'S® French Fried Onions

1/2 cup mozzarella cheese, grated

1/4 cup Parmesan cheese, grated

1 tsp. chopped garlic

Butcher string

Directions

1. Season chicken with salt and pepper to taste. Spread breast halves oven and pound lightly to flatten.
2. Mix French Fried Onions, cheeses and garlic. Spoon mixture into center of each chicken breast, dividing evenly.
3. Roll up chicken breasts to enclose filling. Tie each roll with kitchen string to secure.
4. Bake at 350°F for 30 minutes until chicken is cooked in center. Garnish with fresh herbs, if desired.

Makes 2 servings

Sent in by:

Mrs. Mary Shivers

Ingredients

4 boneless skinless chicken breasts, pounded ½-inch thick

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 (6 oz.) can FRENCH'S® Original French Fried Onions

1/4 cup all-purpose flour

2 tbsp. dry Ranch dressing mix

1/3 cup grated Parmesan cheese

1 egg, beaten

2 tbsp. milk

1/4 cup extra virgin olive oil

6 oz. shredded mozzarella cheese

8 oz. spaghetti, cooked al dente

2 cups prepared marinara sauce, heated

1/3 cup chopped fresh Italian parsley

Directions

1. Heat oven to 350°F. Season chicken with salt and pepper.
2. Pulse French Fried Onions, flour, Ranch mix and Parmesan cheese in food processor until coarse crumbs form. Transfer to pie plate.
3. Stir egg and milk together in another pie plate.
4. Heat oil in a large skillet over medium heat. Coat chicken in egg mixture then dip in onion mixture to coat completely. Sauté in oil for 5 minutes per side until golden and cooked through. Drain on paper towels.
5. Place chicken in large baking dish and sprinkle with mozzarella cheese. Bake 5 minutes just until cheese melts.
6. Serve chicken with spaghetti and marinara sauce. Garnish with parsley.

Makes 4 servings

Sent in by:

Ms. Lisa Dantin

Ingredients

2 lb. ground beef, browned and drained

1 medium onion, chopped and sautéed 2 cloves garlic, minced and sautéed

4 medium bell peppers, cut into 1-inch chunks

1 large bag dried shrimp, soaked in cold water for 10 minutes to plump; drain well

1 (14.5 oz.) can Rotel® diced tomatoes 1/2 cup Parmesan cheese 1 (2.8 oz.) can FRENCH'S® French Fried Onions, finely crushed

Directions

1. Place cooked meat, onions and garlic in large pot. Stir in bell peppers, shrimp, and tomatoes. Cook until peppers are very tender.
2. Spoon mixture into large greased baking pan. Top with Parmesan cheese and sprinkle with crushed French Fried Onions.
3. Bake at 350°F for 30 minutes until mixture is heated through.

Makes 8 servings

Note: If you like stuffed bell peppers, you are going to love this recipe. It is absolutely delicious.

Sent in by:

Ms. Suzy Horvath

Ingredients

6 tbsp. softened butter, divided 1 small onion, diced

2 cloves garlic, minced

1/3 cup flour

1 cup chicken stock or broth

1 cup heavy cream

1 1/2 cups shredded Swiss cheese, divided

1/4 tsp. dry mustard

Freshly ground black pepper

4 cups cubed cooked chicken

3 cups diced cooked ham

2 cups (4 oz.) FRENCH'S® Fried Onion Rings

Directions

1. Heat oven to 350°F. Melt butter in large heavy skillet over medium-low heat. Sauté onion and garlic about 5 minutes until translucent.
2. Whisk in flour to form a thick paste. Slowly whisk in broth, heavy cream, 1 cup cheese, mustard and black pepper. Cook 2 to 3 minutes until sauce is thick and cheese is melted, whisking constantly.
3. Add chicken and ham to skillet and stir to coat with sauce. Spoon the mixture into greased 13 x 9-inch baking pan.
4. Combine remaining butter, cheese, and French Fried Onions in medium bowl. Sprinkle on top of casserole.
5. Bake, uncovered, for 30 minutes until piping hot.

Makes 8 servings

Sent in by:

Mrs. Aura Leigh Borrett

Ingredients

2 tbsp. olive oil

1 lb. top round steak, thinly sliced

1 green pepper, chopped

1 (8 oz.) can chunk pineapple, drained

2 tbsp. soy sauce

1 clove garlic, crushed

1 cup FRENCH'S® French Fried Onions

3 cups cooked rice

Directions

1. Heat oil in large skillet or wok. Stir-fry steak 4 minutes, just until browned. Add green pepper; stir-fry 4 minutes until tender.
2. Stir in pineapple, soy sauce and garlic. Cook for 4 minutes until flavors are blended. Toss in French Fried Onions.
3. Serve over cooked rice.

Makes 4 servings

Sent in by:

Susan Asanovic

Ingredients

1 lb. easy-peel large shrimp, uncooked

1 1/3 cups (2.8 oz.) FRENCH'S® French Fried Onions, crushed

1 large egg

1/2 cup crumbled blue cheese

3 tbsp. butter

4 to 6 sprigs cilantro, optional

8 mini hamburger rolls FRANK'S® REDHOT® Buffalo Wings Sauce

Directions

1. Peel shrimp. Place in food processor and process until finely chopped. (Do not puree.)
2. Add French Fried Onions and egg. Pulse briefly to combine.
3. Transfer mixture to bowl. Stir in cheese.
4. Shape mixture into eight 1/2-inch thick patties. Chill until firm, about 30 minutes or up to several hours.
5. Melt butter in large skillet over medium heat. Cook sliders 2 to 3 minutes per side until lightly browned. Garnish with cilantro. Serve sliders on rolls and splash with Frank's Buffalo Hot Wings Sauce.

Makes 4 servings

Sent in by:

Laura Hutter

Ingredients

3 cups cubed cooked chicken

1/2 cup chopped onion

1 cup mayonnaise

1 (10 3/4 oz.) can condensed cream of chicken soup

1/4 cup slivered toasted almonds

1 cup crushed tortilla or Fritos corn chips

1 cup FRENCH'S® Cheddar French Fried Onions

1 cup shredded low-fat Cheddar cheese

Directions

1. Heat oven to 350°F. Combine chicken, onion, mayonnaise, soup and almonds in greased 13 x 9-inch baking dish.
2. Top with tortilla chips, French Fried Onions and cheese.
3. Bake 20 minutes until heated through and cheese melts.

Makes 6 servings

Sent in by:

Mrs. Pat Villaescusa

Ingredients

1 1/2 cups instant rice, cooked according to package directions

1 1/3 cups (2.8 oz.) FRENCH'S® French Fried Onions

1 (12 oz.) jar mild, fire-roasted red chilies (about eight chilies)

1 (8 oz.) pkg. Monterey Jack cheese, cut into 1/2-inch cubes

1 pint sour cream

1 (4 oz.) can mild green chiles or tomatillos, diced

Directions

1. Layer rice in bottom of greased 2-qt. baking dish. Sprinkle with 2/3 cup French Fried Onions.
2. Place 2 to 3 cheese cubes inside each chile. Arrange on top of rice mixture. Reserve remaining cheese for sauce.
3. Place sour cream into small saucepan over very low heat. Stir in remaining cheese cubes and chiles. Heat slowly until cheese melts, stirring often.
4. Pour sauce mixture over chiles in baking dish. Top with remaining 2/3 cup onions.
5. Bake at 350°F for 25 minutes until hot.

Makes 4 to 6 servings

Sent in by:

Ms. Candy McMenamin

Ingredients

8 large eggs

2 tbsp. orange juice

2 tbsp. salsa

2 tbsp. unsalted butter

1/2 cup chopped Canadian bacon

1/4 cup chopped onions

1 medium green bell pepper, seeded and coarsely chopped

1 tomato, seeded and coarsely chopped

1/2 cup coarsely crushed tortilla chips

1 1/3 cups (2.8 oz.) FRENCH'S® Cheddar French Fried Onions, divided

1/2 cup shredded Mexican blend cheese

Garnish: 4 tbsp. sour cream 4 tbsp. salsa Cilantro sprigs

Directions

1. Beat eggs, orange juice, and salsa until well blended. Set aside.
2. Melt butter in medium skillet over medium heat. Add Canadian bacon, onions, green peppers and tomatoes. Cook 3 to 4 minutes until vegetables are crisp tender, stirring often.
3. Stir in chips and 1 cup French Fried Onions. Cook about 2 minutes until chips are softened.
4. Add egg mixture to skillet and scramble until eggs are cooked but still moist. Stir in cheese; remove from heat.
5. To serve, portion egg mixture into 4 bowls. Garnish each with sour cream, salsa, remaining French Fried Onions and cilantro.

Makes 4 servings

Sent in by:

Mrs. Hazel Hunt

1 1/2 lbs. lean ground beef

2 eggs, beaten 1/4 cup ketchup

3/4 cup herb-seasoned dry bread stuffing mix

1/2 of a 1 oz. pkg. Ranch dressing mix

1 (6 oz.) can FRENCH'S® French Fried Onions

Directions

1. Heat oven to 350°F. Gently mix beef, eggs, ketchup, stuffing mix, Ranch dressing mix and French Fried Onions.
2. Press mixture into a 9 x 5-inch loaf pan.
3. Cover pan loosely with foil. Bake 50 to 60 minutes or until meat is cooked in center (160°F internal temperature).

Makes 6 servings

Sent in by:

Ms. Jeannie Evans

Ingredients

1 (13.8 oz.) can refrigerated pizza crust

1 tbsp. olive oil

1/4 cup plus 3 tbsp. Texas-style BBQ sauce (or similar sweet hickory flavored barbeque sauce)

2 boneless, skinless chicken breasts, cut into bite size pieces

6 slices Muenster cheese, cut into wide strips

1/4 cup FRENCH'S® Original French Fried Onions

Fresh basil, chopped (optional)

Directions

1. Unroll crust onto cookie sheet and shape into a rectangle. Brush edges with oil. Par-bake crust for 8 minutes at 425°F. Set aside.
2. Sauté chicken in skillet coated with vegetable cooking spray for 2 minutes. Stir in 3 tbsp. barbeque sauce. Cook until chicken is cooked through.
3. Spread remaining 1/4 cup barbecue sauce over crust. Top evenly with chicken. Then layer with cheese strips.
4. Bake pizza for 8 minutes. Top with French Fried Onions. Bake 2 minutes longer. Garnish with basil.

Makes 6 servings

Sent in by:

Ms. Claudine Challinor

Ingredients

1 (12 oz.) can pink salmon, drained and bones removed 3 tbsp. FRENCH'S® Spicy Brown Mustard

1 egg

1/2 tsp. black pepper

1 1/2 cups cornmeal 1 cup crushed FRENCH'S® French Fried Onions 1/4 cup vegetable oil

Directions

1. Mix salmon with mustard, egg and black pepper. Shape into patties.
2. Spread corn meal in a shallow dish. Add crushed French's fried onions to another dish.
3. First dip burgers in cornmeal and then into crushed onions.
4. Sauté patties in hot oil until browned on both sides.

Sent in by:

Mrs. Lyndie Barker

Ingredients

1 (8 oz.) pkg. cream cheese

4 tbsp. softened butter plus additional melted butter

1/2 tsp. pepper 2 cups chopped cooked turkey 1 cup grated Cheddar cheese

3 cans refrigerated crescent dinner rolls

1 (6 oz.) can FRENCH'S® French Fried Onions, crushed

Directions

1. Blend cream cheese, 4 tbsp. butter and pepper until smooth. Stir in turkey and Cheddar cheese; mix well.
2. Unroll crescent dinner rolls. Fill each crescent shape with about 1 rounded tbsp. filling. Fold over into triangles. Pinch edges to seal.
3. Dip each crescent into melted butter, then into crushed French Fried Onions.
4. Place on foil-lined baking sheet. Bake at 350éF for 20 minutes or until golden.
5. If desired, serve with country-style gravy.

Makes 12 servings

Sent in by:

Mrs. Lori McLain

Ingredients

1 (20 oz.) tube frozen creamed corn, thawed

1 (6 oz.) can FRENCH'S® Cheddar French Fried Onions

1 (2.5 oz) pkg. precooked real bacon pieces

1 1/2 cups shredded Parmesan cheese

Directions

1. Heat oven to 375°F. Coat an 8-inch round cake pan with vegetable cooking spray.
2. Sprinkle half of the French Fried Onions on bottom of pan. Layer with creamed corn, bacon bits, Parmesan cheese and remaining onions.
3. Bake for 25 to 30 minutes until hot and onions are golden. Cool 5 minutes before serving.

Makes 6 servings