4 to 6 mild white onions
1 cup milk
3 eggs, beaten
About 2 cups pancake mix
Oil (for deep frying)
Slice onions crosswise and separate into rings.
Soak rings in mixture of milk, eggs and salt for 30 minutes.
Dip each onion ring into dry pancake mix and fry until golden brown in oil heated to 375 degrees F.
Press the fried onions down firmly, without crushing, into a Bundt pan.
Bake at 400 degrees F for 10 to 15 minutes.
Turn onto a serving plate.
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne
3-1/2 lb. corned beef
1 cup sour cream
1/3 cup prepared horseradish, drained
1/4 cup Dijon-style mustard
1/4 cup chopped fresh parsley
1/2 tsp. pepper
1/2 pkg. (17.3 oz.) frozen puff pastry dough, thawed
1 egg, beaten
At least 4 hours before serving, cook corned beef according to package directions. Cool to room temperature.
Combine sour cream, horseradish, mustard, parsley and pepper; set aside.
On a lightly floured surface, roll out dough into a 13-inch square. Cut a 3-inch wide strip from one side of the dough (making the dough 13×10-inches). Using a 2-1/2×3-inch shamrock-shaped cookie cutter, cut out shamrocks from the 3-inch strip of pastry; set aside.
Place corned beef at one end of the pastry; spread with 1 cup of the sauce; reserve remaining sauce. Fold pastry edge up and over corned beef. Brush dough egdes with water; pinch together edges and tuck under. Brush shamrocks with water and arrange over top of beef (on pastry). Place on baking sheet sprayed with cooking spray. Brush with egg. Bake 20-25 minutes or until golden. Serve with remaining sauce.