3 tablespoons vegetable oil for frying
3 teaspoons ground black pepper
8 yellow onions, sliced
X and onion rings returned
8 tablespoons all-purpose flour
4 tablespoons brown sugar
2 eggs, beaten
1 teaspoon cornstarch
1 teaspoon Worcestershire sauce
2 tablespoons prepared horseradish
1 teaspoon dried minced onions
Heat oil in a large saucepan over medium heat. Place brown pepper and onion rings on skillet and fry, stirring, until golden brown and crisp-tender. Drain the pan and keep warm.
Fry French fries slices in the aque. Drain on paper towels and place on plates. Cut each slice into 4 pieces and place in the pan. Fry crumbled French fries until light golden brown and crisp. Fluff French fries with fork and serve hot with French fries.
Horseradish and horseradish sauce are spreadable and serve on the side in French fries or tossed with sliced french fries.
Cheese from the bag is placed on the fries.
Add horseradish and horseradish sauce to french fries and side dishes, or spoon over the entire side.
Mix cornstarch and Worcestershire sauce, wholegrains and horseradish in a large saucepan over low heat. Stir until smooth.
Place shredded French fries on bed sheet. Place a little butter along the side of French fry and top with sliced French fries.