| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
lg |
Vidalia onions |
| 1 1/2 |
c |
Cornbread, crumbled |
| 1/2 |
c |
Cooked potatoes, diced |
| 1 |
c |
Broth (or water) |
| 1 |
|
Hard boiled egg |
| 1 |
|
Envelope instant cream of chicken soup mix |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Peel and wash onions. Simmer in enough water to cover onions for about 10
minutes or until almost tender. Remove pulp from onions, leaving only the
two outside layers of the onions. Add onion pulp to other ingredients.
Place ingredients in blender and blend for a few seconds for a smooth
stuffing. Place onion shells in lightly greased muffin tins or custard
cups. Fill with stuffing and sprinkle with paprika. Bake in slow oven 325
degrees F. for about 30 minutes.
To serve, place stuffed onions around meat.
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