| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables |
Spanish |
Fruits, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
Onions — 1-1/2 pounds |
| 3 |
tb |
Margarine |
| 1/2 |
c |
Celery — chopped |
| 1 |
c |
Carrots — shredded |
| 1 1/2 |
tb |
Dijon mustard |
| 3/4 |
ts |
Curry powder |
| 1/4 |
ts |
Tabasco sauce |
| 1/3 |
c |
Tart apples — chopped |
| 1/4 |
c |
Raisins |
INSTRUCTIONS
* Use a large sweet onion, such as Spanish, Bermuda or even the Vidalia
type sweet onions. Total weight: about 1-1/2 pounds.
1. Peel onions; cut off one quarter of each onion from the top and trim
root end, leaving root end intact. 2. Use a large melon-ball scoop or
grapefruit spoon to remove centers of onions, leaving 1/4-inch thick
shells. 3. Stand onion shells in saucepan with 1 inch boiling water; cover
and let steam for 15 minutes. Remove from heat; invert onto wire rack to
drain and cool. 4. Finely chop onion centers; you will have about 1/2 cup.
Melt margarine in skillet and saute the chopped onion for 3 minutes. Add
celery and saute 1 minute longer. 5. Stir in shredded carrots, mustard,
curry powder and Tabasco sauce; remove from heat. 6. Blend in apple and
raisins. Spoon stuffing into onion shells. Place in small baking dish and
pour hot water into dish to a depth of 1 inch. 7. Bake in preheated
325-degree oven for 15-20 minutes or until onions are heated through.
Recipe By : Jo Anne Merrill
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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