| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
c |
(about 1 lb) small white boiling onions |
| 1 |
c |
Chile Con Queso (see index) |
INSTRUCTIONS
Slice root & stem ends from each onion. Rinse onions, then cook in boiling
water about 15 minutes or until just tender. Pop each onion out of its
skin. Rinse cooking pan with hot water, then add peeled onions & Chile con
Carne; heat through & serve. Makes 4 to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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