| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
To/from mc-, Vegetables |
10 |
Servings |
INGREDIENTS
| 1/4 |
c |
Flour |
| 1/4 |
c |
Butter |
| 2 |
c |
Half and half; warmed in micro. |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Dry mustard |
| 1/8 |
ts |
Paprika |
| 2 |
cn |
(14oz) small pearl white onions, (S&W) |
| 25 |
|
Whole Ritz crackers; crushed |
| 6 |
tb |
Butter; approx. |
INSTRUCTIONS
Onions:
Pour the liquid off the onions and rinse with water, drain well. Put onions
in a single layer in an 8 X 8 pan (or next larger size) that has been
sprayed with Pam. Set aside.
Topping:
Crush the crackers and fry them in the 6 T. butter until browned.
White Sauce:
Mix together the dry mustard, salt and paprika (this helps to avoid lumps
of mustard). Melt the 1/4 cup butter in a large saucepan, add flour to make
a roux. Cook roux for about 1 minute then add the warmed half & half all at
once. Cook over medium heat, stirring constantly. Add the mustard, salt &
paprika and continue stirring until the white sauce has thickened slightly.
Remove from heat.
Pour the white sauce over the onions and bake, uncovered, for about 20
minutes at 350F. Add cracker topping to the onions and bake 10 minutes
longer until they are bubbling around the edges.
NOTE: Don't let the white sauce get too thick.
Recipe by: Mother & Sunset
Posted to EAT-L Digest by Winkie2421@aol.com <Winkie2421@aol.com> on
Novesday,, mber 26, 199
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”