Saute onion in butter until transparent. Add the remaining ingredients to
skillet and cook over medium-high heat until liquid is gone.
This mixture is great as a stuffing for boneless breasts of chicken or
veal. Add a little gouda cheese and viola!~ Freezes well too.
Source: Jane Camarota
Posted to MC-Recipe Digest V1 #236
Date: Tue, 08 Oct 1996 22:11:52 -0400
From: Bill <gfx4tv@acy.digex.net>
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