Name: French Stuffed Onions
Ingredients: HELEN JOLLY (MDFD30E); 6 Bermuda onions; peel; 1/2 lb Raw veal; 2 sl Bacon; dice; Salt and pepper; Cayenne; 1/2 c Dairy sour cream; 1 tb Celery; chop fine; 2 tb Chives; chop; 2 tb Parsley; chop; 1 c Soft bread crumbs; Butter or margarine; 1 c Meat bouillon or consomme

If we would stop treating Sunday as a second Saturday, one more day to run to Home Depot, one more day for the kids’ soccer games, another day for getting ready for Monday, if we would rediscover Sunday as The Lord’s Day, focusing on Him for just one day each week, what would be the immediate impact between today and one year from today? By one year from today, we will have spent 52 whole days given over to Jesus. Seven and a half weeks of paid vacation with Jesus. He’s a good King. Maybe we should put Him first in our weekly schedules. Not fit Him into the margins of our busy weekends, but build our whole weekly routine around Him.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	French	Meats, Vegetables	6	Servings

INGREDIENTS

		HELEN JOLLY (MDFD30E)
6		Bermuda onions; peel
1/2	lb	Raw veal
2	sl	Bacon; dice
		Salt and pepper
		Cayenne
1/2	c	Dairy sour cream
1	tb	Celery; chop fine
2	tb	Chives; chop
2	tb	Parsley; chop
1	c	Soft bread crumbs
		Butter or margarine
1	c	Meat bouillon or consomme

INSTRUCTIONS

Parboil onions for 10 minutes. Scoop out centers. Saute chopped centers,
veal and bacon. Add remaining ingredients except butter and bouillon. Stuff
onions; dot with butter. Bake with bouillon in a shallow baking dish in a
preheated 400` oven for 45 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
[email protected] (MRS WALDINE R VAN GEFFEN) on Aug 18, 1997

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