| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Small; white onions, peeled |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 2 |
c |
Milk |
| 1 |
c |
Grated cheese |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Chopped pimiento |
| 1/4 |
ts |
Parsley flakes |
| 1/4 |
c |
Bread crumbs |
| 1 |
tb |
Butter; melted |
INSTRUCTIONS
Boil onions and salt in enough water to cover for 15 minutes. Drain and
place in 2-quart casserole. Melt 1/4 cup butter in saucepan; stir in flour.
Gradually add milk and cook 3 minutes, stirring. Add cheese and cook 5
minutes. Remove from heat and add pepper, pimiento and parsley. Pour over
onions. Combine crumbs with 1 tablespoon butter and sprinkle over top. Bake
at 350 for 20-25 minutes or until golden.
MRS EARL NORTON (ALMA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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