| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Spanish |
Garlic, Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Spanish onions |
| 3 |
|
Slices bacon, chopped |
| 1 |
tb |
Butter |
| 1 |
|
Whole head fresh garlic, |
|
|
Peeled and chopped |
| 1 |
cn |
(8 oz.) water chestnuts, |
|
|
Drained and chopped |
| 1/4 |
c |
Bread crumbs |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
c |
Apple cider |
INSTRUCTIONS
Put the unskinned onions in boiling water for about 5 minutes. Remove and
cool. Cut of tops, peel, and scoop out the insides. Chop the insides of
onions. Set aside. In frying pan cook bacon until crisp. Drain off fat,
add butter and saute the bacon bits, chopped onion, and the chopped cloves
of garlic until just lightly brown. Add the water chestnuts and bread
crumbs and continue to brown for another 3 minutes. Add salt and pepper.
Fill each onion with the mixture. Place in casserole. Pour apple cider
over and bake at 375 degrees for 45 to 50 minutes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/garlic.zip
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