INGREDIENTS

INSTRUCTIONS

Peel off the papery outer layers of the onion skin. Slice off the ends.
With a sharp knife, slice from the top to the bottom through the center of
each onion. In kettle of boiling water cook the onions until just soft.
Drain them immediately and let cool. Mix the rice, meat, and allspice with
oil, adding more oil if needed to hold the mixture together. The onions
will now be ready to separate into individual layers. Each layer of the
onion is stuffed. Place a large spoon ful of the mixture in each layer and
roll. Place the layers side by side rolled side down, in a flat dish. blend
the bouillon cubes, lemon juice and boiling water until the cubes are
melted. Pour the mixture over the stuffed onions and sprinkle with
grenadine if desired. Cook, covered, over a medium heat for 1 hour
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 18, 1997

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