| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 3 |
md |
Sweet Spanish onions; (3- to 4 inch diameter each) |
| 2 |
qt |
Water |
| 1 |
pk |
(10-oz) frozen chopped broccoli; cooked according to package directions (about 2 cups) |
| 3 |
oz |
Grated Parmesan cheese |
| 1/4 |
c |
Reduced-calorie mayonnaise |
| 2 |
tb |
Each lemon juice; reduced-calorie margarine, (tub), and |
|
|
All-purpose flour |
| 1 |
ds |
Salt |
| 1 1/2 |
c |
Skim milk |
| 3 |
oz |
Monterey Jack cheese; shredded |
| 1/4 |
ts |
Paprika |
INSTRUCTIONS
Peel onions and cut each through stem ends into halves (do not remove stem
ends; they help to hold onion halves together). In 4-quart saucepan bring
water to a boil; add onions. Reduce heat and let simmer until onions are
tender, 10 to 12 minutes. Drain well. Scoop pulp from each onion half,
leav-ing about a 1/2-inch-thick shell; reserve shells. Chop enough pulp to
measure 1 cup; transfer chopped pulp to medium mixing bowl and add
broccoli, Parmesan, mayonnaise, and lemon juice. Mix well and set aside.
In 10-inch skillet heat margarine until bubbly and hot; add flour and salt
and stir quickly. Stirring, gradually add milk; bring just to a boil,
Reduce heat and let simmer, stirring frequently, until smooth and
thickened; add Monterey Jack and cook, stirring constantly, until melted.
Preheat oven to 3750F. Fill shells with onion mixture and set in 8 x 8 x
2-inch bak-ing dish. Top with sauce; sprinkle with paprika. Bake until
sauce is bubbly, about 15 minutes.
MAKES 6 SERVINGS, 1/2 ONION EACH
Each serving provides: 1 Protein Exchange: 2 vegetable Exchanges: 1 1/2 Fat
Exchanges: 1/4 Milk Exchange: Per serving: 242 calories; 14 g protein; 14 g
fat; 17 g carbohydrate: 431 mg calcium.. 523 mg sodium; 28 mg cholesterol
Kathy Dionne Coceur d.Alene, Idaho
Posted to recipelu-digest by Ron West <rwwest@execnet.net> on Feb 28, 1998
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