Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Spanish onion, chopped fine |
| ¼ cup | Mayonnaise |
| 1 \N | Egg yolk |
| 1 teaspoon | Salt |
| 1 teaspoon | Curry powder |
| ½ teaspoon | Sugar |
| 1 \N | Loaf (8oz) party rye bread |
| 1 large | Can grated Parmesan cheese |
| \N \N | Butter |
I cannot tell you how delighted I am to be the first to have Basil bare his teeth at my effort to placate his inexorable and fiendish wrath. Let us hope that his fangs will find more worthy prey than these miserable bones.
Here's a tidbit from my Thursday night chat in the Cooking Club: Put chopped onions in mixing bowl. Blend mayonnaise with egg yolk, salt, curry and sugar. Mix into onions. Spread buttered rye bread with onion mixture using about a tablespoon for each. Sprinkle generously with Parmesan and bake at 350 degrees for 15 to 20 minutes. Posted to Kitmailbox Digest by CHICAGOAAA@... on Mar 19, 1997