Yield: 2 dozen
| Measure | Ingredient |
|---|---|
| 24 \N | To 36 green onions |
| ¼ cup | Crunchy peanut butter |
| ¼ cup | Plum or grape jelly |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | Soy sauce |
Rinse onions and cut off roots, leave tops. Bring 3 qts of water to boil over high heat. Add onions, a few at a time, and cook just until green ends appear limp (about 20 seconds). Lift out and plunge immediately into cold water; when cool, place on a cloth and let drain. Pull off and discard tough ouside layers of each onion. Tie each onion in a loose knot so that white end protudes about 1 inch; trim green end about 1 inch from knot. At this point you may cover and refrigerate for up to 6 hours. Prepare peanut sauce by mixing remaining ingredients. Arrange onion knots on a tray; dip white ends into sauce. Source: Store ad. Submitted By MEG ANTCZAK On 03-09-95