Stuffed onions supreme
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -pat dwigans fwds07a | ||
| 4 | larges | Well shaped onions |
| 1 | cup | Rice |
| ½ | pounds | Ground meat |
| 1 | teaspoon | Cooking oil |
| 1½ | teaspoon | Allspice |
| 2 | Beef bouillon cubes | |
| ½ | Lemon; Juice of | |
| 1 | cup | Boiling water |
| 1 | tablespoon | Grenadine; opt |
Directions
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@... (MRS WALDINE R VAN GEFFEN) on Aug 18, 1997