Wash onions.
Cook in small amount
nd uncut.
Put the onions in a pot and cover
Place the onions in a large saucepan and
n a large saucepan, parboil onions in salted water for 10
ff root; peel and rinse onions.
Cut a 1/2
In large saucepan, place onions, 1/2 teaspoon salt and enough water (cold) to cover; bring to boiling.
Reduce heat; simmer, covered, 30 minutes or until onions are tender.
Drain and let cool.
With spoon, scoop out center of onions, leaving several outside layers as a shell.
Chop scooped out onion very fine; measure 2 cups.
Peel onions and cook in salted water until tender; cool. Carefully remove center of each onion, leaving at least 2 layers for a shell.
Coarsely chop onion centers.
Add hamburger, salt, bay leaf (crumbled) and chopped parsley.
Mix well and stuff in onion shells.
Pour tomato juice over and around onions; sprinkle with bread crumbs.
Bake at 350\u00b0 for 1 hour.
br>Stuffed Peppers: Add browned sausage, 1/3 cup sauteed onions, 1
br>Slice tops off of onions. Bring a large pot of
nough boiling water to cover onions.
Cook 30 to 35
Cook onions 10 minutes in enough boiling salted water to cover; drain and cool.
Remove centers of onions, leaving about 1/4-inch shells.
Invert shells to drain.
Chop onion centers.
Cook sausage in skillet over medium heat until done.
Drain.
Combine sausage, 3/4 cup breadcrumbs and chopped onions.
If desired, stir in enough broth or butter to moisten.
Peel whole onions and cook in salted water until just tender (20 to 25 minutes). Drain and cool. Scoop out center of onion, leaving several outside layers as shell. Chop centers of onions very fine. Cook bacon until crisp, then crumble. Combine chopped onions, chopped mushrooms, bread crumbs, bacon, salt, melted butter, 1/2 cup cheese and 2 Tbsp. parsley. Toss lightly. Fill onion shells. Place in greased baking pan. Bake at 400\u00b0 for 20 minutes. Sprinkle with remaining cheese and parsley just before serving. Serves 6.
Choose onions that are uniform in size.
Cook in boiling, salted water for about 25 to 30 minutes or until tender, but not soft.
Drain and cool.
Scoop out centers of 8 onions.
Leave shell 1/4-inch thick. Chop enough centers to make 1 1/2 cups.
Blanch onion cases in boiling water for 5 minutes.
Turn upside-down on rack to drain.
o 375 degrees.
Peel onions and cut tops (at point
Cut onions in half crosswise, peel and
ven to 400\u00b0; peel onions and slice 1/2\" from
Preheat the oven to 400\u00b0F.
Mix the cream cheese, sour cream, bread, 3/4 of the green onions, 3/4 of the smoked ham and the chopped mushroom stems. Season the mixture to taste. Take 4 small casserole baking dishes and place 1 tbsp of oil and 3 mushrooms in each. Fill all the mushrooms with the cream cheese mixture and sprinkle them with grated cheese, remaining green onions and remaining ham. Bake the mushrooms for 20-25 mins.
Remove them from the oven and serve sprinkled with black pepper and parsley.
n a saucepan, add the onions and garlic and saute for
Season fish and place in shallow baking pan.
Melt butter, add seasonings and cook until wilted.
Add shrimp and crabmeat and season to taste.
Cook until shrimp are pink.
Add enough bread crumbs to hold stuffing together.
Stuff each fish with a mound of stuffing.
Dot with butter and bake at 350 degrees until fish flakes with a fork. This recipe may also be prepared with red snapper or redfish.