Cooking for 1966 STUFFED BAKED ONION

Press, Volume CVI, Issue 31109, 12 July 1966, Page 2

Cooking for 1966 STUFFED BAKED ONION

(By

CELIA TIMMS]

Stuffed baked onions make a welcome accompaniment to a grill or can be served very successfully as a light luncheon or supper dish by themselves. Ingredients: 4 large, firm brown onions 4 large mushrooms 1 rasher of bacon J cup soft breadcrumbs 2 diced cooked sheep’s kidneys 1 desertspoon chopped parsley Grated cheese Butter A little stock or milk Salt and pepper. Method: Peel the onions and place in a saucepan, close together. Add sufficient salted water to come half-way up the onions; bring to boiling point and simmer for about five minutes. Drain and cool. Remove centres from each one, carefully leaving an undamaged thick shell. Chop the mushrooms and saute these in butter with the chopped bacon rasher. Combine the breadcrumbs, the finely chopped cooked kidneys, parsley and mushrooms and bacon mixture and, if necessary, moisten with a

little stock or milk. Fill the onion shells with this mixture. Sprinkle tops with grated cheese and bake in a moderate oven (375 deg F) for 20 to 30 minutes. The kidneys may be replaced with other meat if desired—or meat may be omitted.