| previous | next |
Title: Spinach - Stuffed Vidalia Onions - Bph
Categories: Vegetable Side
Yield: 6 Servings
| 3 | lg | Vidalia onions (or other; sweet onion) |
| 10 | oz | Package frozen chopped; spinach |
| 3 | tb | Mayonnaise |
| 1 | tb | Lemon juice |
| 1/3 | c | Grated parmesan cheese |
| 1/2 | ts | Seasoned salt |
| 1 | ds | Nutmeg |
| 1 | Grinding of black pepper | |
| Pimiento strips or sliced; stuffed olives |
Peel and halve onions. Parboil gently in salted water, until barely tender about 10 minutes. Drain. Remove centers [of onions] and leave a thick shell for each onion half. Chop the center portions to make about 3/4 cup; save the rest for another use. Cook spinach, or merely thaw and press out liquid. Combine with chopped onion, mayonnaise, lemon juice, cheese, and seasonings. Have oven preheate to 350 degrees. Place onion shells in the shallow baking dish and spoon spinach filling int the centers. Bake, uncovered, 20 minutes, or just until heated through. Garnish with pimientos or olives. Makes 6 servings.
Menu suggestion: Great with small grilled steaks or beef kebabs, sauteed mushrooms, chewy Italian flatbread and fruit for dessert.
From Joyce Rosencrans of Scripps-Howard News Service, in 5/10/95 "Birmingham Post-Herald". Typos by jeff Pruett.
| previous | next |