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Recipe Name: Apple-raisin Stuffed Onions Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

4 Onions, 1-1/2 pounds
3 Tablespoon(s) Margarine
1/2 Cup(s) Celery, chopped
1 Cup(s) Carrots, Shredded
1 1/2 Tablespoon(s) Dijon mustard
3/4 Teaspoon(s) Curry powder
1/4 Teaspoon(s) Tabasco sauce
1/3 Cup(s) Tart apples, chopped
1/4 Cup(s) Raisins
Use a large sweet onion, such as Spanish, Bermuda or even the Vidalia
type sweet onions. Total weight: about 1-1/2 pounds. Peel onions;
cut off one quarter of each onion from the top and trim root end,
leaving root end intact. 2. Use a large melon-ball scoop or grapefruit
spoon to remove centers of onions, leaving 1/4-inch thick shells. 3.
Stand onion shells in saucepan with 1 inch boiling water; cover and
let steam for 15 minutes. Remove from heat; invert onto wire rack to
drain and cool. 4. Finely chop onion centers; you will have about 1/2
cup. Melt margarine in skillet and saute the chopped onion for 3
minutes. Add celery and saute 1 minute longer. 5. Stir in shredded
carrots, mustard, curry powder and Tabasco sauce; remove from heat. 6.
Blend in apple and raisins. Spoon stuffing into onion shells. Place in
small baking dish and pour hot water into dish to a depth of 1 inch.
7. Bake in preheated 325-degree oven for 15-20 minutes or until onions
are heated through. Recipe By : Jo Anne Merrill From: Ladies Home
Journal- August 1991 File

Nutrition (calculated from recipe ingredients)
Calories: 175
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 0mg
Sodium: 209.2mg
Potassium: 400.6mg
Carbohydrates: 23.3g
Fiber: 3.7g
Sugar: 12.9g
Protein: 2.4g

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