Recipe - Apple-Raisin Stuffed Onions

4 Onions 1One half pounds
3 tablespoon Margarine
One half cup Celery chopped
1 cup Carrots shredded
1 One half tablespoon Dijon mustard
Three fourths teaspoon Curry powder
One fourth teaspoon Tabasco sauce
1/3 cup Tart apples chopped
One fourth cup Raisins

* Use a large sweet onion, such as Spanish, Bermuda or even the Vidalia
type sweet onions. Total weight: about 1One half pounds.

1. Peel onions; cut off one quarter of each onion from the top and trim
root end, leaving root end intact. 2. Use a large melonball scoop or
grapefruit spoon to remove centers of onions, leaving 1/4inch 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 One half 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
325degree oven for 1520 minutes or until onions are heated through.

Recipe By : Jo Anne Merrill

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip