Recipe - Southern Style Blackeye Peas

3 Vidalia onions
6 sl Italian bread; crust remove,
tear
One half cup Skim milk
1 lg Egg; lightly beaten
6 lg Mushrooms; stem
2 tablespoon Capers; drain, rinse
1 tablespoon Fresh parsley; chop
1 Clove garlic; mince
One half teaspoon Salt
One fourth teaspoon Fresh ground black pepper
1 teaspoon Unseasoned bread crumbs
1 One half teaspoon Extra virgin olive oil

Preheat the oven to 375F. Keeping the whole onions intact, peel away the
outer layer. With a paring knife, carefully trim root ends so they are
flat. In a large pot of boiling water, cook onions for 10 minutes or until
tender. Drain and let cool. Meanwhile in a small bowl, combine the milk
with bread and let it soak for 10 minutes. Squeeze bread almost dry and
break further into a large bowl. Stir in egg, mushrooms, capers, parsley,
garlic, salt and pepper. Set aside. Cut onions in half horizontally. Scoop
out some of the center or each onion and chop coarsely, reserving halves.
Add the chopped onion to the bread mixture and mix well. Fill the onion
halves with the bread mixture and sprinkle with dry breadcrumbs. (The
onions can be prepared to this point and stored covered in refrigerator for
up to 8 hours). Arrange the onions in a shallow 2 quart baking dish and
drizzle with the oil. Sprinkle with bread crumbs. Bake uncovered for about
25 minutes or until the tops are golden and the onions are heated through.
Vidalia Onions Recipe Collection from AOL.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 18, 1997