Stuffed Onions

Ingredients

• 4 large flat onions
• 1 cup chopped cooked ham or meat
• yolk of 1 egg
• 2 tablespoons cream
• 1/4 cup milk
• seasoning
• buttered crumbs

Method

1. 1

   Boil onions until tender, drain, and cool.

2. 2

   Remove centers, chop, and mix with ham, cream, yolk, and seasoning.

3. 3

   Fill onions, place butter on top, and bake in milk for 20 minutes.

4. 4

   Uncover, sprinkle with crumbs, and brown.

As published

This recipe was extracted from The Carbon County cook book (1926), page 39. The excerpt below is the record exactly as published.

14 cup milk, salt and pepper to taste and put in pan in which a small piece of butter has been heated. Let cook until it begins to set, then sprinkle with finely shaved or grated cheese and cook until it becomes firm but not hard. Serve at once on a hot platter. . MRS. STANLEY A. BALLINGER. Spaghetti and Cheese. Put contents of 1 small package of spaghetti into boiling salted water, cook until tender, drain, fry together a good sized piece of butter and 1 medium sized onion. When onion is browned, add two-thirds of a can of tomatoes, cook a few minutes longer, turn mixture over and stir. Have ready about 114 cups grated Swiss cheese or any other good cheese, sprinkle over spaghetti and serve hot. MRS. LUCY MILANO. Stuffed Onions. 4 large flat onions, 1 cup chopped cooked ham or meat, yolk of 1 egg, 2 tablespoons cream, 14 cup milk, but- ter, seasoning and buttered crumbs

Cook this with the app: pantry check, scaling, and the assistant.