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Baked Stuffed Onions

  • 12 medium-sized flat onions
  • 1/4 pound salt pork, chopped fine
  • Cream, salt, pepper, nutmeg
  • 1 pound spinach, boiled and chopped
  • 3/4 pound sharp cheese, grated
  • Dash Worcestershire Sauce
Peel and cook onions in boiling salted water until tender; drain cool, remove inside of onions and chop them very fine. Smother chopped onions in butter, add the salt pork, simmer together; add spinach, a little cream and the seasonings. Stuff the onion shells with the mixture, place in au gratin dish. Melt cheese with Worcestershire, pepper and salt; pour atop the stuffed onions, bake until browned and very hot.
Submitted by Cassyjean - Torrington, CT May 29, 2009 15 min 30 min 45 min


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