Salsa-Topped Onions (Lowfat Crockpot)

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Salsa-Topped Onions (Lowfat Crockpot) Ingredients

3 md Onions, peeled, halved	1 Garlic clove, crushed
2 tb Cilantro, chopped	1 tb Red wine vinegar
1 Jalapeno pepper, seeded,	2 tb Vegetable oil
2 sm Tomatoes, peeled, seeded,	1/4 ts Salt

Instructions for Salsa-Topped Onions (Lowfat Crockpot)

Place onion halves cut-side up in slowcooker. In small bowl, combine cilantro, jalapeno, tomatoes, garlic, vinegar, oil and salt. Spoon over onions. If all onions do not fit in one layer, place 3 halves on bottom and top with 1/2 sauce. Lightly cover with heavy-duty foil. Arrange remaining halves and sauce on top. Cover and cook on LOW 5 to 6 hours or until onions are tender. Serve warm or cold. Makes 6 servings. An interesting recipe to perk up a menu of bland foods. Serve with broiled chicken or fish. Note to me: This cookbook is published (1991) by Fisher Books (Bill, Helen & Howard Fisher). I got from West Slope library. ISBN is: 1-55561-046-3 Typos by Brenda Adams ; mc post 7/9/97 Recipe by: Mabel Hoffmans All-New Crockery Favorites Posted to MC-Recipe Digest V1 #663 by Badams on Jul 09, 1997

Main Ingredient: OnionsCuisine: Uncategorized

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