* Use a large sweet onion, such as Spanish, Bermuda or even the Vidalia type sweet onions. Total weight: about 1-1/2 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 melon-ball scoop or grapefruit spoon to remove centers of onions, leaving 1/4-inch 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 1/2 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 325-degree oven for 15-20 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
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 158 (72%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 328.5mg||11 %|
|Potassium 175.3mg||5 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 16g|
|Protein 1.2g||2 %|
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Calories per serving: 220
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