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Name: Apple-Raisin Stuffed Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 c Carrots -- shredded; 1/4 ts Tabasco sauce; 1 1/2 tb Dijon mustard; 3/4 ts Curry powder; 1/3 c Tart apples -- chopped; 3 tb Margarine; 1/4 c Raisins; 1/2 c Celery -- chopped; 4 Onions -- 1-1/2 pounds

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INGREDIENTS

1 c Carrots -- shredded
1/4 ts Tabasco sauce
1 1/2 tb Dijon mustard
3/4 ts Curry powder
1/3 c Tart apples -- chopped
3 tb Margarine
1/4 c Raisins
1/2 c Celery -- chopped
4 Onions -- 1-1/2 pounds

Servings

INSTRUCTIONS

* 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

NOTES

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Apple-Raisin Stuffed Onions

1 c Carrots -- shredded
1/4 ts Tabasco sauce
1 1/2 tb Dijon mustard
3/4 ts Curry powder
1/3 c Tart apples -- chopped
3 tb Margarine
1/4 c Raisins
1/2 c Celery -- chopped
4 Onions -- 1-1/2 pounds

* 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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Nutrition

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Serving Size: 1 Serving (53g)
Recipe Makes: 4 Servings

Calories: 220
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 220

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