Stuffed Onions
2 pounds spanish oions
1 pound roast beef
1 cup heavy cream
6 stripes of bacon
Peel and cut Spanish onions in halves. Cook in boiling salted water until they can be easily pierced with a fork. Remove carefully from the water and cool. Remove the centers and chop with a knife. Mix with the left over roast beef, which has been minced fine and moistened with gravy or a little cream. Stuff the onions with the mixture and sprinkle a few bread crumbs on top. Pin a small piece of bacon over top of each one with a toothpick, which may be removed before serving. Place in a buttered baking pan or glass casserole. Add a little gravy or boiling water. Bake until the bacon is crisp.
THE ORIGINAL RECIPE WAS FOUND IN
MICHIGAN STATE NORMAL The DARENTS MAGAZINE Formerly called CHILDREN The Parents Magazine SEPTEMBER 25 CENTS
Published with the official co operation of Teachers College Columbia University Universi ty of Minnesota State Univer sity of Iowa Yale University
The PARENTS MAGAZINE Formerly called CHILDREN The Parents Magazine 9 VOL IV No 9 September 1929