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Vidalia Onions Stuffed With Ham & Mushrooms      

  

      6 lg Vidalia onions,can

           -substitute

           Spanish giants

      1    butter

      4    green onions,finely chopped

           -trimmed of all but

           2" of tops

      1 ea garlic

    1/4 t  tabasco sauce

      3 c  mushrooms,finely chopped

           -fresh

      2 c  cooked ham,finely chopped

    1/2 c  parsley,chopped

    1/4 t  sage

    1/8 t  cinnamon

    1/2 c  heavy cream

      1 T  dry sherry

      1 c  dry red wine

           salt & pepper,to taste

      1 c  beef broth

      4 T  parsley,minced

Remove skin from onions.  Cut a thick slice off stem end & discard.

Scoop out centers & leave 1/4" shell.  Cook onions in boiling water for

4 minutes.  Invert on paper towel and drain. Finely chop centers to

make 1 cup.  Heat 1/2 stick butter in skillet. Add chopped onions,

green onions, garlic & tabasco sauce.  Saute 5 minutes.  Add remaining

butter, mushroom ham, parsley, sage & cinnamon.  Saute until mushrooms

are soft.  Add cream, sherry, salt & pepepr to taste.  Stir well & cook

5 minutes.

 

Sprinkle onions with salt & pepper to taste; arrange them open side up

in a casserole just large enough to hold onions.  Divide the stuffing

among onions mounding stuffing.  Combine wine & broth.  Pour enough

around onions to reach 1: up sides.  Cover with foil & bake at 350

degrees for 1 hour basting twice.  Transfer with slotted spoon &

garnish with parsley.

 

2nd place Illinois State Fair











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