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Chili Crumb-stuffed Onions

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      Title: CHILI CRUMB-STUFFED ONIONS
 Categories: Side dish, Vegetables, Jaw
      Yield: 4 Servings
 
      4 lg 14 to 16 oz each sweet
           Texas onions
    3/4 c  Dry bread crumbs
    1/2 c  Chopped celery
    1/4 c  Yellow cornmeal
    1/4 c  Melted butter
      2 ts Chili powder
      2 ts Oregano
    1/2 c  Water
 
  To prepare each onion for stuffing, cut a thin slice from root end.
  Slice off about 3/4 inch from stem end, leaving skin on. With small
  knife or apple corer, scoop out onion and reserve for stuffing. Use a
  spoon as needed to make a 1/2 inch shell. Do not cut through bottom
  of shell. Each onion will hold about 3/4 cup stuffing. Finely chop
  enough reserved onion to measure 1 1/2 cups. In medium bowl, mix
  chopped onion with remaining ingredients except water. Place onions
  in baking dish. Spoon filling into shells, mounding up. Add water to
  dish and cover. Bake at 400 degrees until onions are tender, about 35
  to 40 minutes.
  
  From The Austin American Statesman  typed by jessann :)
 
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