Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Recipe by: Jo Anne Merrill Preparation Time: 0:40

* 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.

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