Stuffed Onions

Stuffed Onions – a meat substitute

Stuffed Onions – a meat substitute

6 large mild onions,
1 cup bread cumbs,
1 teaspoon of sage,
2 Tablespoons butter or salt pork seasoning.

Parboil the onions; remove the centers and drain as much as possible of the moisture from oniions. Chop centers and add to them the bread, butter, sage and seasoning. Fill the onions with the mixture, put a piece of dripping on top of each and bake three quarters of an hour, basting with a little hot water and melted buter while cooking. submitted by Mrs. Geo. A. Sauer from “The Liberty Cook Book”, Salix, Iowa; 1918

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