Subject: Baked Vidalia Onions with Ham
From: Unicorn (unicorn@indenial.com)
Date: Wed Sep 18 2002 - 06:25:27 EDT
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FOOD FUNNY
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Here's a groaner from Ed Marion, the Saucier's Apprentice:
A bean, a tomato, and a yam were running in a race. The bean got off
to a great start, but being a green runner, didn't have the strength
to finish the race. The yam and the tomato were neck and neck for the
first stretch, but the tomato quickly fell behind. The yam was about
to reach the end of the track, but collapsed in exhaustion right
before the finish line. In the course of an hour, the tomato ran the
entire length of the race and won.
Why was the tomato so successful?
The tomato paste itself.
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TODAY'S RECIPE
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In spite of a disappointing harvest this year, Georgia-grown Vidalia
(pronounced vy-DAY-lee-uh) onions are becoming more widely available
than they were just a few years ago. Any good sweet onion can be used
in a pinch if they are not available in your area.
All recipes this week are adapted from "Damon Lee Fowler's New
Southern Kitchen," Simon & Schuster, 2002
http://www.amazon.com/exec/obidos/ASIN/0684871696/worldwiderecipes
Baked Vidalia Onions with Ham
4 - 6 Vidalia or other large, sweet onions, peeled
1 cup (250 ml) bread crumbs
4 oz (100 g) country ham, finely chopped
1 tsp (5 ml) dried sage
Freshly ground pepper to taste
1 Tbs (15 ml) butter
Trim the root end of the onions just enough to allow them to sit flat
and cut a wide cone-shaped hollow in the top of the onions. Place in
a lightly greased baking dish and bake covered in a preheated 400F
(200C) oven for 30 minutes. Remove from the oven and allow to cool
slightly. Scoop out the interior of the onions using a spoon, leaving
a shell about 1/4 inch (5 mm) thick. Chop the centers of the onions
and mix with the bread crumbs, ham, sage, and pepper. Fill the onion
shells with the mixture, mounding it in the center. Return the onions
to the baking dish and dot with butter. Add enough water to the dish
to come about one quarter up the sides of the onions and bake
uncovered for an additional 30 to 45 minutes, until the stuffing is
golden brown. Serve warm or at room temperature. Serves 4 to 6.
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