Baked Vidalia Onions with Ham

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                            FOOD FUNNY
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This one actually made me chuckle. Thanks to Rosemary Zwick for sending
it in:

After our last child was born, my wife told me we had to cut
back on expenses - I had to give up drinking beer. I was not
a big drinker, maybe a 12-pack on weekends. Anyway, I gave
it up but I noticed the other day when she came home from
grocery shopping. The receipt included $45 in makeup.

I said, "Wait a minute I've given up beer and you haven't given up
anything!"

She said, "I buy that makeup for you, so I can look pretty for you."

I told her, "But that's what the beer was for!"

I don't think she'll be back.

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                            TODAY'S RECIPE
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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.

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.
Received on Sun Jul 18 19:13:49 2010