*  Exported from  MasterCook  *
 
                         Chile Crumb-Stuffed Onions
 
 Recipe By     : South Texas Onion Committee (via 5/21/97 DMN)
 Serving Size  : 4    Preparation Time :0:20
 Categories    : Side Dishes                Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      14-16 oz.     onions
      3/4  cup           dry bread crumbs
      1/2  cup           chopped celery
      1/4  cup           yellow cornmeal
      1/4  cup           butter or margarine -- melted
    2      teaspoons     chile powder
    2      teaspoons     oregano
 
 To prepare each onion for stuffing, cut a minimal slice from root end.
 Slice off about 3/4 from stem end; peel and discard skin.  With small knife
 or apple corer, scoop out onion, using a spoon as needed, to make a 1/4
 thick shell.  Set scooped onion aside.  Do not cut through bottom of shell.
 Each onion shell will hold about 3/4 cup stuffing.
 
 PREHEAT OVEN TO 400F.
 
 Finely chop enough scooped onion to measure 1 1/2 cups.  In medium bowl, mix
 chopped onion with remaining ingredients.  Place onions in baking dish;
 spoon filling into shells, mounding up.  Add 1/2 cup water to dish, cover,
 and bake for 35 - 40 minutes or until onions are tender.
 
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 NOTES : If using special onion bakers, center 1 stuffed onion in each, add
 1/4 cup water, cover and place in cold oven.  Set temperature to 400F and
 bake for 50 - 55 minutes or until onions are tender.