-pat dwigans fwds07a
4 lg Well shaped onions
1 c Rice
1/2 lb Ground meat
1 ts Cooking oil
1 1/2 ts Allspice
2 Beef bouillon cubes
1/2 Lemon; Juice of
1 c Boiling water
1 tb Grenadine; opt
Peel off the papery outer layers of the onion skin.
Slice off the ends. With a sharp knife, slice from the
top to the bottom through the center of each onion. In
kettle of boiling water cook the onions until just
soft. Drain them immediately and let cool. Mix the
rice, meat, and allspice with oil, adding more oil if
needed to hold the mixture together. The onions will
now be ready to separate into individual layers. Each
layer of the onion is stuffed. Place a large spoon ful
of the mixture in each layer and roll. Place the
layers side by side rolled side down, in a flat dish.
blend the bouillon cubes, lemon juice and boiling
water until the cubes are melted. Pour the mixture
over the stuffed onions and sprinkle with grenadine if
desired. Cook, covered, over a medium heat for 1 hour
