Corn-Stuffed Onions

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Corn-Stuffed Onions

Makes 8 servings

 

8 med. onions

1 (16 oz.) can whole kernel corn, drained

2 tbsp. chopped pimiento

2 tbsp. butter or margarine

2 tbsp. all-purpose flour

1/2 tsp. salt

Dash pepepr

1 cup milk

1 cup shredded sharp American cheese (4 oz.)

 

Remove centers from onions; chop enough of centers to make 1 cup (save

remaining centers for another purpose). Salt onion cavities. Combine corn

and pimiento; divide into onion shells. Reserve any remaining corn. Wrap

each onion securely in foil. Pour 1/4 cup water into crockery cooker. Cover;

cook on HIGH for 4-5 hrs.

 

Just before serving, prepare sauce. In a med saucepan over moderate heat

cook the reserved cup of chopped onion in butter until tender but not brown,

about 5 min. Stir in flour, 1/2 tsp. salt, and pepper. Add milk all at once;

cook and stir until thickened and bubbly. Add any reserved corn; return

sauce to bubbling. Add cheese, stir until melted. Remove onions from cooker

using tongs; unwrap and palce on a serving dish. Pour some of the hot cheese

sauce over onions; pass remaining sauce.

 

Better Homes and Gardens Crockery Cooker Cookbook