*  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.