Spinach Stuffed Onions -- Quad-Cities Online Recipe Book
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Side Dishes:

Spinach Stuffed Onions

Comment on this recipe

I added a crumb topping of Pepperidge Farm stuffing mixed with a little margarine.

Ingredients

3 sweet, large onions
1 package (10 ounces) spinach, thawed
3 tablespoons mayonnaise
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
Dash nutmeg
Grinding of black pepper
Sliced stuffed olives

Instructions

Peel and halve the onions. Parboil gently in salted water, until barely tender, about 10 minutes. Drain. Remove centers and leave thick shell for each onion half. Chop the center portions to make aobut 3/4 cup; save rest for another use. Thaw spinach and press out liquid. Combine with the 3/4 chopped onion, mayonnaise, lemon juice, cheese, olives and seasonings. Preheat oven to 350 degrees. Place onion shells in the shallow baking dish and spoon spinach filling into the centers. Bake, uncovered for 20 minutes or until heated through.

Karen R. Urick
Prophetstown



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1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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