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(Prepared by the United State* Departmentof Agriculture.)Here ore two methods of serving onions to give variety to the winter menus. The scalloped onions are particularly good with coarsely ground peanuts scattered between the layers. Large mild onions are needed for stuffing. Allow as many as you have persons at the meal, unless the onions are so very large it is quite evident that half of one will he a satisfactory portion. Both recipes are from the bureau of home economics.Scalloped Onions and Peanuts.6 medium-sized on- l tbs. flour Ions 1 cup milkI cup I peanut*, % tsp. saltground 1 cup butteredI tbs. melted butter bread crumbs or other fatSkin the onions, cook in boilingwater until tender, drain, and slice. Make a sauce of the fat, flour, milk, and salt,' In a greased baking dish place a layer of the onions, cover with the peanuts and sauce, and continue until all are used. Cover the top with buttered crumbs and bake In a moderate oven for about 20 minutes, or until the crumbs are golden brown. Serve from the baking dish.
Newspaper Details
Osceola Record
Osceola, Nebraska, US
Thu, Dec 04, 1930
Page 6
Full Page
Clipped by
Jim C.
NA, 16 Jun 2024
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