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Recipe Name: Onion Cheese Spread - Country Living Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Jumbo or extra-large, about
1 lb sweet-variety onion
1/2 Pound(s) Jarlsberg cheese, finely
shredded
3 Tablespoon(s) Butter or margarine
softened
4 Tablespoon(s) Milk, up to 5
2 Hot red-pepper sauce, up to
3
1 Tablespoon(s) Chopped fresh parsley
Low-fat English-style water
crackers or Norwegian
crispbreads opt
Directions:
With sharp knife, cut a 1/2 inch thick slice from top of onion.
Withmelon-ball cutter or tip of a paring knife, scoop out onion,
leaving a1/2 inch thick shell. Reserve 1/4 cup scooped-out onion. Wrap
and freezeleftover scooped onion and onion slice for other recipes.If
desired, cut a scallop design around the top edge of onion shell.Wrap
shell with plastic wrap; refrigerate.In food processor with chopping
blade, process reserved onion untilfinely chopped. Add cheese, butter,
4 tablespoons milk, and peppersaauce; process until smooth, stopping
frequently to scrape the side ofthe container. If mixture is very
stiff, add remaining milk and processcheese mixture until soft and
spreadable. Stir in parsley until wellmixed.Cover and refrigerate
cheese spread at least 1 hour to blend flavors.Just before serving, let
cheese spread stand at room temperature untilsoft enough to spoon. Fill
onion shell with as much cheese spread aspossible, replenishing when
necessary. Place filled onion shell onserving plate and surround with
crackers or crispbreads, if desired.Country Living/Jan/93Posted to
recipelu-digest Volume 01 Number 662 by GramWag@aol.com on Jan31, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 464
Calories From Fat: 329
Total Fat: 37.4g
Cholesterol: 100.1mg
Sodium: 146.8mg
Potassium: 515.4mg
Carbohydrates: 28.4g
Fiber: 3.1g
Sugar: 19.8g
Protein: 7g


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