My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, September 14, 2011

Stuffed Bermuda Onions

How long has it been since you've seen a recipe that called for Bermuda onions? Never, that's what I thought. This is from that old cook book of my moms, New American Cook Book, 1950.

Growing up we all loved canned salmon. Salmon patties with cream sauce, salmon casserole, salmon salad, anyway was fine with us. I made this a few days ago and tried them on my meat and potato nephew. He actually really liked them.

These are really good and very economical.

Stuffed Bermuda Onions
serves 6
print recipe

6 Bermuda onions, any sweet onion will be fine
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
3 hard-cooked egg yolks, crumbled
1 tablespoon parsley, chopped or 1 teaspoon dried
2 tablespoons green pepper, chopped
1 pound canned salmon, remove skin and bones, lightly drain
1/2 cup bread crumbs

Peel onions and cut off tops. Cook in boiling salted water about 10-12 minutes, until just tender. Drain and remove center sections, leaving onion cups. Melt butter in skillet and add flour blending to smooth paste. Add milk and salt and cook, stirring constantly, until smooth and thickened. Add egg yolks,chopped parsley, green pepper, and flaked salmon. Fill mixture into onion cups. Sprinkle with bread crumbs, dot with butter, and bake in a 350 degree oven for 30 minutes.

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