1/2 swedish meatball recipe
3 large onions, yellow (1/2 lb ea); peele
3 tbsp butter
2 tbsp fresh bread crumbs
A Recipe for
L”kdolmar (Stuffed Onion Rolls)
Herb Tip |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
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| Epicurus |
This Recipe for L”kdolmar (Stuffed Onion Rolls) is one of thousands in the Recipes-to-go Bread Cookbook.
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| Calvin Trillin |
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It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
This is a recipe for L”kdolmar (Stuffed Onion Rolls) from the recipe cookbook of Recipes-to-go (Bread)
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
He who eats alone chokes alone. |
| Proverb |
Place the peeled onions in a 2 or 3 quart pot, add enough cold water
to cover and bring to a boil over moderate heat. Lower the heat and
simmer the onions, uncovered, for 40 minutes. Remove them from the
pot, drain and let cool on a platter while you make the meat stuffing
(see recipe). Pull off each onion layer separately. They should slide
off quite easily. Cut the largest outer layers of the onions in half,
but remember to leave them large enough to enclose the stuffing.
Discard the inner part of the onions (or use them for some other
purpose) if the leaves are too small to stuff. Put a heaping teaspoon
of the meat stuffing in the middle of each onion leaf and enclose it
by folding over the edges of the leaf. At this poinnt they may be
covered with plastic and refrigerated for up to 2 days before
cooking. Preheat oven to 400øF. In a shallow flameproof baking dish,
melt 3 tablespoons of butter over low heat. Remove the dish from the
heat and place the onion rolls, sealed side down, side by side in the
butter, first rolling each in the butter to coat it. Bake 15 minutes,
then baste with butter in the dish, sprinkle with bread crumbs and
bake another 15 minutes until the onions are lightly browned and the
crumbs crisp. L”kdolmar may be served as part of a sm”rg†sbord or as
a main dish.
Serves: 6
L”kdolmar (Stuffed Onion Rolls) Recipe brought to you by Recipes To-Go