CORN-STUFFED ONIONS

8 medium onions
salt to taste
1 can (16-oz) whole kernel corn, drained
2 tbsp chopped pimiento
1/4 cup water
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt
dash of black pepper
1 cup milk
1 cup shredded American cheese

Remove the centers from the onions and chop enough for 1 cup; set aside. (Save remaining centers in a zip-top bag for later uses.) Salt the onion cavities, if desired. Combine the corn and pimiento; divide and place in onion shells. Reserve any leftover corn for the sauce. Wrap each onion individually in foil. Pour the water into the bottom of the cooker and stack the onions in the cooker. Cover and cook on high setting for 4 to 5 hours.

Just before serving, make the sauce. In a saucepan, cook the reserved onion in the butter until tender but not browned. Stir in the flour, 1/2 teaspoon salt, and pepper. Add the milk all at once and cook while stirring, until thickened and bubbly. Add any reserved corn to the sauce and return to bubbling. Add the cheese, stirring until melted.

Remove the onions from the cooker using tongs. Unwrap onions and place on a serving platter with elevated sides. Pour some of the sauce over the onions and pass remaining sauce for anyone who wants to add more.

Yield: 8 servings.

 File Photo