Stuffed Onions

Ingredients:

• 3 large sweet onions (about 3 1/2 pounds)
• 2 medium-sized potatoes (about 3/4 pound)
• 1 pound ground beef
• 1/4 teaspoon pepper
• salt to taste
• 3 cups milk
• 2 tablespoons cornstarch
• 2 tablespoons margarine or butter
• 1/2 pound monterey jack cheese, shredded (2 cups)
• 3 tablespoons chopped parsley

Instructions:

Cut each onion lengthwise in half and peel off skin. With spoon, scoop out centers from onions, leaving 1/2-inch shells, set aside. Chop centeres from 2 onion halves and refrigerate remaining onion for use another day. In a 5-quart dutch oven or saucepot, place potatoes and enough water to fill to within 2 inches of top. Over high heat, heat to boiling. Reduce heat to low, cover and simmer for 10 minutes or until potatos are fork-tender and onions are tender-crisp. Drain onions on paper towels, peel and dice potatoes.

In a 10-inch skillet over high heat, cook chopped onion, ground beef, pepper and 1 teaspoon salt until all pan juices evaporate and beef is well browned.

Prepare sauce by mixing milk, cornstarch and 1/4 teaspoon salt until smooth in a 3-quart saucepan. Add butter. Cook over medium heat until sauce thickens and boils, stirring constantly, boiling for 1 minute. Reserve 1/4 cup of shredded cheese and 1 tablespoon chopped parsley and stir in remaining cheese and parsley into sauce. Remove saucepan from heat. Stir diced potato and 3/4 cup sauce into beef mixture.

Preheat oven to 375°. Place onion halves in 12x8-inch baking dish, spoon filling into centeres. Pour 1/4 cup of water into baking dish around onions and cover the dish with foil. Bake 35 minutes. Remove foil, and sprinkle onions with reserved cheese and parsley. Bake 10 to 15 minutes longer until cheese melts and onions are fork-tender. To serve, heat sauce remaining in saucepan over medium heat just until hot, and serve sauce with onions.