Recipe:Stuffed Onions

Non-stick butter spray
2 tablespoons olive oil
8 yellow onions
1 cup tender fresh collards, finely chopped
⅛ teaspoon baking soda
¼ to ⅓ cup red wine vinegar
Juice of 1 lime
12 ounces frozen crawfish tails
1 can (4 ounces) mushrooms, drained
1 can (4 ounces) diced green chilies
1 cup water
2 cups Fat Free Half and Half®
1 package (6 ounces) cornbread stuffing mix with vegetable seasoning pack
1 cup finely ground prepared breadcrumbs
2 tablespoons Madras curry powder
Dash red pepper
8 ounces grated Dutch Garden American® cheese
Paprika

Preparation
·Spray the cooking pan.
·To prepare each onion, cut a thin slice off the bottom so the onion will sit well and not roll over. Slice off the top third of the onion and remove the skin, along with the tough outer layer. With the sharp point of the knife, cut a small hole into the top of the onion. Continue to dig with the scoop until the center of the onion is removed. Leave the 3 outer layers intact. When you remove the onion center, part of the bottom may pop out. Don’t panic. Simply cover the hole from the inside with 2 pieces of onion. Prepare each onion in this manner.
·Chop and store the remaining onion pieces to use in future recipes. You will need 1 cup for this recipe.
·Cook the onions in the microwave until they are limber—approximately 3-6 minutes. The time required will depend on the number of onions you are preparing.
·Sauté 1 cup chopped onion in the olive oil. Add the collards, and baking soda. Sauté until tender.
·Add the remaining ingredients, except for the paprika, while you continue to stir. Simmer at low heat until the mixture is firm.
·Pile the dressing high into the onions. Sprinkle the tops with paprika. (If you are spice mouth, you may want to sprinkle some more red pepper on top.)
·Bake at 350 degrees until the stuffing is warmed throughout. The baking time and the number of servings will depend on the size of the onions.