Hash Stuffed Onions
|Bermuda onions||6 Medium|
|Canned corned beef hash||1 Pound (1 Can)|
|Worcestershire sauce||1 Tablespoon|
|Chopped sweet pickles||1 Tablespoon|
|Seasoned tomato sauce||8 Ounce (1 Can Or 1 Cup)|
Peel onions; cook in large amount of boiling, salted water 30 minutes; drain and cool.
Cut each onion in fourths, cutting only 1/4 way down from top.
Scoop out centers.
To corned beef, add Worcestershire sauce and sweet pickle.
Stuff onions with meat mixture.
Set upright in baking dish.
Combine chopped onion centers and tomato sauce; pour over stuffed onions.
Bake in moderate oven (350°) 30 minutes or till onions are tender.