8 lg. Spanish onions
1/2 lb. bulk pork or ground beef
1/2 c. chopped onion
1 c. soft bread crumbs
2 tbsp. chopped parsley
1 (7 oz.) can whole kernel corn, drained
2 tbsp. melted butter
1/2 tsp. paprika

Peel onions, cut slice from top. Cook onions in boiling salted water for 12 minutes or until tender but not mushy. cool, remove centers leaving shell intact. (Reserve onion centers for use in other recipes.) Cook ground beef until browned, stirring to crumble. Drain, reserve pan drippings. Saute 1/2 cup chopped onions, (in pan drippings) until tender.

Combine bread crumbs, parsley and corn. Fill onion shells with sausage or ground beef mixture. Place in a greased shallow pan. Combine butter and paprika, brush onions. Cover and bake at 400 degrees for 15 minutes. Remove cover and bake an additional 5 minutes. Makes 8 servings.