The closest I ever came to this was being invited at the last minute to a party where everyone brought something. I had a reputation to uphold, as I always brought something good in the past. I had $5 to my name, and a close to bare pantry after just moving.
The end result was stuffed onions. I bought a bag of small yellow onions. I bought a wedge of Fontina. I had crackers (Townhouse Bistro Rye -- don't laugh until you try them), and a few strips of bacon (3!), and a few remnants of other goodies at home.
I cooked the bacon, and crumbled into a mixture of crushed rye crackers, and fontina. I added a bit of mustard and a tiny bit of pine nuts I had left (ground up a bit.)
Stepping Up to the Plate 3522Well, my husband occasionally calls at the last minute and says he's bringing home a friend, but: a. it's always the same friend, who has been to...
Cut the tops and bottoms off the onions. Then cut the onions in half. Press the middle part out (towards the cut middle) and cut the bottom off of the middle. Put the bottom of the middle back in the onions, and you have small onion cups. Add the stuffing mixture, brush the onions with oil, and bake until the filling is crusty and the onions are soft.
Stepping Up to the Plate 3523I'm with you. I'm in no way a doormat, but there are some things I just figure you cope with occasionally. I don't think Rich has ever forgotten...
I served with the remaining crackers and fontina. Put half a jar of olives in a nice bowl, and set this together on a tray. Done and out the door in about an hour (the store was 5 minutes away). Dangerous to fresh breath, but otherwise quite good.
Dean G.
Stepping Up to the Plate 3524It was just a little showboating, which seemed to be called for at the time. Not that there's anything tough involved. I'm not great at homemade noodles, but once I tried it and experimented...
