6 lg Vidalia onions

1 1/2 c Cornbread, crumbled

1/2 c Cooked potatoes, diced

1 c Broth (or water)

1 Hard boiled egg

1 Envelope instant cream of

-chicken soup mix Salt and pepper to taste Peel and wash onions. Simmer in enough water to cover onions for about 10 minutes or until almost tender. Remove pulp from onions, leaving only the two outside layers of the onions. Add onion pulp to other ingredients. Place ingredients in blender and blend for a few seconds for a smooth stuffing. Place onion shells in lightly greased muffin tins or custard cups. Fill with stuffing and sprinkle with paprika. Bake in slow oven 325 degrees F. for about 30 minutes. To serve, place stuffed onions around meat.