Baked stuffed carrots
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Carrots, washed and pared |
| 1 | medium | Onion, chopped |
| ½ | Red Or Green Bell Pepper, chopped | |
| Salt And Pepper, to taste | ||
| 3 | tablespoons | Butter Or Margarine, divided |
Directions
Boil carrots for 30 minutes or until mildly cooked. Cut in halves. Scoop out centers and mash. Chop onion and pepper and add salt, pepper, and t tbs. butter. Add to mashed carrot centers and stuff the eight remaining halves of carrots. Bake in a dish greased with 1 tb. butter for about 30 minutes at 350ø.
Serves: 8
Source: "Mountain Measures" --Junior Leauge of Charleston, WV ed. 1974 HISTORICAL NOTE:
A former professor of English at Fairmont State college in Fairmont, WV, Dr. Ruth Ann Musick lived and taught in WV for more than twenty years.
During this time she gathered folklore of WV which she published in articles for various journals and in book form. The late Dr. Musick was a long-time editor of "West Virginia Folklore." Recipe by: Dr. Ruth Ann Musick Posted to MC-Recipe Digest V1 #617 by Bill Spalding <billspa@...> on May 24, 1997
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