Carrot drumsticks (p/c)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -MARY WILSON BWVB02B | ||
| 8 | mediums | Carrots |
| ½ | cup | Water |
| 2 | tablespoons | Butter or margarine; melted |
| 2 | cups | Soft bread crumbs |
| 1 | Egg; well beaten | |
| 1 | tablespoon | Onion; minced |
| 1 | tablespoon | Pimiento; chopped |
| 1 | teaspoon | Celery salt |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ½ | cup | Fine dry bread crumbs (abt) |
Directions
Place carrots on rack in cooker, add water. Pressure cook at 15 lbs pressure for 5 minutes. Reduce pressure. Drain carrots and mash. Mix butter, soft bread crumbs, egg, onion, pimiento, and seasonings. Form in the shape of drumsticks, inserting a wooden skewer in end of each.
Roll in the dry bread crumbs. Bake in 375~ F. oven 15 minutes. Serves 4.