6 medium carrots, scraped
10 saltine crackers, finely
2 hard-cooked eggs, mashed
1/4 c. minced celery
1/4 c. minced onion
1/4 c. butter or margarine,
1/4 tsp. pepper
1/8 tsp. salt
Cut carrots 5-inches from top, reserving smaller end for
another use. Cook carrots, covered, in a small amount of water
10 minutes or until crisp-tender. Let cool. Cut carrots in
half lengthwise and scoop out center of each.
Combine cracker crumbs and remaining ingredients; toss
to mix. Stuff carrots with mixture; place in a lightly greased
13 x 9 x 2-inch baking dish. Bake, uncovered, at 350 degrees for 30
minutes or until carrots are hot. Yields 6 servings.
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