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STUFFED CARROTS 6 medium carrots, scraped 10 saltine crackers, finely crushed 2 hard-cooked eggs, mashed 1/4 c. minced celery 1/4 c. minced onion 1/4 c. butter or margarine, softened 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |