Name: Baked Stuffed Carrots
Ingredients: 4 lg Carrots, washed and pared; 1 md Onion, chopped; 1/2 Red Or Green Bell Pepper, chopped; Salt And Pepper, to taste; 3 tb Butter Or Margarine, divided

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Historical	To post, Vegetables	8	Servings

INGREDIENTS

4	lg	Carrots, washed and pared
1	md	Onion, chopped
1/2		Red Or Green Bell Pepper, chopped
		Salt And Pepper, to taste
3	tb	Butter Or Margarine, divided

INSTRUCTIONS

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 350&deg;.
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@icanect.net> on May 24, 1997

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