Carrot Drumsticks (p/c)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Cooker, Pressure, Vegetables | 4 | Servings | |
INGREDIENTS
| MARY WILSON BWVB02B | ||
| 8 | Carrots | |
| 1/2 | c | Water |
| 2 | T | Butter or margarine, melted |
| 2 | c | Soft bread crumbs |
| 1 | Egg, well beaten | |
| 1 | T | Onion, minced |
| 1 | T | Pimiento, chopped |
| 1 | t | Celery salt |
| 1 | t | Salt |
| 1/8 | t | Pepper |
| 1/2 | c | Fine dry bread crumbs, abt |
INSTRUCTIONS
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. Posted to MM-Recipes Digest by "deborah kuhnen" <debkuhnen@email.msn.com> on Mar 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 335
Calories From Fat: 89
Total Fat: 10.2g
Cholesterol: 61.8mg
Sodium: 1476.5mg
Potassium: 521.2mg
Carbohydrates: 52.5g
Fiber: 6g
Sugar: 9.3g
Protein: 10.1g