*  Exported from  MasterCook II  *

                          Baked Stuffed Carrots

Recipe By     : Dr. Ruth Ann  Musick
Serving Size  : 8    Preparation Time :0:45
Categories    : To Post                          Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Large         Carrots -- washed and pared
   1      Medium        Onion -- chopped
     1/2                Red Or Green Bell Pepper -- chopped
                        Salt And Pepper -- to taste
   3      Tablespoons   Butter Or Margarine -- divided

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°.

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."



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