*  Exported from  MasterCook II  *

                          Baked Stuffed Carrots

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      lg            Carrots -- washed & pared
   1      md            Onion -- chopped
     1/2                Red or green bell pepper --
                        - chopped
                        Salt & pepper -- to taste
   3      tb            Butter -- 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 2 tb 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 F.

Yield: 8 Servings

Recipe FROM: Mountain Measures, Junior League of Charleston, WV, 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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