Stuffed Carrots - cooking recipe

Ingredients

6 medium carrots, scraped
10 saltine crackers
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

Preparation

Cut carrots 5 inches from top, reserving smaller end for another use.
Cook carrots, covered, in a small amount of water until tender-crisp; let cool.
Cut carrots in half lengthwise. Scoop out center of each.
Combine cracker crumbs and remaining ingredients; toss to mix.
Stuff carrots with mixture.
Place in lightly greased 13 x 9 x 2-inch baking dish.
Bake, uncovered, at 350\u00b0 for 30 minutes or until carrots are hot.
Yield:
6 servings.