Stuffed Carrots
From Cook book (Relief Society, Houston, 1963), 1963
Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 34. The excerpt below is the record exactly as published.
STUFFED CARROTS Dorothy Lenzen Select large, smooth carrots- -Parboil until tender--Cut in half, lengthwise”™ H o 1 1 o w out center of carrot--Mash portion which was removed, mix with equal portion of grated cheese, small amount of butter, moisten with cream and season to taste--Fill carrot halves with this mixture, sprinkle with paprika
Cook this with the app: pantry check, scaling, and the assistant.