BAKED STUFFED CARROTS

12 medium carrots, peeled

¼ cup mayonnaise

4 tea. grated onion

2 tea. prepared horseradish

1/8 tea. ground nutmeg

salt and pepper to taste

¼ cup dry bread crumbs

2 tab. butter or margarine, melted, divided

1/8 tea. paprika

Place carrots in a skillet; add 1” of water. Bring to a boil. Reduce heat; cover and simmer for 10-15 min. or until crisp tender. Drain. Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving ¼” shell; set shells aside. Process the removed carrot in food processor or blender until finely chopped. Transfer to a bowl; add mayonnaise, onion horseradish, nutmeg, salt and pepper. Spoon into carrot shells. Place in a greased 13X9” baking dish. Combine crumbs, 1 tab. butter and paprika; sprinkle over carrots. Drizzle with remaining butter. Bake uncovered at 375° for 20 to 25 min. or until tender. Yield 6 servings