1. ADD CARROTS AND CELERY TO SALTED WATER.
2. BRING TO A BOIL; REDUCE HEAT; SIMMER 20 MINUTES OR UNTIL TENDER.
3. DRAIN; RESERVE CARROTS AND CELERY FOR USE IN STEP 5.
4. MELT BUTTER OR MARGARINE; ADD PECANS AND TOAST FOR ABOUT 10 MINUTES,
STIR FREQUENTLY.
5. REMOVE TOASTED ALMONDS FROM HEAT; ADD LEMON JUICE; POUR MIXTURE OVER
VEGETABLES. STIR CAREFULLY.
NOTE: 1. IN STEP 1, 9 LB 13 OZ FRESH CARROTS A.P. WILL YIELD 8 LB CARROTS
CUT IN DIAGONAL SLICES, AND 7 LB 4 OZ FRESH CELERY A.P. WILL YIELD 5 LB 4
OZ
CELERY CUT IN DIAGONAL SLICES.
NOTE: 2. IN STEP 5, 1 LB 8OZ (6 LEMONS) FRESH LEMONS A.P. WILL YIELD 1
CUP
LEMON JUICE.
NOTE: 3. IN STEP 5, 1/4 CUP FROZEN LEMON JUICE CONCENTRATE AND 3/4 CUP
COLD
WATER MAY BE USED FOR JUICE.
NOTE: 4. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: Q01600
SERVING SIZE: 1/2 CUP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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