| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh carrots, scrubbed, cut into 4 inch long strips about 1/4 to 1/2 inch wide |
| 1 |
c |
Vinegar |
| 1 |
c |
Water |
| 2 |
ts |
Salt |
| 1 1/2 |
ts |
Dill seed |
| 1 |
|
Garlic clove, cut in quarters |
| 2 |
tb |
Sugar |
INSTRUCTIONS
What with vacations, family visits, and the busy days of summer, I've
gotten really behind on my digests. But I wanted to pass on this recipe
which I made (actually, quadrupled) for a friend's 50th birthday
party/picnic. Although it needs to sit for a week, it's really worth the
wait. The recipe is based on one from Lean and Luscious II.
Steam carrots, covered, over boiling water for about 4 minutes, just until
tender-crisp. Drain. Place in a bowl or jar. In a small saucepan, combine
remaining ingredients. Bring to a boil over medium heat. Reduce heat to low
and simmer 5 minutes. Pour this, still hot, over carrots. Cover and
refrigerate for one week.
Posted to fatfree digest V96 #248
From: KimAllen@aol.com
Date: Sat, 7 Sep 1996 13:02:39 -0400
A Message from our Provider:
“Exercise daily — walk with the Lord.”