| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Tunisian | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Carrots; sliced into "pennies" |
| 4 | ts | Lemon juice |
| 1 | ts | Sugar |
| 2 | ts | Chili powder |
| 1/2 | ts | Cumin |
| 1 | tb | White vinegar |
| Salt to taste (about 1/4 t) |
INSTRUCTIONS
DRESSING Date: Sun, 7 Apr 1996 13:38:55 -0700 (PDT) From: Crystalle Haynes <crystall@po.EECS.Berkeley.EDU> This is inspired by (read: I tried the original recipe without oil and it needed help..) a recipe in "The Fiery Cuisines" by Dave DeWitt & Nancy Gerlach. Mix up dressing in small bowl, adding enough water (about 2-3 T) to make it runny enough to pour over carrots. Pour over carrots. This can be served hot or cold (I think it is a bit better warm - I just nuke it in the microwave). You could also steam or blanch the carrots slightly to soften them up a bit; since I used frozen carrots, this was not a problem. FATFREE DIGEST V96 #97 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”