Zucchini And Carrot Appetizer

Never did I pass a more truly solemn or interesting moment than that in which my firstborn child was put into my arms and when I felt that I was a father. A new comfort was then produced in my heart which every succeeding day has tended to confirm and strengthen. I looked up to heaven and breathed over my baby the petition of Abraham for his son. “O that Ishmael might live before You.” Recognizing in the little helpless being which had been so lately introduced into our world, there was a creature born for eternity and who when the sun shall be extinguished would be still soaring in heaven or sinking in hell. I returned to my closet for private devotion and solemnly dedicated the child to the God who had given me the precious life. And I earnestly prayed that whatever might be his lot in this world, he might be a partaker of true holiness and numbered with the saints in everlasting glory.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
		Appetizers, Mimi, Salads	6	Servings

INGREDIENTS

		EVA ESTES BXGT29B
1		Zucchini
2	T	Oil
1 1/2	t	Wine vinegar or lemon juice
	ds	Salt
	ds	Pepper
		Mixed herbs, opt
2		Carrots

INSTRUCTIONS

Install medium slicer and feed zucchini into tube. Remove sliced
zucchini and set aside.  Put oil, vinegar, salt, pepper and mixed
herbs in work bowl. Peel carrots and put through shredding disk. Toss
lightly with dressing. Mound shredded carrots on thinly sliced
zucchini and chill.

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 55 Calories From Fat: 43 Total Fat: 4.8g Cholesterol: 0mg Sodium: 16.6mg Potassium: 150.3mg Carbohydrates: 3g Fiber: <1g Sugar: 1.8g Protein: <1g