Week of October
28, 2001
CARROT SPREAD
| 1 lb. California carrots* | 1 1/3 C. mayonnaise |
| 1/2 C. India relish | Garlic salt to taste |
| 1 C. pecans | White bread, crusts removed |
California carrots are sweet in comparison
to those grown elsewhere.
Grind raw carrots using finest blade on food processor; drain. Squeeze chopped
carrots as dry as possible. Grind pecans to fine texture. Mix together all
ingredients except bread. Refrigerate at least 12 hours. Spread on bread
rounds, squares, rectangles r triangles. Put matching top over spread and
arrange on platter
If
you like this recipe then order the book!!!!
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