Week of November
17, 2002
CARROT SPREAD
| 1 lb. California carrots* | 11/3 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, or triangles. Put matching top over spread and
arrange on platter.
People swear that this is pimiento cheese spread when it
is really a delicious, healthy vegetarian spread.
If
you like this recipe then order the book!!!!
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