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See below ingredients and instructions of the recipe
2 lb Carrots, sliced crosswise 1 ts Oregano
1/4 c Canola oil 1/2 c Brown sugar, crumbled
3 Stalks celery, chopped 1/2 c Chicken stock
1 Green bell pepper, diced 1 ts Mustard powder
3 Scallions, cut in 1" pieces 1 tb Worcestershire sauce
3 tb Tomato paste 1/4 ts White pepper
Cook carrots in water to cover until tender. Drain and set aside in a
deep serving bowl.
Add oil to a saucepan and bring to moderate heat. Add celery, green
bell pepper, and scallions and saute for 5 min. Add tomato paste,
oregano, brown sugar, chicken stock, mustard, Worcestershire sauce,
and pepper.
Pour heated sauce mixture over carrots, Bring to room temperature,
then refrigerate for at least 1 hour or overnight.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 69
Submitted By DIANE LAZARUS On 11-27-95
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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