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Recipe by: dilva
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See below ingredients and instructions of the recipe
2 c Shredded carrots 1 tb Cumin seeds or ground cumin
1/4 c Raisins 1/2 c White vinegar
1 Red bell pepper; thin sliced 1/4 c Honey
1/4 c Chopped fresh parsley Salt and pepper; to taste
In a large bowl, combine the carrots, raisins and red pepper; toss.
Add the parsley and cumin; toss again. Add the vinegar, honey, salt
and pepper; toss one more time, and serve.
Yield: About 3 cups.
From _Big Flavors of the Hot Sun_ by Chris Schlesinger and John
Willoughby. New York: William Morrow Co., 1994. In Mary MacVean's
"New Cookbook Features Food with Flavors So Cool, They're Hot"
10/13/94 AP article in "The (Elizabethtown, KY) News-Enterprise." Pg.
2D. Posted by Cathy Harned. Submitted By CATHY HARNED On 10-17-94
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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