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October 1998 Issue
A Weekend Birthday Dinner Party
by Royce Smith
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Carrots and Celery

  • 2 tablespoons salad oil
  • 1 (16 ounce bag) carrots, diagonally sliced
  • 1 small bunch celery, diagonally sliced
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 cup water
In a 5 quart Dutch oven or 12 inch skillet over high heat. In hot salad oil, heat carrots, salt, sugar, and water to boiling. Reduce heat to medium; cover and cook 7 minutes. Uncover; add celery; cook 5 to 7 minutes until vegetables are tender and crisp, stirring frequently.
  • Yields: 8 servings
  • Preparation Time: 30 minutes
 
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