Instructions: 1. ADD CARROTS AND CELERY TO SALTED WATER.

2. BRING TO A BOIL; REDUCE HEAT; SIMMER 20 MINUTES OR UNTIL TENDER.

3. DRAIN; RESERVE CARROTS AND CELERY FOR USE IN STEP 5.

4. MELT BUTTER OR MARGARINE; ADD PECANS AND TOAST FOR ABOUT 10 MINUTES, STIR FREQUENTLY.

5. REMOVE TOASTED ALMONDS FROM HEAT; ADD LEMON JUICE; POUR MIXTURE OVER VEGETABLES. STIR CAREFULLY.

NOTE:

1. IN STEP 1, 9 LB 13 OZ FRESH CARROTS A.P. WILL YIELD 8 LB CARROTS CUT IN DIAGONAL SLICES, AND 7 LB 4 OZ FRESH CELERY A.P. WILL YIELD 5 LB 4 OZ
CELERY CUT IN DIAGONAL SLICES.

NOTE:

2. IN STEP 5, 1 LB 8OZ (6 LEMONS) FRESH LEMONS A.P. WILL YIELD 1 CUP
LEMON JUICE.

NOTE:

3. IN STEP 5, 1/4 CUP FROZEN LEMON JUICE CONCENTRATE AND 3/4 CUP COLD
WATER MAY BE USED FOR JUICE.

NOTE:

4. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

SERVING SIZE: 1/2 CUP (2

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