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Recipe by: marcio
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See below ingredients and instructions of the recipe
3 c Carrots; sliced
3/4 c Water
1/2 c Salt
1/2 ts Lemon peel; freshly grated
2 ts Lemon juice;
1 tb Parsely; fresh chopped
2 tb Butter or Margarine;
Dash of liquid sweetner;
Wash and peel carrots and slice in 1/4" rounds. Bring water to boil
in saucepan, add carrots and salt. Cook until tender (10 to 15
minutes) covered. Drain. In saucepan add remaining INGREDIENTS until
butter is melted. Toss like a salad to coat all carrots. Serve hot.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 70
Source: Sugar Free...That's Me by Judith S. Majors Brought to you and
yours by Nancy O'Brion and her Meal-Master
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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