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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - November 10, 2006

Baby Carrots with Dill, Butter and Lemon

Serves: 6

           Download this recipe.

   2 cups chicken broth
   2 pounds baby carrots, peeled and tops trimmed to 1 inch
   1 tablespoon butter
   2 teaspoons chopped, fresh dill
   1 tablespoon chopped, fresh chives
   1 tablespoon lemon zest
   1 tablespoon fresh lemon juice
   1/2 teaspoon salt
   1/2 teaspoon freshly ground black pepper

1. Place broth in a large pot
2. Arrange carrots in a metal or bamboo steamer; place in pot
3. Cover; bring broth to a boil.
4. Steam carrots for 10 minutes or just until crisp tender
5. Transfer carrots to a large bowl.
6. Add remaining ingredients; toss well & serve immediately

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