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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 - March 16, 2009

Beet Relish

Serves: 32


Download this recipe.

2 cups coarsely shredded cooked beets
2 tablespoons chopped red onions
2 tablespoons red wine vinegar
1 teaspoon sugar
2 tablespoons Dijon style mustard
3 tablespoons vegetable oil
Salt and pepper to taste


Combine all ingredients in a small bowl and blend well. Chill thoroughly.


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