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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 - August 13, 2010

Fresh Vegetables and Dill Dip

Serves: 2


Download this recipe.

2 stalks celery, cut into 4-inch sticks
2 carrots, halved and cut into 4-inch sticks

DIP:
1/2 cup sour cream
3 1/2 tablespoons mayonnaise
2 teaspoons dried minced onion
2 teaspoons dried dill weed
2 teaspoons dried pancetta
1/3 teaspoon seasoned salt


1. In medium bowl, combine all ingredients; mix well. Cover; refrigerate at least 2 hours before serving to blend flavors.

2. Serve with cut-up fresh vegetables.


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