Title: Carrot & Celery Amandine
Categories:
Yield: 100 Servings

2 1/2 ga WATER; BOILING
1/2 oz JUICE RESERVED
1 1/2 lb BUTTER PRINT SURE
8 lb CARROTS FRESH
5 1/4 lb CELERY FRESH
3/4 oz PECANS; SHELL 1 LB
2 oz SALT TABLE 5LB

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.

Recipe Number: Q01600

SERVING SIZE: 1/2 CUP (2

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.