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Publisher's Desk Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Discussion Forum Crazy Corner Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice
Good morning and welcome to A to Z Recipes newsletter. Ever wonder how many times I have said that over the past five years? Hundreds. At least. Ever wonder why I publish this newsletter? Perhaps not. But you are here and I am going to tell you... I started this newsletter as a way to share my love of recipes with others. It is still the primary reason I do it. Even in my career choice, I love helping others. Being raised a Catholic, I was taught from day one to perform corporal works of charity and unselfish acts of love as a way to pave my (ever-so-off-center) path to Heaven. I teach my children and grandchildren the same thing every day. Let's face it, the thousands of recipes shared here have great reward value to me, too, lol. This publication has grown from a select group of friends into an international recipe newsletter, with subscribers from every corner of the world. It has given me much in return and the labor is truly one I love. Along with the growth comes much effort on my part. The A to Z Recipes publication and web site require a lot of time. I can honestly say that I spend a minimum of 40 hours a week on A to Z Recipes. When I feel overworked, all I have to do is open my email and hear from readers, acknowledging my effort. Something else that has accompanied the growth and work is monetary expense. I have very little response from most of you in that regard. Me and my family assume the burden of the rising costs of publishing and maintaining the newsletter and web site. I offer ads in each issue. Some folks detest the ads. I do, too. However, I am reaching out for ways for you to obtain items you may want while helping in some small way. Unfortunately, the ads are rarely used for purchases. People will sometimes click on them but rarely buy. I also have a section for donations which can help offset my expenses. You are given the opportunity to help out by donating in various ways (PayPal, check, etc.). I have less than a handful of readers who do that. I believe in my heart that I offer a valuable service to my readers. I believe it is time for readers to share in the expense of running this operation. I do not ask for a profit. I do not wish to "make money" at this. I simply wish for some of my expenses associated with A to Z Recipes to be shared by those who benefit from it. If you have ever enjoyed a recipe, thought, or humor found here or on the web site, then please consider doing your fair share. Use the ad links for Christmas, birthday or personal needs purchases; click to get to the advertiser's site and shop for items you like. Or send in a few dollars. There are links located in the Reader Support section of this and every issue. If you do not choose to help financially, that's ok, too. A to Z Recipes shall remain a FREE publication, never you fear. It is hoped you will make support of this publication something that is as consistent as the effort that goes into it. When I reach the point where I can no longer assume the financial cost of running it without help, it will cease. After all, five years is a loving gift to the world. One last comment before we get to the issue... if you are upset by this plea for fairness, do not send me a nasty-gram. I don't deserve it. Just ignore it. Simply contribute if you desire; don't if you don't. If it upsets you that much, you may unsubscribe. There are links located at the end of every issue for just that purpose. Thanks to all. I will be working on the recipes submitted for the Monthly Theme issue over the next few days. We had a pretty good response and the issue should please all when it is posted on Sunday, December 4th. I will announce the next theme topic tomorrow. Remember it takes participation from many people for theme issues to work well. Try to send in recipes when you can, ok? Just a little warning: today's Crazy Corner may offend some folks. If you are not an adult who can tolerate an historical and humorous (yet tasteful!) poke at the "F" word, then dive right into the Recipe Favorites section. Speaking of which, those recipes shared today by our a2z pals are super. There are a few that may come in handy for the leftover turkey you have hiding in your fridge, too! Today's Publisher's Choice features some terrific appetizer recipes for those parties you will either host or attend. You can wow them without a lot of work. We'll see you here tomorrow for a special issue. I know you will eat it up! Help make us NUMBER ONE ! 
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Help make us NUMBER ONE ! Cracked Pots Shared by Mary Jane, Stockton, CA An elderly Chinese woman had two large pots, each hung on the ends of a pole, which she carried across her neck. One of the pots had a crack in it while the other pot was perfect and always delivered a full portion of water. At the end of the long walk from the stream to the house, the cracked pot arrived only half full. For two years this went on daily, the woman would bring home only one and a half pots of water. Of course, the perfect pot was proud of its accomplishments. However, the poor cracked pot was ashamed of its' own imperfection and miserable that it could only do half of what it had been made to do. After 2 years of what it perceived to be bitter failure, it spoke to the woman one day by the stream: "I am ashamed of myself, because this crack in my side causes water to leak out all the way back to your house." The old woman smiled, "Did you notice that there are flowers on your side of the path, but not on the other pot's side? That's because I have always known about your flaw, so I planted flower seeds on your side of the path, and every day while we walk back, you water them. For two years, I have been able to pick these beautiful flowers to decorate the table. Without you being just the way you are, there would not be this beauty to grace the house". Each of us has our own unique flaw. But it's the cracks and flaws we each have that make our lives together so very interesting and rewarding. You just have to take each person for what they are and look for the good in them. To all of my crackpot friends...have a great day and remember to smell the flowers on your side of the path.
Help make us NUMBER ONE ! LEFTOVERS STORAGE TIME IN THE REFRIGERATOR Shared by Treva, TN Cooked Food Item - Refrigerator Storage Time Roast turkey - 3 to 4 days Stuffing - 1 to 2 days Giblet Gravy - 1 to 2 days Canned Cranberry Sauce - 5 to 7 days Homemade Cranberry Relish - 5 to 7 days Roast Pork - 2 to 4 days Roast Beef/Veal/lamb - 3 to 4 days Baked ham - 3 to 5 days Meat w/ sauce or gravy - 1 to 2 days Cooked vegetables - 3 to 5 days Pumpkin pie - 2 to 3 days Fruit desserts/pie - 3 to 5 days Seafood - 1 to 2 days Gumbo - 1 to 2 days Soups - 2 to 3 days A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! TO BE ANNOUNCED TOMORROW A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues As usual, only recipes are to be sent to: A to Z Recipes Inbox.   This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf! ~Maggie~ Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs, low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS ! 
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Shop Better Homes and Gardens 50% Off Show your support by voting for this ezine. Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name Where you live Your birthdate You may include anything else you would like to share such as: How long you have been with A to Z Recipes Something about your job and family Your hobbies Any special recipe requests This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Florida Bash Planned! I want to invite ALL of you to our Florida Bash get-together to be held in Leesburg on Saturday, December 10th. Rusty, along with the most capable Richard from Bradenton, came up with a perfect idea since we all love to cook. We are going to have a smorgasbord of great food and shared recipes. We will meet in the Community Center near Rusty and everyone will bring a favorite dish (and the recipe to share with others). There are so many of you who live in the Florida area so we are hoping for a good turnout. Leesburg is a lovely city, with lots to do so make a day trip of it! Please visit the A to Z Discussion Forum QT for more information. Or you can send me an email using the following link and I will forward your email to Rusty: Florida Bash. I will be coming in from Texas and would love to meet y'all! Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !  The "F" Word Shared by Jean, WI When is @#$% Acceptable? There are only eleven times in history where the "F" word has been considered acceptable for use. They are as follows: 11. "What the @#$% do you mean, we are sinking?" -- Capt. E.J. Smith of RMS Titanic, 1912 10. "What the @#$% was that?" -- Mayor Of Hiroshima, 1945 9. "Where did all thos! e @#$%ing Indians come from?" -- Custer, 1877 8. "Any @#$%ing idiot could understand that." -- Einstein, 1938 7. "It does so @#$%ing look like her!" -- Picasso, 1926 6. "How the @#$% did you work that out?" -- Pythagoras, 126 BC 5. "You want WHAT on the @#$%ing ceiling?" -- Michelangelo, 1566 4. "Where the @#$% are we?" -- Amelia Earhart, 1937 3. "Scattered @#$%ing showers, my ass!" -- Noah, 4314 BC 2. "Aw c'mon. Who the @#$% is going to find out?" -- Bill Clinton, 1998 and a drum roll please............! 1. "Geez, I didn't think they'd get this @#$%ing mad." -- Saddam Hussein, 2003
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! CREAMY TURKEY SOUP ~Submitted by Treva, TN Here is a great idea for that left over turkey. 3 cups chopped leftover turkey 8 cups turkey broth 1 (12-oz) can evaporated milk 2/3 cup flour 1 lb small new potatoes (1 to 1 1/2 inch inches ea) 4 stems celery, finely chopped 1 bunch green onions, finely chopped 4 carrots, finely chopped 1 tsp salt 1 tsp white pepper 1 tsp thyme 1/2 tsp sage Bring turkey broth to a boil in a large pot. Add potatoes, carrots, and celery, and cook for about 20 minutes, or until potatoes are almost tender. Add leftover turkey, green onions, salt, pepper, thyme, and sage, stir well, and return to a boil. Cook over medium heat for another 5 minutes. Meanwhile, mix evaporated milk and flour in a mixing bowl with an electric mixer. Blend milk mixture into soup. Cook, stirring constantly, until thickened (approximately 8-10 minutes) Serve hot. * Prep Time 15-20 minutes * Cooking Time: 35-40 minutes Yield: 4 Servings CINNAMON STICKS ~Submitted by Donna, TX 1/2 pound butter 1 cup sugar 1 egg yolk (save white) 2 cups flour 1 teaspoon cinnamon 1 teaspoon vanilla 1/2 cup chopped pecans Cream butter and sugar. Add egg yolk and mix well. Slowly add cinnamon and vanilla. Then add flour. Mixture should be quite thick. Press into a greased jelly roll pan (15-in x 10-in x 1-in) until bottom is completely covered. It will be thin. Brush with slightly beaten egg white. Press in pecans. Bake at 350 degrees for 15-20 minutes. Cut into bars while hot. WALDORF STUFFING ~Submitted by Barbara, Chula Vista, CA 1 cup onion, chopped 1 cup celery, sliced 1/4 cup butter or margarine 1 cup tart apple, cored and chopped 1 cup chopped walnuts or pecans 1 cup Sun Maid Natural Raisins 8 to 10 oz. pkg herb flavored stuffing mix, prepared In a saucepan, sauté onion and celery in butter or margarine. Stir in apple nuts and raisins. Toss mixture with prepared stuffing. Spoon into greased 1 1/2 quart baking dish. For a moist stuffing, cover during baking. For a drier stuffing, bake uncovered. Bake at 350 degrees for 30 minutes or until heated through. Makes 6 servings. This is good with poultry, pork or fish. Source: Sunmaid.com TURKEY OYSTER CASSEROLE ~Submitted by Helen, N. Ft. Myers, FL This is not a combination you run across every day. All the flavors meld beautifully to yield a rich, delicious result. Keep this recipe in mind for those post-holiday dinners when you're searching for innovative uses for leftover turkey. 8 oz. broad noodles (4oz.) 1-1/2 c. sour cream, divided (3/4) 5 tblsp. butter or margarine (2 ½) 5 tblsp. Flour (2 ½) 2 c. turkey broth or chicken stock (1 C) 3 c. diced, cooked turkey (1 ½ C) 1/2 c. chopped pimientos (¼ C) 1/2 c. sliced ripe olives (¼ C) 3- or 4- oz. can sliced mushrooms, drained (2 oz.) 1 tsp. Salt (½ tsp.) 1/4 tsp. Pepper (1/8 tsp) 1 pint oysters, drained Cook noodles: drain. Mix with 1/2 cup sour cream. Melt butter in saucepan, blend in flour, and gradually stir in turkey broth. Cook stirring until thickened. Blend in remaining sour cream. Stir into noodles, add turkey, pimientos, olives, mushrooms, salt, and pepper. Place half of mixture in a greased 2 qt. casserole. Arrange the oysters in a layer on top then cover with remaining turkey mixture. Bake uncovered at 350 degrees for 30 minutes. Serves 6. Also good without oysters if you don't care for them. SAUTÉED PEACHES WITH ICE CREAM ~Submitted by Ann, FL Ingredients 2 tablespoons butter or margarine 1/3 cup sugar 4 large or 6 small ripe peaches, peeled and quartered (4 cups) 2 tablespoons orange-flavored liqueur 1 quart vanilla ice cream Directions Melt butter with sugar in large skillet over high heat until just beginning to brown. Add peaches; cook and stir until tender, 5 minutes. Stir in liqueur. Remove from heat. Scoop ice cream into eight serving bowls. Spoon peach mixture evenly over ice cream. Makes 8 servings. Nutrition facts per serving: calories: 235 total fat: 10g saturated fat: 6.5g cholesterol: 37mg sodium: 82mg carbohydrate: 34g protein: 3g Source: Dessert du Jour GREEK SPINACH AND RICE ~Submitted by Ann, Montreal, Quebec, Canada 1 1/3 cups uncooked rice 28 oz. can crushed tomatoes 2 heaping tsp. minced garlic 4 onions, chopped 1 pkg. frozen spinach, thawed 1 cup vegetable broth Feta cheese In a large, deep casserole dish, sauté onions and garlic in a little butter, until soft. Add vegetable broth, rice, tomatoes and spinach; stir to mix. When it begins to boil, place cover on and put in 350 degree oven for 45-50 minutes. Top with grated feta to serve. POTATO CASSEROLE MIT SAUERKRAUT (GERMAN) ~Submitted by Judy, MI Ingredients: 8 potatoes, peeled and cubed 1 pound sauerkraut, rinsed 1 large onion, chopped 2 garlic cloves, minced 1/3 to 1/2 cup hot milk but not scalded 3 Tablespoons plain yogurt 2 Tablespoons butter 1/4 teaspoon salt (optional) 1/8 teaspoon ground pepper Dash of freshly grated nutmeg 2 Tablespoons dried bread crumbs Place potatoes in a large saucepan, cover generously with water and bring to a boil over medium heat. Reduce heat, cover and simmer 20 to 25 minutes, until potatoes are tender. Meanwhile, place sauerkraut, onion and garlic in a large saucepan, cover generously with water, and bring to a boil over medium heat. Simmer 15 to 20 minutes, until the sauerkraut is tender. Drain and keep warm. Preheat oven to 350 F. When potatoes are tender, drain and mash with hot milk, yogurt, butter, salt, pepper and nutmeg. Lightly butter a deep large casserole dish. Spread drained sauerkraut on the bottom of dish. Top with mashed potatoes and sprinkle with crumbs. Bake 15 to 20 minutes, until heated through. Makes at least 6 servings.
Help make us NUMBER ONE ! SPICED CHICKEN BREASTS ~Submitted by Jean, Syracuse, NY Spiced Paste: 1 large garlic clove 1 1/2 teaspoons kosher salt 1 small fresh red or green chili like serrano or cayenne 1/3 cup low-fat plain yogurt 1 tablespoon fresh lemon juice 2 teaspoons grated peeled fresh gingerroot 1 1/2 teaspoons ground coriander seeds 3/4 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves 4 skinless boneless chicken breast halves (approx 1 1/4 pounds total) 1 small red onion 2 teaspoons vegetable oil Yogurt Sauce: 1/2 cup low-fat plain yogurt 1 teaspoon fresh lemon juice pinch cayenne Spiced Paste: Mince garlic with salt and mash to a paste. Mince chili (including seeds for a spicier paste). Stir together with garlic paste and remaining spice paste ingredients in a bowl. Cut 3 diagonal cuts about 1/4 inch deep in each chicken breast. Rub spice paste into cuts and all over chicken. Marinate chicken, covered, 30 minutes at cool room temperature. Preheat broiler and line broiler pan with foil. Cut onion in half through root end and reserve 1 half for sauce. Slice remaining onion half in thin slices, separating layers. While broiling chicken, soak onion slices in ice water in small bowl. Arrange chicken leaving plenty of room between each piece on broiler pan. Coat chicken with 1 teaspoon vegetable oil and broil about 3 inches from heat 8 minutes. Turn chicken over and brush with remaining teaspoon vegetable oil. Broil chicken about 6 minutes or until lightly browned and no longer pink in the center. Prepare sauce while chicken is broiling: Mince enough reserved onion to measure 1 tablespoon and stir all sauce ingredients together in a small bowl. Drain soaked onion and pat dry between paper towels. Top chicken with onion slices and serve with yogurt sauce. Serves 4. Per serving, including yogurt sauce, about 222 calories and 5 grams fat.
Help make us NUMBER ONE !  SUGAR-FREE CHOCOLATE CREAM PIE Servings: 8 Comments: Sugar free except the crust has sugar, but I would imagine you could use a regular pie crust. Ingredients: 1 ready-made graham cracker crust, or homemade pie crust 1 small package sugar-free chocolate pudding 1 small package sugar-free butterscotch pudding 1/4 teaspoon almond extract or flavoring 2 1/2 cups skim (non-fat) milk 1 8 oz. tub of Lite Cool Whip Instructions: Mix puddings with milk. Pour into crust. Add 1/4 teaspoon almond flavoring to Cool Whip, and mix. Cover top of pie completely with Cool Whip mixture. Refrigerate before serving. Makes 8 servings. Tip: Sprinkle chocolate curls or unsweetened cocoa powder over top. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! PEPPER STEAK ~Submitted by Jean, Syracuse, NY 1/2 lb round steak (3/4 inch thick), trimmed 1 Tbs vegetable oil 1/4 cup chopped onion 1 garlic clove, minced 1 beef bouillon cube 3/4 cup boiling water 1/8 tsp pepper 1 (14 1/2 oz) can stewed tomatoes 1 medium green pepper, cut into rings 1/4 cup cold water 2 Tbs cornstarch 2 Tbs soy sauce Hot cooked noodles, optional Cut meat into 2x1 inch strips; brown in a skillet in oil for 10 minutes. Add onion and garlic; cook for 3-4 minutes. Dissolve bouillon cube in boiling water; pour into skillet. Sprinkle meat with pepper. Cover and simmer for 35 to 40 minutes or until meat is tender. Add tomatoes and green pepper; cover and simmer for 10 minutes. Combine cold water, cornstarch and soy sauce; stir into broth. Bring to a boil; cook and stir for 2 minutes. Serve over noodles if desired. Makes 2 servings.
Help make us NUMBER ONE ! CLAM SOUFFLÉ Publisher's note: I prepare this as an appetizer, serving assorted crackers on the side. 2 tablespoons butter, melted 2 tablespoons flour 1/2 cup strained clam broth, hot 1/2 cup heavy cream 4 thin slices of onion 1 teaspoon minced parsley 1/2 bay leaf Dash cayenne 3/4 cup minced clams 3 egg yolks 4 egg whites Pinch salt Pinch grated nutmeg Preheated oven to 400 degrees F. Make a roux with the butter and flour. Gradually stir in the clam broth, cream, onion slices, parsley, bay leaf, and cayenne. Cook over low heat, stirring, until thickened. Add clams and heat them, then remove pot from heat. Beat egg yolks well, then add a little bit of the warm sauce to them and mix. Turn into the balance of the sauce and blend well. Let the sauce cool slightly. Beat egg whites stiff with salt and nutmeg, and gently fold into the sauce. Spoon into a 4-cup soufflé dish buttered only on the bottom. Bake for 25 minutes, or until well puffed and slightly browned. Serve at once. Serves 3; will serve 8 as an appetizer. Source: Encyclopedia of Fishing ITALIAN STUFFED MUSHROOMS 12 large mushrooms 1/2 lb. sweet Italian sausage links, removed from casing 1 shallot, finely chopped or 1/4 cup chopped onion 1/2 cup Wish-Bone® 5-Cheese Italian Dressing 2 Tbsp. chopped drained sun-dried tomatoes packed in oil 3/4 cup plain dry bread crumbs 1. Preheat oven to 400°. Remove and finely chop mushroom stems to equal 1 cup; set aside. 2. In 12-inch nonstick skillet, brown sausage over medium-high heat, stirring frequently. Stir in chopped mushroom stems and shallot and cook, stirring occasionally, 4 minutes or until tender. Remove from heat. Stir in Wish-Bone® 5 Cheese Italian Dressing, tomatoes and bread crumbs. Evenly spoon mixture into mushroom caps. 3. On baking sheet, arrange mushroom caps. Bake 25 minutes or until heated through and lightly browned. Makes: 12 appetizers Preparation Time: 10 Minutes Cook Time: 25 Minutes Source: Wish-bone Salad Dressings BROILED CRAB MELTAWAYS These are so tasty that they disappear from the freezer! They make a great lunch with either a soup or salad. Serving: 12 Prep Time: 40 minutes Cook Time: 45 minutes Total Time: 65 minutes 1 package English muffins 1 7-ounce can crabmeat 1 stick margarine 1 7-ounce jar Old English Sharp Cheddar Cheese 2 tablespoons mayonnaise 1/2 teaspoon seasoned salt 1/2 teaspoon garlic salt 1. Slice English muffins in half and cut each half into fourths. Arrange on two cookie trays. 2. Put crabmeat in colander and drain it. Pat well with paper towels. 3. In small mixer bowl combine the crabmeat, margarine cheddar cheese, mayonnaise, salt, and garlic. Mix well. 4. Spread on English Muffin quarters. Note: You MUST freeze them for at least 1/2 hour. They may be kept frozen for weeks. When party time comes, broil them until they puff up and are bubbly and slightly golden brown. They just take a few minutes. Serve hot and listen to the raves. Enjoy! CARROT CURLS WITH DILLED DIP Serving: Serves: 4 Cook Time: 10 minutes Total Time: 1 hour 10 minutes 1 cup plain yogurt or sour cream 1/2 cup mayonnaise 1/2 teaspoon salt 1/4 cup chopped fresh or dried parsley 1 tablespoon dried dill 1/4 teaspoon paprika 1 tablespoon grated or dried onion (optional) 4 carrots 1. Prepare dip by mixing together all ingredients. 2. Refrigerate until ready to serve, for at least 1 hour. This dip can also be made a day or two ahead of time and refrigerated until needed. 2. Scrub carrots clean and peel if desired. 3. Using a vegetable peeler or a cheese slicer, make long cuts in the carrots lengthwise, creating curls. Serve with dip. Based on individual serving. Calories: 211 Total Fat: 13 g Carbohydrates: 15 g Protein: 8 g
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