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Use 1 cup in a quart jar, or tray sprout which will yield about 3 cups of sprouts. Soak for 10 hours. Rinse twice daily for 2 or 3 days. Harvest when the sprouts are 1 to 1-1/2 inches long; pick off hulls and rinse. Use in sauces, dips, and baked goods. Source: Vegetable Gardening Encyclopedia; typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest V3 #295 Date: Sun, 27 Oct 1996 07:36:32 -0600 From: firstname.lastname@example.org (S.Pickell)
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