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
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 2 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 45.4mg||2 %|
|Potassium 226.5mg||6 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 4.3g|
|Protein 0.9g||1 %|
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Calories per serving: 29
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