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Publication: The Daily Recipe
Be sure to get your veggies

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    *** A WORD FROM THE KITCHEN ***

Anyone else still off-whack from last weekend? I can't
seem to get back on schedule after the holiday. I keep
thinking it is a day later and here comes the weekend
again. 

Momma always said to each your vegetables and you
wouldn't even flinch at the advice if you tasted this
MARINATED VEGETABLE MEDDLEY. There's a good reason this
recipe yields 12 servings! It's nice to enjoy an array
of cold veggies in the summer whenever you can.

Enjoy!
Marzee

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RECIPE: COLD VEGETABLE MEDDLEY

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INGREDIENTS:
3 medium zucchini, cut into 1/2-inch slices (5 cups)
2 medium carrots, cut into 1/4-inch slices (1 cup)
1/2 cup thinly sliced onion, separated into rings
1/2 cup coarsely chopped red pepper
1/2 cup water
1/4 cup spicy vegetable juice
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon snipped fresh parsley
1 clove garlic, minced
1 teaspoon sugar
1/4 teaspoon celery seed
1/4 teaspoon salt

DIRECTIONS:
Combine zucchini, carrots, onion, pepper and water in 3-
quart saucepan. Cover. Cook over high heat for 5 to 7
minutes, or until vegetables are tender-crisp, stirring
occasionally. Drain. Set aside. Combine remaining ingredients
in 1-cup measure. In large mixing bowl or salad bowl, combine
vegetable mixture and juice mixture. Toss to coat. Cover
with plastic wrap. Chill at least 4 hours, stirring
occasionally. Serve with slotted spoon. 

Yield: 12 Servings (approx 1/2 cup ea)
Calories: 15, Calories from fat: 1, Total Carbohydrate 4g,
Total Fat 0g, Cholesterol 0mg, Sodium 69mg, Dietary Fiber 1g,
Sugars 2g, Protein 1g 

Categories: Vegetables, Low Fat
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                 MARZEE'S CORNER

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 

SLIGHTLY CHANGING THE WAY YOU PREPARE FOOD CAN
PRODUCE HEALTHIER RESULTS:

* Trim all visible fat from meats before it is prepared.
* Cook with non stick pans and cooking spray rather than
  using butter/oil.
* Add vegetables or extra pasta to meat dishes to decrease
  the amount of meat you consume.
* Cook with sharp cheeses and reduce the amount of cheese
  that you add (because the flavor is stronger, you don't
  need to use as much).
* Cook with non fat cheeses or mix non fat with regular
  cheese. Since non fat cheeses don't melt very well, mix
  them with regular cheese for better texture.
* Make marinades with chicken stock rather than oil
* Chill stocks, soups and stews, then remove the congealed
  fat and reheat.

-- 

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END OF THE DAILY RECIPE "Until we eat again!" 
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             http://www.thedailyrecipe.com

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