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And having food and raiment let us be therewith content.

-1 Timothy 6:8

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Carrot Raisin Salad

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  • 3 cups shredded carrots
  • 1/2 cup raisins
  • 1/3 to 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon brown sugar
  • Dash salt
  • Optional: 1 cup chopped apple, or well drained crushed pineapple, or 1/2 cup chopped celery

You can shred the carrots in a food processor, or by hand using a cheese shredder. It usually takes about 5 or 6 carrots to make 3 cups, but measure it as you go along, to be sure. A little more carrot is preferable to a little less. While the carrots are shredding, soak the raisins in a cereal bowl of warm tap water. This plumps them up so they taste better in the salad. After soaking for a few minutes drain them and squeeze them dry with your hand. In a medium sized mixing bowl, combine the shredded carrots, raisins, mayonnaise, lemon juice, sugar, and salt. Add one or more of the optional ingredients if you feel so inspired. Mix it all up and chill it until serving time. This is good to serve up with hot foods in the winter time when you need a cold salad to balance out the menu. If this recipe makes too much, you may cut it in half or thirds. 

Freezer Cooking

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