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RECIPE of the WEEK

April 29, 2002

ZUCCHINI SOUP

2 cups of chicken broth
1/2 cup of carrots
2 cups of grated zucchini
salt and pepper to taste
2 tablespoons of butter
1 bunch of fresh parsley or 1 tablespoon dry parsley
1 small onion
1/4 teaspoon of seasoned salt
1 small potato
1/2 cup of celery

Put all into two quart pot. Simmer until vegetables are soft. Serve with bread or crackers and cheese.

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