Cheese, Carrots, and Pecans Recipe

From Dorothy McNett's Recipe Book.

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Cheese, Carrots, and Pecans

From Dorothy McNett's recipes at

slices of medium cheddar or Swiss or Irish cheese, etc.
slices of fresh carrots
pear confit or quince paste, or Creamy Pecan Butter
raw or spiced pecans

Slice the cheese into slices about 1/4 inch thick and about 1 inch square. Slice the carrots into 1/4 inch rounds. Dollop each slice of cheese and each slice of carrots with a bit of the confit or paste and then place a pecan on top.

Recipe created 2007-11-23.

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