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October/November 2010

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Recipes
Shows
Ingredients

Tomato Paste
Wild Rice Dressing
Turkey In A Bag
Slow-Cooker Green Bean Casserole
Whipped Potatoes
Sausage-Stuffed Pork Loin
Chicken Nuggets
German Pot Roast (Sauerbraten)
Make-Ahead Apple Cobbler
Skillet Meatballs and Noodles in Creamy Herb Sauce
Caramelized Onion and Potato Gratin
Soft and Chewy Peanut Butter Cookies
Light and Fluffy Biscuits
Chicken and Stuffing Bake
Cloverleaf Rolls
Miracle Cream Cheese Frosting
Butter Toffee Popcorn
Dried Fruit and Nut Wild Rice Dressing
Grape-Nuts Banana Bread
Miracle Frosting
Pork Chops with Bourbon-Apple Pan Sauce
Swedish Pancakes
Leek and Mushroom Wild Rice Dressing
Quick Risotto with Garlic Shrimp
Blackberry Jams
Buy the Winner
Pork Tenderloin with Roasted Potatoes and Shallots
Blackberry Jam Cake
Chicken Cutlets with Lemon and Capers
Honey-Mustard Sauce
Skillet Broccoli with Garlic, Pine Nuts, and Parmesan
Reduced-Fat Stuffed Shells with Meat Sauce
Speedy Guinness Beef Stew
Chocolate Turtle Cake
BBQ French Fries
Sweet and Sour Sauce
Roast Chicken Pita Panini with Cucumber-Olive Salad

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