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October/November 2010

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Recipes
Shows
Ingredients

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

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