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Cooking Light

MAGAZINE

March, 1996

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appetizers(5) | baconpotatoso(1) | beef(5) | bread(5) | chicken(7) | desserts(5) | fish(6) | fruit(6) | lamb(2) | main(33) | nuts(2) | pasta(1) | pork(4) | salad(4) | sauce(7) | shrimp(3) | sides(9) | soup(6) | stew(2) | vegetarian(5)

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Olive-and-Cheese Pinwheels

(Cooking Light, March, 1996)

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Pastry Cream

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Porcini Mushroom-and-Veal Meat Loaf

(Cooking Light, March, 1996)

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Pork-and-Peanut Dumplings

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Pork-and-Shrimp Dumplings

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Pot Stickers, Spinach Variation

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Pot-au-Feu with Green Sauce

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Rio Grande Meat Loaf

(Cooking Light, March, 1996)

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Roast Beef-and-Blue Cheese Sandwich

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Roasted Mashed Potatoes

(Cooking Light, March, 1996)

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Roasted Vegetable Pitas with Sour Cream Dressing

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Rosemary-and-Garlic Breadsticks

(Cooking Light, March, 1996)

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Seafood-Stuffed Bell Peppers

(Cooking Light, March, 1996)

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Shrimp Scampi

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Spanish Fork Chicken Stew

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Spinach Salad

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Steamed Fish with Banana-Curry Sauce

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Steamed Pearl Balls

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Sweet Onion-and-Poppy Seed Flatbread

(Cooking Light, March, 1996)

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Szechwan Chicken Meat Loaf

(Cooking Light, March, 1996)

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Tabbouleh with Fresh Mint-Yogurt Dressing

(Cooking Light, March, 1996)

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Tofu Piccata

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Tofu-and-Shiitake Mushroom Pilaf

(Cooking Light, March, 1996)

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Tortilla Soup

(Cooking Light, March, 1996)

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Tricolor Slaw

(Cooking Light, March, 1996)

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