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Fried Green Tomato Sandwiches With Bacon and Chutney from One Pan, Two Plates

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Cooking Light

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November, 2003

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Ale-Steamed Mussels with French Bread

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Angel Food Cake with Fall Fruit Compote

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Apple and Corn Bread-Stuffed Pork Loin

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Apple and Ice Cream Pie

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Asian Pork and Pineapple Salad

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Bacon, Ham, and Lentil Soup

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Baked Pasta with Sausage, Tomatoes, and Cheese

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Banana-Peach Shake

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Barley-Mushroom Soup

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Bay-Scented Lentil Salad with Pancetta

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Blond Gravy

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Braised Peas with Green Onions

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Bread Pudding with Colby Cheese

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Broccoli and Carrots with Toasted Almonds

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Broccoli Rabe, Butternut Squash, and White Bean Soup

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Brown Cow

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Brown Rice Pilaf with Parsnips and Celery

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Brussels Sprouts with Toasted Spices

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Butternut, Goat Cheese, and Walnut Spread

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Cajun Shrimp and Rice

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Caramelized Cayenne Almonds

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Caramelized Pearl Onions

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Caribbean Pork and Plantain Hash

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Cashew Sweet-and-Sour Pork

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Cauliflower-Leek Potage

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