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

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Monterey County Herald

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September, 2010

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15(1) | beef(4) | bread(2) | chicken(3) | chilitry(1) | fish(4) | main(15) | muffins(1) | pasta(2) | pork(2) | sauce(5) | shrimp(5) | sides(3) | soup(3) | spreads(1) | stew(1)

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Bahama Mama Marinade

(Monterey County Herald, September, 2010)

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Baked Pasta With Chicken and Pepper Jack

(Monterey County Herald, September, 2010)

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Cabbage Rolls With Chestnuts

(Monterey County Herald, September, 2010)

Cabbage Rolls with Chestnuts (8 to 10 servings) With its unusual combination of ingredients, this is an excellent vegetarian main course, buffet dish or first course.
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Charred Chayote Soup With Adobo Shrimp

(Monterey County Herald, September, 2010)

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Chicken, Apples and Cream a La Normande

(Monterey County Herald, September, 2010)

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Christopher’s Chili

(Monterey County Herald, September, 2010)

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Cilantro Soup With Almonds (Makes: 6 Servings)

(Monterey County Herald, September, 2010)

Cilantro Soup with Almonds (Makes: 6 servings) Adapted from a recipe by Cocinar Mexicano cooking school.
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Cornmeal Halva With Hazelnuts

(Monterey County Herald, September, 2010)

Cornmeal Halva with Hazelnuts (8 servings) This is a sweet and different dessert, often made with flour or semolina, butter, sugar, milk and nuts.
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Eastern North Carolina Barbecue Sauce

(Monterey County Herald, September, 2010)

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Garlic Lemon Shrimp

(Monterey County Herald, September, 2010)

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Green Lentil Soup With Noodles and Mint

(Monterey County Herald, September, 2010)

Green Lentil Soup with Noodles and Mint (6 servings) This soup is common throughout Anatolia, Turkey.
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Green Wheat Pilaf

(Monterey County Herald, September, 2010)

Green Wheat Pilaf (4 to 6 servings) Roasted green wheat, or freekeh, is an ancient food that is perfect for a healthful modern lifestyle.
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Grilled Shrimp With Coriander Sauce

(Monterey County Herald, September, 2010)

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Kansas City-Style Barbecue Sauce

(Monterey County Herald, September, 2010)

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Mediterranean Chicken and Artichoke Potpie

(Monterey County Herald, September, 2010)

Mediterranean Chicken and Artichoke Potpie (Servings: 8) 2 tsp. extra-virgin olive oil 1 small yellow onion, chopped (½ cup) ¾ cup uncooked converted white rice 1 T.
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Mom’s Beef and Potato Stew

(Monterey County Herald, September, 2010)

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Oatmeal-Peanut-Butter- And-Jelly Muffins

(Monterey County Herald, September, 2010)

Oatmeal-Peanut-Butter- and-Jelly Muffins (Makes 12 muffins) These muffins taste exactly like a great peanut-butter-and-jelly sandwich, especially when warm.
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Pan-fried Shrimp and Caramelized Scallion Rice Cakes

(Monterey County Herald, September, 2010)

Pan-fried Shrimp and Caramelized Scallion Rice Cakes (Makes 8 cakes) To keep the first batch of cakes warm while the second cooks, place them in a 200-degree oven.
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Quick-Braised Pork With Sweet Peppers and Onions

(Monterey County Herald, September, 2010)

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Saikyo Yan Rack of Pork Ribs

(Monterey County Herald, September, 2010)

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Shrimp Creole

(Monterey County Herald, September, 2010)

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South Carolina-Style Mustard Sauce

(Monterey County Herald, September, 2010)

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Spaghetti and Meatballs With Garlic Crumbs

(Monterey County Herald, September, 2010)

Spaghetti and Meatballs with Garlic Crumbs (Servings: 4) Most grocers now offer a wide variety of gluten-free pastas; experiment until you find a favorite.
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Spicy Chicken Satay

(Monterey County Herald, September, 2010)

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Tequila-flamed Shrimp

(Monterey County Herald, September, 2010)

Tequila-flamed Shrimp (Makes: 6 servings) Serve this shrimp on a bed of tricolored or plain cooked rice, if you like.
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