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1 Babe's Apple Cakes Baked Goods 11
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4 Big White Soft Sugar Cookies Baked Goods 11
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14 Chocolate Pan Cake Baked Goods 11
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26 Cinnamon-Apple Angel Food Cake Baked Goods 11
27 Coffee-Coconut Muffins Baked Goods 11
28 Coffee-Toffee Ice Cream Cake Baked Goods 11
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32 Lele Party Cookies Baked Goods 11
33 Hershey's Old-Fashioned Chocolate Cake Baked Goods 11
34 Cheddar Apple Dandy Baked Goods 11
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36 Cheddar Popovers/Lowfat Baked Goods 11
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38 Cheese Apple Pie Baked Goods 11
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41 Cheesecake Fruit Pie Baked Goods 11
42 Cheesecake Pecan Pie Baked Goods 11
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45 Cherry Cheesecake Delight (Low-Fat) Baked Goods 11
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Related Recipe:
Polenta with Beef and Sausage Stew

-JUDI M. PHELPS (G.PHELPS1) 1 3/4 lb Lean beef

3/4 lb Italian sweet sausage

2 Garlic cloves; mashed

10 Parsley sprigs; leaves only

1/2 lb Fresh mushrooms

3 T Olive oil

1/4 c Butter

2 oz Salt pork; diced

1/2 lb Onions; peeled and diced

1/4 ts Freshly ground black pepper

1 Bay leaf; crumbled

1/2 c Dry white wine

2 T Celery; minced

2 T Carrot; minced

1 lg Fresh tomato or

1/2 c Canned plum tomatoes; chop

-fine 1/2 c ;hot water

pn Freshly grated nutmeg Salt; optional Polenta; freshly cooked (see -separate recipe) Cut the beef into 1/2-inch cubes. Remove casing from the sausage and cut the meat into 1-inch pieces. Chop garlic and parsley together until almost pureed. Cut the mushrooms into thin slices; or use 1/2 oz dried mushrooms and soak them in 1/2 cup lukewarm water for 15 minutes. Drain, saving the water, and chop the mushrooms. Combine olive oil, butter, and salt pork in a saucepan; heat. Add onions and saute slowly until medium brown. Add beef and sausage and brown for 10 minutes. Add garlic and parsley, black pepper and bay leaf. Stir and cook for 10 minutes. Add wine, stir, cover, and simmer for 10 minutes. Add celery, carrot, tomatoes and mushrooms. Stir and cook for 10 minutes longer. Add hot water and water from dried mushrooms if any. Stir, cover, and simmer for 40 minutes. Grate a little nutmeg over the top and simmer, uncovered, for 10 minutes longer. Test beef for doneness; taste for salt and add if necessary, but salt pork may have added enough. Divide the hot polenta among 4 to 6 warm plates. Serve the stew and gravy over polenta. Enjoy a bottle of Valpolicella with it. Source: Leone's Italian Cookbook.