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Beef Burritos
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Chicken Pot Pie
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Corned Beef Spread
Easy Coconut Custard Pie
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Lamb Chops with Mint Sauce
No-Bake Fudge Cookies Passover Rolls
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Potato and Leek Frittata Quesadillas
Reuben Sandwich
Salmon Spread
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Stuffed Crust Pizza
Sugar Glaze
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Vanilla Wafers

Unleavened Recipes

Becky’s Easy Egg-Drop Soup
(thanks to Becky Swiger)

  • 20 oz. chicken broth
  • 2 eggs
  • 1/4 cup whole kernel corn, drained
  • 1/2 tsp. garlic salt
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper

Bring chicken broth and corn to a full boil. Add salt, pepper and garlic salt. Scramble eggs in a bowl, then while broth is boiling softly, slowly stir in a stream of egg from bowl. This will provide the ribbons of cooked egg in the soup. When all eggs are added remove from heat. Serve hot with chinese fried noodles and garnish bowls with chives.

 


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