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From Cooking Light Jan/Feb 2013 p99

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From Cooking Light February 2013 pg 25

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from Cooking Light December 2012

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This is from cooking light Jan 2005

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From cooking light- altered recipe to include 12oz (whole bottle of beer) instead of 1c and increased broth from 1.5 to 1.75c. (whole can).

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Recipe found at http://www.pickyourown.org/pes
to.php on May 14, 2012

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Found on Cooking Light website
Serve this quiche for Sunday brunch, and enjoy high-quality protein from the eggs and egg whites, calcium from the cheese and milk, and vitamin C and folate from the broccoli.

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Found on http://www.101cookbooks.com/ar
chives/001199.html
5/18/11

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KItchenaid recipe for fresh pasta. Using egg substitute will significantly lower calories and cholesterol but has not been figured into nutrition count.

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From King Arthur Flour website. This tender bread is just slightly sweet.
Nutrition includes the use of powdered buttermilk and does not include raisins

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found in April 2010 Cooking Light magazine. Used a teriyaki pork tenderloin, onions instead of shallots, balsamic vinegar instead of cider vinegar and orange juice instead of cranberry cocktail juice. Thought it needed LESS salt but was really good.

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8 servings per cup of mix or about 18g or 2.25 Tablespoons of mix per serving. Found on King Arthur web site....yum Keeps in freezer well. When ready to make pancakes add 1 c milk and 1 egg to 1 c of mix (not included in nutritional values) also like to add some vanilla.

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Take off of Magic Bars - L's favorite

Very Good (3 ratings)

From Allrecipes.com

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This is a knock-off recipe of Outback Steak House's salad and it gets raves when I make it. The original recipe called for a mix of bibb, redleaf and iceberg lettuce but I usually only buy romaine...

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Quick to make, cool and refreshing to eat.