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#16
01-09-2001, 06:32 AM
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 How about a light coating made with sourdough bread crumbs and herbs de Provence, lightly roast, serve with assorted greens and a balsamic cranberry vinagrette, you can even use some of the skin for cracklins! [This message has been edited by CampChef (edited 01-09-2001).]  |
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