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Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak in several different changes of water until needed. Cut chinese sausage in ...

White stock by: gwendall

5 ga Water 10 Lb Beef Bones -- sawn 10 Lb Veal Bones -- sawn 5 Lb Chicken Backs -- or feet 1/2 Celery ...

Sauteed chicken grapes by: gwendall

4 Chicken drumsticks 4 Chicken thighs 4 Chicken breasts Salt and pepper to taste Flour to dust ...

Deluxe pickled peaches by: gwendall

7 lb Peaches, small 3 lb Sugar 1 1/2 c Vinegar, cider 1/2 c Water 1 ts Cinnamon, ground Cloves, whole ...

3 lb To 6 lbs in pods -Makes 1 quart You'll need all the basic equipment for steam pressure canning. 1. Select ...





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