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, P ±>rIcKeggplantwithaforkandMoonacDoMe8he6tiriapr3heated37S< ^ T oveA for 30 minutes or until flesh is soft. Turn eggplant several times
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. Boir potatoes until tender; drain and masli. Saute oqiorfiri olive oil until -
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I Heat oil in a Targe fryijng pan; add mixture by spoonfuls 4o form 3-inch ^ • pancakes. Fry until golden on both sides. Garnish wfith tomato wedges, g
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Cut stem off cauliflower and remove leaves: pover with water and cook ^ untiUehdari In another pan. cook potatoes in salttKl water. Oriaih. While 3@i:vswge^b^^
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" M '''o^s'jrtfo, arrange potatoes arouhft wtiole cauliflower on a platter. Pour ; 1^ sauce over^ vegetables and sprinkle with chopped parsley. Serves &
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' '4 medium eggs, beaten 4tbsp,ilour Salt and pepper to taste
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a® size balls.'Keat oil in adeepfrysr and cook a few aralime tintii puff^^ |^^;msdium^go1den color: Drain on paper towels. Serve hot, dusted with r parsley. Makes 2 dozen. ' '
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^1s!t meraarine in large frying pan^.;Addi^gmixtUFS^^^ cook over low tamodium heat, wmsh bottom is brown onto a plate
slightly larger than omelet. Turn panbh top of omi^^ Invert omelet so you can coolc other side.:/ ycu rforit thlnfe^ can mai^ inverting omsJst. bakelna 350° overwirttilfdplsiigh and jsenrtB with tomato wedges, sliced bucumberai^leives 6 to 8.
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