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"A perfect entrée for Fall weather. You could even warm some Thousand Island Dressing and pour a little on each serving to make a Reuben-like entrée. I have made this recipe for years and it is a real favorite for cold weather."
"This has been a family favorite for years. It started out as a winning 4-H Breads project and is so delicious. A little complicated to get all the layers of dough together---but the end result is well worth the effort."
"This is a wonderful soup. To save time I use a purchased rotisserie chicken. After removing the skn and bones, I simmer them to make the broth for the soup. I usually refrigerate the broth and then skim off the extra fat. The only changes I made was using about 3/4ths of the chicken meat, 1 1/2 cups of frozen white corn and adding 1 Tbsp. of ..."