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"Now in regular rotation for my family, these are delicious and just as good as those made with bread crumbs. I've made them exactly as written, but the recipe easily accepts variations. I've made them with a variety of herbs in lieu of the parsley (such as dill or basil, dried onions and garlic powder when I don't have fresh, and barbecue pork ..."
Jul 24, 2011 on Food.com
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