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While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their ethnic traditions “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms Massie said, tended to adopt Thanksgiving first
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Get Triple Berry Galette with No-Churn Vanilla Ice Cream Recipe from Food Network
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Get Hot Browns with Pimento Cheese Mornay Recipe from Food Network
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Get Whole-Grain Pumpkin Scones Recipe from Food Network
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cooking.nytimes.com
Steaming a whole fish is an excellent, and speedy, way to cook The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence The pan juices are the only sauce necessary
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Ingredients from the classic Reuben sandwich--corned beef (or pastrami!), sauerkraut, mustard and Swiss cheese--make an amazing hot dip.
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Get Roasted Butternut Squash Lasagna Recipe from Food Network
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Weve deviated slightly from the classic version of a popular Thai soup by adding rice to make it more substantial. Serve it with lime wedges; a squirt at the table does wonders.
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Get A Trio of Bruschetta Recipe from Food Network