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Silverback Books, 2001 - Cooking - 63 pages
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Delicious casseroles for everyday dining - for that special occasion when you need something easy, flavorful and fun. Extremely versatile, baked casseroles and their gratin and souffle cousins, allow for savory and sweet dishes using new ingredients and leftovers from your kitchen pantry."

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Page 55 - Beat egg whites with a pinch of salt until stiff and fold into mixture.
Page 5 - Often all you need to do is take a look at the list of ingredients.
Page 51 - For the herb-sour cream, stir together the additional sour cream and parsley and season to taste with salt and pepper. Serve herb-sour cream on the side with the potatoes.

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