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Jerine Lay This is a recipe that all the kids seem to love. This can be set up the night before or in the morning and baked just prior to mealtime. Leftovers are great! We often add sautéed vegetables to this dish. In the spring try mushrooms and fresh greens. Later in the season zucchini and summer squash make tasty additions.
Yield: Eight servings
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Reprinted with the permission of Chef Ann Cooper. © 2004 - 2008 . Chef Ann Cooper. All rights reserved.
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