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Meatloaf: Dice leftover meatloaf into tiny cubes, add cooked elbow macaroni and stir in spaghetti sauce. Roast: Cut up pieces of roast beef and boiled potatoes and simmer them together in a small amount of water. Add half-and-half cream and thicken the mixture with flour. Serve over biscuits. Zucchini: Beat an egg with milk, salt and pepper then add enough flour to make a batter. Dip slices of fresh squash into the batter and deep-fry them. Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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