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By
The Fine Folks at the California Walnut Board
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Recipe for Turkey, Walnut and Mushroom Sausage. Serve these for lunch, on a soft bun with lightly dressed greens, or for breakfast on a slice of toasted bread topped with a poached egg. |
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By
Chef Nick Fawal
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Recipe for Ginny Lane Restaurant's Shrimp and Grits. Chef Nick Fawal serves this Southern classic at the trendy Orange Beach, Alabama's brunches. |
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By
Tawra Kellam
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Recipe for Leftovers Hash. This recipe is a quick, frugal, and tasty way to use up leftovers. |
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By
John Ettinger
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Recipe for Ham and Cheese Yogurt Muffins. Ah, breakfast in a muffin. You can always leave out the ham for a meatless version. |
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By
Chef Susan Goss
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Recipe for Crusty Duckling Hash. This unique recipe comes to us from Chicago's Zinfandel where Chef Susan Goss specializes in authentic American regional cuisine |
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By
Fredericksburg, Texas Oktoberfest Committee
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Recipe for Baked Peaches and Sausage. This unusual breakfast recipe comes to us from the Fredericksburg, Texas Oktoberfest Committee, where they celebrate the area's prodigious peach harvest each year. |
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By
Kathryn Hawkins
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Recipe for Sausage and Bacon Popovers. A simple idea that is extremely tasty. Try using vegetarian sausages or chopped vegetables for a veggie version. |
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By
Dorlores Kostelni
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Recipe for Overnight Breakfast Scramble Casserole. This delightful dish treats overnight guests to a hearty main course the next morning. |
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By
Kathryn Hawkins
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Recipe for Spicy Crab Salad Crepes. The egg-white batter used in this recipe works very well with sweet and savory fillings. |
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By
Wendy Louise with Mary Ann Koopmann
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Recipe for Asparagus Quiche Lorraine. Classically French, classically delicious with its mélange of flavors, this special recipe is a favorite. |
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Recipes 
