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Recipe source: Bake from Scratch Magazine (Fall 2016) Recipe specifies to use high-fat European-style butter -- but I will be using the butter which I have on hand. Will keep for 2-3 days if covered and wrapped with plastic wrap
Found @ seriouseatsdotcom & entered here for play in Culinary Quest #3, this recipe is full of the flavors of the Mediterranean Greek Isles that Siggi & I enjoy. I admit I had to do a bit of research on broccoli rabe. If you're as...
This is a snack mix, not bird food. It makes a big batch for dividing up into containers for gift giving. You will need a very large bowl or soup kettle to mix everything in. Makes 26 cups (6 1/2 quarts).