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Issue 80
Standing Rib Roast with Bordelaise Sauce
Breakfast Biscuits
Gingerbread Cake
Rich Caramel Icing
Cheese Crackers
Pake Noodles
Whiskey Cream
Brandy Butter
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Quince Paste
Lone Pine Pie
Meringues with Marrons Glacés and Whipped Cream
Chicken Cooked in Clay
Semolina Cake with Candied Fruit
Almond Paste Cookies
Lady Bird Johnson’s Pedernales Chili
Ten-Ichi Tempura
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