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By Okra on March 26, 2012
"Great for those hot summer nights when it's too hot to cook, this is a very versatile recipe. We like it served with crisp breadsticks. Best if made a day or two before serving but can be served after 3 hours of chilling. Amount of salt to use will depend on type of meat used."
Prep Time: 25 mins
Total Time: 40 mins