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    You are in: Home / Mike Pellerin's Public Recipes
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    10 Recipes

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    Kielbasa, beans and Pineapple are baked in a sweet mix. This is My Aunt Carol's recipe. I don't care too much for the fattiness of Kielbasa, so I par-boil mine to get some of the fat out. The measurements are guess-timations, as I always made this by eye. No kielbasa? Try 4-6 Hot-Dogs.

    Recipe #288906

    An old recipe from my hometown (Lawrence, MA) newspaper.

    Recipe #285904

    Found this recipe when I was searching for recipes from the two Andy Warhol cookbooks published years ago. This wasn't one of those, but sounded kinda fun. At first I didn't get the refference, but after picturing the end result, yeah, I got it! This one is from a 1995 Miami Herald article.

    Recipe #288903

    This recipe was originally posted in my hometown Newspaper (Lawrence, MA), back in the 70s. The original recipe was lost, but with the help of my Mother, we've recreated it here. Note; the use of frozen bread dough is original to the authentic recipe.

    Recipe #253111

    A versatile, hearty stew that can be served alone or over rice or spaghetti. Can also be made into a chili.

    Recipe #253109

    An old recipe from a very old recipe clipping. Probably dates to the 30s or 40s. Alice B. Toklas was a very renown chef and the Partner of Gertrude Stein. She is sometimes best know as the creator the Hashish Brownie.

    Recipe #286107

    Got this recipe from an anthropologist friend in Arizona, and given the use of canned product, it is said to date to the 1920s to early 30s. Spicy and hearty! Serve with hot tortillas. This is my recipe that I've moved from allrecipes.

    Recipe #286079

    There are as many recipes for Cretons as there are folks making it in Quebec. This recipe is my adaptation of my Family's recipe. Note; it does not contain milk.

    Recipe #253107

    A sweeter version of Boston Baked Beans.

    Recipe #253106

    These are baked meatballs that are simmered in a brown gravy in a crockpot. Served with mashed potatos and peas is the way we like to eat them. I don't know the actual ounce size of the gravy packets, but I was asked to type something to clarify it. The packets make 1 cup, so I think you'll be able to figure out what I mean. :)

    Recipe #368770

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