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    2 Recipes

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    2 Reviews |  By val e

    Thanks to by Martha Shulman in the 3/27/10 New York Times - Series on dinner for $1.50 or less. "The pasta company Barilla is now making a mixed semolina and whole grain pasta called Barilla Plus that combines a grain and legume flour blend with the traditional semolina. It’s a little more expensive than regular pasta, but you’ll get more nutrition for your buck. The other ingredients here are not at all pricey. If you can’t find the whole grain pasta, this is still an easy, inexpensive and nutritious dish. Advance preparation: This isn’t a dish to do in advance, but the whole thing can be made while you’re waiting for the water to boil. "

    Recipe #418249

    This recipe is copied from Good Housekeeping. I have not tried it but it looks easy as long as the fruit is in season and it's certainly cheaper than commercial scrubs. I plan on making some for myself and some for gifts! Note: One fresh Pomaganate yields more than enough seeds for this recipe.

    Recipe #385078


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