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Ingredient: chicken bouillon

Fruit ‘N Filbert Pork Chops (adapted from A Treasury of Prize Winning Filbert Recipes, 1973)

Fruit ‘N Filbert Pork Chops is easily my favorite recipe from A Treasury of Prize Winning Filbert Recipes, transforming a usually bland and dry pork loin into a delicious weeknight meal.  The fruit is arguably central to the flavor profile, but the recipe still showcases the toasty bitterness of roasted hazelnuts.   It’s also deliciously old……

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Breast of Ozark Fryer Parisienne (adapted from Beta Sigma Phi International Cookbook, 1956)

The presumptious-sounding Breast of Ozark Fryer Parisienne is a simple and elegant chicken-and-toast entrée.   The recipe is adapted from the 1956 Beta Sigma Phi International Cookbook,  one of nearly a dozen smothered-in-sauce chicken recipes from the extensive chapter on “meats”.      The good ladies of mid-century Beta Sigma Phi were perhaps too patrician to follow……

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Shrimps alla Fra Diavolo (adapted from The Mystery Chef’s Never Fail Cook Book, 1949)

Shrimps alla Fra Diavolo is a foolproof pasta dish fancy enough for company but easy enough for a weeknight.  Like all recipes in The Mystery Chef’s Never Fail Cook Book (1949), success is a function of the recipe, not the chef.  Aside from basic knife skills and a little bit of patience, this delicious dish……

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