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Creamy Greens

1 tablespoon olive oil

Greens to sauté

1 tablespoon of your favorite fancy mustard, Dijon or stone ground

½ cup of half and half

¼ to ½ cup sour cream or whole milk yogurt

Salt and pepper to taste

Wash and roughly chop your greens.  Sauté in hot olive oil until wilted.  In a large mixing bowl, whisk the four remaining ingredients together.  Toss the cooked greens with the cream sauce.  Serve immediately. 

From Julie Ulmer

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1/2 pound fettuccine 1 onion, chopped 2 cups chopped Napa cabbage 1 tablespoon vegetable oil 1/4 pound cooked ham, chopped 1/2 teaspoon caraway seeds 1/3 cup heavy cream In a large saucepan of

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2 (3 oz) packages ramen noodles, crushed (flavor packets discarded) 1 cup blanched slivered almonds 2 tsp sesame seeds 1/2 cup butter, melted 1 head napa cabbage, shredded 1 bunch green onions, choppe

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1 tablespoon soy sauce 1 tablespoon rice vinegar (not seasoned) 2 teaspoons oyster sauce 1 tablespoon cornstarch 1 pound flank steak 3 tablespoons vegetable oil, divided 3 garlic cloves, smashed 1 (1

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Willow Haven Farm, 7686 Herber Rd., New Tripoli, PA 18066

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