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A Cut Scalloped Edge is suitable for a single-crust pie. Line a 9-in. pie plate with the bottom crust and trim the pastry even with the edge of the plate.
Hold a teaspoon or tablespoon upside down and roll the tip of the spoon around the edge of the pastry, cutting it. Remove and discard the cup pieces to create a scalloped look.
Rememberthe larger the spoon, the bigger the scallops.
As your chocolate starts to cool, it may be easier to spoon over the marshmallows.
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Remove the excess fat from the cut up chicken. In a kettle or Dutch oven, combine chicken,…
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