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“After forming the crust for a meat pie, line it with slices of process Swiss cheese,” instructs Mary B. of Willow Street, Pennsylvania. “Pour in the filling, put another layer of cheese over it, then put on the top crust. I’ve done this for years, and my meat pies get raves.”
To make a quick sauce for your favorite meat pie, combine a can of condensed cream of mushroom…
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To ensure that your meat pastry pockets are uniform in size, make sure that the meat pieces are…
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