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Recipes by Course
Appetizers
Charcuterie
Dips
Dumplings
Hors D'Oeuvres
Canapés With Chutney Butter
Roquefort and Walnut Canapés
Duck Pâté
Chile-and-Cheese Dip
Prosciutto, Chile, and Onion Pizza
Sausages With French Green Lentils
Steamed Fish Mousse
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Spinach-and-Artichoke Dip
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Pickled Beets and Hard-Cooked Eggs
Baked Music-Paper Bread With Rosemary
Ground Lamb Meatballs With Loquats
Bulgur Wheat and Ground Beef Pie
Hummus
Marinated Shrimp With Feta and Mint
Fried Clams
Ricotta Crostini With Soppressata
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