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Fish Stew in Saffron Tomato Broth
Submitted By Stevan Sundberg, Executive Chef, Skytop Lodge, Skytop, PA.
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Butternut Squash Soup
Submitted By Stevan Sundberg, Executive Chef, Skytop Lodge, Skytop, PA.
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Eggnog Creme Brulee
Submitted By Stevan Sundberg, Executive Chef, Skytop Lodge, Skytop, PA.
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Chicken and Asiago Cheese Casserole
Submitted by Hugh Martin, Executive Chef, Chattanooga (Tenn.) Golf & Country Club
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New Mexican Chili-Dusted Wild Pacific Halibut With Sweet Potato Puree and Pecan Vinaigrette
Submitted by Brad Yearwood, Executive Chef , Cobblestone Creek Country Club, Victor, NY
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