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While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their ethnic traditions “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms Massie said, tended to adopt Thanksgiving first
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These bone-in chicken breasts are stuffed with a garlic and thyme seasoned dried mushroom and goat cheese mixture, and baked with a honey and balsamic vinegar glaze.
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Get Lamb Chops with Pomegranate Sauce and Saffron Pilaf Recipe from Food Network
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This easy and colorful salad, made with cannellini beans, artichokes, green olives, and diced tomatoes, is great for barbeques and picnics.