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Ground beef combined with Spanish rice and sauce mix and mustard, topped with ketchup then baked in a loaf.
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If you like smooth applesauce, run the end result through a food mill.
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Ripe pears are baked into a rich custard with hints of lemon and cardamom in this classic French dessert sure to impress dinner guests.
cooking.nytimes.com
This recipe is by Julia Reed and takes 30 minutes, plus chill time. Tell us what you think of it at The New York Times - Dining - Food.