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Weekly Cooking Thread ~Recipes~ June 18, 2011
FreeRepublic Cooks | June 18, 2011 | libertarian27

Posted on 06/18/2011 6:03:29 AM PDT by libertarian27

Welcome to the 28th installment of the FR Weekly Cooking (Recipes) Thread.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two - or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

Here's the place to share and explore your next favorite recipe.


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklycookingthread
"I went to a restaurant that serves "breakfast at any time". So I ordered French Toast during the Renaissance." *Steven Wright*

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June 18 - National Cherry Tart Day

June 19 - National Martini Day

June 20 - National Vanilla Milkshake Day

June 21 - National Peaches & Cream Day

June 22 - National Chocolate Eclair Day

June 23 - National Pecan Sandy Day

June 24 - National Creamy Pralines Day

1 posted on 06/18/2011 6:03:34 AM PDT by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

~Weekly Cooking Thread Ping List~
(to be added/deleted - please request on this thread or ping me)

Recap of recipes from last week’s thread:(June 11th)

Appetizer* 33 Salsa
Appetizer* 41 Salsa
Meal* 3 Creamy Chicken Tacos
Meal* 11 Asian Lettuce Wraps
Meal* 44 Chicken and Mushrooms
Meal* 77 Toad in the Hole -Yorkshire pudding with sausages
Meal* 79 chicken pot pie crust
Side* 13 wilted lettuce and green onions
Side* 42 green tomato relish
Soup* 11 Cream of Lettuce Soup
Soup* 26 Navy Bean or Other White bean Soup
Soup* 26 Navy Bean and Bacon Soup with vegetables
Soup* 51 Dad’s Vegetable Soup
Soup* 73 My Mashed Potato Soup

Link to the June 11th recap post:
http://www.freerepublic.com/focus/chat/2733234/posts?page=81#81


2 posted on 06/18/2011 6:06:29 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

I could really get into National Martini day, but I will officially be 30 weeks preggers tomorrow, lol! Maybe a half a glass of red wine instead.

I clipped the scapes off of my hardneck garlic and I’ve made this soup recipe twice now. The first time I used new potatoes since that’s what I had, and the second time I used russets like the recipe calls for. We liked the new potato version better, it just seemed silkier.
http://www.goinglocal-info.com/my_weblog/2009/06/garlic-scapes-now-in-season.html

We’ve harvested some kale as well, so I’ve made this soup again and it is always a hit. http://www.foodnetwork.com/recipes/dave-lieberman/cannellini-bean-soup-with-kale-and-garlic-olive-oil-crostini-recipe/index.html

Both soups are easy and I love that you can swap out ingredients that you don’t have for other ingredients that you do have. I use my own chicken stock and veg stock. I think the flavor is better.


3 posted on 06/18/2011 6:18:36 AM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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To: libertarian27

Salsa?

I like it, but had enough heat here yesterday without it.

It was reported on the local radio at 110 degrees F. The thermometer in my brother’s truck said 113 degrees F.

The hottest I ever suffered through was back in 1976 when I spent 2 weeks in Barstow CA straddling the 4th of July. Whoooo! 116 degrees in the shade. HOT!


4 posted on 06/18/2011 6:27:41 AM PDT by Texas Fossil (Government, even in its best state is but a necessary evil; in its worst state an intolerable one)
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To: libertarian27

Lemon Pepper Pork Chops (center cut)

2 eggs slightly beaten
Kellogg’s Corn Flake Crumbs (comes in a box)
Lemmon Pepper
Garlic Powder
Salt
Cooking Spray

This is so easy and is delicious - something about lemon pepper and pork! Dip each pork chop in to the beaten egg and season both sides generously with lemon pepper, garlic powder and slightly salt. Spray the pan/rack where the chops will be cooking with non stick cooking spray. Coat the chop in the Kellogg’s Corn Flake Crumbs and place on a broiling pan/rack.

I do a combination of broil/bake. Start off broiling each side of the chop until they start browning and then switch to bake at 425 degrees for an additional 15 to 20 minutes (no need to flip chops). Yum - enjoy!


5 posted on 06/18/2011 6:28:24 AM PDT by demkicker (Helping Democrats Become Extinct)
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To: Texas Fossil

TF, are you anywhere near an HEB? They sell a salsa called Julio’s (in the dairy area near sour cream) that is a staple in our kitchen! I use it in recipes, on eggs, and of course in our often served Tex Mex foods.


6 posted on 06/18/2011 7:09:32 AM PDT by WhyisaTexasgirlinPA (When NY elected Weiner he thought they said erected...)
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To: WhyisaTexasgirlinPA
Yep, there is one in Abilene (55 miles away).

We go to Hutto (near Austin) pretty often, my daughter and son-in-law live there. There are a lot of HEB’s on the way. They are a great grocery chain, and nice folks.

I like HEB’s house brand of Salsa, but most of the time we use Pace's. I have been known to make my own salsa, I have a 3 year old Jalero Jalapeno in my sun room. It is still making peppers.

I also have 5 Pepperoncini peppers in my garden this year. Started them from seed I bought out of FL.

7 posted on 06/18/2011 7:22:09 AM PDT by Texas Fossil (Government, even in its best state is but a necessary evil; in its worst state an intolerable one)
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To: libertarian27
So, it's pork chop time, is it? OK, here's another simple pork chop recipe:

Marinated Pork Chops Dijon

4 large centre-cut pork chops
8-12 oz. Italian salad dressing
3-4 TBSP Dijon-style mustard
salt and pepper to taste

Pierce both sides of all chops thoroughly with a fork. Salt and pepper both sides of all chops.

Place chops in a casserole dish, and fill to just covering with salad dressing. Cover and refrigerate. If you do this before leaving for work in the a.m., the chops will be ready by dinnertime.

Heat skillet (skillet needs to have a cover) on medium-high heat. Remove pork chops from marinade, pat dry, and slather both sides of all chops with Dijon mustard.

Pour 1/3 of marinade into skillet, spread around more or less evenly. Reduce heat to medium, place pork chops in skillet, and then pour the remainder of marinade atop the chops. Make sure top side of chops have a good deal of marinade on them. Cover skillet.

Cook 10-15 minutes (every stovetop is different; try 10 minutes, check the chops for doneness, then a bit more if the chops are not done to your liking -- should be pinkish inside, starting to whiten). If chops are extra-thick, say 3/4 inch or more, add a couple of minutes.

Remove skillet from heat, then chops from skillet. Optional: thicken any remaining marinade with a bit of flour to make a light gravy.

These chops should turn out exceptionally juicy.

Good eating to all!

8 posted on 06/18/2011 7:25:38 AM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: Texas Fossil
I bought two "New Mexico Green Chili" plants (not Hatch but still, supposedly from the area. I roasted a few the other day and they were incredible! Not hot, but good enough that I will buy more next year!

Julio's is better than the HEB brand salsa (which I also like) - very smooth texture, no chunks - must be kept cold some it might be difficult for you for traveling. It originates out of San Angelo and they have a fast food joint there but we've never stopped as we have driven through...still plan to one day.

9 posted on 06/18/2011 7:35:50 AM PDT by WhyisaTexasgirlinPA (When NY elected Weiner he thought they said erected...)
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To: SAJ

Here’s my tried and true easy pork chop recipe.

Pork Chop Casserole

Pork chops
oil
paprika
frozen steak fries
canned green beans
cream of mushroom soup
sour cream
parsley flakes

Sprinkle paprika on pork chops. Brown the chops in a large skillet in a couple tablespoons of oil. While chops are browning, put drained green beans and frozen fries in a large casserole dish. When the chops are browned, set aside. In the same large skillet, pour in mushroom soup and sour cream and parsley flakes. Heat til bubbly. Pour the mixture over the fries and green beans. Put the chops on top. Cover with tin foil and bake at 400 degrees for about and hour and a half. I didn’t put the amounts b/c it depends on how much you want to make. I usually use 3 family sized cans of soup, 3 cans of green beans, 2 bags of fries, and a container of sour cream and about 10 pork boneless chops.


10 posted on 06/18/2011 8:04:50 AM PDT by Lilyjuslan
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To: libertarian27

So I was thinking about meatloaf....on the outdoor grill. Anyone got a spicy, smokey, tried and true winner they’re willing to share? Thanks!


11 posted on 06/18/2011 8:18:31 AM PDT by ladyvet ( I would rather have Incitatus then the asses that are in congress today.)
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To: ladyvet

BBQ MEATLOAF

From my uncle:

Recipe:
3-4lbs. Beef Ground Chuck(or 80% Lean Beef)
Bacon
Pork Sausage
Bell Peppers
Onions
Pepperoni
Mushrooms
Sliced Pineapple
Shredded Cheese
Your favorite Beef Spices
Barbecue Sauce or Tomato Sauce (use a spicey one to give it a little kick. He also used to add chopped jalapenos to the meat mixture.

Sauté sausage and bacon, and then add sliced vegetables, cooking only slightly so that they remain firm. Form the Beef Ground Chuck on a baking pan about 1-2” thick as shown. Spread some sauce on the meatloaf and then cover with your favorite shredded cheese. Now cover the meatloaf with all the prepared sausage, bacon and veggie’s. Place the loaf opposite the hot coals in a grill set up for indirect heat! Add some hickory wood, apple wood, or mesquite to produce a light smoke.(Optional) Maintain temperature of the covered grill at around 250-275f for up to about 1hour, or until the internal temp. of the meatloaf reaches about 160f. Remove, slice into burger patties, serve and enjoy. Perfect for slicing and sandwiches.


12 posted on 06/18/2011 8:25:10 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27; All
Of anyone has tips about using milk-soaked bread as a binder in meat loaf, I'd be appreciative...

White? Fresh/stale? Crust on/off? Thanks

13 posted on 06/18/2011 8:26:31 AM PDT by ken5050 (Save the Earth..It's the only planet with chocolate!!!)
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To: WhyisaTexasgirlinPA

I lived in NM for 14 years and traveled through Hatch every week for that time.

One of my customers grew Chili’s and I would always buy a burlap bag of them each year and roast them and freeze them.

I love Hatch Green Chili’s.

We can get the dryed Red Chili’s from Hatch at our local grocery store.

My wife makes great enchilada’s.


14 posted on 06/18/2011 8:32:31 AM PDT by Texas Fossil (Government, even in its best state is but a necessary evil; in its worst state an intolerable one)
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To: ken5050

Watched Guy Fieri yesterday and he used fresh white soaked in milk. Before he added it to the meat mixture, he sqeezed all of the milk out....his end product looked great.


15 posted on 06/18/2011 8:34:55 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: Texas Fossil

I also like HEB’s store brand salsa for a ready made. I have tomatos getting ripe, so homemade salsa is coming soon.


16 posted on 06/18/2011 8:41:02 AM PDT by rightly_dividing (1 Cor. 15:1-4 Believe it!)
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To: rightly_dividing

We have a local guy who makes Anderson’s Salsa - only available locally. He uses canned tomatoes from his garden that have been canned with fresh jalapenos. The jalapenos give the tomatoes a great spice and the salsa is to die for.


17 posted on 06/18/2011 8:45:53 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac

Thanks..i’ll check foodnetwork for the recipe..have a great weekend..


18 posted on 06/18/2011 8:58:08 AM PDT by ken5050 (Save the Earth..It's the only planet with chocolate!!!)
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To: illiac
Sounds good, I'll try it tomorrow for Father's day.
19 posted on 06/18/2011 9:03:38 AM PDT by ladyvet ( I would rather have Incitatus then the asses that are in congress today.)
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To: ken5050

He uused it to make meatballs, but said he also uses the same mixture foor meatloaf....


20 posted on 06/18/2011 9:05:01 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac

My keyboard seems strange today....


21 posted on 06/18/2011 9:06:03 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: Lilyjuslan
Sounds fine, but you were kidding about a LARGE casserole dish, right? The quantities you mention would require nearly the witches' kettle from MacBeth!

;^)

22 posted on 06/18/2011 9:13:57 AM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: ken5050

Definitely remove the crust. Fresh/stale shouldn’t matter at all, as the bread will be well distributed AND cooked. Also, consider soaking the bread in a beaten egg — a superior binder, I promise you.


23 posted on 06/18/2011 9:18:27 AM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: SAJ; illiac
Couldn't find the Fieri meatloaf recipe..and there are 250+ listed..not gonna click them all to see which ones use milk soaked bread..

So..two questions..maybe you have suggestions:

1. For 1 lb of meat, how many slices of bread...

2. Re SAJ's good suggestion..are you saying toadd the eggs to the bread/milk mixture...or NOT use milk...? first option sound like deconstructed french toast (g)

Thanks..

24 posted on 06/18/2011 9:22:39 AM PDT by ken5050 (Save the Earth..It's the only planet with chocolate!!!)
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To: ken5050

He used two slices per pound (it was a meatball recipe, but he uses the same recipe for his meatloaf - as he mentioned yesterday)....hope that helps....

here is a link:

http://www.foodnetwork.com/recipes/guy-fieri/hunters-hero-recipe/index.html


25 posted on 06/18/2011 9:26:22 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: ken5050

He used two slices per pound (it was a meatball recipe, but he uses the same recipe for his meatloaf - as he mentioned yesterday)....hope that helps....

here is a link:

http://www.foodnetwork.com/recipes/guy-fieri/hunters-hero-recipe/index.html


26 posted on 06/18/2011 9:26:39 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: ken5050
I beat the egg(s), then add just a dash of milk. Or not, if I don't happen to have milk on hand.

Clearly, one can adjust this notion freely; more milk, no milk, whatever floats your boat. After all, the egg/milk/bread is obviously not a dominant flavour element in a meat loaf, true?

French toast? With this small amount of egg/milk/bread relative to the meat ingredients/veggies? Not even close, mate.

Egg is an absolutely wonderful binder for virtually any dish. That's what we were talking about, binders for meat loaf, right?

;^)

27 posted on 06/18/2011 10:03:39 AM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: ken5050; illiac
Typical ratio would be 2 slices per pound of ground beef. If you add quite a bit of bacon and pepperoni (well chopped!) and whatnot else, per illiac's recipe above, you might want to use 3.

Best policy here is to use 2 slices, then take 1/3 of the loaf and see if it is coherent, stands up w/o crumbling or stripping. If it is, you're good to go; if not, add another slice or half-slice and remix and try it again.

28 posted on 06/18/2011 10:07:46 AM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: SAJ

Thanks - great advice!


29 posted on 06/18/2011 10:09:50 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: ken5050
Here's one of Fieri's meatloaf recipes:

click here

30 posted on 06/18/2011 10:14:51 AM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: SAJ; illiac
Many thanks.....( and I was just joshing about the French toast similarity

However, thinking about it..I have 1/2 challah in the freezer...may use that..sort of solves the whole egg thingee

Have a great weekend..

31 posted on 06/18/2011 10:19:03 AM PDT by ken5050 (Save the Earth..It's the only planet with chocolate!!!)
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To: illiac
Thanks for the kind word, but, really, it's just common sense. Ground beef is, well, ground up and, the more surface area, the stickier it is. Pepperoni and bacon, chopped, present less surface area and, being **prepared** meats and cured, simply aren't as sticky to start, and might very well require more binder.

Of course, I imagine one could put the gr.bf., bacon and pepperoni and whatever else into a Cuisinart...but that just somehow doesn't seem right. Bacon needs respect!

;^)

32 posted on 06/18/2011 10:20:29 AM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: illiac

This sounds great.

I make meatloaf using my own canned salsa.

1 to 1 1/2 lb. hamburger
1 pint salsa
Pepperidge Farm stuffing mix (about 1/3 of bag)
Milk
1 egg (2 if they are small)
1 chopped onion
Salt and pepper
Dash of Worcestershire sauce

I soak the stuffing mix in just enough milk to soften it, then add all the other ingredients and work them together. Bake at 400 degrees until done.


33 posted on 06/18/2011 3:42:31 PM PDT by Library Lady
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To: Library Lady

Oh, . . . and I usually top it with bacon strips before baking.


34 posted on 06/18/2011 3:43:26 PM PDT by Library Lady
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To: libertarian27

Brussels Sprouts

This is one recipe that I’ve served to friends and family, who always rave about how much they suddenly love to eat Brussels Sprouts. It’s one of my all time favorites too - they’re actually sort of addictive, if you can believe it...

Split 10 to 12 medium sized Brussels Sprouts lengthwise.

Bring about 3 quarts salted water to a rolling boil.

Place sprouts in boiling water - when boil resumes, reduce heat slightly to a healthy simmer - begin timing for 6 minutes.

Drain and shock Brussels sprouts with cold water to halt the cooking.

In a large skillet, melt 3 tablespoons of butter with 2 tablespoons of Extra Virgin Olive Oil over medium low heat.

When butter begins ‘spitting’, add Brussels sprouts, cut side down into the butter/oil mix.

Cook for about 12-15 minutes until nicely browned on the cut face.

Season with Kosher salt.

Serving suggestion - a little dab of dijon mustard on the plate to dip them in is exquisite!


35 posted on 06/21/2011 7:42:14 PM PDT by Bill Melater
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To: libertarian27

Taquitos

This is much more of an idea - borne out of the age old question of what to do with leftovers - it’s what I’m making for dinner tonight, so I thought I’d share it.

Ingredients:

Leftover meat - tonight I’m using some sliced up steak, and some pulled pork, but this works great with shredded chicken, turkey, even ham and duck...

Flour tortillas; I use the soft taco size, about 8” diameter.

Cheese: You can use almost any type of melting cheese you might have in the fridge - I love a sharp white cheddar...

Prep:

shred or slice meat you’ll be using and set aside.

Slice cheese - enough for 2 slices per tortilla.

Assembly:

On a tortilla, place a couple slices of cheese and top with about 1/3 cup of meat, arranged in a line, just slightly off center. Roll.

Cooking:

In a large cast iron skillet, begin heating a couple tablespoons of lard (Yes! You must use lard! - it makes all the flavor difference in the world.) over medium heat. When the lard begins to shimmer, begin laying the taquitos into the pan, with the seam side down, leaving space between them for rolling. Depending on how many you’re making, you may have to work in batches. When they begin to brown and puff up slightly, roll them, and continue to cook / roll till all sides are browned and ‘puffy’. If working in batches keep cooked taquitos in a warm oven, uncovered, while browning the rest. Add additional lard as needed while cooking.

Serve with freshly chopped Cilantro, Guacamole, Salsa, and/or Sour Cream.


36 posted on 06/21/2011 7:42:20 PM PDT by Bill Melater
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Recap of this threads recipes: w/o 6/18/2011

Meal* 5 Lemon Pepper Pork Chops
Meal* 8 Marinated Pork Chops Dijon
Meal* 10 Pork Chop Casserole
Meal* 12 BBQ MEATLOAF
Meal* 25 Fieri meatloaf/meatballs
Meal* 33 Salsa Meatloaf
Meal* 36 Taquitos
Side* 35 Brussels Sprouts

(please don’t add any new recipes on this thread - this week’s cooking thread coming up!)


37 posted on 06/25/2011 7:37:02 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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http://www.freerepublic.com/focus/chat/2739800/posts?page=1
Weekly Cooking Thread for June 25, 2011


38 posted on 06/25/2011 7:57:57 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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