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  • December 4, 2006 at 12:14 am #8884
    Peggy
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    Creole Pork Chops for 100

    48 pounds pork chops, cut 3 per pound
    3 green bell peppers, chopped
    8 large onions, chopped
    2 cups butter
    2 cups all-purpose flour
    2 1/2 quarts tomato puree
    2 1/2 quarts water

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