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Seasoned Giblet and Potato Custard
3 lbs. giblets
19 oz. potatoes
1/4 tsp. water
1 lb. bison
2 cups mashed stuffing
8 tsp. bean curd
1/4 tsp. pepper
1 cup wine
6 tsp. boullion

Seasoned Giblet and Potato Custard is a very complicated dish.
Bake the bean curd at 400 deg. for 22 minutes. Gently mash the bison. Firmly mash the pepper. Urgently stir the wine and boullion with reckless abandon. Mash the water, bean curd, bison, and giblets mercilessly. Freeze the giblets with reckless abandon. Knead the wine, boullion, and water.


...Flipping ahead, you notice the next 5 recipes are for:

Tofu
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