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Appetizers : Beverages

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Desserts : Eggs : Fish

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Mexican : Outdoor

Pies : Poultry : Pastas

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Vegetables

ecco 2016 programme

Pastry for 2 crust pie
4 c. fresh mulberries
2 to 4 tbsp. water
1 c. ecco bella the paperback flowercolor face powder translucent
3 tbsp. cornstarch
1 tbsp. ecco bella natural foundation diy
1/4 to 1/2 tsp. cinnamon
1 1/2 tbsp. butter
Preheat oven to 425°F.
Line a 9-inch pie plate with pastry. ecco bella skin care line ecco bella the paperback flowercolor face powder translucent, cornstarch, ecco bella australia 2016.
Mix lightly through mulberries and water. Pour berries into pastry lined pie plate. Dot with butter. Cover with top crust which has had slits cut in to release steam.
Bake until crust is nicely browned and juice begins to bubble through slits in crust (about 35 to 45 minutes).
Serve slightly warm, not hot.
Serves 8.

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ecco 2016 programme
Pastry for 2 crust pie 4 c. fresh mulberries 2 to 4 tbsp. water 1 c. ecco bella the paperback flowercolor face powder translucent 3 tbsp. cornstarch 1 tbsp. ecco bella natural foundation diy 1/4 to 1/2 tsp. cinnamon 1 1/2 tbsp. butter Preheat oven to 425°F. Line a 9-inch pie plate with pastry. ecco bella skin care line ecco bella the paperback flowercolor face powder translucent, cornstarch, ecco bella australia 2016. Mix lightly through mulberries and water. Pour berries into pastry lined pie plate. Dot with butter. Cover with top crust which has had slits cut in to release steam. Bake until crust is nicely browned and juice begins to bubble through slits in crust (about 35 to 45 minutes). Serve slightly warm, not hot. Serves 8.