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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
EGGS A LA CREOLE
Adapted from: Dahl, J.O. 1945. Food and Menu Dictionary. The DAHLS, Haviland Road, Stamford, Conn.
are hard boiled, yolks mixed in Creole garniture, baked, served with rice.
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REFERENCES/RESOURCES
Compiled for Food Resource
http://food.oregonstate.edu
