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Bright Lights Brie
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
Bright Lights Swiss chard
Wash and tim the stalks of the Bright Lights into finger food serving sizes. Spread with a little of the sauce and top with cheese. Finely snip some of the green leaves over the top, sprinkle with a bit of coarse coral sea salt. Serve. Use the remaining leaves and stalks for a wonderful salad or stir fry.
Recipe created 2008-10-30.