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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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GNOCCHI WITH COTTAGE CHEESE & BACON

From: Felicia Richards, Glassport
Primary category: Entrees

Ingredients

2-lb bag of frozen gnocchi
1 lb cottage cheese
1 lb bacon

Procedure

While gnocchi is cooking, fry the pound of bacon. Drain the bacon on paper towels and pat to remove excess grease. Cut or break (depending on how crispy you like your bacon) the bacon into 1' pieces.

Drain the gnocchi and put back into boiling pot. Add cottage cheese and mix well. Add bacon pieces last to maintain crispness. Salt and pepper to taste.

Leftovers can be heated in a pan with a little butter.

The cottage cheese melts and the flavor is great. This is a recipe given to my mother by her brother-in-law. The original recipe called for homemade haluski but my Italian mother changed it to gnocchi

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  • Portraits for the Homefront: The Story of Elizabeth Black
    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
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