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  #1  
Old 01-12-2008, 02:32 AM
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Default From the Pillsbury Bake-Off Contest...Yummm!

Choco-Peanut Butter-Banana Breakfast Strudel


INGREDIENTS

Pillsbury BEST® All Purpose Flour
1 can (10.1 oz) Pillsbury® Big & Buttery refrigerated crescent dinner rolls (6 rolls)
1/3 cup JIF® Creamy Peanut Butter
1/2 cup hazelnut spread with cocoa
2 firm ripe small bananas
1 egg white (from 1 Eggland's Best egg), beaten
1 tablespoon cinnamon-sugar (from 3.62-oz jar)*

DIRECTIONS

1. Heat oven to 350°F. Line cookie sheet with regular foil and lightly spray with CRISCO® Original No-Stick Cooking Spray, or line cookie sheet with nonstick foil.

2. Sprinkle flour lightly on sheet of waxed paper. Unroll dough on floured paper into 1 long rectangle; press perforations to seal. Cover with another sheet of waxed paper; with rolling pin, roll to make 18x9-inch rectangle.

3. Spread peanut butter over rectangle to within 1 inch of edges. Spread hazelnut spread over peanut butter.

4. Cut bananas into about 1/8-inch slices; arrange slices with sides touching in 2 rows down center of hazelnut spread.

5. Fold in short ends of rectangle 1 inch. Starting at one long side of rectangle, roll up tightly; pinch edge of dough to seal. Remove from waxed paper; place seam side down on foil-lined cookie sheet. Brush with egg white; sprinkle with cinnamon-sugar.

6. Bake 20 to 25 minutes or until deep golden brown. Immediately transfer strudel on foil to cooling rack. Cool 30 minutes.

7. Loosely wrap foil around strudel; refrigerate 30 minutes to 1 hour or until chilled. To serve, cut into 1-inch slices, using serrated knife. Wrap and refrigerate any remaining strudel.

*One tablespoon sugar mixed with 1/4 teaspoon ground cinnamon can be substituted for the cinnamon-sugar. (I'd use Splenda and cinnamon...every little bit helps <grin>)


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Old 01-12-2008, 02:34 AM
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Sweet-and-Sour Shrimp Puffs

INGREDIENTS

3 tablespoons cream cheese spread (from 8-oz container)
1 teaspoon soy sauce
1/4 teaspoon ground ginger
1/2 teaspoon finely chopped garlic
1 can (8 oz) Pillsbury® refrigerated butter flake crescent dinner rolls (8 rolls)
16 uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired
3 tablespoons sesame seed
1/3 cup SMUCKER'S® Apricot Preserves


DIRECTIONS

1. Heat oven to 375°F. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside.

2. Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 teaspoon cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point.

3. Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet.

4. Bake 16 to 21 minutes or until golden brown.

5. In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 teaspoon melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.

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Old 01-12-2008, 02:37 AM
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Default

Creamy Mojito Pie


INGREDIENTS

Crust

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Filling

1 package (8 oz) cream cheese, softened
1 cup whole or 2% milk
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup frozen (thawed) limeade concentrate
1 1/2 teaspoons rum extract

Topping

1 1/2 cups whipping (heavy) cream
1/4 cup Domino® or C&H® Confectioner Powdered Sugar
3/4 to 1 1/2 teaspoons mint extract
Garnishes, if desired
Fresh mint sprigs
Lime slices

DIRECTIONS

1. Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.

2. In large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust; refrigerate while making topping.

3. In same bowl, beat topping ingredients on medium speed until until stiff peaks form. Spread topping evenly over filling. Refrigerate about 1 hour or until set.

4. Garnish pie with mint sprigs and lime slices. Cover and refrigerate any remaining pie.

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Old 01-13-2008, 04:52 PM
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Default Apple Carrot Raisin Whole Wheat Muffins

Healthy Breakfast Muffins!

Prep time: 20 min
Cook Time: 25 min
Yield: 12

Ingredients:
Crisco® Original No-Stick Cooking Spray
1 cup Pillsbury BEST® All Purpose Flour, OR Unbleached Flour
1 cup Pillsbury BEST® Whole Wheat Flour
1/2 cup sugar
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 cups peeled and shredded apples (3 medium)
1/2 cup shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts or pecans
1/2 cup shredded coconut (optional)
1/2 cup Crisco® Vegetable Oil
1/4 cup milk
2 teaspoons vanilla extract
2 large eggs

Preparation Directions:

1. Heat oven to 350°F. Line 12 muffin cups with paper baking cups or spray with no-stick cooking spray. Combine flours, sugar, baking soda, cinnamon, salt and cloves in a large bowl. Add apples, carrots, raisins, walnuts and coconut. Mix well. Add all-vegetable oil, milk, vanilla and eggs. Stir just until moistened. Fill lined or muffin cups that have been sprayed with no-stick cooking spray to 3/4 full.

2. BAKE for 20-25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans. Cool.
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Old 01-14-2008, 01:53 AM
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Question

Do you have the grand prize winner recipe? I guress I could google it...
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Old 01-14-2008, 02:24 PM
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Quote:
Originally Posted by Modemouth View Post
Do you have the grand prize winner recipe? I guress I could google it...
Not yet...we're in the "voting" stage for America's Favorite Recipe (see Sweeps opportunities)! http://www.mybargainbuddy.com/forums...ight=pillsbury
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Last edited by MagiePerdu : 01-14-2008 at 02:27 PM.
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Old 01-14-2008, 02:30 PM
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Default 2 more that sound really tasty!

FIESTA CHICKEN SALAD

INGREDIENTS

1/4 cup margarine or butter, cut into 4 pieces
6 boneless skinless chicken breast halves
2 eggs
1 1/4 cups Old El Paso® Picante or Thick 'n Chunky Salsa
1-1/3 cups Progresso® Plain Bread Crumbs
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon ground oregano
4 green onions, sliced
1 (16-oz.) pkg. mixed salad greens
3 medium tomatoes, chopped
1 (8-oz.) bottle red wine vinegar and oil salad dressing
1 cup sour cream
1 avocado, peeled, sliced


DIRECTIONS

1. Heat oven to 400°F. Place margarine in ungreased 15x10x1-inch baking pan. Place in oven; until margarine is melted. Remove from oven. Tilt pan to coat with margarine.

2. Meanwhile, cut chicken breast halves in half lengthwise. Cut crosswise into 1/2-inch slices. In large bowl, beat eggs; stir in chicken and 1/4 cup of the picante.

3. In shallow bowl, combine bread crumbs, salt, cumin, chili powder and oregano; mix well. Add chicken pieces to bread crumb mixture, a few at a time; turn to coat. Place coated chicken in margarine-coated pan. Bake at 400°F. for 15 to 20 minutes or until chicken is no longer pink in center.

4. Reserve 1 tablespoon of the green onions for garnish. In large bowl, combine remaining onions, salad greens and tomatoes; toss gently. Pour half of the salad dressing over salad; toss to coat. Arrange evenly on 8 individual plates.

5. Spoon chicken onto center of each salad. Top each with 1 tablespoon sour cream and about 1/2 teaspoon reserved green onions. Garnish each plate with avocado slices. Serve salads with remaining half of salad dressing, 1/2 cup sour cream and 1 cup picante.


CREAMY SPINACH-ARTICHOKE MINI PIZZAS


INGREDIENTS

4 oz. cream cheese (from 8-oz. pkg.), softened
2 tablespoons sour cream
3/4 cup Green Giant® Frozen Spinach (from 1-lb. bag), thawed, squeezed to drain*
1/2 cup artichoke hearts (from 14-oz. can), drained, patted dry with paper towels
1 (10.6-oz.) box Pillsbury® Refrigerated Garlic Breadsticks
1 oz. (1/4 cup) shredded Parmesan cheese

DIRECTIONS

1. Heat oven to 350°F. In medium bowl, mix cream cheese, sour cream, thawed spinach and artichoke Hearts until well blended, breaking up artichokes during stirring.
2.
Unroll dough into 1 large rectangle. Spread garlic mixture from box evenly over dough. Separate dough into 10 breadsticks. Reroll each breadstick, coiling dough into spiral shape with garlic mixture inside; place 2 inches apart on ungreased cookie sheet.

3. Starting at center, press out each coil into 3 1/2-inch round (edges will curl up slightly). Spoon and spread cream cheese mixture on top of each round. Sprinkle with cheese.

4. Bake at 350°F. for 17 to 22 minutes or until cheese is melted and edges are golden brown. Immediately remove from cookie sheet. Serve warm.

High Altitude (3500-6500 ft) No change.
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Old 01-30-2008, 02:06 PM
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Default One of this week's finalists

Sweet & Sour Shrimp Puffs

INGREDIENTS

3 tablespoons cream cheese spread (from 8-oz container)
1 teaspoon soy sauce
1/4 teaspoon ground ginger
1/2 teaspoon finely chopped garlic
1 can (8 oz) Pillsbury® refrigerated butter flake crescent dinner rolls (8 rolls)
16 uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired
3 tablespoons sesame seed
1/3 cup SMUCKER'S® Apricot Preserves

DIRECTIONS

1. Heat oven to 375°F. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside.

2. Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 teaspoon cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point.

3. Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet.

4. Bake 16 to 21 minutes or until golden brown.

5. In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 teaspoon melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.
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Old 03-04-2008, 02:54 PM
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Default

No winner yet this year, but this seems like a strong contender to me!

Heavenly Caramel Pie

A luscious dessert with prep this easy is heavenly, indeed!
Ruth-Anne O'Gorman
Kodiak, AK

INGREDIENTS

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2 cups SMUCKER'S® Caramel Ice Cream Topping (from two 12.25-oz jars)
1/4 cup Fisher® Chef's Naturals® Chopped Pecans
2 packages (8 oz each) cream cheese, softened
1 container (8 oz) frozen whipped topping, thawed (3 cups)
1/2 cup Fisher® Chef's Naturals® Pecan Halves


DIRECTIONS

1. Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.

2. In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans. Spread mixture over bottom of cooled pie crust.

3. In large bowl, beat cream cheese and 1 cup of the caramel topping with electric mixer on medium speed until well blended. Fold in whipped topping just until blended (do not overmix). Spoon cream cheese mixture into pie crust. Refrigerate at least 2 hours until set.

4. Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie. Cover and refrigerate any remaining pie.

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Old 04-16-2008, 04:21 AM
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Default And The 2008 Winner Is. . .

In the "Sweet Treat" Category: Double-Delight Peanut Butter Cookies


INGREDIENTS

1/4 cup Fisher® Dry Roasted Peanuts, finely chopped
1/4 cup Domino® or C&H® Granulated Sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter
1/2 cup Domino® or C&H® Confectioners Powdered Sugar
1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated peanut butter cookies, well chilled

DIRECTIONS

1. Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.

3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

4. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

5. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
High Altitude (3500-6500 ft): No change.



In the Breakfast and Brunches Category: Mascarpone-Filled Cranberry-Walnut Rolls

INGREDIENTS

Rolls
1/4 cup sweetened dried cranberries, coarsely chopped
1/3 cup Fisher® Chef's Naturals® Chopped Walnuts
1/2 cup Domino® or C&H® Granulated Sugar
1 teaspoon ground cinnamon
1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
1/2 cup mascarpone cheese or cream cheese, softened
1/4 cup LAND O LAKES® Unsalted or Salted Butter, melted
Glaze
1 tablespoon mascarpone cheese or cream cheese, softened
1 cup Domino® or C&H® Confectioners Powdered Sugar
1 to 2 tablespoons milk


DIRECTIONS

1. Heat oven to 350°F. Lightly spray 8- or 9-inch round cake pan with CRISCO® Original No-Stick Cooking Spray.

2. In small bowl, mix cranberries and walnuts; set aside. In another small bowl, mix granulated sugar and cinnamon; set aside.

3. Separate dough into 10 biscuits; press each biscuit into 3-inch round. Place heaping 1 teaspoon of the mascarpone cheese on center of each biscuit. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a ball; firmly pinch edges to seal. Roll each biscuit in melted butter, then roll in sugar-cinnamon mixture. Place 1 biscuit in center of pan. Arrange remaining biscuits, seam sides down and sides touching, in circle around center biscuit. Pour remaining butter over biscuits; sprinkle with remaining sugar-cinnamon mixture.

4. Reserve 1/4 cup cranberry-walnut mixture; sprinkle remaining mixture over biscuits.

5. Bake 28 to 33 minutes or until biscuits are golden brown. Place heatproof serving plate upside down on pan; carefully turn plate and pan over. Let stand 1 minute, then carefully remove pan.

6. Sprinkle reserved cranberry-walnut mixture over coffee cake. In medium bowl, stir glaze ingredients until smooth. Drizzle glaze over top of rolls. Serve warm.

High Altitude (3500-6500 ft): No change.



In "Pizza Creations," The Apple-Jack Chicken Pizza with Caramelized Onions

INGREDIENTS

3 tablespoons LAND O LAKES® Butter
2 large sweet onions (such as Maui or Walla Walla), very thinly sliced
1/2 teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 unpeeled large Red Delicious apple, thinly sliced
1/2 teaspoon Domino® or C&H® Granulated Sugar
3 cups cubed cooked chicken breast
1/3 cup cooked real bacon bits (from 3-oz package)
2 medium green onions, sliced (2 tablespoons)
1 1/2 cups shredded pepper Jack cheese (6 oz)
1 1/2 cups shredded Cheddar cheese (6 oz)

DIRECTIONS

1. In 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Add sweet onions and thyme; cook about 20 minutes, stirring occasionally, until soft and golden. Stir in salt and pepper. Remove onions from skillet; set aside.

2. Heat oven to 425°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 14x10-inch rectangle. Bake 7 to 11 minutes or until light golden brown. Reduce oven temperature to 375°F.

3. Meanwhile, in same skillet, melt remaining 1 tablespoon butter over medium heat. Add apple and sugar; cook 4 to 6 minutes, stirring occasionally, until sugar is melted and apple is slightly soft.

4. Spread onion mixture over partially baked crust. Top evenly with chicken, apple mixture, bacon, green onions and cheeses.

5. Bake 10 to 20 minutes longer or until cheeses are melted and crust is golden brown.

High Altitude (3500-6500 ft): No change.



In Old El Paso Mexican Favorites: Mexican Pesto-Pork Tacos


INGREDIENTS

Filling

1 package (17 oz) refrigerated fully cooked pork roast au jus
2 tablespoons orange juice
1/2 teaspoon ground cumin
1 medium tomato, chopped (3/4 cup)
1 medium avocado, pitted, peeled and chopped (3/4 cup)
2 teaspoons lime juice
1/2 teaspoon Domino® or C&H® Granulated Sugar
1/4 teaspoon salt

Pesto

1 1/2 cups lightly packed fresh cilantro sprigs
3/4 cup Fisher® Spanish Peanuts
2 to 3 cloves garlic
1 jalapeño chile, seeded, chopped
1/4 cup CRISCO® Pure Olive Oil
Taco Shells and Cheese
1 box (4.7 oz) Old El Paso® Stand ‘N Stuff® Taco Shells (10 shells)
1 cup shredded Monterey Jack cheese (4 oz)
Garnishes, if desired
Lime and orange wedges
Fresh cilantro sprigs

DIRECTIONS

1. Heat oven to 325°F. In medium microwavable bowl, shred pork; discard juice. Toss pork with orange juice and cumin; set aside. In another medium bowl, mix tomato, avocado, lime juice, sugar and salt.

2. In food processor bowl with metal blade, place 1 1/2 cups cilantro, the peanuts, garlic, chile and oil. Cover; process about 30 seconds or until well blended; set aside.

3. Heat taco shells in oven as directed on box.

4. Meanwhile, cover bowl of pork mixture with microwavable paper towel. Microwave on High 2 to 3 minutes or until warm.

5. To serve, spread about 1 tablespoon pesto over 1 side of each taco shell. Fill each with about 1/4 cup warm pork mixture, 1 tablespoon tomato-avocado mixture and heaping 1 tablespoon cheese. Serve garnished with lime wedges, orange wedges and cilantro sprigs.

High Altitude (3500-6500 ft): No change.



For Entertaining Appitizers: Salmon Pastries with Dill Pesto


INGREDIENTS

1/2 cup lightly packed chopped fresh dill weed
1/3 cup CRISCO® Light Olive Oil
1/4 cup Fisher® Chef's Naturals® Chopped Walnuts
1/4 cup fresh lime juice
1 clove garlic
1 tablespoon Dijon mustard
2/3 cup shredded Parmesan cheese
Salt and pepper, if desired
3/4 lb salmon fillet, thawed if frozen and patted dry
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Dill weed sprigs

DIRECTIONS

1. Heat oven to 400°F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 cup of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth.

2. If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes.

3. On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4x3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.)

4. Spoon 1 level teaspoon dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1 inch apart.

5. Bake 20 to 25 minutes or until golden brown.

6. Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.
High Altitude (3500-6500 ft): No change.
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Last edited by MagiePerdu : 04-21-2008 at 09:25 AM.
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