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[3] [4] [5] From The American Heritage Cookbook published 1964: 1 cup (~240 mL) mayonnaise 1/4 cup (~60 mL) chili sauce 2 Tbsp finely diced or grated onion 2 Tbsp fresh parsley, chopped fine A pinch or two of cayenne 1/2 cup (~120 mL) heavy cream, whipped The first five ingredients are combined and the whipped cream folded in

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