| 1 | home about menu whats | | | | | | 1 | 0.45% |
| 2 | the hunt family dick | | | | | | | 1 | 0.45% |
| 3 | a favorite with locals | | | | | | | 1 | 0.45% |
| 4 | favorite with locals and | | | | | | | 1 | 0.45% |
| 5 | visitors alike view our | | | | | | | 1 | 0.45% |
| 6 | alike view our historic | | | | | | | 1 | 0.45% |
| 7 | view our historic photos | | | | | | | 1 | 0.45% |
| 8 | our historic photos the | | | | | | | 1 | 0.45% |
| 9 | historic photos the hunt | | | | | | | 1 | 0.45% |
| 10 | photos the hunt family | | | | | | | 1 | 0.45% |
| 11 | hunt family dick jean | | | | | | | 1 | 0.45% |
| 12 | soon became a favorite | | | | | | | 1 | 0.45% |
| 13 | donna and rob and | | | | | | | 1 | 0.45% |
| 14 | and rob and their | | | | | | | 1 | 0.45% |
| 15 | rob and their dedicated | | | | | | | 1 | 0.45% |
| 16 | and their dedicated crew | | | | | | | 1 | 0.45% |
| 17 | their dedicated crew have | | | | | | | 1 | 0.45% |
| 18 | dedicated crew have been | | | | | | | 1 | 0.45% |
| 19 | crew have been making | | | | | | | 1 | 0.45% |
| 20 | have been making pasties | | | | | | | 1 | 0.45% |
| 21 | been making pasties since | | | | | | | 1 | 0.45% |
| 22 | became a favorite with | | | | | | | 1 | 0.45% |
| 23 | flavor soon became a | | | | | | | 1 | 0.45% |
| 24 | the mackinaw pastie shop | | | | | | | 1 | 0.45% |
| 25 | about menu whats a | | | | | | 1 | 0.45% |
| 26 | layers of linens or | | | | | | | 1 | 0.45% |
| 27 | newspaper for their husbands | | | | | | | 1 | 0.45% |
| 28 | for their husbands lunch | | | | | | | 1 | 0.45% |
| 29 | their husbands lunch the | | | | | | | 1 | 0.45% |
| 30 | husbands lunch the pastie | | | | | | | 1 | 0.45% |
| 31 | lunch the pastie provided | | | | | | | 1 | 0.45% |
| 32 | the pastie provided a | | | | | | | 1 | 0.45% |
| 33 | pastie provided a hot | | | | | | | 1 | 0.45% |
| 34 | provided a hot and | | | | | | | 1 | 0.45% |
| 35 | nutritious meal that had | | | | | | | 1 | 0.45% |
| 36 | fullbodied flavor soon became | | | | | | | 1 | 0.45% |
| 37 | meal that had good | | | | | | | 1 | 0.45% |
| 38 | that had good holding | | | | | | | 1 | 0.45% |
| 39 | had good holding capacity | | | | | | | 1 | 0.45% |
| 40 | good holding capacity and | | | | | | | 1 | 0.45% |