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2. Ford 385 engine - Wikipedia

   en.wikipedia.org/wiki/Ford_385_engine

   The Ford 385 engine family (also called "Lima" [2]) is a series of big-block V8 engines designed and manufactured by Ford Motor Company.The family derives its 385 name from the 3.85-inch (98 mm) crankshaft stroke of the 460 cubic-inch V8 introduced in 1968. [3]

3. List of Ford bellhousing patterns - Wikipedia

   en.wikipedia.org/wiki/List_of_Ford_bellhousing...

   Note: this is commonly called the Ford Small-block V8 pattern, though it is used in some "big block"-sized V8's as well as some V6's and I6's. 200 I6 1978-1983 only, partial (4 of 6 bolts) pattern. 250 I6 (except Australian 250/4.1) 255 V8; 289 V8 - (made after August 3, 1964) - had 6 bolts holding bellhousing to block; 302 Cleveland (Australia)

4. Ford MEL engine - Wikipedia

   en.wikipedia.org/wiki/Ford_MEL_engine

   The Ford MEL is a big-block 90° V8 engine family produced in various configurations by the Ford Motor Company between 1958 and 1967 in displacements from 383–462 cubic inches (6.3–7.6 L), and used in Ford, Edsel, Mercury, and Lincoln vehicles.

5. List of Ford engines - Wikipedia

   en.wikipedia.org/wiki/List_of_Ford_engines

   2012–present; The 3.2 is an I5 engine used in the Ford Transit, the Ford Ranger, Ford Everest, Mazda BT-50 and the Vivarail. For the North American-spec Transit, * the 3.2 L Duratorq is modified to meet American and Canadian emissions standards and is branded as a Power Stroke engine.

6. Lima Engine - Wikipedia

   en.wikipedia.org/wiki/Lima_Engine

   The factory opened in 1957 as the site of production of Ford's MEL V8 for the Edsel car.. It subsequently produced six-cylinder engines (the 170/200/250 family), the 385-series 370/429/460 big-block V8 engines, and the 2.3/2.5 L HSC/HSO pushrod four-cylinder engines for the Ford Tempo, Mercury Topaz, and Ford Taurus.

7. The 3-Ingredient Appetizer I Always Make for the Holidays

   www.aol.com/3-ingredient-appetizer-always...

   How To Make My 3-Ingredient Smoked Salmon Dip. For 2 1/2 cups, or 6 to 8 servings, you’ll need: 8 ounces cream cheese, room temperature 4 to 6 ounces hot smoked salmon, flaked