“My mother always added a scant teaspoon of crushed mint leaves to her carrots while cooking,” recalls Linda McCarthy of Gansevoort, New York. “It was a great way to ensure we’d eat and enjoy our cooked carrots.”
“For a nice twist when I prepare stuffed peppers, I drop a rib or two of chopped celery into the…
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“When making calico beans, I add a can of crushed pineapple with the juice. It makes the dish…
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