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I discovered this trick when trying to find a lower-fat alternative to mayonnaise for my egg salad recipe. Simply add a few spoonfuls of low-fat cottage cheese. The texture of the cottage cheese blends nicely with the chopped egg, and it reduces the amount of mayonnaise needed to achieve spreading consistency. Lauren B., Savoy, Illinois
When a recipe calls for frozen spinach, thawed and squeezed dry, I use my salad spinner. It…
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I came from the “clean your plate” era and feel obligated to finish everything on my dinner…
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