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I recently became allergic to fish, and I really miss it. I’ve discovered, however, that many of my recipes for white fish can be easily adapted for chicken breasts. I pound the breast meat a little to give the illusion of a fish fillet and cook it the same what I would prepare the fish. It’s a delicious substitute. Laura H., Beecher, Illinois
Our family doesn’t like raw celery in recipes for chicken salad or potato salad. So I substitute…
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When making a crumb crust for a dessert, I reduce the amount of butter or margarine by one…
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