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Instead of greasing and flouring the baking pans for cakes or breads, I coat them with low-fat shortening and a sprinkling of granulated sugar. The cake or bread is easily removed from the pan and has a slightly crisper, sweeter crust. This is especially nice with fruit breads. They don’t even need glaze or icing. Nettie K., Boise, Idaho
After peeling and cooking small fresh beets, I place them in my egg slicer one at a time. I get…
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My husband is diabetic and watches his diet carefully. To help, I try to fix portions in the…
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