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When making a crumb crust for a dessert, I reduce the amount of butter or margarine by one tablespoon and press the crunchy mixture into the pan. Then I spray the crust with nonstick cooking spray. This gives it an extra crispness without adding fat. Plus, I found it keeps the crust from getting soggy from the filling. Vera K., Foster City, California
I used to rinse dried beans in a big colander, but it was a tedious job. I felt like I was…
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For a good, crunchy coleslaw, add about 1/2 cup peeled and shredded broccoli stems to the…
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