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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
For a subtle change from the usual pasta sauce, add a touch of cinnamon. It tastes great. Mario…
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Are you tired of those little pieces of uncooked spaghetti dripping all over the floor and stove…
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