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I buy 3.75-ounce containers of paprika and garlic salt, mix them together and put them back in the containers. I use this blend in place of regular salt at our dinner table to cut down on sodium. Garlic adds flavor, while the paprika perks up foods with an appetizing color. It’s really good on garlic bread, eggs, fish, meat, vegetables and cheese dishes. Joyce P., Watson, Illinois
We need to watch our cholesterol, so I make a large batch of low-cholesterol soup. I start with…
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For a refreshing summer treat, push a Popsicle stick through the foil cover of a small fat-free…
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