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Here’s how I dramatically reduce the amount of fat in my gravy from roasted meat. I boil off most of the liquid until all that’s left are the brown caramelized juices on the bottom of the pan and the fat. After pouring off the fat, I add water, loosen the browned bits, add seasonings and thicken. I’ve made wonderful gravy this way for more than 45 years. Nell B., Stoutsville, Missouri
A bay leaf is a good substitute for salt when cooking pasta. Mace will do the same thing for…
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As a diabetic, I’m always on the watch for healthy food that tastes good. Here are a few of my…
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