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"When I have leftover au gratin potatoes, I combine them in a saucepan with sauteed chopped onions, carrots and celery," reports Margo Seegrist of Shelton, Washington. "I add milk and stir as the soup heats up until I have a nice rich chowder."
One of our favorite sandwiches is created with leftover beef brisket. I layer the meat, sauteed…
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"I add a pinch of ground cinnamon, cloves and nutmeg to my sugar cookie batter," relates…
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