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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."
For a satisfying meat loaf that is just as good the next day for sandwiches, Phyllis C. of…
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June Alexander of Urbana, Ohio always keeps a box of instant potato flakes on hand. “They’re…
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