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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 spicy hash, dice leftover roast beef, roasted potatoes, carrots and onions. Place in a…
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When throwing together a meat loaf meal, remember this time-saving treatment from Rachel Gorski…
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