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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."
"Whether I'm making clam chowder from scratch or from a can, I always add a can of salmon to the…
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I had leftovers when I fixed fajitas made with beef, chicken and shrimp. The next day, I removed…
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