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“I slice up leftover roasted chicken and toss it with Italian salad dressing. Then I melt cheese on two pieces of bread and place the chicken slices in between. This chicken sandwich makes a great lunch or quick dinner,” writes Jaime Spyksma from Terrace, British Columbia.
When I cook a corned beef and cabbage dinner, I save the broth. The next day, I chop up the…
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Instructs Phyllis A. of Waterbury, Connecticut, “Add beef broth to leftover beef stew and puree…
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