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When I cook a corned beef and cabbage dinner, I save the broth. The next day, I chop up the leftover beef, carrots, cabbage and potatoes and simmer them in the broth with any other leftover vegetables I have. We enjoy this flavorful and hearty soup.—Stella J., Pittsburgh, Pennsylvania
“My son’s favorite dish starts with leftover corn,” remarks Linda K. of Perry, Kansas. “Beat an…
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When I have leftover scalloped potatoes, I add them to corn chowder. The soup that results is…
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