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Last night’s chili makes a great topping for today’s omelet. In what I call a Texas omelet, I serve a three-egg omelet with some chopped lettuce. I top it off with the reheated chili, shredded cheddar cheese, chopped onions, sour cream and chives. —Susan Swanstrom, Twin Valley, Minnesota
Relates Gerry Kellar of Nixa, Missouri, "If I have some leftover chili, I freeze small portions…
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When I make more pasta than my husband and I can eat, I freeze the leftovers. It’s simple to put…
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