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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
From Fort Smith, Arkansas, Terry K. writes, “Add leftover macaroni and cheese to tomato soup.…
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When throwing together a meat loaf meal, remember this time-saving treatment from Rachel Gorski…
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