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We always seem to have extra pasta from Italian meals. So I make a tasty salad with the leftovers the next day. To 1 cup of cooked pasta, I add a chopped tomato, a can of tuna, 2 tablespoons of chopped onion and 1/2 cup of ranch salad dressing. I mix it together and chill it for a quick lunch. —Bernadette Bennett, Waco, Texas
“After a roast pork, chicken or beef dinner, I make a potpie,” explains Tammy S. of Utica, New…
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“I use leftover savory party mix (made with cereal, pretzels, bagel chips, etc.) in salads in…
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