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Dice leftover chicken and mixed vegetables and toss with a well-seasoned white sauce. Enclose mounds of the mixture in refrigerated crescent roll dough and bake to make delicious turnovers. —Barbara T., Pebble Beach, California
Last night’s chili makes a great topping for today’s omelet. In what I call a Texas omelet, I…
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“My mother used to make hash by dicing leftover potatoes and beef roast, frying them in a…
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