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“In a skillet, I heat hickory-smoke barbecue sauce with a little water and brown sugar, then add thin slices of leftover roast beef. Once it’s thoroughly heated, I serve it on buns. My husband loves these sandwiches,” notes Florence Beaudoin of Windsor, Ontario.
Whenever I’ve cooked more lasagna noodles than needed, I cut the leftovers into 1/4- or 1/2-inch…
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When I cook a corned beef and cabbage dinner, I save the broth. The next day, I chop up the…
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