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“We love pot roast, but with only three people, we can’t eat it all in one meal. So I use the extra beef to make Beef Barley Soup,” writes Catherine Graham of Lawrenceville, Georgia. “I shred the meat and simmer in a 2-quart mixture of beef broth and beef bouillon. Then I stir in barley, and once it is cooked, I add leftover diced vegetables. It’s fast, easy and hearty.”
“I never liked meat loaf until I tried my neighbor’s version, made with crisp rice cereal and a…
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“Next time you bake a batch of corn muffins, don’t fill the muffin cups very full. Instead, put…
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