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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.”
When I have leftover taco-seasoned ground beef, I simply add some ketchup to it and warm it in…
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When I have leftover elbow macaroni or any other cooked pasta, I put it in a greased baking…
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