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When I have extra rice, I use it to make breakfast the next day. I mix the rice with a beaten egg or two, then drop spoonfuls into hot butter in a skillet. I cook both sides until they are lightly browned and serve them with maple syrup. They’re very easy to prepare and delicious, too. —Laura Graham, Powhatan, Virginia
Stuffing mix is an easy addition to Carol Rindlisbacher’s homemade soups. She drops small scoops…
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Wondering what to do with leftover spaghetti sauce? I cut a loaf of French bread lengthwise and…
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