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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
From North Ridge, California, Winnie Smith has a simple way to jazz up garden-fresh zucchini. “I…
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If I have a small amount of frosting left after icing a cake, I put it into a pastry bag and…
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