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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
"I combine leftover meat loaf, cut into cubes, with tender cubes of boiled potatoes and fry in…
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"To zip up my potato salad, I toss in a 4-ounce can of mild diced chilies," says Okey Probasco…
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