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My wife and I enjoy medleys of steamed vegetables, such as onion, peppers, zucchini, squash and broccoli, but we frequently have leftovers. I combine them with some cooked rice and a can of diced tomatoes. Warmed in a skillet and sprinkled with grated cheese, this makes a scrumptious entree or side dish. —Paul Toy, Little River, South Carolina
“For really memorable twice-baked potatoes, I mix in a little pickle juice from a jar of sweet…
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“For a fast meal, saute 1/4 cup each chopped onion and green pepper,” instructs Jennifer B. of…
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