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When I make a big batch of caramel corn, I cook the syrup in a large nonstick kettle. I add the popped corn to the syrup and stir with a plastic spoon until well coated. I pour the mixture into a buttered pan to cool. The popcorn absorbs the syrup and the kettle comes out almost clean. It saves time and syrup. —Christine Janda, Wilber, Nebraska
When I assemble my favorite salad, I coat the serving bowl with some of the dressing, then toss…
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Field editor Shirley Glaab of Hattiesburg, Mississippi likes to serve her Pecan Corn Muffins…
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