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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
To keep salads, meats and desserts cold and safe at a summer party, I place all the containers…
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For a church cookout, I volunteered to bring corn on the cob, hot and ready to eat. We boiled…
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