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Fixing St. Patrick’s Day dinner for a crowd, I cook the corned beef in two large pots. When it’s time to start the potatoes and vegetables, I transfer the meat to one pot and still have the flavorful broth in the second pot to cook my vegetables. —Peggy A., Pasadena, California
I have four plates with three sections each and domed covers that I like to use for potlucks. I…
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“Carrot Cabbage Slaw has been served at our family reunions for as long as I can remember,”…
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