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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
To keep from dirtying so many cookie sheets when you’re baking several batches of cookies, try…
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When I help with a carry-in meal for events like weddings, funerals, etc., I make sure to bring…
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