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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
Instead of using a traditional punch bowl, I serve my holiday punch using a two-piece cake…
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When hosting a potluck dinner, I use sticky notes or signs to mark where the food items such as…
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