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When I'm making a big batch of deviled eggs, I first prepare the yolk mixture and chill it for several minutes in the refrigerator. Then I use my small cookie scoop to fill the egg white halves. This goes quickly…and leaves nice-looking rounded tops on the deviled eggs. —Jana Hance, Circle, Montana
Fixing St. Patrick’s Day dinner for a crowd, I cook the corned beef in two large pots. When it’s…
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Stuffed peppers are my specialty for fall potlucks. So, in the summer, when peppers are…
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