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On the day before making potato salad for a special occasion, I peel, dice and boil my potatoes. Then I drain them and refrigerate overnight. The next day, preparation goes quickly because the potatoes are chilled and ready to go. —Lillian Michalec, Vienna, Ohio
Liquids, gravies and sauces are easily kept hot in a wide-mouth thermos. Casseroles and meat…
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At our church potlucks, we have found that young children often don’t like the casserole-type…
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