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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
When I make deviled eggs, cakes with icing or anything that will stick to the lids when I…
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For a fancy presentation, I scoop tub margarine into a pastry tube with a large star tip and…
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