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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
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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Making mashed potatoes for a crowd? After you prepare them, place in a slow cooker on low heat…
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