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Have a spaghetti dinner coming up? To give meatballs a firmer texture and help them hold their shape without altering the taste, I add 1 or 2 tablespoons of fine dry bread crumbs per pound of ground beef. I knead the crumbs and seasonings into the meat on waxed paper. —Jean Swartz, Daggett, Michigan
I was tired of icing running down the sides of a cake and pooling on the plate, until I tried…
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To fix an extra-large batch of potato salad, I first mix all of the ingredients except the…
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