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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
Before putting my pie shell in the pan, I coat the pan with nonstick cooking spray. Then I can…
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Speed up production at your organization's next pancake breakfast by using a meat baster to…
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