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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
Whenever you're bringing a stew, soup or chili to a potluck, you'll find it can be easily…
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During the hot humid days of summer, I love to serve cool gelatin salads, but they seem to sag…
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