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I cut head lettuce into salad-size pieces and store them in a container in the refrigerator covered in water. When I want to use some, I fish out a handful or two, drain it in a strainer and serve a crispy salad quickly with no fuss. —Lanita K., St. Ansgar, Iowa
To give our black-eyed peas pizzazz appropriate for our New Year’s celebration, I cooked them in…
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When cooking dried navy or lima beans in a recipe with tomatoes, the acidity of the tomatoes…
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