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“Every summer, I grate zucchini and freeze it for use in quick breads later,” notes Helen S. of Flint, Michigan. “Whenever I make vegetable soup, I always stir in a package of that zucchini. It cooks right in, adding flavor and nutrition.”
“I make waffles for breakfast or as a side dish,” says Mrs. Elwin E. of Salem, Oregon. “After…
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“As a teen, I had a dear friend whose mother was a terrific cook,” recalls Nancy W. of Van Nuys,…
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