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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.”
When a recipe calls for dusting the pan with flour and the batter is chocolate, I “flour” with…
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“I wanted my grandchildren to eat broccoli, so when I made tacos, I substituted steamed broccoli…
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