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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 cooking homemade noodles, I put beef or chicken bouillon granules in the water and let…
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“To give that little something extra to fresh whipped cream, I add 2 or 3 drops of almond…
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