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When making a fruit salad, I use the juice from a small can of pineapple to keep my apples and bananas from browning. Adding the pineapple gives the salad a little more zing, too. —Fran A., Rohnert Park, California
“For extra-rich and delicious turkey gravy, I stir sour cream into the turkey drippings,”…
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“While fixing an envelope of chicken noodle soup, I added about 1-1/2 cups of frozen peas and…
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