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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
Writes Lori M. from her Sheboygan, Wisconsin kitchen, “I add grated carrot and shredded cabbage…
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Field editor Flo B. of Gage, Oklahoma informs, “I stir tartar sauce instead of mayonnaise into…
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