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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
“I add a tablespoon or two of vinegar to a batch of my beef barley soup,” reveals Joy B. of…
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"My brother just had to have macaroni and cheese every day," recalls Elsie Evans, Terre Haute,…
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