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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 use maple syrup to season grapefruit, and cooked and drained carrots or squash. Best of all,…
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When a recipe calls for sour cream and onions, I use prepared French onion dip instead. It makes…
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