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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
“When making pumpkin pie, I replace half of the evaporated milk called for in the recipe with…
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Add flavor by marinating uncooked chicken breasts overnight in bottled salad dressing. Or once…
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