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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 Ted M. of Anchorage, Alaska, “My wife loves my pies and always remarks on the crusts. My…
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“I improve canned baked beans with ketchup, diced onion and brown sugar,” explains Lynn E. of…
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