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“I spruce up egg salad with a tablespoon of lemon juice for every six eggs. It allows me to use a little less mayonnaise while enhancing the flavor,” notes Lee Levy of Tamarac, Florida. “I sometimes also toss in some chopped green olives.”
“I stir 1/4 cup of raspberry juice into each tall glass of iced tea,” reports Faye B. of…
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“I add about 1 teaspoon of fennel seed to 1 pound of ground turkey as I brown it,” reveals…
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