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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.”
In Crown, Pennsylvania, Barbara K. considers a spoonful of peanut butter the secret ingredient…
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When making a fruit salad, I use the juice from a small can of pineapple to keep my apples and…
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