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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.”
Beverly O. of Alpena, Michigan still thinks her mother makes the best apple pie. “Her secret is…
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From her kitchen in Clearwater, Florida, Dorothy C. writes, “I give a batch of chicken soup a…
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