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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 coat my baked and deep-fried fish fillets with mashed potato flakes instead of bread crumbs,”…
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Writes Rita K. from Friendswood, Texas, “I like to substitute pumpkin pie spice or apple pie…
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