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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.”
Frozen hash browns are a time-saving accompaniment to breakfast, brunch or even dinner…
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“When I prepare baby carrots, I saute them in butter and add a jar of homemade jalapeno jelly.…
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