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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.”
When Jennifer P. makes lasagna in her Abilene, Texas kitchen, she stirs a can of jellied…
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When a chocolate cake recipe calls for brewed coffee and you don’t have any on hand, simply…
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