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“Whole bay leaves make my pork roast special,” says JoAnn Swope of Westerville, Ohio. “I simply cut small slits in the roast and insert three or four bay leaves. They add great flavor and wonderful aroma as the pork is cooking.”
“My secret to a great gelatin salad is to substitute canned fruit juices for water,” reports…
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Elaine T. of Palmetto, Florida reports, “My daughter married into an Italian family. She learned…
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