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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.”
Contributes field editor Heidi H. of Steuben, Maine, “You’ll never want to serve plain corn…
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For a nice thick pot of chili, Kara K. of Kalamazoo, Michigan mixes in a can of refried beans.…
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