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My secret to rich creamy mashed potatoes is to boil them whole and unpeeled. This decreases the amount of water they absorb while cooking. Then, I just hold the warm potatoes with an oven mitt when I peel off the skins. It may be easier to peel and cube the potatoes before cooking, but you can sure taste the difference this way. —Roberta Hill, Sherwood, Oregon
When I want crispy French toast, I add a touch of cornstarch to the egg mixture. —Ada D.,…
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“To make corn bread, I use a small box mix that calls for one egg and 1/3 cup milk,” says Donna…
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