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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
For a twist on traditional homemade salsa, I substitute pitted fresh cherries for tomatoes and…
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“A dusting of sage on cooked summer squash or cauliflower is a real improvement,” assures Ethel…
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