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“When I make a meat pie or casserole with a Mexican flair, I top it with crushed barbecue potato chips. They add a delightful spicy crunch,” writes Lorraine Darocha of Mountain City, Tennessee.
“When making calico beans, I add a can of crushed pineapple with the juice. It makes the dish…
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“When making the stuffing for the holiday bird, I stir in a can of cream of mushroom soup as the…
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