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Relates Mary S. of La Junta, Colorado, “When making my meat loaf, I press three-quarters of the meat mixture on the bottom and up the sides of the pan. I fill the center with sliced mushrooms and shredded cheddar and mozzarella cheeses. Then I pack the rest of the meat on top of the filling. The result is so delicious you’ll never go back to plain meat loaf again.”
Quiche prepared in the Pleasanton, California kitchen of Jennie K. has an extra-special twist.…
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Writes Lori M. from her Sheboygan, Wisconsin kitchen, “I add grated carrot and shredded cabbage…
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