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From Shreveport, Louisiana, Marilyn Otstott shares this trick for speedy stuffed peppers. “Use a can of chili in place of the ground beef,” she says. “Since the chili is already cooked and seasoned, the peppers don’t need to bake long before they’re ready for the table.”
I like to add some grated carrots to my creamy potato soup. It complements the flavor of cream…
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For a decorative potato or macaroni salad, dissolve a little unflavored gelatin in a small…
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