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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.”
For burgers with extra pizzazz, combine 2 pounds of ground beef with an envelope of ranch salad…
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For additional nutritional value, Marguerite Z. of Chestnut Hill, Massachusetts uses both bread…
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