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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.”
In Rockford, Illinois, Len K. suggests this tip: “For a flavorful beef stew, add a diced dill…
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To make instant mashed potatoes pass for “from scratch,” use more milk than water, more butter…
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