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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.”
Spicing up your tomato soup is a snap, according to Paula P. of Rocky Point, New York. She says,…
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“Before baking chocolate cake from a mix, I add 1/2 cup of boysenberry jam to the batter,”…
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