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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.”
“When I prepare a box of stuffing mix, I’ll sometimes replace the water with apple juice,”…
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“To greatly enhance my baked beans, I lay a strip of bacon and two bay leaves on top of the…
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