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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.”
Linda H. of San Diego, California gives her meat loaf comforting flavor by adding 1/4 teaspoon…
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“I love spicy foods, so I add 1/2 cup of salsa to canned tomato soup made with milk. It’s a…
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