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“To make corn bread, I use a small box mix that calls for one egg and 1/3 cup milk,” says Donna Frederick of Topeka, Kansas. “But instead of the milk, I stir in 3/4 cup of French onion dip.”
“A dear friend shared with me the secret to robust chicken soup,” relates Penny F., from…
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“I improve canned baked beans with ketchup, diced onion and brown sugar,” explains Lynn E. of…
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