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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.”
In Fort Myers Beach, Florida, Mary T. gives seafood pasta salads pizzazz with a sprinkling of…
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“For a tasty topping on everyday baked beans, I sprinkle finely crushed gingersnaps over the top…
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