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Jennifer Trusock of Ubly, Michigan dresses up boxed au gratin potatoes with extra cheese. “I stir some shredded cheddar into the mixture before baking,” she pens. “When the potatoes are tender, I top them with more cheese and broil until the cheese begins to brown.”
“Sift a couple tablespoons of baking cocoa with the dry contents of an angel food cake mix…
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“A dear friend shared with me the secret to robust chicken soup,” relates Penny F., from…
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