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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.”
From Peculiar, Missouri, Velma Carpenter shares her secret to bringing a bit of down-home…
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Advises Litchfield, Minnesota field editor Elaine S., “For moister meat loaf, add applesauce.…
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