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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.”
To serve tortillas with your chili, cut flour tortillas into eight wedges. Place wedges pointed…
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A warm tortilla is a wonderful complement to a steaming bowl of chili. —Tracy Howard,…
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