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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.”
Sylvia S. of Salisbury, Maryland writes, “After pan-frying pork chops, I pour a can of stewed…
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“Since winters here are damp and cold, I make chicken rice soup,” remarks Marilyn W. of Sparks,…
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