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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.”
Remembers Susan G. of Lake Hiawatha, New Jersey, “My dad was a great cook. His secret to dark…
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Linda H. of San Diego, California gives her meat loaf comforting flavor by adding 1/4 teaspoon…
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