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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.”
I add quick-cooking tapioca to my beef stew to get a nice thick consistency for my sauce.…
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When making a fruit salad, I use the juice from a small can of pineapple to keep my apples and…
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