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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 peeled tomatoes that have been drained and cut up, chopped onion and garlic powder to my…
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“I coat my baked and deep-fried fish fillets with mashed potato flakes instead of bread crumbs,”…
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