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From Allendale, Michigan, Nancy P. writes, “I often serve pasta prepared with fresh vegetables and chopped garlic, both of which have been sauteed in olive oil. For delightful taste and color, I sometimes stir in dried cranberries and cayenne pepper.”
“To add a spark to my rhubarb pie, I add grated orange peel,” conveys Florence V., a field…
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From Peculiar, Missouri, Velma Carpenter shares her secret to bringing a bit of down-home…
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