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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.”
Turkey soup picks up sweetness without sugar and a nice golden color when Genice V. of…
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“When I make scalloped potatoes, I toss in sliced carrots,” comments Charlotte C. of Norwalk,…
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