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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.”
“I make pumpkin, squash or carrot pies special by adding a teaspoon or so of maple flavoring. I…
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“In the 1940s, my mother and aunt baked wedding cakes and used a trick to make those cakes, plus…
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