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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.”
Field editor Geraldine G. of Mt. Pleasant, Michigan mixes a bit of rosemary into her ham loaf…
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“My family is hard to please when it comes to cooked vegetables,” comments Kris C. of Medford,…
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