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I like to add sliced bananas to cooled rhubarb sauce. The bananas do not turn brown, and the sauce will keep for a few days in the refrigerator. —Donna T., Roaring Spring, Pennsylvania
When making wild rice, add a cup or two of shredded carrots toward the end of cooking. You’ll…
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“When making meatballs, try adding a tablespoon of grated aged provolone cheese per pound of…
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