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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
For a dairy delicious breakfast, Lillian A. of St. Clair Shores, Michigan layers slices of…
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“I never throw out the crumbs at the bottom of a potato chip bag,” notes Mary Ann Hullinger of…
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