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Conveys Ruth C. of Glendale Heights, Illinois, “I shake steamed brussels sprouts in a mixture of 3/4 cup flour, 1/4 cup grated Parmesan cheese and pepper to taste. Then I dunk them in beaten egg, then back into the flour mixture. After refrigerating them for about an hour, I fry them in oil until golden. My family doesn’t normally care for brussels sprouts, but they enjoy them prepared this way.”
In St. Joe, Arkansas, Ralph R. adds robust flavor to his chili by soaking the dried beans in…
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“When I make meat loaf, I place half of the mixture in a loaf pan, add a 14-ounce can of…
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