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“When asked to bring a salad for a dinner, I topped lettuce greens with chopped carrot, celery and apple plus raisins and sliced almonds,” recalls Ruth J. of Everson, Pennsylvania. “It was so pretty and a nice change from traditional tossed salad ingredients.”
“I make pumpkin, squash or carrot pies special by adding a teaspoon or so of maple flavoring. I…
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“I use french-fried onions with the cereal or crackers I crush to top my casseroles,” says Mary…
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