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“A butcher once told me to add ginger ale to my ham, then make gravy with the drippings,” offers Joyce Grady of New Port Richey, Florida. “I’ve made it that way ever since. I also add cloves and pineapple during the last half hour of baking.”
To make her homemade macaroni and cheese more creamy and satisfying, Doris E. of Sheboygan…
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“During the Depression, my mom stretched many dishes by adding potatoes,” recalls Wanda P. of…
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