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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.”
Helen A. of Walden, Vermont suggests pouring a cup of black coffee over a lamb roast or lamb for…
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Vaunda Box of American Fork, Utah relates, “I used to work in the kitchen of a school cafeteria,…
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