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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.”
“My kids were never crazy about coleslaw, but I wanted them to eat cabbage,” remarks Marge B. of…
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“I typically pour a bit of lemon juice onto my apple pie filling since it keeps the apples…
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