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“One day while preparing scalloped potatoes, I realized I didn’t have enough milk,” recalls Betty B. of Darlingford, Manitoba. “I used a can of cream-style corn instead. I layered the corn along with the potatoes, onions, flour and milk. It made them rich and slightly sweet.”
Conveys Ruth C. of Glendale Heights, Illinois, “I shake steamed brussels sprouts in a mixture of…
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Pat Hinton found a new way to serve her corn bread. “I thinned the batter from a boxed mix and…
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