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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.”
Assures Nancy H. of Prospect Park, New Jersey, “I give my crispy cereal treats a pleasing flavor…
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Remarks Ginny C. of St. Louis, Missouri, “When we used to sell white bakery cakes, we stirred in…
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