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“When I make meat loaf, I place half of the mixture in a loaf pan, add a 14-ounce can of sauerkraut and top with the rest of the meat mixture. Then I bake as usual. It tastes great!” says Margaret Mathenia of Hopkinsville, Kentucky.
Conveys Carrie P. of Clinton, New Jersey, “I chill my chocolate chip cookie dough, wrap the…
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From Shreveport, Louisiana, Marilyn Otstott shares this trick for speedy stuffed peppers. “Use a…
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