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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.
“For extra-special spaghetti sauce, I use a pound of ground sirloin and a pound of bulk sweet…
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“For a deliciously different side dish, I stir a can of peach pie filling into 2 pounds of…
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