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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.
“Along with minced onion, I add a bouillon cube and a little brown sugar to every can of green…
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“In place of butter or margarine, I spread peanut butter on pancakes and top them with maple…
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