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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.
Relates Pat D. of Fort Fairfield, Maine, “Several tablespoons of strawberry freezer jam make my…
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When Rosalie L. is preparing tuna casserole in her St. Ann, Missouri kitchen, she adds some sour…
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