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“My mother always added a scant teaspoon of crushed mint leaves to her carrots while cooking,” recalls Linda McCarthy of Gansevoort, New York. “It was a great way to ensure we’d eat and enjoy our cooked carrots.”
I like to add sliced bananas to cooled rhubarb sauce. The bananas do not turn brown, and the…
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“Not everyone in my family likes plain old carrots, so now after I cook and drain them, I melt a…
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