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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.”
Charles Fritts of Hunt, Texas gives an Italian twist to boxed macaroni and cheese. “Cook the…
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“When I make a chocolate pie using a pudding mix, I give it extra richness by mixing in a…
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