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Helen A. of Walden, Vermont suggests pouring a cup of black coffee over a lamb roast or lamb for stew before cooking. “The aroma is delightful and I think it helps tenderize the meat.”
“Instead of using a cup of corn syrup in my pecan pie, as the recipe indicates, I use 1/4 cup…
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“Since winters here are damp and cold, I make chicken rice soup,” remarks Marilyn W. of Sparks,…
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