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Quiche prepared in the Pleasanton, California kitchen of Jennie K. has an extra-special twist. “Before filling the shell, I lightly brush the inside with a honey mustard,” she says. “It makes each slice sweet and spicy—especially in a ham, Swiss cheese and spinach quiche.”
“When I prepare a box of stuffing mix, I’ll sometimes replace the water with apple juice,”…
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Chicken bouillon in place of butter or bacon drippings adds great flavor to cooked cabbage,…
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