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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.”
“Not everyone in my family likes plain old carrots, so now after I cook and drain them, I melt a…
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“For extra-rich and delicious turkey gravy, I stir sour cream into the turkey drippings,”…
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