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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.”
From Nokomis, Florida, Betty H. says, “We particularly enjoy Greek or Italian seasoning…
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“To make banana pudding extra tasty, I add a half cup of sour cream to the instant pudding mix…
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