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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.”
To get her family to eat tuna casserole, Stephanie D. adds cubed cheddar cheese to the tuna…
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Sylvia S. of Salisbury, Maryland writes, “After pan-frying pork chops, I pour a can of stewed…
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