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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.”
“I forgot to bring lemon juice with me on a Girl Scout outing for making a fresh fruit salad for…
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“A dear friend shared with me the secret to robust chicken soup,” relates Penny F., from…
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