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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 her kitchen in Fort Wayne, Indiana, Joan P. notes, “Father always drizzled a little maple…
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“My secret to a great gelatin salad is to substitute canned fruit juices for water,” reports…
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