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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.”
“Before baking meat loaf, I make a deep depression lengthwise down the center with a spoon,”…
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June E. of Benton, Kentucky adds molasses and sliced onion to her cooked green beans.
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