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Evelyn Tracy of Marble, Minnesota relies on inexpensive ramen noodles to add quick crunch to her green salads. “In a skillet, I brown the crushed noodles in a small amount of butter,” she relates. “I let them cool and sprinkle them on tossed salads in place of croutons or nuts.”
Says Teresa M. of Brunswick, Georgia, “To give my chicken soup a boost, I add a generous sprig…
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“When making pumpkin pie, I replace half of the evaporated milk called for in the recipe with…
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