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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.”
From her Leominster, Massachusetts kitchen, Alisha S. writes, “I use orange juice for the liquid…
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From Allendale, Michigan, Nancy P. writes, “I often serve pasta prepared with fresh vegetables…
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