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“My chili tastes best when I stir in a drained can of pitted ripe olives,” informs John H. of Mauston, Wisconsin. “When I make this entree for guests, they ask for the recipe.”
To give potato salad zip, Allen R. of Diboll, Texas stirs in prepared horseradish, grated…
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“Liver tastes so much better when I add a little brown sugar to the flour used to coat it before…
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