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“When I cook fresh carrots, I season them with pickling spices,” pens Barbara Hayes from Scottsdale, Arizona. “I fill a tea ball with the spices and place it in the water while cooking the carrots. Or you can wrap the spices in cheesecloth tied with kitchen string.”
“When I make a meat pie or casserole with a Mexican flair, I top it with crushed barbecue potato…
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Writes Rita K. from Friendswood, Texas, “I like to substitute pumpkin pie spice or apple pie…
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