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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.”
Field editor Geraldine G. of Mt. Pleasant, Michigan mixes a bit of rosemary into her ham loaf…
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From Shreveport, Louisiana, Marilyn Otstott shares this trick for speedy stuffed peppers. “Use a…
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