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“To make an excellent glaze for chicken, turkey or pork, I combine a half cup of whatever jelly or jam I have on hand with a tablespoon of Dijon mustard,” shares Isabel K. of Longville, Minnesota. “Apricot jam and red currant jelly work well. If the spread is on the tart side (like orange marmalade), I add some brown sugar. Then I just brush this glaze on the meat before it goes in the oven.”
I save the leftover juice from my homemade bread-and-butter pickles. Then when I make tuna or…
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To bring out the flavor of butterscotch pie filling or pudding, Betty B. from Desert Hot…
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