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“When I bake a loaf of zucchini bread, I substitute shredded carrots for a small portion of the zucchini,” explains Debra J. of Lewiston, Maine. “I first made it this way when I didn’t have enough zucchini, and now I get requests for it.”
“I add some crushed pineapple to any recipe calling for rhubarb, usually substituting a cup of…
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“To give corn a boost, I stir in butter, garlic salt, a dash of cayenne pepper and chopped fresh…
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