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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.”
“When I make lasagna, I blend an 8-ounce package of softened cream cheese into the ricotta and…
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A little brown sugar cuts some of the tartness in Nancy C.’s sauerkraut, confirms this…
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