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I often make a summer squash bake for brunch. I add some chopped peppers for variety and extra color and to spark the flavor of the zucchini and crookneck squash. Try jalapeno, sweet red or green pepper, depending on your taste preferences. —Margery Spencer, Ashland, Oregon
Relates Judi B. of Reinholds, Pennsylvania, “My children gobble up scrambled eggs when I add a…
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From her Seminole, Florida kitchen, Joan R. reveals, “Years ago, Mother shared her secret for…
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