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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
To give potato salad zip, Allen R. of Diboll, Texas stirs in prepared horseradish, grated…
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When making mashed potatoes, Rejane M. of Alexandria, Virginia boils a clove of garlic with the…
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