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“I add brown sugar to homemade spaghetti sauce,” says Beth Allard of Belmont, New Hampshire. “I use about 1/3 cup for every quart of tomatoes. The sugar cuts the acidity of the tomatoes.”
Remarks Ginny C. of St. Louis, Missouri, “When we used to sell white bakery cakes, we stirred in…
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“When making deviled eggs for a family get-together, I realized I didn’t have any mustard, so I…
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