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Informs Emily S. of Detroit, Michigan, “I saute green peppers and onions in olive oil until crisp-tender and then toss them with a lettuce salad and shredded cheddar cheese. The hot and cold combination is so irresistible. I make this dish over and over.”
“A dear friend shared with me the secret to robust chicken soup,” relates Penny F., from…
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“My husband cannot tolerate green peppers, so I use fresh snow peas from my garden in any dish…
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