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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.”
To give potato salad zip, Allen R. of Diboll, Texas stirs in prepared horseradish, grated…
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“I spruce up egg salad with a tablespoon of lemon juice for every six eggs. It allows me to use…
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