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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.”
From Warren, Michigan, Alice Komic reports, “I simply add a 12-ounce tub of cranberry-orange…
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We use a grill basket over the open fire to cook kabobs with slices of hot dog, ham, mushrooms…
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