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When cooking pot roast, Ann F. of Lyndonville, Vermont covers the top with a thin layer of horseradish. “It tenderizes and gives the meat zip plus makes wonderful gravy,” she assures.
“I never throw out the crumbs at the bottom of a potato chip bag,” notes Mary Ann Hullinger of…
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“My sister and I like to add about 1/2 cup cooked pumpkin to Cream of Wheat, then top with a…
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