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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.
“As long as I can remember, I’ve added ground cinnamon to my baked beans,” writes Jean Newton of…
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“People say my sauerkraut tastes so good,” notes Debbi Barate of Dilltown, Pennsylvania. “To a…
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