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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.
“My family really likes my yellow cake,” says Marie Wolf of New Ulm, Minnesota. “That’s because…
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“I use maple syrup to season grapefruit, and cooked and drained carrots or squash. Best of all,…
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