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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.
When a recipe calls for sour cream and onions, I use prepared French onion dip instead. It makes…
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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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