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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.
Ellen S. of Commerce Towns, Michigan dresses up sliced cooked beets by drizzling a bit of…
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“Give your French toast a different taste,” recommends Karen Miller of Hampton, Virginia.…
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