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I save the leftover juice from my homemade bread-and-butter pickles. Then when I make tuna or macaroni salad, I pour a little of the juice into the mayonnaise mixture. My family and friends love the flavor it provides. —Ann D., Suffern, New York
“My Irish husband and I believe the best mashed potatoes start by boiling peeled cubed potatoes…
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“My blueberry pie is always a big hit,” Alyce Smith writes from Toledo, Ohio. “I cut down the…
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