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“I stir in a teaspoon or more of crab boil spices (those normally used to cook crab or shrimp) to the boiling water when cooking potatoes for salad,” remarks Beth H. of Boulder, Colorado. “They absorb the spices and give the potato salad a tangy ‘New Orleans’ flavor.”
“To give my homemade bean and pea soups a nice flavor boost, I add fresh cabbage,” writes…
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Pat Hinton found a new way to serve her corn bread. “I thinned the batter from a boxed mix and…
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