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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.”
“Everyone who tries my meat loaf asks what’s in it,” pens Mel Terpstra of Didsbury, Alberta. “I…
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“When I cook fresh carrots, I season them with pickling spices,” pens Barbara Hayes from…
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