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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 make a terrific dessert, pour a thin layer of GrapeNuts cereal into dessert bowls and slowly…
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To make instant mashed potatoes pass for “from scratch,” use more milk than water, more butter…
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