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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.”
Relates John C. of Benton Harbor, Michigan, “My wife makes great meat loaf by mixing cheddar…
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“For moist chocolate cake from a packaged mix, I chop half of a ripe banana and fold it into the…
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