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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.”
For additional nutritional value, Marguerite Z. of Chestnut Hill, Massachusetts uses both bread…
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“For extra crunchy French toast, coat each slice of bread with finely rolled cornflake crumbs…
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