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From her Overland, Missouri home, Linda B. writes, “At the end of the growing season, we always have a lot of green tomatoes left. Last year, we shredded some and I used them in place of zucchini in my zucchini bread recipe. It was moist and yummy.”
“I had some extra Italian bread crumbs that I added to scrambled eggs one morning,” relates…
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Contributes field editor Heidi H. of Steuben, Maine, “You’ll never want to serve plain corn…
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