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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 add about 1 teaspoon of fennel seed to 1 pound of ground turkey as I brown it,” reveals…
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Remarks Juanita E. of Blanchester, Ohio, “For special flavor in any bean soup, I always drop in…
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