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“When I serve applesauce with pork for a meal with guests, I add a touch of prepared horseradish. It lends a grown-up touch,” shares Carol Donarski of Seminole, Florida.
Ellen S. of Commerce Towns, Michigan dresses up sliced cooked beets by drizzling a bit of…
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“I like to add vanilla to scrambled eggs (about a teaspoon for six eggs). It’s a nice change…
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