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Secret Ingredient

Gelatin Gets Something Extra

Instructs Jena C. of St. Louis, Missouri, “Mix a 3-ounce box of flavored gelatin with 1 cup boiling water as directed. Instead of cold water, add one 15- or 16-ounce jar of applesauce and chill…

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Get Kids to Eat Oatmeal

“Kids don’t always care for oatmeal but love chocolate,” points out Edwina W. of Basking Ridge, New Jersey. “Add instant hot chocolate mix to each bowl, and you’ll get asked for seconds!”

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Get More Butterscotch Flavor

To bring out the flavor of butterscotch pie filling or pudding, Betty B. from Desert Hot Springs, California, stirs in a couple drops of cider vinegar.

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Getting Kids to Eat Liver

“When my kids were growing up, they didn’t like liver, but they loved my meat loaf,” recalls Patsye Y. of Ovid, New York. “They didn’t know that I added ground cooked liver to my meat loaf. When I…

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Getting Moist Zucchini Bread

Relates Pat D. of Fort Fairfield, Maine, “Several tablespoons of strawberry freezer jam make my zucchini bread moist and delicious.”

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Getting My Family to Eat Veggies

“My family is hard to please when it comes to cooked vegetables,” comments Kris C. of Medford, Wisconsin. “So I drain a can of French-style green beans, then heat them with sliced fresh mushrooms…

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Getting Softer Oatmeal Cookies

“If you don’t like ‘jaw-breaking’ oatmeal drop cookies, add a few mashed very ripe bananas to your recipe,” advises Don A. of Medford, Oregon. “With this simple addition, the cookies come out soft…

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Give Ham Candied Flavor

Alfred S. Jr. of Fergus Falls, Minnesota recommends dabbing a few teaspoons of maple syrup onto ham slices when they’re almost done frying. “Turn the slices several times so the syrup glazes the…

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Give Potato Salad a Bit of Zip

To give potato salad zip, Allen R. of Diboll, Texas stirs in prepared horseradish, grated Parmesan cheese and a few drops of hot pepper sauce.

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Give Scrambled Eggs Italian Flair

“Being Italian, I use olive oil and garlic in almost everything,” reports Adria P. of Castaic, California. “Scrambled eggs are unbeatable with a dash of garlic powder and cooked in olive oil.”

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