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“Even after I use a lot of my garden-fresh zucchini and yellow squash, there’s still plenty left over to serve this way,” chuckles Grace L. of Alvin, Texas. “I beat an egg with milk, salt and pepper, then add enough flour to make a batter. I dip slices of fresh squash into the batter and deep-fry them. My grandmother used to eat this as a meal.”
To make iced tea in a hurry, I put two family-size tea bags in the basket of my automatic drip…
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Fill celery cavity with cream cheese and then top with dried cranberries.
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