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I save the liquid from bread-and-butter pickles to use in my three-bean salad. Just add the beans of your choice along with some chopped onion and green pepper to the juice. Then refrigerate to allow the flavors to blend. —Alice Komic, Warren, Michigan
Whenever I bake potatoes for our family of six during the summer, I double the number of…
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To quickly chop a lot of basil, stack several leaves and roll them into a tight tube. Slice the…
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