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I purchased several different colored plastic cutting boards for my kitchen and use a different color for each type of food (pink for vegetables, white for raw meats, clear for cooked meats, etc.). It saves having to clean one board over and over while preparing a meal and also helps prevent food contamination. —Adele Shreckengost, Cottonwood, Arizona
Soup or vegetables too salty? Just add a teaspoon of sugar to remedy the situation. —Ruby…
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For a quick, economical breakfast, I make up a big batch of oatmeal. I thin it a bit with water…
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