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When making tarts, I put a ball of dough into each cup and loosely cover the pan with plastic wrap. Using my fingers, I press the dough into a tart shape through the plastic. Then I peel off the wrap—it's a neat and easy process. —Rita Adams, Sunbury, Pennsylvania
When using canned corned beef, I had trouble getting it out of the can in one piece. Now I fill…
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For quick deviled eggs, I slice boiled eggs in half, remove the yolks and mash the yolks with a…
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