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Alyce W. of Pembina, North Dakota makes delicious sweet dill pickles from a 48-ounce jar of kosher dills. “I drain the juice, remove the stem ends, cut the pickles into 3/4-inch pieces, then put them back into the jar with 3/4 cup of sugar. After about an hour in the refrigerator, they’re ready to eat and mouth-watering!”
If you don't have time to make mashed potatoes, serve the patties and gravy on toast. Simply…
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I like to place fully cooked bratwurst in a deep pan and bake in a 350° oven until brown on…
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