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When baking a stuffed turkey or chicken, I put the stuffing on a square of cheesecloth and tie it in a loose knot. I then “stuff” the knotted cheesecloth into the bird and roast as usual. To serve, I simply remove the cheesecloth. This eliminates scooping. —Beth W., Bremerton, Washington
I have a large collection of cooking magazines and books. To help locate a recipe quickly, I…
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After enjoying a particular brand of pancake syrup, my family asked that I pick up another…
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