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When I’m browning ground beef or other ground meat, I use a pastry blender to break up larger pieces shortly before the meat is completely cooked. This makes it much more suitable for chili, stews, soups and casseroles. —Ann Anderson, Victoria, Texas
When you burn something in a pan and it leaves a crust, cover the burn with about an inch of…
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I like to add chopped sweet pickles to my tuna, chicken and egg salads. But cutting up all those…
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