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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
I’ve found it’s a nuisance to arrange dough evenly in small tart tins. So I use an empty aspirin…
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If you don't have time to make mashed potatoes, serve the patties and gravy on toast. Simply…
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