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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 work full-time and often bring a salad for lunch. Before I put my salad fixings into a plastic…
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To make egg salad in almost half the time, use a pastry blender instead of a knife to chop the…
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