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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
One reader asked how she could slice refrigerator cookies and keep their nice round shape. The…
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“When I don’t have much time, I use instant potato flakes to thicken gravy, soups or stews,”…
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