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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
To keep frosted brownies or cupcakes from sticking to aluminum foil when you cover them, try…
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A visit to the supermarket salad bar saves me a great deal of time (and mess) after a busy day.…
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