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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 buy inexpensive index cards and write down the recipes I plan to make that week (one recipe to…
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Here’s a handy idea when preparing for a picnic. If you plan to grill hot dogs and hamburgers,…
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