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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
When making stuffed cabbage, layer the cabbage and meat mixture in a pan instead of rolling the…
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To dice bacon with ease, I cut the uncooked bacon with my kitchen shears and brown as…
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