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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 make egg salad in almost half the time, use a pastry blender instead of a knife to chop the…
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To chop carrots coarsely for soup, I peel, remove the ends and cut the carrots into quarters.…
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