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If a recipe calls for browned ground meat, I get out my potato masher. I mash the meat as it cooks, twisting the potato masher around the frying pan. The meat crumbles perfectly, without any chunks. This method works especially well for homemade chili and ground beef Stroganoff. —Sundra H., Bogalusa, Louisiana
Want to brush away corn silk in a jiffy? Buy a hairbrush with flexible plastic bristles that…
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Shredded cheese always spoiled before I had the chance to use it all. My dad taught me to buy a…
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