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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
I always hated greasing a pan because the solid shortening got all over my hands. So I now use…
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When making potato salad, I peel and cube the potatoes before boiling to reduce the cooking…
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