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Here’s how I make a quick-and-easy potato salad. I use canned potatoes instead of spending time peeling and cooking fresh potatoes. They taste the same, and this method keeps the kitchen cool when the weather is warm. —Nancy Saffer, Speedwell, Tennessee
To spread softened butter evenly in a jiffy, I put the butter in a resealable sandwich-size…
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After I flour meat for stew or chicken pieces for frying, I shake them in a colander over a…
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