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Cold butter is difficult to serve and spread, so I place a stick in the butter dish and slice with a sharp knife into 1-teaspoon sections (resembling the single-serving pats in restaurants). The butter will soften quicker and be easier for everyone to use. —Helen Hertzler, Morgantown, Pennsylvania
When we cook corned beef, we empty the seasoning packet into a round loose tea ball. The meat…
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Our family enjoys the flavor of picante sauce, but no one wants to eat all the chunks of…
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