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Deluxe German Potato Salad
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"I make this salad for all occasions—it goes well with any kind of meat. I often take this salad to potlucks, and there's never any left over. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad."
—Betty Perkins, Hot Springs, Arkansas |
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Winning Rhubarb-Strawberry Pie
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"While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair."
—Marianne Carlson, Jefferson, Iowa |
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