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Old Apr 14, 2014 | 10:05 am
  #84  
TMOliver
 
Join Date: Apr 2005
Location: Central Texas
Programs: Many, slipping beneath the horizon
Posts: 9,859
Originally Posted by wrp96
TMOliver, I totally agree on the Coleman's dry. I use it in so many recipes.
Of all things, nothing profits macaroni and cheese so much as a modest addition of Coleman's to the sauce.
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