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BY SANDRA R. RICHARDSON
Extension Afenl, Home Economic*
Some hostesses are famous for their desserts; others achieve fame for the way they turn out hors d’oeuvres and appetizers. Some hosts are well known as barbeque experts. Whoever rose to fame because they had a way with vegetables?
Around the holidays especially, vegetables are apt to be treated like second-class citizens of the culinaryworld. We think in terms of ham. turkey, duck or goose. Visions of sugar cookies dance in our heads along with fruit cakes and steamed
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