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“A jumbled, filling breakfast created when I was camping in Montana. Originally the hot dogs were roasted over a fire while the potato pieces were foil wrapped and roasted in the embers and then added into a pan of beans. However, it works equally well when cooked in a kitchen! Serve with crusty bread on the side and fresh shredded cheese on top.”
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
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