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When I have a bunch of fresh basil that I can’t use right away, I finely chop the extra, stir it into some oil and freeze the mixture. When I’d like to use the basil-seasoned oil in a recipe, I use a fork to remove some from the container. —Faye Hogenson, Gresham, Oregon
In spring, I clean and chop fresh rhubarb, then place 3-cup portions in a freezer bag. In…
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Here’s a fun way to freeze meat loaf and enhance its appearance at the same time. Simply press…
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