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
I like to store foods in my chest freezer, but I’m not very tall, so it’s hard to reach the…
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We like streusel-topped pies, so I devised a quick way to have the streusel ready whenever I’m…
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