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When I have a bit of extra time, I chop a few stalks of celery or a few onions. After sauteing them in margarine, I spoon them into ice cube trays, freeze, then pop the frozen “veggie cubes” into a labeled freezer bag to store. They are an invaluable addition to soups or casseroles when I’m in a hurry. —Sally M., Neligh, Nebraska
I like to plunge cooked vegetables into ice water in order to stop the cooking process. I found…
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When making taco salad, I double the amount of ground beef and use two packages of seasoning…
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