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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
Confectioners’ sugar icing doesn’t stand up well to freezing. For best results, freeze cupcakes…
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After the fledglings flew the nest and I only had to cook for my husband and me, I began…
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