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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
Both quick breads and yeast breads freeze well. Freeze completely cooled bread in heavy-duty…
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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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