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
When serving ice cream from a half-gallon brick, I slice off individual servings with a sharp…
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Diced green, sweet red and yellow peppers can be frozen without blanching, so there’s no need to…
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