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I love to eat baked potatoes with fresh chives. Since chives don’t seem to keep long in the refrigerator, I mince them and store them in a plastic container in the freezer. Every time I want chives, I just take a few out and add them to my potato. —Jennifer Weyenberg, Pearland, Texas
When I have a bunch of fresh basil that I can’t use right away, I finely chop the extra, stir it…
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I divide large economy size packages of chicken, ground beef, pork chops, grated cheese, etc.…
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