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After baking a ham, I refrigerate the pan juices. The next day, I skim off the fat and heat the juice just enough to pour it into ice cube trays I save for this purpose. I store the trays in my freezer, using a cube or two to season things like green beans and boiled potatoes. —Dorothy Porter, Warsaw, Indiana
I like to store foods in my chest freezer, but I’m not very tall, so it’s hard to reach the…
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Confectioners’ sugar icing doesn’t stand up well to freezing. For best results, freeze cupcakes…
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