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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
Whenever I have a few extra minutes, I mix up a batch of cookies, roll the dough into logs and…
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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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