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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
On Saturday mornings, I mix up a big batch of pancakes or waffles. What our family doesn’t eat,…
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My husband prepares Saturday breakfast, so I stir up pancake batter and freeze it in quart-size…
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