I like to plunge cooked vegetables into ice water in order to stop the cooking process. I found that if I place a large pot of very cold water in the freezer an hour before I need it, ice crystals will begin to form on the water’s surface, and the water is the perfect temperature to cool the veggies. —Frank McFarlin, Midland, Texas
Here’s my time-saving secret for preparing hamburger and fish patties for the freezer. I use an…
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Leftovers became a fun meal while we were raising six children. After each meal, I packaged…
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