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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
Bake your favorite meat loaf in muffin tins rather than in a loaf pan. Freeze these meat loaf…
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Small bags of nuts, herbs, etc. kept falling out of my freezer or getting buried beneath bigger…
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