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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
Nothing beats egg, sausage and cheese on an English muffin in the morning. But since my husband…
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For longer storage, sweet onions can be frozen. Chop and place in a 15-in. x 10-in. x 1-in. pan…
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