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I use lots of nuts in my cooking and baking, and I would get upset when I ran out at a crucial time. Now I buy large bags of walnuts, pecans and other nuts from wholesale stores, pour them into freezer bags, label them and store them in the freezer. When fixing a recipe, I just pour out the amount of nuts called for and put the rest back in the freezer. —Doris Russell, Fallston, Maryland
When I have a bunch of fresh basil that I can’t use right away, I finely chop the extra, stir it…
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Most hot chicken salads will not freeze well if they are made with mayonnaise and/or sour…
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