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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
Remember to let food cool down before packing and freezing. Hot food will raise the freezer's…
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When scooping ice cream from the carton, do so quickly and return the unused portion to the…
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