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Many of our favorite recipes call for dried beans, but it can take a long time to cook them. So I prepare an entire bag of beans at once. I soak them overnight, cook them in a large pot the next day, drain and cool them. Then I place cupfuls in freezer bags and keep them in the freezer to use whenever a recipe calls for them. —Joy B., Fairfield, Ohio
Bake your favorite meat loaf in muffin tins rather than in a loaf pan. Freeze these meat loaf…
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When serving ice cream from a half-gallon brick, I slice off individual servings with a sharp…
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