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In spring, I clean and chop fresh rhubarb, then place 3-cup portions in a freezer bag. In summer, I do the same with strawberries. With the premeasured ingredients, I can make strawberry-rhubarb jam whenever we want it. —Harriet Miller, Stewartville, Minnesota
I like to double casserole recipes and freeze the extra for busy days. But sometimes I'm not…
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After baking a ham, I refrigerate the pan juices. The next day, I skim off the fat and heat the…
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