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
Here's an easy way to freeze individual servings of soup. Line single-serving microwave-safe…
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When making taco salad, I double the amount of ground beef and use two packages of seasoning…
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