When serving ice cream from a half-gallon brick, I slice off individual servings with a sharp knife. I find this quicker and easier than using an ice cream scoop, especially for large gatherings. —Faye Hogenson, Gresham, Oregon
Extra egg whites and yolks can be frozen for use in another recipe. Freeze egg whites in ice…
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Remember to let food cool down before packing and freezing. Hot food will raise the freezer's…
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