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We like streusel-topped pies, so I devised a quick way to have the streusel ready whenever I’m baking. After cutting away the extra dough from a pie’s bottom crust, I take the leftover pieces of dough and use a pastry blender to cut in sugar and flour until the mixture is crumbly. I store this in the freezer to use the next time I need streusel topping. —Marla Bates, Bagley, Iowa
I freeze uncooked chicken and meats in different marinades. I transfer the meat to the…
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Diced green, sweet red and yellow peppers can be frozen without blanching, so there’s no need to…
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