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To prevent fresh parsley from spoiling before I get a chance to use it all, I place washed sprigs in an ice cube tray, then fill the tray with water. After the cubes are frozen, I store them in a freezer bag. This makes it easy to pull out as many as needed and drop them in soups and stews. —Sherri K., Grand Junction, Colorado
When I don’t have cheesecloth available to bundle up spices for pickling and other uses, I tie…
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Ground mustard (referred to as dry mustard in some recipes) is made from mustard seeds that have…
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