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To prepare asparagus, rinse stalks well in cold water. Snap off the stalk ends as far down as they will easily break when gently bent, or cut off the tough white portion. If stalks are large, use a vegetable peeler to gently peel the tough area of the stalk from the end to just below the tip. If tips are large, scrape off scales with a knife.
Bring water to a boil in a Dutch oven or soup kettle. Cook seeded whole peppers until…
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In a clean, dry metal or glass bowl with clean, dry beaters, beat egg whites, cream of tartar,…
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