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I recently boiled a 5-pound hen to make chicken salad sandwiches for a potluck. I didn’t want to waste the broth, so I strained it and poured it into ice cube trays. Once the cubes were frozen, I transferred them to freezer bags. Now, when I recipe calls for canned broth, I just thaw the number of cubes I need, adding a bit of water if desired. Gary S., Grove City, Ohio
I am either allergic to or cannot tolerate wheat, corn, dairy products, soy and mint. So when…
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We need to watch our cholesterol, so I make a large batch of low-cholesterol soup. I start with…
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