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I chop sweet red peppers, green peppers and onions separately, place them in glass jars, then keep them in the fridge. When cooking eggs, a stir-fry, hamburgers or any recipe that calls for peppers or onions, I have them handy. I like using the fresh veggies rather than frozen ones because they don’t add so much extra moisture to whatever I’m making. Charley G., Tucson, Arizona
To enjoy a bit of pumpkin at any time of year, I add several heaping tablespoons of canned…
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My family doesn’t care for pie crust, so I make pie fillings without the crust, which means less…
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