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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
When preparing a pork or beef roast, I insert slices of garlic in slits on top of the roast…
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My husband is diabetic and watches his diet carefully. To help, I try to fix portions in the…
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