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Before making gravy from meat drippings, I add a few ice cubes to the broth. In a few minutes, the fat cools and solidifies, making it easy to remove. It’s quicker than waiting for it to cool and separate on its own. —Jennifer M., New Holland, Pennsylvania
In place of butter or margarine, I use butter-flavored refrigerated spray on steamed vegetables,…
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I don’t care for bottled fat-free dressings, so I make my own. I start with a packet of ranch…
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