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When a recipe calls for green onions, I find it easier and faster to cut them with a kitchen scissors than with a knife. If the recipe calls for quite a few, grab a bunch at one time and snip away. You’re done before you know it, and this saves you from washing a cutting board. Louise B., Columbia, South Carolina
To lower fat in recipes that call for 1-1/2 to 2 pounds ground beef, I use 3/4 pound extra-lean…
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Instead of frying chickens in oil on the stovetop, I place it in a casserole dish coated with…
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