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Since I cook almost salt-free, I came up with a spicy seasoning for ribs, chicken and chops. I mix equal amounts of white pepper, cayenne pepper, black pepper, paprika, onion powder and garlic powder. I make a big batch, then store it in a cool dry place for up to 6 months. It’s a zesty seasoning to have on hand. Marcia G., Davenport, Iowa
When preparing sour cherries for the freezer, wash them first in a water-filled pan. Those that…
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To lighten up Mexican dishes, substitute corn tortillas when flour tortillas are called for in…
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