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I like to make what I call “stuffed” chicken legs. I remove the skin, and I coat them in chicken broth instead of melted butter (if using no-salt-added broth, spice it up with some garlic or curry). Then I roll the legs in crushed stuffing mix before baking. The result is not as rich as when you use butter, but it’s still very tasty. Pat F., Stratford, Connecticut
When tomatoes are tasty and abundant, wash them and freeze whole in resealable plastic freezer…
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