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When I have leftover melted chocolate from making candies or desserts, I pour it into a small nonstick cake pan, smooth it into an even layer and refrigerate until hardened. Then I “pop” it out onto a cutting board, chop it into small chunks and store it in the fridge to be used later in any recipe that calls for chocolate chips. —Renee Z., Tacoma, Washington
"When seasoned salad croutons have lost their crispness, I save them until I have a small bag…
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To quickly use a huge supply of garden tomatoes, I wash and core them, then puree in the blender…
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