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I keep my olive or vegetable oil in a plastic squeeze bottle like the kind used for ketchup in restaurants. This way I don’t have to stop and unscrew the cap in the middle of making a recipe. —Georgia W., Annandale, Minnesota
I write the date on all of my dry goods, including cake mixes, spices and baking powder, before…
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When a recipe calls for juice from a fresh lemon, you can use either fresh, frozen or bottled…
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