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Stuffed peppers are my specialty for fall potlucks. So, in the summer, when peppers are abundant, I freeze them. To prepare the peppers for freezing, wash well; remove seeds and stem. Blanch for 3 minutes; drain well and freeze on a waxed paper-lined cookie sheet. Once frozen, place them in plastic freezer bags and enjoy them all fall and winter long. —Ruth Johnson, Albuquerque, New Mexico
When you need to make batches of pretty decorated cookies for a church bazaar or holiday…
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Whenever I'm asked to bring a punch to a potluck, I pack all of the ingredients I need in a…
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