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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
To make deviled eggs to take to a potluck, I cut them the short way instead of the long way.…
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Our family enjoys Roasted Fan-Shaped Potatoes. When I'm fixing them, I place each potato between…
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